We offer a variety of meat cuts and offal, packed to various specifications, derived from lamb, mutton and goat. Our abattoir is a certified Halal processor.
Our refrigerated freight fleet transports our products to supermarkets and butchers across Australia, and to Melbourne or Adelaide for export via air or sea freight.
This is our premium offering. Before a product will be packed in this range, it has to be the best in its class.
Our Supreme range offers our customers the ability to select high quality Australian lamb from a variety of programs, while managing profitability.
Our Classic range is our fundamental range, and is what TFI was built on.
Our consumer brand, Thomas Farms, offers a wide range of value-added lamb products, such as marinated lamb legs, shanks and more.
Our Lamb Cuts
Looking for a winter warmer? Our Foreshank is a great option for slow cooking or cover roasting dishes.
Shoulder Rack – Frenched
Our Frenched Shoulder Rack is full of flavour and a great option for roasting. Derived from the Shoulder Rack, ribs are frenched to customer specification.
Prepared from the Forequarter, the Shoulder Rack is a delicacy for those looking for an inexpensive substitute for a Standard Rack. A simple and tasty option for roasting for grilling.
Square Cut Shoulder
A Square Cut Shoulder is prepared from a Forequarter. This is a great option to cut into chops and grill.
Boneless, rolled and netted, our BRN Shoulder is prepared by removing all the bones and cartilage from a Bone in Square Cut Shoulder. This cut is great for roasting or enjoy it slow cooked.
Banjo Cut Shoulder
Our Banjo Cut Shoulder is prepared from an Oyster Cut Shoulder, trimmed into an oval shape.
Oyster Cut Shoulder
The Oyster Shoulder is a prepared from the Forequarter, with the blade bone and shank remaining. A great option for roasting and easy to carve.
Chuck Roll / Neck Fillet
Our Neck Fillet Roasts are prepared from a Forequarter by removing the Oyster Blade, Shank, Breast & Flap. High marbling makes this cut a stand out for tenderness and full of flavour.
Our Lamb Neck is prepared from a carcase by a cut between the 3rd and 4th cervical vertebrae. A great option for slicing in chops and grilling.
Shoulder – BRT
Our Boneless, Rolled, Tubed Mutton Shoulders are a popular option for grilling and hot pot dishes.
The Topside is the largest muscle on the lamb leg. Completely boneless, the Topside is great for a range of cuts such as roasting, dicing, steaks and stir frying.
Our Knuckle is prepared from a Boneless Leg by separating the primals through the seams between the Knuckle and Topside and the Knuckle and Silverside. A great product for steaking, slow cooking or roasting.
A Silverside is prepared from a Leg by separating the primal through the seams between the Silverside and Knuckle and the Silverside and Topside. The second largest muscle, the silverside is great for steak cuts, slow cooking or roasting.
Our rump is prepared from a Chump by the removal of the tail and cap muscle. This is a small cut, making is easy for many dishes such as steaks, dicing and stir-frying.
Leaving the fat on for full flavour, the boneless chump is great for grilling, roasting, pan frying or breaking down into steak cuts.
Boneless Leg – Chump On, Shank Off
Completely boneless, our Lamb Leg Chump On Shank Off is prepared from a Leg Chump On by the removal of the shank (extensor) at the stifle joint. Great for roasting or further butchery.
Boneless Leg – Chump Off, Shank Off
Our Boneless Leg Chump Off Shank Off, is prepared from a Leg Chump On by the removal of the chump and shank, all bones, cartilage, tendons and lymph nodes. This is a great cut for roasting or breaking down into individual muscles for steak or diced products.
Boneless Leg – Chump On
Our Lamb Leg Chump On is prepared from a Bone in Lamb Leg Chump on with all bones, cartilage, sinew, ligamentum nuchae and lymph nodes removed. A great cut for further butchery or roasting.
Just like our Foreshank, the Hindshank is a tasty flavoursome cut for the slow cooker.
ABO Leg – Chump Off
Our ABO Lamb Leg Chump Off is prepared from the removal of the aitch bone and knuckle tip and chump, leaving the femur bone. Another great cut for roasting and easy to carve.
Derived from the end of the Tenderloin, the Tenderloin Butt is tender piece of meat, great for quick grilling.
Tenderloin – Butt Off
The Tenderloin – Butt off is the most tender cut found in the carcass.
The Tenderloin is the most tender cut found in the carcass. Similar to the Tenderloin found in a beef carcass, but smaller, it is may be grilled or diced.
Eye of Loin
Eye of Shortloin is a portion of the Backstrap. Tender, lean and boneless. Similar to the Boneless, Rolled Shortloin, the Eye of Loin is versatile and can be grilled, roasted, diced or sliced into steaks.
Boneless, Rolled Shortloin
Our Boneless, Rolled Shortloin is derived from the Shortloin, through the removal of all bones, rolled and strung. A versatile cut, this is a great option for roasting, grilling or cut into chops.
A Shortloin Pair is prepared from a carcase by a straight cut through the lumbar vertebra to clear the tip of the ilium. Typically, the Shortloin Pair is sliced down the middle and broken into lamb chops for grilling.
Our Short loin is derived from the loin by the removal of specific ribs, with a 1 inch tail. Most popular use is further cut butchery down to loin chops for grilling.
The loin is derived from the middle of the carcase with the flap removed. Typically, our loin is purchased for further butchery into loin chops for grilling.
Trimmings are portions of meat remaining after the preparation of primal cuts from a carcase. This option is primarily for diced meat or burger production.
Trimmed from between the Ribs (when preparing frenched racks). Intercostals are a popular cut throughout Korea for skewers on the grill
Flap – Boneless
The Flap is prepared from a Breast and Flap by a straight cut between the 5th and 6th ribs. This cut is great for hot pot dishes and grilling.
Flap – Bone In
The Flap is prepared from a Breast and Flap by a straight cut between the 5th and 6th ribs. This cut is great for grilling or slow cooking.
Breast & Flap
Breast and Flap is a popular cut enjoyed through Asia. Prepared from a Breast and Flap with all bones and cartridge removed. A great option for hot pot dishes and grilling.
Rack – Cap Off, Frenched
Rack Cap Off – Frenched is the leanest option available in our racks. A brilliant option for cutlets to grill or roast.
Rack – Cap On, Frenched
Our Rack Cap On, Frenched, is a great option for cutlets to grill or roasting.
Rack – Cap Off
A Rack Cap Off is derived from our Standard Rack through the removal of the cap. This product is great for slicing into cutlets or as a roasting dish.
Our Standard Rack option is one of the most popular cuts purchased to roast. Tail option of 4 inch or 3 inch.