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Meat Cutting Course IV :�Meat Cutting Principles

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Learning Outcome

To teach the students what and how to use the different Butchering Tools and Equipment
To teach the students how to Breakdown and process a carcass
To teach the students about the role of Quality in the Meat Industry

Different Quality Grading per Country
What affects meat Quality

To learn the common cuts and it’s sub primal source
To teach the student how to properly package and display the meat merchandise

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GMP

Proper and Clean PPE
Proper and Clean Work Area
Proper and Clean Tools and Equipment
Sanitation

“Meat Operations must posses a high level of cleanliness to mitigate the spread of foodborne diseases and to prolong the shelf life of the meats.”

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Cold Chain Managment

Magic Numbers: -18’C, 4’C, 65’C
Maintaining the correct temperature set-points in the various Facilities and Equipment will prolong shelf life of the meats

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Bacteria vs Refrigeration

Graph : Bacteria vs Temperature vs Time

Spoilage vs Pathogenic

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Let’s start with food spoilage organisms. These can be yeasts, molds, fungi, or bacteria that will eventually grow on any food as the same food that feeds us also provides nutrients that these organisms can live on and grow in. These organisms are often smelled, seen, or tasted such as; the smell of spoiled milk, that blue fuzzy stuff growing in your leftovers, or bread that tastes like “dirt,” which is actually mold that you just haven’t seen yet. Foods that are spoiled often have a different color than when they were fresh, feel slimy, or smell rotten or sulphury. The good news is, that for the most part (there are always exceptions), food that is spoiled won’t make you sick. Although some people may become physically ill due to smells or disgusting flavors, food spoilage organisms don’t cause life-threatening infections.

Food pathogens will, however, make you sick, possibly even cause death. A pathogen is a biological agent that causes disease or illness to its host. When it comes to food, these include bacteria, viruses, and parasites. Examples that are commonly known are E. coli, noro virus, and giardia, but there are about 200 known food-borne pathogens in the world. Unfortunately these organisms cannot be seen, smelled, or tasted, and it often takes very few of them to infect a person.

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What is the most important Butchering Tool?

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Butchering Tools & Equipment

Knife
Bandsaw
Grinder
Slicer
Stuffer
Tenderizer
Packing Machine

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Knife

“A knife is a tool used by butchers to slaughter an animal and cut the carcass into smaller parts for human consumption. But to a butcher, this is more than just a tool. It represents all his hopes and aspirations for a better life for himself and his family”

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Parts of a knife

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10-12” Cimeter

7” Boning

7” Fillet

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Knife Care

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Bandsaw

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Grinder

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BIRO GRINDER OPERATIONS MANUAL

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SLICER

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Operating and Cleaning your slicer

Sirman Slicer OP

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Burger Patty Press

How to use your Burger Patty Press

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Sausage Stuffer

How to use a Sausage Stuffer

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Meat Tenderizer

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Meat Tenderizer Video

Meat Tenderizer Manual

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How to Breakdown a Beef Carcass

Beef Carcass Breakdown

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Beef Meat Map

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How to Break Down a Pork Carcass

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How to break down a Lamb Carcass

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TEST CUTTING

Used to compute margin for a carcass once transformed to retail cuts
Used to determine Yield and Losses

Declared vs Receiving
Cutting Loss
Shrinkages/Scraps

S&R Test Cutting Form

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What is Quality

The standard of something as measured against other things of a similar kind; the degree of excellence of something.
For meats, Quality is often measured in terms of:

Marbling
Yield
Tenderness
Appearance
Taste

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POP QUIZ

What’s the top 3 country in terms of Beef production in the world.

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Top Beef Producing Countries

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Meat Quality Grading – USA Beef

