The Nutritive Value and Eating Quality of Australian lamb cuts

Transcription

1 The Nutritive Value and Eating Quality of Australian lamb cuts New Product Development for Heavy Lambs Large (>25kg) Lamb Grading Cuts Information Matrix Project Leader: Co-Contributors: Dr. David Hopkins NSW Department of Primary Industries Dr. Benjamin Holman Dr. Stephanie Fowler Jordan Hoban Date Published: July 2016 Version 2 PUBLISHED BY Sheep CRC Limited Trading as CRC for Sheep Industry Innovation CJ Hawkins Homestead University of New England ARMIDALE, NSW 2351

2 Abstract This work is being undertaken to provide an information resource regarding large lamb cuts in terms of eating and nutritional qualities, estimated weights and the contribution to total yield, and best cooking methods. Furthermore, efforts to identify potential novel cuts with applicability to large lamb carcases is being undertaken using information from lamb and other animal species within Australian and international markets. The comparison of cuts suggests there are a number of lamb cuts utilised in other markets which have not been commercialised in Australia. Furthermore, evident from other animal species is the availability of some comparable cuts for future investigation. Following completion of the information resource to the first stage, the absence of much information was apparent. This was especially pronounced regarding cut eating quality from different cooking methods as affected by lamb age (yearling versus lamb) and nutritional data. From these observations arises the need for additional scientific research to fill the identified paucity and expand the matrix to include novel cuts from lambs and other species in other global markets. This will facilitate better cut selection for large lamb carcases. On this basis this document will evolve as new information is captured with some of this coming from boning data collected as part of other work conducted in the Sheep CRC. Page 2 of 114

3 1. Background The prevalence of heavy lambs (those greater than 25 kg) in Australia s national flock is increasing as innovation in animal genetic management for better growth rates, carcase weights and leanness advances. This trend is likely to continue into the foreseeable future based on MLA projections. Heavy lambs offer industry an opportunity to improve production efficiencies, both on-farm and during processing. For example slaughtering and processing costs on a per carcase basis are reduced as weight increases. Additionally a minimum carcase weight is needed to produce saleable portions for boneless heavily trimmed cuts Hopkins et al. (1995). However, these carcases are routinely discriminated against because of their relative fatness and concerns regarding fabrication, specifically the production of portions of excessive size and ultimate cost for domestic consumers. Related to this it has been shown that the time to prepare boneless heavily trimmed cuts increases as fat levels increase such that preparation time for a full carcase increases by an additional 1-2 minutes for every 5 mm increase in GR (Hopkins et al. 1995). The introduction of an accurate cuts-based grading system and a global review of fabrication techniques in lamb and other species could facilitate better carcase fabrication approaches that match market expectations, in terms of portion size, health parameters and eating quality. This could contribute to the development of new cuts and products to maximise returns from heavier lamb carcases. 2. Project Objectives This project encompasses two compatible objectives:» To provide a scientific foundation for the development of a cuts-based grading system for heavy lamb carcases by amalgamating current knowledge into a central information resource.» To identify alternative cuts for heavy lamb carcases by detailing both retail and primal cuts presently fabricated in lamb and other species, as per the global market.» To explore the scope for the development/adoption of new cuts with stakeholders. Outcomes from these objectives will provide a holistic insight into the capacity of current knowledge to facilitate the expansion of the heavy lamb carcase grading, while simultaneously identifying focal points requiring additional research. Page 3 of 114

4 3. Methodology Information included into this resource was sourced from freely available scientific literature, industry reports, and food and agriculture organisations both domestic and international. This included a focus on information pertaining to:» Fabrication description» Estimation of cut weight and serve size» Contribution to total retail yield from a carcase» Recommendations for best cooking method» Interaction of cooking method and animal age on cut eating quality» Nutrition profile» Relationship to other fabricated carcase units During research, several areas of variation were identified which should be considered when using this resource:» Terminology, as cut names varied between markets and species» Animal systems, as eating quality in all cuts may vary dependent on breed and animal nutrition» Techniques, as methods for parameter evaluation progress with time With allowances permitted for these sources of variation, this information still provides valuable insight into current information, with paucities identified by their absence from this resource. Lamb and other species (including pork and beef) carcase cuts from Australian and other global markets have also been compared. This allowed novel cuts currently used, but not for Australian large lamb carcases to be identified. 4. Results 4.1. Information Matrix In this section, an absence of information relates to an absence in literature, with some new cuts identified in italics as they do not yet have HAM numbers. Page 4 of 114

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77 Primal cuts Retail cuts Information Matrix for Cuts-Based Grading 4.2. Comparison of cuts After analysis of cuts available from Australia, USA, NZ and EU in lambs and other species, the number of retail and primal cuts found is shown on Table 1. Also identified are cuts that could be derived from large lean carcases and which are currently derived from other species. Table 1. A summary of retail and primal cut numbers per species and country. Species Source Aust. NZ USA EU Cuts of Interest Lamb Forequarter Saddle Hindquarter Beef Forequarter Saddle Hindquarter Pork Forequarter Country style ribs- page 83 Saddle Hindquarter Lamb Forequarter Saddle Hindquarter Silverside- page 89 Knuckle- page 89 Topside- page 89 Rump- page 89 Outside- page 90 Beef Forequarter Chuck tender- page 92 Saddle Hindquarter Silverside- page 99 Knuckle- page 99 Topside- page 100 Rump- page 100 Outside- page 101 Topside cap off- page 102 Pork Forequarter Shoulder tender- page 104 Boston Butt- page 105 Saddle Hindquarter Comparison of Australian lamb carcase cuts with those in the USA, reveals that we have more easy carve and boneless cuts. But when the variety of Australian lamb cuts is compared to the USA and EU beef and pork cuts, there is an obvious scope for development. This is illustrated in the following tables, with cuts common between lamb in Australia and other countries/species highlighted in green. Page 77 of 114

