What Are the Differences Between Swine Harvesting and Beef/lamb Harvesting? Quizlet
Dressing Percent
To better empathize the amount of edible production expected from a grain finished lamb, the get-go pace is agreement the difference in alive weight compared to carcass weight. When a lamb (male or female sheep nether one yr of age) is harvested, sure parts of the animal such as the pelt (hibernate and wool), anxiety, blood, and viscera (internal organs) are removed. The post-harvest hanging weight, known equally the hot carcass weight, includes the lean (meat), adipose tissue (fat), and bone. Dressing percentage is the difference between live animal and carcass weight and is influenced past factors such as muscle, fatty cover and size, to proper name a few. These factors help determine how much meat the carcass may yield (Table one).
Table 1. Dressing Percentage Factors
| Factor | Dressing Percent (%) |
| Conventional fed | 44 – 56 |
| Shorn lambs | Average 54 |
| Unshorn lambs | Average 52 |
| More than end | college |
| Grass fed | lower |
| Heavier muscled | higher |
Carcass Fabrication
During carcass chilling and fabrication, some carcass weight will be lost from the hanging, boning and trimming. The percentage of carcass weight remaining is the "accept-habitation" or retail meat cuts and is chosen the carcass cutting yield.
Carcass cutting yield is variable and depends on the carcass's fat thickness (leaner carcasses have increased yields), muscling (greater muscling increases yield), and the corporeality of bone-in versus boneless retail cuts (boneless decreases yield). (Table 2).
Table ii. Average Carcass Cut Yield
| Cut Blazon | Cutting Yield |
| Boneless closely trimmed retail cuts | 43 -fifty% |
| Os-in regularly trimmed retail cuts | 65 – 75% |
Requesting closely trimmed and boneless steaks and roasts and/or trimmed, lean footing lamb volition result in less pounds of take-dwelling house production. This may be advantageous depending on available freezer space and eating preferences. Information technology is important to sympathise that the amount of edible lean will exist the same regardless if the retail cuts are boneless or bone-in. The main departure will be the inclusion of bone and sometimes some boosted fatty removal. Choosing to bring dwelling house organ meats such as liver, eye, and natural language will also influence the pounds of take-home meat product and increasing the cutting yield.
Primal vs. Retail Cuts
A whole lamb carcass is first divided into five distinctive key cuts (Figure 1). Each cardinal cut is then further fabricated into a variety of unlike retail cuts. Discuss with the meat processer prior to harvest the desired retail cuts (including thickness and number per package). The rough amount of each primal cut (% of the whole carcass) and the possible retail cut choices (from each key) are displayed in Table three. Note: selecting one type of cut may impact the power to select a unlike retail cutting coming from the same key cut. For instance, selecting a bone-in leg roast and center piece leg steaks from one of the lamb legs would non let the option of getting 2 whole bone-in leg-of-lamb.
Effigy 1. Lamb Key Cuts
Table 3. Pct of primal cuts and their retail cuts
| Primal | (%) | Some Possible Retail cuts |
| Shoulder | 23 | Arm/Bract Chops Shoulder chops Square Cutting Shoulder Roast Boneless Shoulder Roasts Ground Lamb Kabob & Stew Meat |
| Rack/Rib | 15 | Bone-in Rib Chops Bone-in Rib Roast French or Crown Rack |
| Loin | 12 | Bone-in Loin Chops/T-bone Loin Roast Tenderloin |
| Leg | 33 | Sirloin Chops Bone-in Leg Roast Boneless Leg Roast (BRT) Leg Shank Roast Middle Slice Leg Steaks Bone-In Leg-of-Lamb (Frenched or American) Boneless Leg-of-Lamb Kabob & Stew Meat |
| Foreshank & Breast | 12 | Foreshank Ground Lamb Denver Style Ribs |
Further processed products such as bratwursts and other types of fresh and cooked sausages may too exist an option to exist included in your order. Yet, since a small corporeality of trimmings are generated during lamb fabrication, other lamb cuts and/or not-lamb trimmings (such as pork) are typically added to accomplish a desired quantity. Ask your meat processor well-nigh any additional products bachelor.
Case Meat Yield Calculations
- Live Wt. x Typical Dressing Percentage = Hot Carcass Wt. 130 lb x 54% = 70 lb
- Hot Carcass Wt. ten (100 – shrink) = Chilled Carcass Wt. seventy x (100% – 3 %) = 68 lb
- Chilled Carcass Wt. x Carcass Cutting Yield % = Retail Cuts "take-home meat" 68 lb x lxx% = 48 lb
Review
- A carcass is comprised of bone, adipose (fat), and lean
- The hide, feet, blood, and viscera and sometimes the head are not parts of a carcass
- Carcass cutting yield is just one factor that influences the amount of accept-dwelling house product
Important notation: Water Loss
- Hot carcass weight is the weight of a carcass afterwards harvest and prior to chilling.
- A lamb carcass consists of lxx to 75% water (most in the meat portion).
- As the carcass chills and ages, h2o will exist lost through evaporation.
- In just the first 24 hours a carcass can loss ii to 5% of its initial weight.
For More Information
Contact your local Extension educator; Dr. Jeff Sindelar, UW–Madison Extension Meat Specialist; or WI DATCP. For recipes and nutritional information on lamb visit the American Lamb webpage.
References
Aberle, Eastward.D., Forest, J.C., Gerrard, D.Due east. & Mills, E. Due west. (2001). Principles of meat science. Dubuque, IA: Kendall Hunt Publishing Company.
American Lamb. (northward.d). Cuts of Lamb. https://www.americanlamb.com/cuts
Yard-Country Research and Extension. (2018, February). Lamb processing options for consumers. https://www.asi.k-state.edu/enquiry-and-extension/meat-science/Lamb.pdf
Melchior, R. J. (northward.d.). Lamb and goat marketing – Dressing percentages of slaughtered lamb & goat carcasses. Cornell University. http://sheepgoatmarketing.info/education/dressingpercentages.php
Schweihofer, J.S. (2011, May 9). Carcass dressing percentage and libation shrink. Michigan State University.https://world wide web.canr.msu.edu/news/carcass_dressing_percentage_and_cooler_shrink
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Source: https://livestock.extension.wisc.edu/articles/how-much-meat-should-a-lamb-yield/
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