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Lamb ID and FabricationSession 8
Today’s Agenda
Quiz 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!!