78 Hindquarter Saddle Forequarter Information Matrix for Cuts-Based Grading Table 2. A comparison between Australian and USA lamb retail cuts. Note: Similar cuts from different countries are aligned (green); blank spaces mean there are no similar cuts. LAMB: Australia 1 LAMB: NZ 15 LAMB: USA 5 Neck chop Neck fillet roast Neck fillet Shank Fore shank Fore shank/ breast shank Arm chop Blade chop Boned and rolled shoulder Forequarter chop Forequarter rack Shoulder rack Shoulder Shoulder Easy carve shoulder Rack Rack Rack Saddle Rack roast Cutlet Eye of loin Loin Boneless loin Shortloin Flap/ribs Rib chop Loin chop Loin chop Loin Loin roast Crown roast Tenderloin Tenderloin Sirloin Drumstick Easy carve leg Carvery leg Chump chop Mini roast (topside/knuckle) Topside/Knuckle Top round Lamb steak Leg (tunnel boned) Boneless leg Leg bone in Leg Leg Shank Shank Rump Rump Rump (bone in) Silverside Short cut leg Page 78 of 114

79 Forequarter Information Matrix for Cuts-Based Grading Table 3. A comparison between Australian lamb retail cuts and beef retail cuts from Australia, USA and EU. Note: Similar cuts from different countries are aligned (green); blank spaces mean there are no similar cuts. LAMB: Australia 1 BEEF: Australia 1 BEEF: NZ 15 BEEF: USA 4 BEEF: EU 6 Neck chop Neck fillet roast Boned and rolled shoulder Forequarter chop Forequarter rack Easy carve shoulder Chuck Blade roast Flat iron steak/ oysterblade steak Blade steak Oyster blade roast Oyster blade steak Point end brisket Chuck Blade Oyster blade (blade roll) Bolar blade Blade cross cut Flat Iron Steak Chuck Eye Center 7-Bone Chuck Roast/steak Arm Chuck Roast/steak Blade Chuck Roast/steak Brisket Edge Flat Iron steak Chuck Underblade Roast, Chuck Underblade Steak, Brisket Brisket Flat Brisket, Flat Cut Boneless Blade roll (chuck tender) Shin Bone in Brisket Flat Half Brisket Half Point Brisket Middle Brisket Point Brisket Point Half Chuck Center Roast/ steak Chuck Eye Roast/steak Chuck Neck Roast Chuck Tender Roast/steak Shank Center Cut Shank Cross Cut Brisket, Point Cut Boneless Page 79 of 114

80 Saddle Forequarter Information Matrix for Cuts-Based Grading LAMB: Australia 1 BEEF: Australia 1 BEEF: NZ 15 BEEF: USA 4 BEEF: EU 6 Rack Foreshin Cutlet Rib cutlet Rib steak bone in Eye of loin Flap/ribs Loin chop Eye fillet centre cut Cube roll (rib eye) Spencer roll Tenderloin Fillet Tenderloin Butt tenderloin Tenderloin centre cut Shoulder Roast/ steak Sierra Steak Top Blade Roast/ steak Denver Roast/ steak Cross Rib Chuck Roast/ steak Top Blade Steak Fillet steak Flank steak Rolled rib beef roast Scotch fillet roast Sirloin roast Flank steak Tenderloin Filet/ roast/ steak /tips Porterhouse Steak Ranch Roast Ranch Steak Rib Cap Roll Ribeye Cap Steak Ribeye Filet Ribeye Petite Roast Ribeye Roast/ steak Tenderloin Steak, Boneless Porterhouse Steak Ribeye Steak, Boneless Ribeye Roast, Bone in Ribeye Steak, Bone in Short ribs Short Ribs Short Ribs, Bone in Sirloin Bavette/ rolls/ steak Sirloin Roast/ steak Top Sirloin Steak, Boneless Sirloin Tip Center Roast/ steak Sirloin Tip Roast Sirloin Tip Side Roast/ steak Page 80 of 114

81 Hindquarter Saddle Information Matrix for Cuts-Based Grading LAMB: Australia 1 BEEF: Australia 1 BEEF: NZ 15 BEEF: USA 4 BEEF: EU 6 Sirloin Tip Steak Skirt Steak / rolls Drumstick Easy carve leg Chump chop Mini roast (topside/knuckle) Lamb steak Leg (tunnel boned) Leg bone in Striploin Shortloin Spareribs Strip Fillet Strip Petite Roast Strip Roast / Steak Strips Strip Steak, Boneless T-Bone Steak T-Bone Steak T Bone Steak Rib ends Ribs, prepared Topside/Knuckle T-Bone Steak Tails Back Ribs Plate Ribs Coulotte/ roast/ steak Country-Style Ribs Petite Sirloin Roast/ steak Petite Tender Medallions Petite Tender Roast Flanken-Style Short Ribs Flank Steak Hanger Steak Flat Ribs Rump Rump roast D Rump Round Rump Roast Shank Silverside Eye of knuckle medallion Hindshank Outside Flat Back Ribs Petite Tender Flank Steak, Boneless Inside Skirt Steak Outside Skirt Steak Hanging Tender Page 81 of 114

82 Hindquarter Information Matrix for Cuts-Based Grading LAMB: Australia 1 BEEF: Australia 1 BEEF: NZ 15 BEEF: USA 4 BEEF: EU 6 Eye round Rostbif Rump cap Rump centre steak Rump medallion Eye of Round Roast Eye round (silverside) Rump cap Rump centre Eye of rump Eye of Knuckle Knuckle undercut Knuckle cover Top Round Center Steak Top Round Edge Roast Top Round First Steak Top Round Heel Steak Top Round Roast/ steak Top Round Side Steak Top Sirloin Filet Top Sirloin Petite Roast Top Sirloin Roast/ steak Tri-Tip / Roast/ steak Western Steak Western Tip Rump Steak Bottom Round Roast/steak Bottom Round Rump Roast Braison Steak Round Heel Steak Round Roast Round Steak Santa Fe Steak Merlot Steak Eye of Round/ roast. steak Top Round Portion Cut, Tri-Tip Roast, Boneless Tri-Tip Steak, Boneless Bottom Round Roast, Bottom Round Steak, Round Tip Portion Cut, Round Tip Roast, Boneless Eye of Round Portion Cut Eye of Round Roast, Boneless Page 82 of 114

