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MEASURES DIRECTING SHEEP TO LOCAL EXPORT ABATTOIRS |
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| Namibian Lamb |
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| What Stefan Ludik thinks of Namibian meat ... |
| Latest recipe |
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| Click below to download the free PDF reader |
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| Click below to download an evaluation version of Winzip |
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| Meatco Products | |||
| Primary products | |||
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high value vacuum-packed cuts: | • steak cuts | |
| • round cuts | |||
| Secondary products | |||
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manufacturing beef: | • high value - chuck and blade, crops |
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| • low value - trimmings | |||
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offal: | • high value - oxtail, tongue, etc | |
| • low value - semi-cleaned | |||
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by-products: | • meat and bone meal | |
| • tallow | |||
| • dripping | |||
| • kaiings | |||
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hides | ||
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cans (retail-ready product) | ||
| Just Lamb Products | |||
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Grade A to C lamb and sheep carcasses - whole | ||
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Grade A to C beef carcasses - quarters | ||
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Lamb cuts in 20 kg boxes include: Boude, skouers, loin, ribbes, nek, skenkel, trimmings, skaapvet, bene, niere en niervet | ||
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Chuck & Blade 90/10 VL fresh in 25kg boxes | ||
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