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

http://images.google.com/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/a/ae/FoodMeat.jpg&imgrefurl=http://sigma.ontologyportal.org:4010/sigma/Browse.jsp?kb=SUMO&term=Meat&usg=__E-YQoG6iU8ZONmMp3Z5u3HspgYk=&h=639&w=881&sz=114&hl=en&start=3&tbnid=HcgHLnPMesAS6M:&tbnh=106&tbnw=146&prev=/images?q=meat&gbv=2&hl=en

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!!