83 Saddle Forequarter Information Matrix for Cuts-Based Grading Table 4. A comparison between Australian lamb retail cuts and pork retail cuts from Australia, USA and EU. LAMB: Australia 1 PORK: Australia 3 PORK: USA 4 PORK: EU 6 Neck chop Neck fillet roast Boned and rolled shoulder Forequarter chop Forequarter rack Easy carve shoulder Blade Chops Shoulder Center Roast Country-Style Ribs* (shoulder ribs) Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula). Rack Cutlet Eye of loin Flap/ribs Pork Loin Rack Loin Cutlet Fillet Arm Roast Arm Steak Blade Roast Blade Steak Brisket Flat Brisket Point Boston Roast, Bone in Country Style ribs, bone-in Blade steaks, Bone in Loin chop Loin Chop Loin Chops, assorted, bone in Tenderloin Tenderloin Filet Tenderloin American Style Ribs America's Cut (Loin chop) Assorted Chops Back Ribs Boneless Loin Roast Chef's Prime Filets Chef's Prime Roast Tenderloin Chops Tenderloin Tips Tenderloin Center Petite Tender Spareribs Spareribs St. Louis- Style Spareribs Back Ribs Loin Chops, Boneless Crown Roast Note: *The country style ribs are identified as having potential in lamb. Page 83 of 114

84 Hindquarter Saddle Information Matrix for Cuts-Based Grading LAMB: Australia 1 PORK: Australia 3 PORK: USA 4 PORK: EU 6 Drumstick Easy carve leg Chump chop Mini roast (topside/knuckle) Lamb steak Leg (tunnel boned) Leg bone in Rump Shank Loin Center Roast Loin Riblets Loin Roast Loin Steak/Medallion New York Chops New York Roast Pork Belly Pork Scotch Porterhouse Chops Quarter Loin Ribeye Chops Rolled Pork Belly Schnitzel Scotch Fillet Steaks Sirloin Tip Pocket Roast Sirloin Tip Roast Sirloin Tip Steak Easy Carve Leg Boneless Leg Roast Pork Hock Bottom Leg Roast Bottom Leg Steak Des Moines Roast Des Moines Steak Leg Cap Steak Leg Center Roast Leg Center Slice Leg Shank Half Leg Shank Portion Leg Sirloin Half Leg Sirloin Portion Top Leg Roast Top Leg Steak Leg Steak Rump Steak Round/Knuckle Tail Ribeye Roast T-Bone Chops Sirloin End Sirloin Roast Sirloin Chops Loin Roast, Boneless Rib Chops, Bone in Sirloin Chops, Bone in Sirloin Chops, Boneless Page 84 of 114

85 Forequarter Information Matrix for Cuts-Based Grading Table 5. A comparison between Australian lamb primal cuts with sheep meat from NZ, USA and EU. AUSTRALIA 7 NZ 10 EU 11 USA Neck Neck (Scrag Joint) Neck fillet roast Neck fillet Neck Fillet Neck slices Shoulder rack 207C Shoulder, Inside Rack Shoulder rack - frenched Shoulder frenched rack Shoulder - oyster cut Oyster cut shoulder Shoulder Square cut shoulder Square cut shoulder Shoulder, Square-Cut Shoulder - banjo cut Banjo cut Shoulder, Square-Cut, Boneless, 208A - Shoulder, Outside, Tied, Boneless Shoulder - oyster cut - boneless Forequarter Boneless rolled netted shoulder Shoulder boned and rolled 208B - Shoulder, Arm Out, Boneless 208C - Shoulder, Inside Roll, Boneless 208D Shoulder, Pectoral Meat Foreshank Foreshank- knuckle tip off Forequarter Shank (Shoulder Knuckle) Foreshank Eye of shoulder Breast & flap Breast and flap pieces Forequarter pair Short forequarter (breast off) Short forequarter (breast on) Shoulder Page 85 of 114

86 Saddle Forequarter Information Matrix for Cuts-Based Grading AUSTRALIA 7 NZ 10 EU 11 USA Boneless flatpack shoulder 207A - Shoulder, Outside Breast Breast (Square cut) 207B Shoulder, Inside Lamb shanks frenched Short Fore Breast with Flanks Breast Tip Breast AUSTRALIA 7 NZ 10 EU 11 USA Rack cap Rack rib rack saddle Rack Rack cap off frenched Rack cap off Rack cap on frenched Rack- fully frenched 204D - Rack, Roast Ready, Cap Off, Frenched Rack saddle 204B - Rack, Roast Ready Rib set full Rib rack Rib set Short loin - chump on rib rack (frenched, cap on) Rack seven-rib (cap-on) 204C - Rack, Roast Ready, Cap On, Frenched rib rack (chine and feather bones removed) rib rack (frenched 25mm from eye) Rack seven rib (cap off) 204A - Rack, Chined 209B - Shoulder, Ribs 204E - Rack, Ribeye Roll 209A - Ribs, Breast Bones Off Page 86 of 114

87 Saddle Information Matrix for Cuts-Based Grading AUSTRALIA 7 NZ 10 EU 11 USA Short loin Short loin pair/ short loin saddle Eye of short loin rib short loin rib long loin chump off 25mm rib long loin chump off 75mm rib long loin chump on 75mm Noisettes 231 Loins, Shortloins, Saddle Tenderloin Tenderloin Tenderloins (Fillets) Tenderloin Butt tenderloin Tenderloin, side muscle off, butt off Loins, Shortloins, Saddle, Trimmed 232A - Loin, Shortloin, Block-Ready, Trimmed Tenderloin - butt off 232D - Loin, Short Tenderloin Saddle Spare ribs 5109/5101/ Backstrap Thick skirt / thin skirt rib loin saddle rib chump off saddle 75mm rib chump on saddle 75mm Lamb party ribs Riblets Double Loin (Middle breast and chumps removed) Page 87 of 114

