poultry
01 CHICKEN GRILLER
04 BONELESS BREAST
07 INNER-FILLET
10 LEG QUARTER
13 THREE JOINT WING
16 CHICKEN WING TIP
19 BREAST CARTILAGE (YAGEN)
22 GIZZARD
02 SHAWARMA
05 SKINLESS BONELESS HALF BREAST
08 DRUMSTICK
11 BONELESS LEG
14 MID JOINT WING
17 SKIN
20 KNEE CARTILAGE
23 LIVER
03 SKINLESS BONELESS BREAST
06 BREAST
09 WHOLE LEG
12 THIGH
15 DRUMETTE
18 BACKS
21 FEET AND PAWS
We have:
frozen cuts
- Round cuts – (Silverside, topside and knuckle)
- Chuck and Blade
- Robbed Forequarter
- Robbed Hindquarter
- Compensated cow
- Shin Shank
- Heel muscle
- Trimmings
- Cube Roll
- Ribs – Plate bone in
- Striploin
- Tenderloin
- Eyeround
- Flank
frozen cuts
- Round cuts – (Silverside, topside and knuckle)
- Chuck and Blade
- Robbed Forequarter
- Robbed Hindquarter
- Compensated cow
- Shin Shank
- Heel muscle
- Trimmings
- Cube Roll
- Ribs – Plate bone in
- Striploin
- Tenderloin
- Eyeround
- Flank
We have:
frozen cuts
- Round cuts – (Silverside, topside and knuckle)
- Chuck and Blade
- Robbed Forequarter
- Robbed Hindquarter
- Compensated cow
- Shin Shank
- Heel muscle
- Trimmings
- Cube Roll
- Ribs – Plate bone in
- Striploin
- Tenderloin
- Eyeround
- Flank
frozen cuts
- Round cuts – (Silverside, topside and knuckle)
- Chuck and Blade
- Robbed Forequarter
- Robbed Hindquarter
- Compensated cow
- Shin Shank
- Heel muscle
- Trimmings
- Cube Roll
- Ribs – Plate bone in
- Striploin
- Tenderloin
- Eyeround
- Flank
01 CHICKEN GRILLER
02 SHAWARMA
03 SKINLESS BONELESS BREAST
04 BONELESS BREAST
05 SKINLESS BONELESS HALF BREAST
06 BREAST
07 INNER-FILLET
08 DRUMSTICK
09 WHOLE LEG
10 LEG QUARTER
11 BONELESS LEG
12 THIGH
13 THREE JOINT WING
14 MID JOINT WING
15 DRUMETTE
16 CHICKEN WING TIP
17 SKIN
18 BACKS
19 BREAST CARTILAGE (YAGEN)
20 KNEE CARTILAGE
21 FEET AND PAWS
22 GIZZARD
23 LIVER