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Ovine. Ovine. Lamb, Yearling, Mutton Lamb- Must be 1 year old or less Can be determined by… Fell- Thin waxy film on flesh Break joint muscle must be rough and ragged. Yearling. Must be 1 to 2 years old Low quality Processed for grinding, moist cooking. Mutton. Over 2 years of age

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Presentation Transcript
ovine1
Ovine
  • Lamb, Yearling, Mutton
  • Lamb- Must be 1 year old or less
    • Can be determined by…
      • Fell- Thin waxy film on flesh
      • Break joint muscle must be rough and ragged
yearling
Yearling
  • Must be 1 to 2 years old
  • Low quality
  • Processed for grinding, moist cooking
mutton
Mutton
  • Over 2 years of age
  • Lowest quality
  • Used for Wool
grading of ovine
Grading of Ovine
  • Thin shoulders, less active
  • Short neck
  • Fullness of meat- hips
  • Too much fat- less yield
quality factors
Quality Factors
  • Pink Flesh
  • Firm meat, not spongy
  • Marbling
  • Redness in bones- determines youth
  • Grain- tight, fine
grades of lamb
Grades of Lamb
  • USDA Prime
  • Choice
  • Select/ good
  • Utility, broken bones, etc
  • Cull
4 types of lamb
4 types of Lamb
  • Baby Lamb- 20 lbs
  • 2 months old
  • Also Knows As
    • Hot house
    • Festive
    • Easter
types of lamb
Types of Lamb
  • Genuine Spring
    • 50 lbs
    • 5 months old
    • A lot of bone, yield is poor
    • Sent to retail stores
types of lamb1
Types of Lamb
  • Spring Lamb
    • 75 lbs
    • 7 months old
    • Best yield
types of lamb2
Types of Lamb
  • Winter Lamb
    • 110 lbs
    • Less than 1 yr old
    • Oldest, usually more fat
primal parts
Primal Parts
  • Leg
    • Steamship leg of lamb
    • Boned, Rolled, and Tied (BRT)
    • Shis-ka-bob
    • Sub Primal Parts
      • Sirloin, Shank
primal parts1
Primal Parts
  • Saddle or Loin
    • Strip-loin chop
    • Tenderloin
primal parts2
Primal Parts
  • Rack
    • Hotel Rack- Primal Rib area
      • 8 ribs
      • Best quality in the forequarter
      • Uses
        • Crown Roast
        • Rib Chops
        • Frenched Chop
primal parts3
Primal Parts
  • Chuck (Shoulder)
  • Major uses
    • Ground Lamb
    • Stew
primal parts4
Primal Parts
  • Brest
    • Not a wholesale part
    • Uses
      • Denver Ribs