Download - Lamb ID and Fabrication Session 8
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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
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Definition: Lamb
• Meat from animals slaughtered before they are 1 year old– “Spring Lamb” has not been fed grass
or grains
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Spring Lamb
• Under 6 months• Never fed grass
or grain
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Lamb
• Fed on grass and/or grains
• Under 1 year old
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Yearling Mutton
• 12months to 24 months old
• Stronger flavor• Has not reached
maturity
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Mutton
• Over 2 years old
• Seriously strong flavor and tough meat
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Popularity
• Why as lamb production in the US fallen?
• Why have lamb imports risen?• Why is there flat demand?
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Oversight Bodies
• National Association of Meat Producers (NAMP)
• Defines the standards for fabrication and purchasing specifications
• USDA• Determines grading and inspection
requirements
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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
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Colorado vs. New Zealand
Colorado Lamb New Zealand Lamb
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Sanitation Issues
• Handling and Storage• During Fabrication• Curing• Cooking
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Fabrication
• Grinding (watch the other powerpoint)
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Lab Overview:Fabrication Tips
• Frenching• Grinding• Other Production as Assigned
– Hopefully De-boning Chicken Thighs!!