Montpak international inc.
Sirloin
The boneless sirloin is separated from the leg by a clean cut that passes just before the upper bone of the leg bone (acetabulum/head of the femur). The sirloin tail, tenderloin head, and the tip of t...
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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.
