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Lamb And Mutton Cutting Methods

( Originally Published Early 1900's )



The cutting up of lamb and mutton along certain standard lines is found all over the United States, with the exception of certain parts of the metropolitan district, New England and the Pacific coast, where shoulders are raised and honed. Aside from this, lamb and mutton carcasses are cut up according to the test furnished by the government and shown in Illustration No. 86. While a lamb carcass usually weighs only 30 to 50 lbs., a retailer should not overlook the cutting waste in estimating the cost price.

Cutting losses on lamb and mutton vary from 6 oz. up to 3 and 4 lbs. on heavy mutton. Various cutting tests are furnished here-with, which have been supplied through the courtesy of the United States Department of Agriculture. Wholesale and retail cutting test information is also given herewith.

Wholesale Cuts of Lamb and Mutton

The United States Department of Agriculture in Department Bulletin No. 300, defines the, wholesale cuts of lamb and mutton as follows : -

"The major wholesale cuts of lamb and mutton generally recognized in all markets are hindsaddle and foresaddle, each comprising about 50% of the carcass weight. The division is made between the twelfth and thirteenth ribs, one pair of ribs remaining on the hind-saddle. Saddles are subdivided into legs, which represent 33% and loins including flank, which comprise 17% of the total weight of the carcass. Loins include the flank and kidneys.

"Foresaddles are subdivided into hotel racks, which include parts of nine pairs of ribs, or 12% ; chucks, including neck, or 23.5% ; and breasts, including shanks, or 14.5% of the carcass weight. Slight variations in percentage weights of the various cuts at different markets are not unusual, and there are also slight variations in yields of cuts from different grades. Neither of these, however, is very marked.

"Other terms which are fairly common in certain markets are 'rattles,' `stews' and `slugs.' These terms refer to the same cut which consists of the chucks, breast, necks and shanks. It comprises all of the forequarter except the rack. A `wing' consists of the two shoulders, shanks, neck and the breasts. A `bracelet' comprises the rack plus the portions of the breast which correspond with the plates in a beef carcass."



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