88 Saddle Information Matrix for Cuts-Based Grading AUSTRALIA 7 NZ 10 EU 11 USA Hindsaddle 209C - Lamb Belly 209D - Lamb Belly, Boneless Hindsaddle, Long-Cut 229A - Hindsaddle, Long-Cut, Trimmed Back Back, Trimmed Chump Boneless chump Loin chump on Loin Chump (bone in) Boneless loin Chump bone-in Chump boneless Chump Heart (Centre cut boneless and fully trimmed) Backstrap (Cannon) Single Loin (Chump removed) 234G Top Sirloin, Boneless Sirloin 232B - Loins, Double, Boneless- 232C - Loin, Single, Boneless Loins, Full Loins, Full, Trimmed Loin, 3-Way, Boneless- Page 88 of 114

89 Hindquarter Information Matrix for Cuts-Based Grading AUSTRALIA 7 NZ 10 EU 11 USA Silverside Outside (skinless, eye on) The Silverside is prepared from a Leg - Chump On Boneless by separating the primal along the natural seam between the Inside and Thick Flank Knuckle Knuckle Knuckle is prepared from the Thick Flank with the cap muscle and fat cover removed Topside Top round (skin on) The Topside is prepared from a Leg - Chump On Boneless by separating the primal along the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and lymph node gland and surrounding gland fats are removed Topside - cap off Top round (skin off) Rump Boneless rump Page 89 of 114

90 Hindquarter Information Matrix for Cuts-Based Grading AUSTRALIA 7 NZ 10 EU 11 USA Heart of rump Outside Outside (skinless, eye off) The Outside is prepared from Silverside with the heel muscle removed along the natural seam. Outside is denuded to silver skin Eye round (skin on) Eye round (skin off) Thick flank Thick flank Chump/ sirloin Hindshank Hind shank Shank 233F - Leg, Hindshank Leg - chump off - aitch bone removed Leg - chump off - shank off Part boned leg, chump off, shank on, aitch bone removed Femur bone or part boned leg, chump-off, shank-off Leg - chump off Leg (Chump-off) Leg - chump on - aitch bone removed Leg - chump on - shank off Leg - chump on Leg - fillet end Leg - shank end Femur bone or part boned leg, chump-on, shank-off Part boned leg, chump on, shank on, aitch Leg (Chump-in) bone removed 3061, Half leg shank end and half leg fillet end 233E - Leg, Sirloin Removed, Semi- Boneless- 233D - Leg, Shank Off, Semi-Boneless- 233G - Leg, Hindshank, Heel On Leg shank bone/ easy carve leg Easy carve leg or Carvery leg 234A - Leg, Shank Off, Boneless Page 90 of 114

91 Hindquarter Information Matrix for Cuts-Based Grading AUSTRALIA 7 NZ 10 EU 11 USA Leg - chump on Legs with chumps Leg - chump on - shank off Boneless leg, chump on, shank off 233B - Leg, Shank Off Leg - chump off - shank off Boneless leg, chump off, shank off short cut leg, bone in, chump off Boneless rolled netted leg Leg boned and rolled Leg, Boneless Lamb shanks frenched Long leg bone in Hinds and Legs (Hinds and Ends breast and flanks removed) Leg - Carvery French trimmed with the Chump 232E - Flank, Untrimmed 233A - Leg, Trotter Off 234B - Leg, 2-Way, Boneless 234C - Leg, Bottom, Boneless 234D - Leg, Outside, Boneless 234E - Leg, Inside, Boneless 234F - Leg, Sirloin Tip, Boneless 233C- Leg, Trotter Off, Semi-Boneless. Note: Cuts with photos are identified as having potential when derived from large lambs and for which there is incomplete information. Page 91 of 114

92 Forequarter Information Matrix for Cuts-Based Grading Table 5. A comparison between Australian lamb primal cuts with beef cuts from NZ and USA. LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA Neck Neck Neck Neck chain Neck chain Chuck Chuck eye log Chuck eye roll Chuck eye roll- 5 rib 116D - Beef Chuck, Chuck Eye Roll Chuck roll Chuck roll (cap on, 5 rib) 116A - Beef Chuck, Chuck Roll Chuck crest 116C - Beef Chuck, Chuck Roll, Untrimmed 116E - Beef Chuck, Under Blade Roast 116F Beef Chuck, Under Blade, Flat Cut (IM) 116G Beef Chuck, Under Blade, Centre Cut (IM) 114D - Beef Chuck, Shoulder (Clod), Top Blade 114E - Beef Chuck, Shoulder (Clod), Arm Roast 114F Beef Chuck, Shoulder, Tender (IM) 114G Beef Chuck, Shoulder, Arm, Center Cut (IM) Beef Chuck, Square-Cut, Boneless 115B - Beef Chuck, Arm-Out, Boneless 113A - Beef Chuck, Square-Cut, Divided 114A - Beef Chuck, Shoulder Roast 115A - Beef Chuck, Blade Portion, Boneless 114B - Beef Chuck, Shoulder Roast, Special 114C - Beef Chuck, Shoulder(Clod), Trimmed 113C - Beef Chuck, Square-Cut, Neck-Off, 2 Piece, Semi Boneless Page 92 of 114

