Composition of lamb carcasses and cuts based on the October 1983 to 1998 export lamb carcass classification standards in New Zealand

Abstract

Data were available on 1621 carcasses from New Zealand lambs born in 1982 and 1983 that were classed for export and cut into export cuts. Each cut was dissected into subcutaneous fat, intermuscular fat, muscle, and bone, and total carcass composition was determined chemically. These data cover carcass classes representing 99% of 1998 New Zealand lamb carcasses or cuts prepared for export. Results showed that carcasses and cuts became fatter with increasing carcass weight within a fat class from the leanest (A) to the fattest (F) fat class. The carcasses and cuts were far leaner than those of the early 1940s to 1960s, presumably a result of changing market signals. The results give proportions and composition of cuts for most markets as described in the New Zealand Meat Trade Guide or for North America using the DEVCo cutting system.