Learning about WhoLesaLe Cuts Identify the eight major locations below of wholesale meat cuts on a sheep.. Identify which location each of the following wholesale sheep meat cuts comes
Trang 1Know Your Sheep MARKET SHEEP LESS on 3
1 Print out the picture of the wholesale cuts of sheep on page 2 and have the members work in pairs or small groups to see who can correctly complete the activity first They should begin by identifying locations, then they will identify which cuts of meat come from which locations Alternatively, you can use the big poster in the sheep education kit and have the kids go up and stick the correct labels on the parts Or you can do it both ways as the handout is a great way for them to having something to take home and continue to study!
2 Use this time to talk remind them about the high value and lower value cuts of meat as a reminder of quality assurance practices (avoiding tapping on the higher value cuts of meat while training)
Learning about WhoLesaLe Cuts
Identify the eight major locations (below) of
wholesale meat cuts on a sheep Which of these
are considered the higher value cuts of meat?
Identify which location each of the following wholesale sheep meat cuts comes from
8
7
7 6
9
1 LEg 3 TEndERLoin
6 FoREquARTER 9 PARTY BAcK
8 nEcK
2 cHuMP 4 EYE oF Loin 5 Loin
7 SHAnK
Trang 2The University of Wyoming is an equal opportunity/affirmative action institution
Contact the County Extension Office to request special accommodations if needed to fully participate.
WhoLesaLe Cuts of Pork
Leader Worksheet
Major Location
Major Location Major Location
Major Location LocationMajor
Major Location
Major Location Major Location Major Location
Major Location
neck
Forequarter Loin
Eye of Loin chump
Leg
Shank
Shank Party Rack
Tenderloin
1 Neck Filet Roast/Rib Eye Roast
2 Neck Chop
3 Best Neck Chop
1 Trim Lamb Butterfly Steak
2 Trim Lamb Eye of Loin
3 Loin Chop
4 Loin (Boned and Rolled) Party Ribs 1.
1 Frenched Cutlet
2 Frenched Rack of Lamb (8 Rib)
3 Frenched Lamb Rack (13 Rib)
1 Lamb Rump
2 Chump Chop
1 Rolled Shoulder
2 Easy Carve Shoulder
3 Diced (Forequarter)
4 Mince
5 Forequarter Rack (4 Rib)
6 Forequarter Chop
1.Trim Lamb Steak (Round or Topside)
2 Trim Lamb Mini Roast (Round or Topside)
3 Leg (Tunnel Boned)
4 Easy Carve Leg
5 Leg Bone In
6 Diced Trim Lamb (for Kababs) Trim Lamb Strips 1.
Trim Lamb (Tenderloin) 2.
1 Lamb Drumstick
2 Lamb Shank
Trang 3WhoLesaLe Cuts of Lamb
Youth Worksheet
Major Location
Major Location Major Location
Major Location LocationMajor
Major Location
Major Location
Major Location Major Location
Major Location
1.
2.
3.
1.
2.
3.
4.
1.
1.
2.
3.
1.
2.
1.
2.
3.
4.
5.
6.
1.
2.
3.
4.
5.
6.
1.
2.
1 Lamb Drumstick
2 Lamb Shank
Lamb Rump
Trim Lamb Strips
Trim Lamb (Tenderloin)
Chump Chop
Frenched Cutlet
Party Ribs
Best Neck Chop Neck Chop Lamb Drumstick Lamb Shank Neck Fillet Roast/Rib Eye Roast Frenched Rack Of Lamb (8 Rib)
Frenched Lamb Rack (13 Rib) Loin (Boned And Rolled) Leg Bone In Diced Trim Lamb (for Kebabs) Trim Lamb Mini Roast (Round
Or Topside)
Trim Lamb Steak Trim Lamb Butterfly Steak Easy Carve Leg Loin Chop Trim Lamb Eye Of Loin Easy Carve Shoulder
Rolled Shoulder Mince Diced (Forequarter) Forequarter Rack (4 Rib) Forequarter Chop
Which location do these cuts come from?
identify the eight
major locations (below)
of wholesale meat cuts on
a sheep Which of these
are considered the higher
value cuts of meat?
Leg
Chump
Forequarter
Shank
Neck
Party rack
Eye of loin
Loin