Lamb ID and Fabrication Session 8
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Lamb ID and Fabrication Session 8
description
Lamb ID and Fabrication Session 8. Today’s Agenda. Quiz Review - Veal Lamb Definition Breeds and Primals : an Introduction to the NAMP Standards New Zealand vs. Colorado Standards of Quality Handling and Storage Fabrication Frenching Bones Grinding Lab Overview. History: Lamb. - PowerPoint PPT Presentation
Transcript of Lamb ID and Fabrication Session 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
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
• 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
Colorado vs. New Zealand
Colorado Lamb New Zealand Lamb
Sanitation Issues
• Handling and Storage• During Fabrication• Curing• Cooking
Fabrication
• Grinding (watch the other powerpoint)
Lab Overview:Fabrication Tips
• Frenching• Grinding• Other Production as Assigned
– Hopefully De-boning Chicken Thighs!!
