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Lamb ID and Fabrication Session 8

Lamb ID and Fabrication Session 8. Today’s Agenda. Quiz Review - Veal Lamb Definition Breeds and Primals : an Introduction to the NAMP Standards New Zealand vs. Colorado Standards of Quality Handling and Storage Fabrication Frenching Bones Grinding Lab Overview. History: Lamb.

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Lamb ID and Fabrication Session 8

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  1. Lamb ID and FabricationSession 8

  2. Today’s Agenda Quiz Review - Veal Lamb • Definition • Breeds and Primals: an Introduction to the NAMP Standards • New Zealand vs. Colorado • Standards of Quality • Handling and Storage • Fabrication • Frenching Bones • Grinding Lab Overview

  3. History: Lamb

  4. Definition: Lamb • Meat from animals slaughtered before they are 1 year old • “Spring Lamb” has not been fed grass or grains

  5. Spring Lamb • Under 6 months • Never fed grass or grain

  6. Lamb • Fed on grass and/or grains • Under 1 year old

  7. Yearling Mutton • 12months to 24 months old • Stronger flavor • Has not reached maturity

  8. Mutton • Over 2 years old • Seriously strong flavor and tough meat

  9. Popularity-US Lamb

  10. Popularity-Imported

  11. Popularity • Why as lamb production in the US fallen? • Why have lamb imports risen? • Why is there flat demand?

  12. Oversight Bodies • National Association of Meat Producers (NAMP) • Defines the standards for fabrication and purchasing specifications • USDA • Determines grading and inspection requirements

  13. Breeds and Primals • Breed Specific 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

  14. Breeds

  15. Colorado vs. New Zealand Colorado Lamb New Zealand Lamb

  16. Charts

  17. Charts

  18. Charts

  19. Charts

  20. Charts

  21. Charts

  22. Standards of Quality

  23. Sanitation Issues • Handling and Storage • During Fabrication • Curing • Cooking

  24. Fabrication • Frenching

  25. Fabrication • Grinding (watch the other powerpoint)

  26. Lab Overview:Fabrication Tips • Frenching • Grinding • Other Production as Assigned • Hopefully De-boning Chicken Thighs!!

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