Lamb products

Andes Global Trading has access to turkey offers in different plants throughout the United States. The turkey is fattened, sacrificed and deposited under the supervision of the United States health authorities, guarantying the highest quality standards, since the plants work under different programs that safeguard the health of the animal as well as the consumers. The cuts are offered in different temperature conditions and packings, which allows us to fulfill the different needs of our clients.   For example: fresh and frozen, combo, ion block, 4x10, interleaved, IQF, among many others. Our main objective is to have the best information of the market´s behavior and the use of the products, to advise our clients in the most appropriate style based on the product’s tendency, as well as possible substitutes to make the best decisions, having always in consideration the product’s costs, performance, origins and new plants to have a comprehensive analysis of what we are offering to our clients.
 
Bellow, you will find a turkey diagram where you will see the animal divided on its main cuts so that you can visualize all the cuts that come out from a primary cut. Please contact us with any questions.

 

Leg Breast Sirloin Loin Rib Shoulder Neck Shank
  • Boneless leg / Pierna sin hueso

    Leg
    leg
  • Boneless leg butterflied / Pierna sin hueso en mariposa

    Leg
    leg
  • Leg bone in / Pierna con hueso

    Leg
    leg
  • Hind shank / Chambarete trasero

    Leg
    leg
  • Top sirloin / Lomo fino de cuadril

    Sirloin
    sirloin
  • Center cut chop / Chuleta de corte central

    Sirloin
    sirloin
  • Lamb loin / Lomo de cordero

    Loin
    loin
  • Loin chop / Chuleta de lomo

    Loin
    loin
  • Short loin saddle / Lomo corto con falda y costillar

    Loin
    loin
  • Lamb tenderloin / Lomo fino de cordero

    Loin
    loin
  • Rib shop / Chuleta de costilla

    Rib
    rib
  • Frenched rack of lamb (8 rib) / Costillar de cordero a la francesa (8 costillas)

    Rib
    rib
  • Frenched rack of lamb (13 rib) / Costillar de cordero a la francesa (13 costillas)

    Rib
    rib
  • Breast / Pecho y falda

    Breast
    breast
  • Frenched fore shank / Chambarete delantero a la francesa

    Foreshank
    foreshank
  • Square - cut shoulder bone in / Espaldilla corte cuadrado con hueso

    Shoulder
    shoulder
  • Square - cut shoulder boneless / Espaldilla corte cuadrado sin hueso

    Shoulder
    shoulder
  • Shoulder rack (4 rib) / Espaldilla (4 costillas)

    Shoulder
    shoulder
  • Shoulder chop / Chuleta de espaldilla

    Shoulder
    shoulder
  • Neck filet / Filete de cogote

    Neck
    neck
  • Neck chop / Chuleta de cogote

    Neck
    neck

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