93 Forequarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA Beef Chuck, Shoulder (Clod) 113B - Beef Chuck, Square-Cut, Neck-Off, Divided Eye of shoulder Chuck tender Chuck tender 116B - Beef Chuck, Chuck Tender (IM) The Chuck Tender is generated from the chuck. It is a single muscle (Supraspinatus) which is located at the lower portion of the scapula spinous processes. It is also called mock tender or Scotch tender. 116H Beef Chuck, Chuck Eye (IM) Shoulder rack Beef Chuck, Short Ribs 130A - Beef Chuck, Short Ribs, Boneless (IM) Square cut shoulder Chuck - square cut Square cut chuck- 5 rib 115C - Beef Chuck, Square-Cut, Neck-Off, Boneless Foreshank Chuck meat square Beef Chuck, Square-Cut, Clod-Out, Boneless 1682/ Shin/shank - forequarter/hindquarter Shoulder rack - frenched Chuck short ribs Beef Chuck, Square-Cut Foreshank (bone in) Beef Foreshank Forequarter Forequarter Beef Forequarter Bolar blade Bolar blade 115D Beef Chuck, Square-Cut, Pectoral Meat (IM) 102A - Beef Forequarter, Boneless Breast & flap Blade/ clod Blade (cod) Beef Chuck and Flank, Rose Meat (IM) Shoulder - oyster cut - boneless Shoulder - banjo cut Page 93 of 114

94 Saddle Forequarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA Shoulder - oyster cut Oyster blade Oyster blade Neck fillet roast 116I Beef Chuck, Neck Roast Armbone shin Fore shin conical Beef Chuck, Armbone Beef Chuck, Armbone, Boneless 126A - Beef Chuck, Armbone, Clod-Out, Boneless Blade undercut Chuck roll - long cut Chuck rib meat 116K Beef Chuck Roll, 3-Way Beef Chuck, Cross-Cut Beef Chuck, Cross-Cut, Boneless LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF:NZ 10 BEEF:USA Loin - chump on Rump and loin Beef Loin, Full Loin, Trimmed Rack cap on - frenched Thick skirt / thin skirt Short loin - chump on Bottom sirloin Sirloin butt Beef Loin, Strip Loin, Bone In Beef Loin, Strip Loin, Boneless Beef Loin, Sirloin Beef Loin, Sirloin Butt, Boneless Beef Loin, Sirloin Butt, Trimmed, Boneless Beef Loin, Top Sirloin Butt, Boneless 184A - Beef Loin, Top Sirloin Butt, Semi Centre-Cut, Boneless 184B - Beef Loin, Top Sirloin Butt, Centre-Cut, Cap- Off, Boneless (IM) Page 94 of 114

95 Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF:NZ 10 BEEF:USA Saddle Rib set - full Rib set Rib set Loin Back ribs Plate ribs Rack cap Rib cap Eye of short loin Striploin Striploin: Standard Striploin ( chain muscle, silverskin off, steak ready) Rack cap off Ribs - prepared Ribs prepared Rack cap off frenched Ribs prepared- Frenched 184C - Beef Loin, Top Sirloin Butt, Untrimmed, Boneless 184D - Beef Loin, Top Sirloin Butt, Cap (IM) 184E - Beef Loin, Top Sirloin Butt, 2 Piece, Boneless 184F Beef Loin, Top Sirloin Butt, Centre-Cut, Seamed, Dorsal Side, Boneless (IM) Beef Loin, Bottom Sirloin Butt, Boneless 185A - Beef Loin, Bottom Sirloin Butt, Flap, Boneless (IM) 185B - Beef Loin, Bottom Sirloin Butt, Ball Tip, Boneless 185C - Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless (IM) 185D - Beef Loin, Bottom Sirloin Butt, Tri-Tip, Defatted, Boneless Beef Loin, Bottom Sirloin Butt, Boneless, Trimmed Beef Loin, Strip Loin, Bone In Page 95 of 114

96 Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF:NZ 10 BEEF:USA Rack Tenderloin - butt off Tenderloin Tenderloin Tenderloin (side muscle on) Beef Loin, Tenderloin, Full Butt tenderloin Butt tenderloin Butt tenderloin Beef Loin, Tenderloin, Butt Rack saddle Tenderloin (side muscle off) 5109/5101/ Backstrap Cube roll/ rib eye roll Cube roll/rib eye roll Cube roll- 7Rib lip on 189A - Beef Loin, Tenderloin, Full, Side Muscle On, Defatted 189B - Beef Loin, Tenderloin, Full, Side Muscle On BeefLoin, Tenderloin, Full, Side Muscle Off, Defatted 190A - Beef Loin, Tenderloin, Full, Side Muscle Off, Skinned 190B -BeefLoin, Tenderloin, Full, Side Muscle Off, Centre-Cut, Skinned (IM) 191A - Beef Loin, Tenderloin, Butt, Defatted 191B - Beef Loin, Tenderloin, Butt, Skinned Beef Loin, Tenderloin, Short 192A - Beef Loin, Tenderloin Tails 188 Beef Loin, Tenderloin, Bone-in 176 Beef Loin, Steak Tail Rib set Beef Rib, Primal Beef Rib, Roast-Ready, Boneless 103A - Beef Rib, Regular Beef Rib, Oven-Prepared, Boneless Beef Rib, Roast-Ready Page 96 of 114

97 Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF:NZ 10 BEEF:USA A - Beef Rib, Roast-Ready, Special 109B - Beef Rib, Blade Meat 109C - Beef Rib, Roast-Ready, Cover Off 109D - Beef Rib, Roast-Ready, Cover Off, Short Cut (Export Style) 109E - Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) Beef Rib, Ribeye Roll 112A - Beef Rib, Ribeye Roll, Lip-On 112C - Beef Rib, Ribeye (IM) 112D - Beef Rib, Ribeye Cap (IM), Beef Rib, Oven-Prepared, Regular Beef Rib, Oven-Prepared 107A - Beef Rib, Oven-Prepared, Blade Bone In Short loin Short loin Shortloin Beef Loin, Short Loin Spare ribs Spare ribs Spare ribs (back ribs) Chump Short plate Short rib meat Short rib meat Beef Loin, Short Loin, Short-Cut 1611 Shell-loin (bone in) Short ribs Short ribs Beef Short Ribs Intercostals (Rib fingers) 124A Beef Rib, Back Rib, Rib Fingers Brisket Beef Brisket 123B - Beef Rib, Short Ribs, Trimmed Page 97 of 114

