Retail Meat ID Lamb Primal Cuts: Breast, Shoulder, and Variety Meats

Chad Schimmels & Dr. Dennis Burson Author

09/05/2024 Added

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This presentation in the retail meat identification series deals with lamb primal cuts breast, shoulder and variety meats.

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[00:00:00.000]This presentation in the Retail Meat Identification Series deals with lamb primal cuts breast,
[00:00:09.360]shoulder, and variety meats.
[00:00:13.520]This is lamb primal cut shoulder.
[00:00:16.120]This is the front shoulder of the lamb carcass.
[00:00:20.800]This is lamb out of the shoulder arm chop.
[00:00:26.160]arm chops are identified by the same muscle groups that we use to identify beef arm steaks or arm
[00:00:32.220]roasts and pork arm steaks or arm roasts. One of the nice things about retail identification is
[00:00:38.600]that the muscle shapes and the bone shapes are the same in all three species. So I make sure to tell
[00:00:44.760]students or remind students of this so that they start seeing where these muscle groups are from
[00:00:50.360]and can tie it to all three species. But the biceps brachii, the triceps complex,
[00:00:56.820]and the deep pectoral are the identifiers for these arm chops.
[00:01:02.400]This is lamb out of the shoulder blade chop.
[00:01:12.460]Blade chops are identified most readily by the presence of the blade bone.
[00:01:18.480]And you can see here,
[00:01:20.260]the blade bone can have the spinal scapula or not for lamb.
[00:01:23.840]Either way, it's still called a blade chop.
[00:01:27.360]This is lamb out of the shoulder square cut hole.
[00:01:37.920]Just as the name suggests, square cut hole is cut into a square shape.
[00:01:43.940]If you're looking at it from above, it's a square shape.
[00:01:46.940]It has basically three faces.
[00:01:49.800]One face is going to be the arm chop, and you can see the deep pectoral,
[00:01:54.420]the triangular triceps complex, and the biceps brachii.
[00:01:58.400]One face is going to be the blade chop, and you can see the blade bone.
[00:02:03.300]And the third face, which is exactly opposite of what you're looking at in this picture,
[00:02:09.300]is the neck slice.
[00:02:10.540]This is square cut hole, the whole shoulder of lamb.
[00:02:19.340]Lamb variety meats, just like beef and pork, are not fattened.
[00:02:24.900]one specific area. They are basically the organs of the animal and so there's no
[00:02:29.760]specific picture for this primal. This is the next section that is on variety
[00:02:35.400]meats. This is lamb out of the variety meats heart. Lamb heart and pork heart
[00:02:44.800]are easily distinguished from beef heart just by their size. Most of the time lamb
[00:02:49.860]heart is going to be smaller than pork heart, but a very big lamb or a very
[00:02:54.780]small pork when slaughtered can give you hearts that are very close to the same
[00:02:59.520]size. The way I teach students to identify pork hearts in the lamb hearts
[00:03:04.620]is lamb heart is straight from the apex to the atriums where the pork heart is
[00:03:10.320]going to be curved or more heart shaped if you will, but the lamb heart will be
[00:03:15.240]straight from the apex of the heart up to the atriums.
[00:03:24.660]This is lamb from the variety meats kidney. Lamb kidneys are kidney bean
[00:03:33.380]shaped. They can be distinguished from pork kidneys because pork kidneys look
[00:03:37.780]like they were kidney bean shaped but then elongated. The lamb kidneys are
[00:03:43.300]kidney bean shaped.
[00:03:46.280]This is lamb from the variety meats
[00:03:54.540]liver. Lamb livers are identified not just by its size but that it is two
[00:04:01.640]distinct segments and almost split in half. Compare that to pork which is
[00:04:07.520]four segments or beef which is a very large and has one small lobe or one
[00:04:13.600]small segment off to one side. Lamb livers are almost split directly in half.
[00:04:24.420]This is lamb from the variety meats tongue. Lamb tongue is basically a
[00:04:32.280]miniature version of a beef tongue. It's just a smaller version. It still has
[00:04:36.960]follicles on it just like beef does but it's not smooth like the pork tongue.

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Retail Meat ID Lamb Primal Cuts: Breast, Shoulder, and Variety Meats

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