Composition of lamb carcasses and cuts of the New Zealand export grades

Abstract

Physical and chemical composition and carcass measurements were determined on a total of 126 lamb carcasses from nine New Zealand export grades (seven wether and seven ewe carcasses per grade). In general, carcasses of the Down (Prime Down Cross) and Prime (Prime Crossbred) grades of comparable weight were similar in composition, while carcasses of the Y (Second or F.A.Q. — fair average quality) and Alpha grades contained more lean and bone and less fat and had more protein and moisture and less chemical fat than the carcasses in the Down and Prime grades. Ash patterns were not consistent. Mean external and internal measurements showed that angular carcasses of the Y grades were longer and generally narrower in the forequarter, and had smaller and shallower ribeyes than the blockier carcasses of the Down grades.

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Notes on contributors

James D. Kemp

Visiting Fulbright Research Scholar from University of Kentucky, U.S.A.