98 Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF:NZ 10 BEEF:USA Brisket pieces - deckle Beef Brisket, Deckle-On, Boneless Brisket point end plate Beef Brisket, Deckle-Off, Boneless Brisket point end - pectoral Brisket point end Pectoral (Razor trim) 120A - Beef Brisket, Flat Cut, Boneless (IM) Brisket point end Brisket point end 120B - Beef Brisket, Point Cut, Boneless (IM) Brisket navel end Brisket Navel end Brisket point end - deckle off Brisket point end- deckle off Brisket navel plate Brisket Brisket rib plate Beef Rib, Spencer Roll Brisket point - sternum Spencer roll Spencer roll- 7 rib Thin skirt Thin Flank Internal flank plate Flap meat Beef Plate, Full Beef Plate, Short Plate 121A - Beef Plate, Short Plate, Boneless 121B - Beef Plate, Short Plate, Trimmed, Boneless 172A - Beef Loin, Full Loin, Diamond Cut, Trimmed- 121C - Beef Plate, Outside Skirt (IM) 121D - Beef Plate, Inside Skirt (IM) 121E - Beef Plate, Outside Skirt (IM), Skinned 121F - Beef Plate, Short Plate, Short Ribs Removed Page 98 of 114

99 Hindquarter Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF:NZ 10 BEEF:USA G - Beef Plate, Short Plate, Short Ribs Removed, Boneless 122A - Beef Plate, Full, Boneless 123A - Beef Short Plate, Short Ribs, Trimmed 140 Beef, Hanging Tender (IM) LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA Leg - chump on Leg - chump on - shank off Leg - chump off - shank off Silverside Silverside The Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone) and is removed by following the natural seam between the Thick Flank and Topside. The leg end of the primal is cut straight at the junction of the archilles tendon and heel muscle (M. gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed Knuckle Knuckle Knuckle Beef Round, Sirloin Tip (Knuckle) The Knuckle is prepared from a Thick Flank by removing the cap muscle (M. tensor fasciae latae) and associated fat and subiliac lymph node. 167A - Beef Round, Sirloin Tip, (Knuckle) Peeled Page 99 of 114

100 Hindquarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA B - Beef Round, Full Sirloin Tip 167C - Beef Round, Sirloin (Full) Tip, Trimmed 167D - Beef Round, Sirloin Tip (Knuckle), Peeled, 2- Piece 167E Beef Round, Sirloin Tip (Knuckle), Centre Roast (IM) 167F Beef Round, Sirloin Tip (Knuckle), Side Roast (IM) Topside Topside Beef Round, Top (Inside), Untrimmed The Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside. The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are also removed Inside Beef Round, Top (Inside) Inside cap off- trimmed to the blue 169A - Beef Round, Top (Inside), Cap Off 169B - Beef Round, Top (Inside), Cap (IM) 169C Beef Round, Top (Inside), Front Side Muscle (IM) 169D Beef Round, Top (Inside), Soft Side Removed 169D Beef Round, Top (Inside), Soft Side Removed 169E Beef Round, Top (Inside), One Muscle (IM) Page 100 of 114

101 Hindquarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA Rump Rump Rostbiff / eye of rump Rostbiff (rumpheart) Eye of rump Rump centre Rump cap Rump cap (denuded) 171B - Beef Round, Outside Round (Flat) D-rump D-rump Tritip 171D Beef Round, Outside Round, Side Muscle Removed (IM) Outside Outside Outside 171E Beef Round, Outside Round, Side Roast, (IM) The Outside is prepared from the Silverside by the removal of the heel muscle (M. gastrocnemius). The popliteal lymph node, surrounding fat and connective tissue are also removed Outside flat Flat 171F Beef Round, Outside Round, Heel Thick flank Thick flank Beef Hindshank 171G Beef Round, Outside Round, Rump (IM) Page 101 of 114

102 q u a Hindquarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA Topside - cap off The Topside Cap Off is prepared from the Topside by the removal of the M. gracilis muscle along the natural seam. Fat deposits are also removed Chump/ sirloin Sirloin butt Hindshank Leg - chump off - aitch bone removed 1682/ Shin/shank - forequarter/hindquarter Hindshank (bone in) Beef Round, Rump and Shank Off 1100/ Shin shank Beef Round, Rump and Shank Off, Boneless Leg - chump off - shank off Beef Round, Shank-Off, Semi-Boneless Leg - chump off Leg - chump on - aitch bone removed Butt and rump Leg - chump on - shank off Butt / shank - off Leg - chump on 1500/ Butt Leg - fillet end Leg - shank end 158A - Beef Round, Diamond-Cut 158B Beef Round, NY Style Leg shank bone/ easy carve leg Beef Round, Primal, Boneless 160A - Beef Round, Diamond Cut, Shank Off, Semi- Boneless 160B - Beef Round, Heel and Shank-Off, Semi- Boneless LAMB: AUSTRALIA 7 BEEF: AUSTRALIA 8 BEEF: NZ 10 BEEF: USA 12 Page 102 of 114

103 Pistola hindquarter Hindquarter Butt square cut Tri-tip/ bottom sirloin triangle External flank plate 166B - Beef Round, Rump and Shank Partially Off, Handle On Beef Round, Shank Off, Boneless 161A - Beef Round, Diamond Cut, Shank Off, Boneless 161B - Beef Round, Heel and Shank Off, Without Sirloin Tip (Knuckle), Boneless Beef Round, Shank Off, 3-Way, Boneless 163A - Round, Shank Off, 3-Way, Untrimmed, Boneless 165A - Beef Round, Rump and Shank Off, Boneless, Special 165B - Beef Round, Rump and Shank Off, Boneless, Special Beef Round, Rump and Shank Off, Boneless 166A - Beef Round, Rump Partially Removed, Shank Off Beef Round, Bottom (Gooseneck) 170A - Beef Round, Bottom (Gooseneck), Heel Out Beef Round, Bottom (Gooseneck), Untrimmed 171A - Beef Round, Bottom (Gooseneck), Untrimmed, Heel Out Eye round Eye round 171C - Beef Round, Eye of Round (IM) Beef Triangle Beef Triangle, Boneless Page 103 of 114