USDA – United States Department of Agriculture

4. Standard, 5. Commercial 6. Utility 7. Cutter 8. Canner

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USDA BEEF GRADING SYSTEM Ever wonder what the difference is between a Prime cut and a Choice cut of meat? Which one is better? How about a Select cut? Who determines the grade of beef and what are the primary considerations that factor into it. How does the grade of meat you have selected effect the taste, tenderness, and cost of your dishes? Are there factors beyond grading that are important to consider? In this article I’ll fill you in on the USDA’s grading system, and arm you with the information you need to select the perfect steak. The Purpose and history of USDA grading The USDA grading system is a voluntary system paid for by the beef industry. Through this program, inspectors of the US Department of Agriculture assign a grade to each beef carcass during processing to help ensure a uniform quality in the sales and marketing of beef. This is in recognition that not every cow that rolls off the line is created equal, and the prices should reflect this fact. The program itself dates back to the early 1920’s when an organized effort was underway within the livestock and retail meat industry to establish a beef grading and stamping service by the Federal Government for all federally inspected plants that would make the benefits of such a service available to all consumers. As a result, in 1926 the Secretary of Agriculture promulgated the beef grade standards as the official U.S. Standards for Market Classes and Grades of Carcass Beef, and by 1927 a one-year, national experimental program of Federal grading of beef carcasses was underway. How beef is graded Grades are based on the amount of marbling in the meat and the age of the animal. Marbling is the flecks and streaks of white fat you find distributed throughout the meat. In general, the higher the degree of marbling, the more tender, juicy, and favorable the meat will be. Consequently, higher grade meats come at a higher cost. Age also plays in an important part. Beef is best in flavor and texture when cattle are between 18 and 24 months old, so the grading favors younger animals. There are eight distinct grades of beef recognized by the USDA. In order of descending quality they are: Prime Choice Select Standard Commercial Utility Cutter Canner Studies suggest that beef graded at least USDA Select are likely to acceptable in eating quality for most consumers, so this is usually the lowest grade you’ll ever hear mentioned by name in the supermarket. (Mmm! 100% UTILITY GRADE BEEF!) Unlabeled cuts of meat are either commercial or utility grade, or more likely were never graded in the first place. The lowest grades, cutter and canner, are used in disgusting things like potted meat and those meat sticks you find in the gas station. Let’s look a little closer at the three primary grades of meat you’ll likely to be selecting from. USDA Prime beef This is the grade of beef that contains the greatest degree of marbling. It is generally sold to finer restaurants and to some selected meat markets. It is significantly higher in price because less than 3% of the beef graded is Prime. Prime grade beef is the ultimate in tenderness, juiciness, and flavor. Prime Rib is a USDA Prime rib roast for example, and many top steak houses serve only Prime cuts. Here’s an example of a Prime cut with heavy marbling. USDA Choice beef Choice grade beef has less marbling than Prime, but is still of very high quality. This is the most popular grade of beef because it contains sufficient marbling for taste and tenderness, while costing less than Prime. Just over half of the beef graded each year earns a grade of Choice. Choice cuts are still tender and juicy. Here’s an example of a Choice cut. USDA Select beef This is generally a lower priced grade of beef with less marbling than Choice. Select cuts of beef may vary in tenderness and juiciness. Select has the least amount of marbling, making it leaner than, but often not as tender, juicy and flavorful as, the other two top grades. About a third of beef graded falls into this category. Here’s a sample. Selecting the perfect steak If cost were no object, we’d all feast on Prime beef. Reality being what it is we must weight our options. Most markets today offer a selection of Choice and Select cuts, while a few high end stores will offer a selection of Prime as well. If your super market doesn’t carry Prime beef, you may have better luck at a local meat market. Choice grade cuts are a good compromise in terms of cost and taste, but if you are planning on marinating your meat, you can save some money by purchasing one of the cheaper grades. The marinade will help soften an otherwise tougher cut. When selecting an individual piece of meat, look for a cut that doesn’t have an excessive amount of outer fat, but with a good, even marbling. The fat should not be yellowed or gray, but creamy and moist looking. The color of the meat itself should be a rosy, cherry red and evenly hued. It should be firm to the touch and have a fine texture. Ideally, you can obtain Prime beef that has been aged from four to six weeks. Aged beef has more flavor, so you’ll want to avoid beef that is “too fresh”. Aging however is a controlled process, so it’s not the same as beef that’s been setting in the cooler for a month. Don’t be afraid to ask the butcher about the source and quality of their beef

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Meat Quality Grading – AUS Beef

MSA – Meat Standards Australia

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Meat Standards Australia (MSA)

Meat Standards Australia (MSA) is a grading system developed to improve the supply of consistently high quality meat to the beef consumer. MSA is a ‘tenderness guaranteed’ grading program that grades beef based on eating quality.

MSA was developed using consumer taste tests of beef produced over a wide range of cattle breeds, management practices, processing systems, ageing periods and cooking methods for the main cuts of meat.

The MSA system grades each muscle (cut) on eating quality, with regards to tenderness, juiciness, flavour and overall liking. The grade can be 3, 4 or 5 star and each cut is labelled accordingly.

MSA certified graders assess carcase attributes collected during processing using a uniform set of standards, and collate information provided by the beef producer, which is then entered into a computer program. Results of grading are allocated to the carcase to produce a MSA score, and a grade is allocated to different cuts along with days of aging required to achieve the grade and the suggested cooking method.

MSA licensed processors ensure all their systems comply with MSA program requirements. The key factors are pre-slaughter handling, processing treatments, carcase grading by a MSA certified grader and product labelling.

