Email
info@EspigaExports.com
Call
Mexico (52) 818 421 7778
Spain (34) 692 813 951
U.S.A. (1) 202 580 8270
From America, Oceania and Europe to all the World
Bone-in hind shank, removed from leg by straight knife cut through stifle joint and knuckle tip removed at rise of shank meat.
Boneless Chump cap off, denuded.
Boneless Chump cap on, fat beveled to max 5mm
Boneless Knuckle leg muscle seam boned, denuded.
Boneless Silverside leg muscle seam boned, denuded.
Boneless Topside leg muscle seam boned, denuded.
Bone-in leg, shank on, chump on, aitch bone in-situ, knuckle tip and tail off.
Bone-in leg, chump, knuckle tip and tail off.
Tunnel boned boneless leg, chump on, shank off.
Tunnel boned boneless leg, chump off, shank off.
Bone-in leg, chump off, aitch bone out, shank removed by knife cut through stifle joint.
Bone-in leg, chump on, aitch bone out, shank removed by knife cut through stifle joint.
Bone-in leg, chump on, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.
Bone-in leg, chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.
Bone-in standard lamb rack, with scapular bone removed and flap removed parallel with backbone and 75mm from loin eye.
Bone-in standard lamb rack, with flap removed parallel with backbone and 75mm from loin eye.
Bone-in Lamb Rack, chine and feather bones removed, flap removed 75mm from loin eye.
Boneless tenderloins, side muscle removed.
Bone-in 1 rib saddle, with flap folded around and trimmed to 75mm from loin eye to sit level and parallel to back bone.
Bone-in 8 rib saddle, chump off, with flap removed parallel with backbone and adjacent to loin eye.
Bone-in 13 rib, long loin, chump off, flap removed 75mm from loin eye and parallel to back bone.
Bone-in 1 rib loin, 13th rib removed, chump off with flap folded around and trimmed to sit level and parallel to back bone.
Bone-in 1 rib loin, chump off with flap removed in straight line parallel with backbone and flap removed adjacent to loin eye.
Bone-in 8 rib denuded frenched rack, chine and feather bone removed, cap and all external fat covering removed, flap removed 50mm from loin eye with rib ends frenched back to loin eye.
Boneless 1 rib loin, silverskin off.
Bone-in 4 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.
Bone-in 8 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.
Bone-in fore shank, removed from shoulder by straight bandsaw cut through base of arm bone, knuckle tip removed at rise of shank meat.
Bone-in 4 or 5 rib lamb forequarter, shank on, neck on and breast tip removed.
Bone-in 4 or 5 rib lamb forequarter, shank, neck and breast on.
Bone-in lamb pieces, cut from oyster shoulder into 3 equal portions.
Bone-in 4 or 5 rib square cut shoulder, shank off, neck off, spinal cord removed.
Boneless rolled and netted shoulder, shank off.
Bone-in 4 rib, shoulder rack, chine and feather bone removed, cap off, paddywack removed, flap removed 100mm from loin eye with rib ends frenched back 40mm.
Oyster cut shoulder, blade bone removed, shank bone and shank meat in-situ.
Bone-in oyster cut shoulder, shank off, rib cage removed.
Bone-in oyster cut shoulder, shank on, rib cage removed.
Boneless lamb shoulders pressure formed into a tube with sealed ends.
Bone-in 4 or 5 rib square cut shoulder, ribcage and neck fillet removed, shank off, neck off.
Bone-in 4 or 5 rib square cut shoulder, neck-fillet in-situ, rib cage removed, shank off, neck off.
Saddle bone, remaining after removal of boneless loins
Boneless silverskin removed from boneless loins
Boneless desinewed mince meat finely ground through 3mm plate 85CL/90VL
Boneless lamb trimmings 80 chemical lean. (85 Visual lean)
Bone-in breast piece removed by straight cuts from shoulder and rack
Boneless neck fillet, removed cleanly from shoulder to avoid any knife scores
Bone-in whole neck, straight cut from shoulder, atlas tip removed or in-situ
Bone-in long neck, bevel cut from shoulder, atlas tip removed or in-situ
Boneless loin fat caps removed from 1 rib loin
Boneless flank removed from loin section of pure flap.
Bone-in whole flap removed from 8 or 9 rib rack and loin, with boneless flank removed
Bone-in whole flap removed from 8 or 9 rib rack and loin
Whole heart with the arteries and veins cut at their entry into the heart
The thymus gland extracted from the heart region
Whole enucleated (skinned) kidney with blood vessels removed
Complete liver with portal lymph glands retained, gall bladder and all fat removed
The thymus gland extracted from the neck region
Boneless neck trim, normally saved as separate pieces, but can be one piece
Removed from the belly of the carcase and cleaned of excess fat
Boneless lamb and mutton skirts forming the diaphragm of the carcase.
Ovine spleen, free of any excess fat or excess membrane.
Testes removed from the outer lying sac
Bone-in lamb and mutton tail stubs removed whole from the carcase.
Boneless thick skirt removed from diaphragm and separated from thin skirt.
Boneless thin skirt removed from diaphragm and separated from thick skirt
Bone in lamb and mutton tongues, with tongue root attached and hyoid bone in-situ.
Boneless lamb or mutton tongues, with tongue root and hyoid bone removed.
Whole tripe, honey comb attached, washed in a sequence of cold, hot and then cold water
Boneless mutton neck trimmings, normally saved as separate pieces, but can be one piece.
Espiga Exports has the experience in providing chicken from America and Europe to all the World.
We are ready to exceed your expectations and help you achieve your goals.