104 Forequarter Information Matrix for Cuts-Based Grading Table 6. A comparison between Australian lamb primal cuts with pork cuts from Australia and USA. LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA Neck Breast and flap pieces Forequarter pair Eye of shoulder 405D Pork Shoulder, Shoulder Tender The Shoulder Tender is a single muscle (Teres major) which is separated from the shoulder clod. It is also called petit tender or clod tender Shoulder rack Square cut shoulder Foreshank Shoulder rack - frenched Forequarter Breast & flap Shoulder - oyster cut - boneless Shoulder - banjo cut Banjo shoulder roast Page 104 of 114

105 Forequarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA Shoulder - oyster cut Neck fillet roast Picnic shoulder roast Shoulder riblets Hand of pork Scotch (neck/collar butt) Rolled shoulder Shoulder hock Pork Shoulder, Picnic 405A - Pork Shoulder, Picnic, Boneless 405B - Pork Shoulder, Picnic, Cushion, Boneless 407A Pork Shoulder, Collar Butt Pork Shoulder, Butt, Bone-In/Boneless (Boston Butt) The Boston Butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone Pork Shoulder 403A - Pork Shoulder, Long Cut 403B - Pork Shoulder, Outside 403D - Pork Shoulder, Riblet Pork Shoulder, Skinned 405C Pork Shoulder, Pectoral Meat (IM) Page 105 of 114

106 Saddle Forequarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA B - Pork Shoulder, Butt, Boneless, Special Pork Shoulder, Butt, Cellar Trimmed, Boneless Pork Hocks Pork Jowl Pork Neck Bones LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA Loin - chump on Loin 410A - Pork Loin, Sirloin End, Bone-In- 410B Pork Loin, Rib End, Bone-In 410C PorkFat Back Pork Loin, Bladeless, Bone-In Pork Loin, Center-Cut, 8 Ribs, Bone-In 412A - Pork Loin, Center-Cut, 8 Ribs, Chine Bone Off, Bonein 412B - Pork Loin, Center-Cut, 8 Ribs, Boneless 412C - Pork Loin, Center-Cut, 11 Ribs, Bone-In 412D - Pork Loin, Center-Cut, 11 Ribs, Chine Bone Off, Bone-In 412F - Pork Loin, Center-Cut, Rib End, Boneless 412G - Pork Loin, Center-Cut, Rib End (Rack) 412H - Pork Loin, Center-Cut, Lumbar Half Pork Loin, Whole, Boneless 413A - Pork Loin, Roast, Boneless 413B - Pork Loin, Special, Boneless Page 106 of 114

107 Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA Pork Loin, Back Ribs Rack cap on frenched Thick skirt / thin skirt Short loin - chump on Saddle Rib set full Middle (12-rib) Pork Loin, Riblet Loin Pork Loin Rack cap Eye of short loin Eye of short loin (midloin) Rack cap off Rack cap off frenched Rack Tenderloin - butt off Tenderloin Pork Tenderloin Rack saddle 5109/5101/ Backstrap Eye of loin (ribloin) 413C Pork Loin, Loin Eye Rib set Short loin 413D - Pork Sirloin, Boneless Pork Loin, Center-Cut, 11 Ribs, Boneless Short loin pair/ short loin saddle Spare ribs Belly rack Pork Spareribs 416C - Pork Spareribs, Breast Bone (Sternum) Off Page 107 of 114

108 Hindquarter Saddle Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA B - Pork Spareribs, Brisket Bones 416D - Pork Breast Bone (Sternum) Butt tenderloin 415B Pork Tenderloin, Butt Tender Chump Belly (spring) 416A - Pork Spareribs, St. Louis Style Pork Belly 408B Pork Belly, Bone - In Pork Belly, Skinless 409A - Pork Belly, Single Ribbed, Skinless LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA Leg - chump on Leg 402 Pork Leg, Skinned Pork Leg Leg - chump on - shank off 401A - Pork Leg, Short Shank Leg cuts Leg - chump off - shank off Leg - chump off - aitch bone removed Leg - chump off Leg - chump on - aitch bone removed 401C - Pork Leg, Skinned, Pelvic Bone Removed Leg - chump on - shank off Leg - chump on 401B - Pork Leg, Sirloin On Leg - fillet end Leg ham trim Leg - shank end 401F Pork Leg, Hind Shank portion, Frenched Page 108 of 114

109 Hindquarter Information Matrix for Cuts-Based Grading LAMB: AUSTRALIA 7 PORK: AUSTRALIA 9 PORK: USA A - Pork Leg, Skinned, Short Shank 402B - Pork Leg, Boneless 402C - Pork Leg, Short Shank, Trimmed, Boneless Leg shank bone/ easy carve leg Shank tied 401E Pork Leg, Handle On, Semi-Boneless 402H - Pork Leg, Tip, Silverside Silverside Silverside roast (easy carve) Knuckle Topside Topside Rump Rump Rump roast (bone in) 402F - Pork Leg, Inside 402E Pork Leg, Outside, Flat Cut Outside Round 402D - Pork Leg, Outside Thick flank Topside - cap off Chump/ sirloin Hindshank Shank 401D Pork Leg, Hind Shank Pork Hocks 402G - Pork Leg, 3-Way, Boneless 402J Pork Leg, Inside Cap (IM) 402K Pork Leg, Outside, Eye of Round (IM) Note: Cuts with photos are identified as having potential when derived from large lambs or are cuts for which there is incomplete information. Page 109 of 114

