From labour shortages, to margin pressures, to diner expectations, the demands placed on chefs are complex and challenging. The Supreme Shoulder is here to provide a succulent solution.
The new Lumina Supreme Shoulder (shank off) comprises the neck fillet, scrag meat and oyster shoulder. With fine intramuscular fat marbling, it’s extremely tender – with a signature mild flavour and light texture.
As one of our largest cuts, the Supreme Shoulder has the flexibility and versatility to suit any menu. Easy to prepare, cook, and serve, it can also lead to lower labour costs and increased margins.
All without compromising on diners’ high expectations of quality and taste.
A flexible and versatile addition to the menu
The Supreme Shoulder brings endless serving options and applications to the table.
Serve Whole
Slow cooked, with bone in, served on a platter. A brilliant family-style meal for a larger group of diners.
Bone Out
Slow cooked, bone taken out, pressed and portioned. The ideal way to control portion sizes and add versatility.
Further Processed
Cooked, bone taken out, served portioned. Add vegetables and garnish to create the perfect protein portion.
Product Attributes
Grass-fed and finished on chicory and clover forage
Aged for 21 days
Traceable back to Lumina Farms
Lambs are verified antibiotic-free
All farms are verified GMO-free
A cut above the rest
1. Labour-saving
The larger cut means fewer touch points, and easier preparation, cooking, and serving.
2. Versatility
From bone in, to pulled, to processed, there are numerous ways to prepare and serve.
3. Flexibility
With the ability to be broken down or served whole, it can cater to endless dining options. It can be portioned and served to suit
4. Sustainability
As a bigger cut, the Supreme Shoulder provides more meat with less packaging.
Key product details
Oyster shoulder, neck fillet, scrag meat and fore shank.
Piece Weight Range
1.8 - 2.2 kg
Average Piece Weight
2.0 kg
Pieces Per Pack
1
Packs Per Carton
8
Pieces Per Carton
8
Average Carton Weight
15.9 kg
Cooked Avg. Portions Per Piece
4-5 people
Nutritional Information
Oyster shoulder, neck fillet, scrag meat and fore shank.
Average quantity per 100 grams of raw edible tissue
