lamb id and fabrication session 8

Lamb ID and FabricationSession 8

Today’s AgendaQuiz Review - VealLamb

1. Definition2. Breeds and Primals: an Introduction to the NAMP

Standards3. New Zealand vs. Colorado4. Standards of Quality5. Handling and Storage6. Fabrication

a. Frenching Bonesb. Grinding

Lab Overview

History: Lamb

Definition: Lamb

• Meat from animals slaughtered before they are 1 year old– “Spring Lamb” has not been fed grass

or grains

Spring Lamb

• Under 6 months• Never fed grass

or grain

Lamb

• Fed on grass and/or grains

• Under 1 year old

Yearling Mutton

• 12months to 24 months old

• Stronger flavor• Has not reached

maturity

Mutton

• Over 2 years old

• Seriously strong flavor and tough meat

Popularity-US Lamb

Popularity-Imported

Popularity

• Why as lamb production in the US fallen?

• Why have lamb imports risen?• Why is there flat demand?

Oversight Bodies

• National Association of Meat Producers (NAMP)

• Defines the standards for fabrication and purchasing specifications

• USDA• Determines grading and inspection

requirements

Breeds and Primals

• BreedSpecific variety of domesticated livestock

“bred” for its genetic characteristics as they relate to hardiness, meat production, and flavor

Breed is not specified by the NAMP

Breeds

Colorado vs. New Zealand

Colorado Lamb New Zealand Lamb

Charts

Charts

Charts

Charts

Charts

Charts

Standards of Quality

Sanitation Issues

• Handling and Storage• During Fabrication• Curing• Cooking

Fabrication

• Frenching

Fabrication

• Grinding (watch the other powerpoint)

Lab Overview:Fabrication Tips

• Frenching• Grinding• Other Production as Assigned

– Hopefully De-boning Chicken Thighs!!