Montpak international inc.
Butt tenderloin
Butt tenderloin (8x1 GF) - Prepared from the leg, situated between the bavette and the coxal, the Butt terderloin is removed from the coxal with a knife maneuver, the extra fat and all frayed tissues ...
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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.