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Meat Quality Grading – JAPAN Beef

JMGA – Japanese Meat Grading Association

Wag-yu – Japanese Cow
Kobe - Tajima-Gyu from Kobe,Hyogo

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The Japanese Meat Grading Association (JMGA) currently oversees the grading of Wagyu – Japanese Cattle beef, much like the U.S. Department of Agriculture (USDA) oversees the beef from cattle in the United States. The USDA grades beef to ensure that it meets the standards that Americans expect when they purchase it. Wagyu grading is similar in that the JMGA gives a score for Wagyu beef based on its fat color, meat color, rib eye shape, size of ribeye area, and IMF%, which refers to its marbling.

The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. Quality scores range from 1 to 12, and this score encompasses all of the factors we just mentioned, like marbling and coloring. The final grade, 1 to 5, is based on the quality score as follows:

Poor (Quality score of 1)

Below Average (Quality score of 2)

Average (Quality score of 3 or 4)

Good (Quality score of 5 to 7)

Excellent (Quality score of 8 to 12)

Wagyu beef Grade 12, then, would be the cream of the crop as far as Wagyu beef is concerned because it has both the highest quality score and the highest Wagyu rating.

You may see some cuts referred to as Japanese Wagyu A5, but what does it mean? This is the highest grade that Wagyu beef can achieve, and typically is reserved for cattle who are fed the best foods, like corn and grain, and have had exceptional care during their raising.

The “A” specifically refers to the yield grade, which is different than the quality grade, which is always a number. Yield grade shows the cutability of the Wagyu cut, with a higher yield of quality meat resulting in the A grade. Grade A is given to cuts with a 72% or higher percentage yield, whereas B and C grades are for lower percentages.

Kobe is a variety of wagyu raised in Tajima-Gyu that is raised to strict standards in the prefecture of Hyogo. (Hyogo's capital city is Kobe, thus the name).

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Meat Quality Grading – PHL Beef

NMIS – National Meat Inspection Services
Abattoir Classification – A - LGU, AA - Domestic, AAA - International
Ante Mortem
Post Mortem – Stamping of carcasses fit for human consumption
Inspection of Imported Meats

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Meat Quality Grading – Others Beef

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Canada

Europe

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POP QUIZ

What’s the Top 3 countries in term of Pork Production

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Top Pork Producing Countries

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As Of 2018

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Meat Grading – USA Pork

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Meat Grading – EU Pork

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Meat Quality Grading – PHL Pork

NMIS – National Meat Inspection Services
Abattoir Classification – A - LGU, AA - Domestic, AAA - International
Ante Mortem
Post Mortem – Stamping of carcasses fit for human consumption
Inspection of Imported Meats

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Top Lamb Producing Countries

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2018

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Meat Grading – USA Lamb

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Meat Grading – AUS Lamb

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Tenderness based Muscle Group

Muscle for Locomotion

Shoulders, Legs – tougher cuts of meat mostly cooked with liquids

Muscle for Support

Prime Rib, Loin, Sirloin – Tender Cuts of meat can be grilled, pan-fried

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Location of the muscle: What the muscle was used for in the animal’s life will also influence tenderness. If the muscle is from the shoulder or leg, for instance, and used for locomotion, it will tend to be tougher than support muscles such as from the loin or rib eye. Beef steaks and roasts used in locomotion include the arm, shoulder, blade, or round. Comparable cuts are the arm, shoulder or leg in lamb and the Boston butt, picnic shoulder and ham in pork. Loin, rib and sirloin cuts are used more for support during the animal’s life and have a tendency to be more tender. The tenderloin, also known as the psoas major, or filet, lies underneath of the loin or rib eye and is the most tender muscle in the body. Source: Dr. Jodi Sterle Assistant Professor and State Extension Swine Specialist Texas A&M University

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Tenderness Scale

Meat Tenderness Scale

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Bone Structure

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Age of the Animal

Optimum Age for Slaughtering Meat animals

Less than 42 months for Beef

Veal – Males 16 to 18 weeks
Yearling – M/F 12 to 24 months
Steer – Castrated Males 30-42 months
Heifer – Female cow that has not given birth
Cow/Bull

Less than a 10 months for Hogs

Less than a 12 month for Lamb

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Age of the animal: As an animal ages, the meat toughens. While the consumer has little control over this, those producers who raise their own meat to put in the freezer could be affected. Animals are evaluated in the cooler after slaughter for an estimated age. Young animals (less than 42 months of age in beef, less than a year of age in lamb, and virtually market hogs) are used for cuts such as steaks or roasts. The meat from older animals, such as cull cows, is usually ground for hamburger. Ossification of certain joints is the main indicator of age. The break joint in lambs (similar to our wrist) ossifies at approximately a year of age and “buttons” (thoracic vertebrae) in beef cattle begin to ossify about 30 months of age. Ribs become wider and flatter with age and sacral and lumbar vertebrae fuse beginning at the sacrum. The color of the lean also darkens as an animal ages, although this could be caused by other factors as well.

