Meat Goat and Lamb Carcass Fabrication - UT Extension...Goat Meat Marketing Goat meat is termed...
Transcript of Meat Goat and Lamb Carcass Fabrication - UT Extension...Goat Meat Marketing Goat meat is termed...
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Meat Goat and Lamb Carcass Fabrication
DR. DWIGHT LOVEDAYU NIVERSITY OF T ENNESSEE -KNOXVILLE
D E PARTMENT OF FOOD SC IENCE
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Wide Variation in Sheep/Goat Market Types
Dairy vs Meat
Large, Medium & Small
Results in large variation in market weights◦ 30 to 100+ pounds
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Lean Quality
Associated with palatability
◦ Flavor
◦ Juiciness
◦ Tenderness
USDA Quality Grades (Lamb)
◦ Prime, Choice
◦ Maturity
◦ Flank Streakings
◦ Carcass Conformation
Minimum fat cover
◦ Lean Color
◦ Cold Shortening
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• Separate tender from less tender
• Separate thick from thin muscles
• Separate fat from lean
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Live weight is not all edible meat!“Dressing Precent” is proportion of live wt. that remains in the carcass; “Yield”; (Carcass Wt./Live Wt.)*100
◦Anything that increases Live Wt., will decrease Dressing Percent (i.e. gut fill)
◦Anything that increases Carcass Wt., will increase Dressing Percent (i.e. fat)
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Live weight is not all edible meat!Goat:
DP = 45-55%
Average = 48%
Lamb:
DP = 48-58%
Average = 52-54%
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Live weight is not all edible meat!Goat:
Live wt: 70 lbsHCW: 34
Cut Yield: 24 lbs. (bone-in) (70-85%)16 lbs. (boneless)(40-60%)
Lamb:
Live wt.: 110 lbs.
HCW: 65 lbs.
Cut Yield: 46 lbs. (bone-in) (65-75%)
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Lamb Carcass Fabrication
Cutting of the carcass to primals, sub-primals and/or retail cuts◦ Carcass: portion after the hide, head,
internal organs and feet are removed
◦ Primals: wholesale cuts; major divisions of the carcass
◦ Sub-primals: major divisions of primals
◦ Retail cuts: consumer ready products
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Carcass FabricationTerminology◦ Hindsaddle: portions behind the last rib
◦ Foresaddle: portions in front of the last rib
◦ Double: both sides of animal
◦ Single: Split down backbone: halved
◦ Hindshank: lower hind leg
◦ Foreshank: lower front leg
◦ Sirloin: rump or hip bone area
◦ Loin: area of back where ribs are not attached
◦ Rack: area of back where ribs are attached
◦ Frenched: removal of tissue to expose bone
◦ BRT: Boneless, Rolled & Tied
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Meat Goat Carcass Fabrication
USDA Institutional Meat Purchasing Specifications (IMPS) describe 5 cutting styles◦ Related to carcass weights
◦ Cuts for institutional and retail establishments
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Goat IMPS Cutting StylesPlatter Style
Roasting Style
Barbeque Style
Food Service Style
Hotel Style
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Platter Style
Carcass Wt: 15 lbs. or less
Small goats
Remove hind shank & internal fat
Carcass un-split
Rear legs can be tucked into rib cage & front legs tucked in rear legs
Retail cut fabrication not practical
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Roasting Style
Carcass Wt: 15-30 lbs.
Small-medium goats
Remove lower hind and fore shank
Fabrication includes:A: Leg, Roasting StyleB: Loin, Rump On, DoubleC: Foresaddle, StreamlinedD: NeckE: Foreshank
A
B
C
E
D
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Barbeque Style
Carcass Wt: 20-40 lbs.
Medium sized goats
Remove breast bone, lower hind and fore shank
Fabrication includes:A: Leg: single or doubleB: LoinC: Ribs, FullsetD: NeckE: Outside ShoulderF: Breast
D
A
B
C
E F
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Food Service Style
Carcass Wt: 30-40 lbs.
Large sized goats
Suitable for retail cuts
Fabrication includes:A: HindshankB: Leg, Shank Off, Sirloin Off, Partially
BonelessC: SirloinD: Back – loin and rackE: Neck
A
B
C
D
E
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Food Service Style (continued)
Fabrication includes:
A: Hindshank
B: Leg, Shank Off, Sirloin Off, Partially Boneless
C: Sirloin
D: Back – loin and rack
E: Neck
F: Outside Shoulder
G: Inside Shoulder, Squared
H: Ribs, Food Service Style, Breast On, Fullset
I: Breast
A
B
C
D
EF
G
H
I
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Hotel Style
Carcass Wt: >40 lbs.
