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Lamb Cut Guide for Direct Marketers


By Dave Scott, NCAT Livestock Specialist
Published November, 2016
©NCAT
IP534


CUT ASPECTS
OF CUT
% OF
BOX WT.
RELATIVE VALUE* RECOMMENDATIONS QUALITY CONTROL
SPECIAL CONSIDERATIONS
RACK French 11% 175% Rib bones cut to specified length; Bone Guard or plastic wrap, double-wrap bone edges Clearly displayed loin eye;
Continuous fat cover on ribs
SHORT RIBS Square Cut 5% 70% Square Cut Maximum square cut size
LOIN CHOPS Chops 10% 160% 1.5" thickness optimal, 1" minimum; 1/16 " to 1/8" perimeter fat; Two, four chops per pack common Nicely fit together, ten 1.5" chops per lamb; No sirloin chops—too much bone
LEG Bone In Roast 30% 120% "Bone Guard" or Saran covering bone edges No tears in packaging where bone is
Bone Out Roast 27% 140% 1/2" netting is best—12 squares per 4.5" diameter; Roast rolled with fell up** Netting size; Fell-correct
placement**
Leg Steaks 25% 1" thick 1.5" is too thick—legs are lean
SHOULDER Bone In Roasts 23% 115% "Bone Guard" or plastic wrap, double-wrap bone edges No popped seals or packaging torn by bone
Bone Out Roasts 20% 125% Trim out connective tissue and "tough fat"; 1/2" or "12 square" netting best Fell correct placement**; Netting size
Shoulder Steaks 15% 125% 1" to 1.25" thick
SHANKS Shanks 9% 100% 2 shanks per pack; like pairs, i.e. fore w/fore
TRIM Lamb Burger 15-19% 100% Grind at 32-34° F; Freeze fast without stacking packages; Pack in 1-lb. vacuum pack bags or "rolls"; 3/16" grind screen; 5- or 10-lbs. packs for Food Service
Stew 13-16% 105% 1" cubes; 1-lb. packs; 5- or 10-obsl packs for Food Service Tight seals, no air pockets
   *The relative value of the cut, using trim as a base of 100%.
 ** The "fell" is the layer of finish, or fat covering the rolled roast. Packaging with the fell up is attractive presentation and also serves as an ideal vehicle to simmer herbs and and spices into the meat.
*** Advantages of "roll" or "chub" packaging include higher vacuum (60 bar vs. 18 bar), faster freeze down, display advantages, thicker mil.

 


 

Lamb Cut Guide for Direct Marketers
By Dave Scott, NCAT Livestock Specialist
Published November, 2016
©NCAT
Tracy Mumma, Editor
Amy Smith, Production
Diane Warthen, HTML Production
IP534
Slot 556

 

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This page was last updated on: April 5, 2017