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Premium meats

Linnane Meat Selection

Here the quality meets excellence. Our premium selection of meats is carefully sourced from trusted farms around the world, ensuring the highest standards of taste and freshness. Explore our diverse range of offerings, including Australian Lamb, New Zealand Lamb, American Lamb, Veal, Domestic Beef, Imported Beef, Goat, Mutton, and Quail. Each product is meticulously prepared to bring the finest flavors to your table, guaranteeing a delightful culinary experience every time. Discover the difference with our top-grade meat products.

Goat CARCASS - Bone In Goat

CHUCK ROLL

american Lamb Shoulder Square

american Lamb Leg Boneless Shank Off

INSIDE CAP OFF

New Zealand Lamb - Bone-in Lamb Shank

New Zealand Lamb - Frenched Rack

New Zealand Lamb Loin Chops

Quail

Lamb Shortloin

Lamb Hindshank

Lamb B/less Leg Netted Chump On

FLANK STEAK

FLAP MEAT

TENDERLOIN SIDE STRAP OFF

VEAL LEG BONES FROZEN

Veal BUTT TENDER

veal boneless leg

sirloin flap denuded

sirloin flap ​

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Goat - Bone In Goat

Cut specification

Thickness

Under 10mm

Weight Range

16kg UP

Trim

Carcass pieces are derived from full carcass and included all pieces as specified. All primal cuts must be retained with the possible exception of the Tenderloin.
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Chuck Roll

Cut specification

Thickness

N/A

Weight Range

24.24 Kg

Trim

The chuck roll is prepared from a chuck roll by the removing a portion of the M. serratus ventralis at approximately 50mm from the eye muscle and removal of the neck between the 5th and 6th Cervical. M. trapezius are removed, the M. Subscapularis is retained when firmly in situe.
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American Lamb Shoulder Square

Cut specification

Thickness

N/A

Weight Range

9.25 Kg

Trim

Economical Cut
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American Lamb Leg Bnls Shank Off Frozen

Cut specification

Thickness

N/A

Weight Range

6.5 Kg

Trim

N/A

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Inside Cap Off

Cut specification

Thickness

N/A

Weight Range

4.5 – 8.0 Kg

Trim

Silver skin retained, scab off The underside is trimmed of all fat Femoral artery is completely removed
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New Zealand Lamb - Bone-in Lamb Shank

Cut specification

Thickness

N/A

Weight Range

14.14oz – 17.99oz

Trim

The foreshank is removed from the shoulder or forequarter by a cut above the arm bone joint. The knuckle tip is removed.
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New Zealand Lamb - Frenched Rack

Cut specification

Thickness

N/A

Weight Range

19.56 Kg

Trim

Rack Cap Off – Frenched is prepared from a Rack Cap On – Frenched by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are frenched and trimmed.
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New Zealand Lamb Loin Chops

Thickness

.75” – 1.25”

Weight Range

10oz – 16oz per Tray

Trim

Loin Chops will be cut from Sirloin End into Chops 1.0 inch thick +/- 0.25 inches (adjusting to utilize entire loin and minimize loss). (Any sharp bone corners should be tapped/flatten or placed to bottom of tray). Bone Dust shall be removed from both sides of the Loin Chops. Loin Chops will be packaged in an Easy Peel Clear #975 tray (5 – 6 Loin Chops per tray). Chops will be Best Side up in tray, alternating back bone to top and bottom of tray for reduced space in package. External fat to the right if possible, and maintain the intended shape of the chop. 3 Chops on top of package and 2 on the bottom. No Size or Color Variation in package.
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Frozen Quail

Cut specification

Thickness

N/A

Weight Range

110 gr – 120gr

Trim

Gutted, without visceras, feather, paws and head.
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New Zealand Lamb - Shortloin

Cut specification

Thickness

N/A

Weight Range

0.50 – 27.20 Kg

Trim

Short Loin is prepared from a Loin by the removal of specified ribs parallel to the Forequarter cutting line. To remove the ribs a cut is made along the contour of the specified rib severing the dorsal edge of the thoracic vertebrae.
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Lamb Hindshank

Cut specification

Thickness

N/A

Weight Range

16 – 22 oz

Trim

Hindshank is prepared from a Leg and consists of the tibia, tarsus and calcaneal tuber bones and associated muscles. The Hindshank is removed from the Leg by a cut through the heel muscle of the Silverside, through the stifle joint separating the tibia and the femur. The Shank is tipped at the caudal level of the shin meat on the tibia.
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Lamb B/less Leg Netted Chump On

Cut specification

Thickness

N/A

Weight Range

19.14 Kg

Trim

Leg – Chump On – Shank Off is prepared from a Leg – Chump On. The Shank is removed by a straight cut through the heel muscle of the Silverside. The lymph node gland (subiliac) and gland fats situated on the Flank are removed.
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Flank Steak

Cut specification

Thickness

N/A

Weight Range

N/A

Trim

The flank steak in prepared from the thin flank meat and is the fleshy portion of the M. Rectus abdominus and is further prepared by the removal of the serous membrane and connective tissue from the muscle.All heavy fat removed.
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Flap Meat

Cut specification

Thickness

N/A

Weight Range

N/A

Trim

Flap Meat is prepared from the Internal Flank Plate. The thin tapered ends of the muscle are trimmed

All heavy fat removed

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Tenderloin Side Strap Off

Cut specification

Thickness

N/A

Weight Range

N/A

Trim

The tenderloin is prepared from the hindquarter and is removed in one piece from the ventral surface of lumbar vertebrae and the lateral surface of the ilium. Tenderloin Side Strap Off is further trimmed by the removal of the side strap (M. Psoas Minor).
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Veal Leg Bones Frozen

Cut specification

Thickness

N/A

Weight Range

19.9 – 20.2 

Trim

All Bones to be sawn into two pieces of equal length. It is important that the large joint on each leg bone is cut into two.
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Veal Butt Tender

Cut specification

Thickness

N/A

Weight Range

N/A

Trim

N/A

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Veal Boneless Leg

Cut specification

Thickness

N/A

Weight Range

1.360 – 2.267 Kg

Trim

N/A

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Sirloin Flap Denuded

Cut specification

Thickness

N/A

Weight Range

N/A

Trim

This item consists of the obliquus abdominis internus muscle from the bottom sirloin butt. The boneless flap is separated from the ball tip and the tri-tip through the natural seam.
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Sirloin Flap

Cut specification

Thickness

N/A

Weight Range

N/A

Trim

This item consists of the obliquus abdominis internus muscle from the bottom sirloin butt. The boneless flap is separated from the ball tip and the tri-tip through the natural seam.
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