Montpak international inc.
Butt tenderloin
Butt tenderloin (8x1 GF) - Prepared from the leg, situated between the bavette and the coaxal, the butt tenderloin is removed using a knife maneuver, the free fat and all frayed tissues arre removed d...
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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.
