The Lamb Carcase is a treasure trove of flavors and textures, suitable for a variety of culinary applications. Whether it's the primal cuts, apt for roasting, or the leaner sections for stews and grills, this offering delivers in versatility. With its entirety available, chefs can craft dishes where flavors complement and contrast, all from a single source.
The Carcase can be broken down into its constituent cuts, each suited for different dishes. The legs are ideal for roasting, the ribs for slow cooking, and the backstrap for quick grilling or searing. Given its complete nature, consider dishes that celebrate the full range of the lamb, such as a comprehensive roast or a multi-course meal showcasing each part.
Frigorífico Simunovic today is the largest and modern processor and cold storage plant of Chile with 24 thousand square metres of constructed plant in 7.5 hectares of Patagonia on the shores of the Strait of Magellan. The live lambs and cattle are transported directly from the farms in purpose adapted trucks and received at the plant by personnel of the Servicio Agricola y Ganadero (SAG) who certify the origin and good sanitary condition. The animals are rested in covered yards before beginning to be processed. Prominent controls within the process are carcass classification, high voltage electrical stimulation, time and temperature in chillers and packaging processes until final despatch. Highly qualified personnel carry out these processes in the cutting area, obtaining products of high quality either chilled or frozen according to the clients’ requirements.