Large sized goats
Suitable for hotel/retail cuts (similar to Lamb)
Fabrication includes:A: Hindshank
B: Leg, Shank Off
C: Loin
D: Rack
E: Neck
A
B
C
D
E
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Hotel Style (continued)
Fabrication includes:
A: Hindshank
B: Leg, Shank Off
C: Loin
D: Rack
E: Neck
F: Shoulder, Square-Cut
G: Foreshank
H: Ribs, Breast Bones Off
I: Breast
A
B
C
D
EF
G
H
I
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Cutting Yields for Various Cutting Styles
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Goat Meat Marketing
Goat meat is termed “chevon “ or “cabrito”
IMPS will provide cutting direction that will allow goat meat sales to food service and retail markets
5 cutting styles that are related to carcass weight
Currently most goat carcasses are sold whole, as 6-piece, or 1½ to 2 inch cubes
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Goat Hotel Style
Hindshank
Leg
Loin
Rack
Shoulder, Sq. Cut
Ribs
Foreshank
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Lamb or Large Goat Retail Cut Fabrication
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Lamb Wholesale Cuts
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Lamb Shoulder
Roasts
Chops
Stew
Kabobs
Ground Lamb
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Lamb Shoulder: Roasts
Square Cut Shoulder
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Lamb Shoulder: Roasts
Arm Roast
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Lamb Shoulder: Roasts
Blade Roast
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Lamb Shoulder: Roasts
Boneless Shoulder Roast
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Lamb Shoulder: Roasts
Inside Roll, Boneless Roast
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Lamb Shoulder: Chops & Slices
Blade Chops
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Lamb Shoulder: Chops & Slices
Arm Chops
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Lamb Shoulder: Chops & Slices
Neck Slices
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Lamb Shoulder: Other
Stew
Kabobs
Ground Lamb
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Lamb Rib (Rack)
Roasts
Chops
Riblets
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Lamb Rib: Roasts
Rib Roast
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Lamb Rib: Roasts
Frenched Rib Roast
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Lamb Rib: Roasts
Crown Roast
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Lamb Rib: Chops
Rib Chop
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Lamb Rib: Chops
Frenched Rib Chop
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Lamb Rib: Riblets
b
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Lamb Loin
Roasts
Chops
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Lamb Loin: Roasts
Loin Roast
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Lamb Loin: Roasts
Double Loin Roast, Boneless
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Lamb Loin: Chops
Loin Chops
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Lamb Loin: Chops
Double Loin Chops
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Lamb Loin: Chops
Double Loin Chops, Boneless
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Lamb Leg
Roasts
Chops
Slices
Chops
Kabobs
Stew
Ground Lamb
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Lamb Leg
Hindshank
Center Section (c+d+e)
Sirloin Section
(a+b)
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Lamb Leg: Roasts
Whole Leg
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Lamb Leg: Roasts
Short Cut Leg, Sirloin Off
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Lamb Leg: Roasts
Boneless Leg Roast (BRT)
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Lamb Leg: Roasts
Sirloin Half
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Lamb Leg: Roasts
Shank Half
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Lamb Leg: Roasts
Frenched-Style Roast
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Lamb Leg: Roasts
American-Style Roast
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Lamb Leg: Roasts
Butterflied Leg Roast
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Lamb Leg: Chops
Sirloin Chops
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Lamb Leg: Slices
Leg Center Slices
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Lamb Leg: Other Cuts
Stew
Kabobs
Ground Lamb
Cubed Steak
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Lamb Foreshank and Hindshank
Shanks
Stew
Ground Lamb
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Lamb Breast
Whole Breast
Trimmed Breast
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Lamb Breast
Trimmed Breast
Rolled Breast
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Lamb Breast
Whole Breast
Spareribs (Denver Ribs) Riblets
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Lamb Breast
Whole Breast
Ground Lamb StewLamb Sausage
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Lamb Variety Meats
Heart
Kidney
Liver
Sweetbreads
Tongue
Tripe
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Lamb Cutting Sheet
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Lamb Cutting Sheet
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Preparing Lamb
Easy to prepare
Variety of cuts
Suitable for all cooking methods
Compatible with many spices and marinades
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Preparing LambLamb is tender
Do not overcook
Moist heat cookery improves tenderness
Lamb cuts requiring moist heat cookery◦ Neck slices
◦ Shanks
◦ Riblets
◦ Stew
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American Lamb Boardhttp://www.americanlamb.com/
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Enjoy