lamb basic cuts...lamb tenderloin lamb basic cuts neck filet neck chop neck 7 breast and flap breast...

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1 Boneless Leg LEG Boneless Leg, Butterflied Diced Lamb 2 Top Sirloin 2 3 4 6 8 5 5 9 7 1 Leg Cuts, Denuded Leg, Bone In 4 Lamb Loin 6 Rib Chop Loin Chop Short Loin Saddle Frenched Rack of Lamb (8 Rib) Frenched Rack of Lamb (13 Rib) 8 Square-Cut Shoulder, Bone In Square-Cut Shoulder, Boneless Diced (forequarter) Pasture Raised No Added Hormones No Additional Additives Long Shelf Life Sustainable Farming Practices Traceable Ground Lamb Shoulder Rack (4 Rib) Shoulder Chop TOP SIRLOIN LOIN RACK SHOULDER 5 SHANK Frenched Fore Shank Hind Shank Center Cut Chop 3 Lamb Strips TENDERLOIN Lamb Tenderloin Lamb Basic Cuts Neck Chop Neck Filet NECK 7 Breast and Flap BREAST 9 Australia is a world leader in the processing and preparation of halal meat and meat products. Processors must have a registered Halal program which complies with Australian Government Authorised Halal Program (AGAHP— a collaborative program between Islamic Societies and the Australian government) requirements. Facilities are inspected and accepted for Halal slaughter and/or production. The inspections are carried out by recognized Islamic organizations and the Australian Quarantine and Inspection Services (AQIS). Halal meat is identified by an official halal stamp to carcasses or products in a carton. The Australian lamb industry is a world leader in safety and quality systems. We remain free from the major diseases of livestock and have implemented a state- of-the art animal identification system for whole of life product traceability. Australian lamb is an all-natural product free of artificial additives and hormone growth promotants. Chilled, vacuum packed lamb is able to achieve a shelf life of approximately 90 days providing the cold chain has been maintained. Australia produces a wide variety of lamb including naturally raised, free range, pasture fed and organic products, .

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Page 1: Lamb Basic Cuts...Lamb Tenderloin Lamb Basic Cuts Neck Filet Neck Chop NECK 7 Breast and Flap BREAST 9 Australia is a world leader in the processing and preparation of halal meat and

1

Boneless Leg

LEG

Boneless Leg, Butterfl ied Diced Lamb

2

Top Sirloin

2

3

4

6

8

5

5

9

7

1

Leg Cuts, Denuded Leg, Bone In

4

Lamb Loin

6

Rib Chop

Loin ChopShort Loin

SaddleFrenched Rack of Lamb (8 Rib)

Frenched Rack of Lamb (13 Rib)

8

Square-Cut Shoulder, Bone In

Square-Cut Shoulder, Boneless

Diced (forequarter)

Pasture Raised

No Added Hormones

No Additional Additives

Long Shelf Life

Sustainable Farming Practices

Traceable

Ground LambShoulder Rack

(4 Rib) Shoulder Chop

TOP SIRLOIN

LOIN RACK

SHOULDER

5 SHANK

FrenchedFore Shank

Hind Shank

Center Cut Chop

3

Lamb Strips

TENDERLOIN

Lamb Tenderloin

Lamb Basic Cuts

Neck ChopNeck Filet

NECK

7

Breast and Flap

BREAST

9

Australia is a world leader in the processing and preparation of halal meat

and meat products. Processors must have a registered Halal program which

complies with Australian Government Authorised Halal Program (AGAHP—

a collaborative program between Islamic Societies and the Australian

government) requirements. Facilities are inspected and accepted for Halal

slaughter and/or production. The inspections are carried out by recognized

Islamic organizations and the Australian Quarantine and Inspection Services (AQIS). Halal

meat is identifi ed by an offi cial halal stamp to carcasses or products in a carton.

The Australian lamb industry is a world leader in safety and quality systems. We

remain free from the major diseases of livestock and have implemented a state-

of-the art animal identifi cation system for whole of life product traceability.

Australian lamb is an all-natural product free of artifi cial additives and hormone

growth promotants. Chilled, vacuum packed lamb is able to achieve a shelf

life of approximately 90 days providing the cold chain has been maintained.

Australia produces a wide variety of lamb including naturally raised, free range,

pasture fed and organic products, .

Estimation of the Composition of Lamb Carcasses and Cuts

MEAT STANDARDS AUSTRALIAMEAT STANDARDS AUSTRALIA LAMB PRIMAL CUTS SILVERSIDE 5071 TOPSIDE 5073 RUMP 5074 TOPSIDE – CAP OFF 5077 KNUCKLE 5072 SHORTLOIN 4880 RACK CAP / OFF (FRENCHED)

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Australian lamb Financial performance of slaughter lamb ...data.daff.gov.au/.../alfpf/alfpfd9aabf00320130626/AustLamb_2013_v… · 20 Lamb selling methods, slaughter lamb producing

Maa Indian Restaurant - A3 MenuChicken or Lamb Achar..... £8.95 Tender cuts of chicken or lamb braised with mango & pickles, giving a rich sweet and sour taste, a speciality dish

Lesson #1 - Weebly · Web viewle cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; *Hint: Write the wholesale cut on the diagram

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Full uk opportunity presentation 25_feb2013 cuts cuts cuts - pdf

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