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Lamb Henry’s

Code:

1. The forequarter is to be removed from

the carcase between the 6th and 7th ribs.

2. Sheet bone the ribs leaving the neck fillet

attached to the bone.

3. Remove the breast tip,and knuckle by

sawing...

4. ...through the humerus as illustrated to

create

KnuckleCode:Forequarter

L017.

5. Remove large fat pocket.

6. Trim off any remaining excess fat.Score

the outside of the shoulder.

7. Cut and saw the blade bone section into 2

and the humerus section also into 2 equal

size/weight portions.

8. LambHenry’s.

Forequarter L029

Mini-roast (Thick Flank)

Code:

Leg L013

1. Position of the leg and chump on the

carcase.

2. Remove the knuckle by cutting through

the joint between the femur and tibia/

fibula.

3. Carefully remove the tail and aitch bones.

4. Start cutting along the seam between the

topside and the remainder of the leg.

5. Remove the topsidemuscle by cutting

along the seam between it and the

remainder of the leg.

6. Remove the femur and patella taking care

not to cut into the underlyingmuscles.

7. Remove fat deposits.

8. Remove the rumpmuscles by a straight

cut parallel to the anterior cut surface.

Costing Made Easy

To help abattoirs work out carcase and primal costs and butchers for products and cuts a range of costing tools are available on–line

at

www.qsmbeefandlamb.co.uk

There are carcase costings for both beef and lamb along with detailed yield information for all carcase sections.These also show the

yield comparisons using both traditional and seam-cutting methods. Butchers can also work out selling price of primal cuts, such as

steaks and joints, added value products (primals and cuts prepared into marinated/crumbed steaks, joints and other products) and

processed products including burgers.

The price calculators are easy to use and can quickly help you to work out the selling price of your product to return your required

gross profit margin.

Lamb Cutting Specifications

A range of step by step cutting specifications for over 150 lamb cuts are available

to view or download:

www.qsmbeefandlamb.co.uk/lamb-cutting-guides

Farm to Fork Video

To hear more about high quality lamb, from the farm to the fork for Muslim

consumers visit:

www.youtube.com/watch?v=BfrumvlW0Xg

Labelling

Good and accurate labelling is not only a legal requirement but an excellent way to market your products.There are many laws

and regulations governing the labelling of food and ignorance is no defence should you fall foul of them, many offences can result in

punitive fines or even imprisonment.

Your local authority trading standards office will guide you on any areas you do not understand. In particular there are separate and

additional requirements relating to beef labelling which you must follow. Clear, unambiguous labelling promotes the sale of product as

does unit pricing showing the cost of the portion in question as well as the price per Kilo. Cooking and serving suggestions can also

help prompt purchase.

Labelling is one area where a business can be creative providing the basic rules are followed. Poor labelling can lose you custom.

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