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Ovine

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  1. Ovine

  2. 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

  3. Yearling • Must be 1 to 2 years old • Low quality • Processed for grinding, moist cooking

  4. Mutton • Over 2 years of age • Lowest quality • Used for Wool

  5. Grading of Ovine • Thin shoulders, less active • Short neck • Fullness of meat- hips • Too much fat- less yield

  6. Quality Factors • Pink Flesh • Firm meat, not spongy • Marbling • Redness in bones- determines youth • Grain- tight, fine

  7. Grades of Lamb • USDA Prime • Choice • Select/ good • Utility, broken bones, etc • Cull

  8. 4 types of Lamb • Baby Lamb- 20 lbs • 2 months old • Also Knows As • Hot house • Festive • Easter

  9. Types of Lamb • Genuine Spring • 50 lbs • 5 months old • A lot of bone, yield is poor • Sent to retail stores

  10. Types of Lamb • Spring Lamb • 75 lbs • 7 months old • Best yield

  11. Types of Lamb • Winter Lamb • 110 lbs • Less than 1 yr old • Oldest, usually more fat

  12. Primal Parts • Leg • Steamship leg of lamb • Boned, Rolled, and Tied (BRT) • Shis-ka-bob • Sub Primal Parts • Sirloin, Shank

  13. Primal Parts • Saddle or Loin • Strip-loin chop • Tenderloin

  14. Primal Parts • Rack • Hotel Rack- Primal Rib area • 8 ribs • Best quality in the forequarter • Uses • Crown Roast • Rib Chops • Frenched Chop

  15. Primal Parts • Chuck (Shoulder) • Major uses • Ground Lamb • Stew

  16. Primal Parts • Brest • Not a wholesale part • Uses • Denver Ribs