Montpak international inc.
Butt tenderloin
Butt tenderloin (8x1 MF) - Prepared from the leg, located between the bavette and the coxial, the tenderloin tip is removed from the coxial with a knife maneuver, the free fat and all frayed tissues a...
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Veal, Lamb and Purple Trays
Making veal and lamb everyday meats on the plates of Quebecers is easier said than done. Yet this is the daily challenge of three passionate entrepreneurs—brothers Fabien, Donald, and Alex Fontaine—who certainly don’t lack (delicious) ideas to achieve their goal.