110 As a summary: Majority of the cuts not found within Australia are generally just variations of trimming and cut lines, rather than completely new cuts. The few that are different offer an opportunity for the expansion of existing Australian lamb cuts into established cuts which are novel for lamb. 5. Findings Summary The key observations from the Matrix thus far are:» Cut selection results in variations to total carcase yield, its nutritional value and optimal cooking methods to achieve best consumer acceptability.» The included information could be applied in the formation of a cuts-based marketing scheme in defining cut value to consumers and marketing niches (i.e. cuts with greater omega-3 content).» A clear absence of cut specific data (i.e. nutritional, eating quality as per cooking method and lamb age). The information included in this matrix was gathered from several studies and databases and this variation in resources must be accounted for when conclusions are drawn.» The information matrix would benefit from additional research to fill identified paucity, and to study serving type effects on consumer satisfaction (i.e. chop v. steak v. mince v. stir-fry).» There are some cuts used in other nations which could be applied to Australian lamb carcases.» There are some cuts used in other animal species which could be applied to Australian lamb carcases. 6. Conclusions This information matrix for cuts-based grading proves a valuable ongoing resource in base-lining current knowledge regarding the nutritional and eating quality of sheep cuts. This could have applications in directing the development of a cuts-based grading system to account for consumer preferences and carcase yields, but it also provides the opportunity for future research to be better directed towards unknown areas. This report has also demonstrated some similarities between the available sheep carcase cuts used in Australia and those used in other species or other nations. More commonly, however, differences were observed and these could be used in the expansion into novel cuts and reach emerging markets. 7. Acknowledgements We would like to acknowledge and thank Doug Piper from MLA for his assistance in checking the cut comparison tables. Page 110 of 114

111 8. References Background» Hopkins DL, Wotton JSA, Gamble DJ, Atkinson WR, Slack-Smith TS, and Hall DG (1995). Lamb carcass characteristics 1. The influence of carcass weight, fatness and sex on the weight of trim and traditional cuts. Australian Journal of Experimental Agriculture 35: Comparison of Cuts 1. dd_cut+type=or Lamb%2cRack) 2. dd_cut+type=or Beef%2cKnuckle) 3. (modern cuts) Most 'commonly available cuts' F68A-11DA-AA4B-000A95D14B6E.html 8. F68A-11DA-AA4B-000A95D14B6E.html 9. A/C5AA/7093/C0A8/D240/F3D8/Pork_0020_Cuts.pdf Information Matrix 1. MLA (2007) Nutrient composition data of Australian lean meat beef, lamb, veal, mutton. Meat and Livestock Australia: 1-10 pp. 2. Pethick DW, Pleasants AB, Gee AM, Hopkins DL, and Ross IR (2006) Eating quality of commercial meat cuts from Australian lambs and sheep. Proceedings of the New Zealand Society of Animal Production 66: Pleasants AB (2006) Sheep meat eating quality. Meat and Livestock Australia. SMEQ Marinya Pty. Ltd. (1999) Consumer sensory perception of lamb and sheepmeat. Meat and Livestock Australia. SMEQ Thompson JM, Gee A, Hopkins DL, Pethick DW, Baud SR, and O Halloran WJO (2005) Development of a sensory protocol for testing palatability of sheep meat. Australian Journal of Experimental Agriculture 45: USDA (2014) Full report (all nutrients): 17084, Lamb, New Zealand, imported, square-cut shoulder, separable lean and fat, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=75&format=full&new=&measu reby Page 111 of 114

112 7. USDA (2014) Full report (all nutrients): 17082, Lamb, New Zealand, imported, rack partly frenched, separable lean and fat, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=75&format=full&new=&measu reby 8. USDA (2014) Basic report: 17068, Lamb, New Zealand, imported, fore-shank, separable lean and fat, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&format=&count=&max=25&offset=50&sort=&qlookup 9. USDA (2014) Full report (all nutrients): 17073, Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=50&format=full&new=&measu reby 10. USDA (2014) Full report (all nutrients): 17029, Lamb, domestic, rib, separable lean and fat, trimmed to ¼ fat, choice, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=25&format=full&new=&measu reby 11. USDA (2014) Full report (all nutrients): 17017, Lamb, domestic, leg, shank half, separable lean only, trimmed to ¼ fat, choice, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=0&format=full&new=&measur eby 12. Kerth CR, Cain TL, Jackson SP, Ramsey CB, and Miller MF (1999) Electrical stimualtion effects on tenderness of five muscles in Hampsire x Rambouillet crossbred lambs with the callipyge phenotype. Journal of Animal Science 77: Thompson JM, Hopkins DL, D Souza DN, Walker PJ, Baud SR, and Pethick DW (2005) The impact of processing on sensory and objective measurements of sheep meat eating quality. Australian Journal of Experimental Agriculture 45: Pannier L, Gardner GE, Pearce KL, McDonagh M, Ball AJ, Jacob RH, and Pethick DW (2014) Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lambs. Meat Science 96: Griffin CL, Orcutt MW, Riley RR, Smith GC, Savell JW, and Shelton M (1992) Evaluation of palatability of lamb, mutton, and chevon by sensory panels of various cultural backgrounds. Small Ruminant Research 8: NUTTAB (2010) Online searchables database. Food Standards Australian New Zealand. t.aspx 17. See USDA (2014) Basic report: 17051, Lamb, domestic, shoulder, blade, separable lean and fat, trimmed to ¼ fat, choice, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&format=&count=&max=25&offset=50&sort=&qlookup= 19. USDA (2014) Full report (all nutrients): 17242, Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/8 fat, choice, raw. Agricultural Research Service, United States Department of Agriculture. s&man=&lfacet=&count=&max=25&sort=&qlookup=&offset=225&format=full&new=&meas ureby Page 112 of 114