Today we had only one class - meat fabrication. The theme was lamb. The Dean came to our class to show how to break down the whole carcass of lamb. It was really educational and less technical. Of course there were a lot of details and basically attention to details is the key.
There are three major type of lamb, depends on region it came from . New Zealand lamb is considered the best one. They have smaller animals, the animals are grass fed and flavor is exceptional (however some people find it overpowering). Australian lamb may be small or large bread and flavor is mild (less intense then NZ). American lamb is usually larger bread of animals, feedlot fed and flavor is not very pronounced.
There are different grades for
quality and yield grades as well. The quality grades you can see on the market are mainly prime and choice (sometimes you may see 'good'). Yield grades are from 1 to 5 where 1 is leanest and 5 is fattiest animal.
Also the good indicator to decide what to buy is color of the meat. The color should be red (no pink, no dark red).
We did not have a chance to use our knives. Tomorrow we are going to have a big production.
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