WHAT IS THE DIFFERENCE BETWEEN BEEF AND VEAL?

Veal comes from young cattle. Their age is usually around 6 to 7 months. A calf remains a calf until one year of age - after which it is called a bovine. The meat is then referred to as beef. Until 8 months, veal is light pink in colour. Peter’s Farm veal falls in this category. The composition of the feed that calves eat depends on the age of the animals and can affect the colour of the veal. The development of the meat colour genetically determined in part, too. Click here for more information about the kind of feed that Peter’s Farm calves eat.

After 8 months, the meat becomes darker in colour and the term ‘rosé veal’ is used. After 12 months of age, the meat is called beef. The meat is then red in colour. Beef comes from different breeds of dairy and beef cattle. Stew and roast beef have longer cooking times than the same cuts of veal. For steak and sirloin, the preparation times are practically the same. Beef has a stronger taste than veal and a slightly coarser texture.� �Veal is known for its high quality, tenderness and intensity of flavour. The fine-grained texture of our veal makes it tangibly tender and versatile to prepare. Veal in general is easy to digest and low in cholesterol. The Netherlands Nutrition Centre advises: veal is rich in vitamins and minerals, such as vitamin B1, vitamin D, proteins and iron. Veal is a lean meat, low in sodium and it forms part of the Food Pyramid. Click here for more information about veal. Source: Peter Farm Article

The meat from a sheep that is between 6 and 10 weeks old is called baby lamb, while the meat from a sheep between the ages of 12 and 20 months may be referred to as yearling mutton or hogget. The meat is separated into various cuts, including saddle, leg, loin, shoulder, breast and shank cuts.

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Breed of Animals

US Cattle - Black Angus

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Angus, breed of black, polled beef cattle, for many years known as Aberdeen Angus, originating in northeastern Scotland. Its ancestry is obscure, though the breed appears closely related to the curly-coated Galloway, sometimes called the oldest breed in Britain. The breed was improved and the present type of the cattle fixed early in the 19th century by a number of constructive breeders among whom Hugh Watson and William McCombie were the most famous.

Black Angus bullBlack Angus bull.

Henry Elder/Encyclopædia Britannica, Inc.

Black Angus cattle.

Encyclopædia Britannica, Inc.

The characteristic features of the breed are black colour, polled head, compact and low-set body, fine quality of flesh, and high dressing percentage. The Angus is a beef breed of the highest rank, and for years purebred or crossbred Angus steers have held high places of honour at the leading fat-stock shows in Great Britain and the United States. This breed was introduced into the United States in 1873, and after that date its influence spread widely there and in other countries.

Angus grazing.

Encyclopædia Britannica, Inc.

Within the breed, a strain known as Red Angus has gained in popularity since the mid-20th century, particularly for purposes of outcrossing and crossbreeding. The Brangus, developed from Brahman and Angus stocks, is notable for its resistance to heat.

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Breed of Animals

Australian Cattle

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Braford

Brahman

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Key points ● Australia is a relatively small beef producer on a global scale. Though our small population means that consumption is low which allows Australia to export a significant volume of beef each year. ● Australia exports to a number of different markets, the largest of these is Korea, Japan and America. ● The Australian beef industry can broadly be divided into the northern and southern production systems. ● Australian cattle producers use different breeds depending on their ability to meet market specifications and handle climatic conditions. ● The Australian cattle industry is disparate and fragmented; this is most pronounced in the southern production zone. ● There are many different parties involved in the beef supply chain. ● Corporate ownership is prevalent in the northern production zone and the processing and feedlot industry is quite concentrated. ● The disease free status and traceability of the Australian beef industry provides a competitive advantage. ● Increasing international demand for protein means that the future of the Australian beef industry is bright

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Japanese Wagyu

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Hog Breeds

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hen you’re first starting out with homestead pigs, one of the first decisions you will have to make is which breed is right for you. Learn why breed selection is important and how to choose with this overview.

This article is part of the series The Complete Guide to Raising Pigs in your Backyard. Click here to check out the rest of the series!

Click Here to Purchase this Poster!

Why Does Breed Matter?

When you venture to add pigs to your homestead, you may be tempted to purchase whatever you can find. But there is no rush, new litters of piglets are born everyday and you do not need to settle for the first option that comes along. Some breeds can be aggressive, require a more experienced handler or take much longer to reach slaughter weight. All of these aspects can make your first experience pig farming much more challenging than necessary. Set yourself up for success and do your research before making your first piglet purchase.

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There are several factors to consider when determining which breed of pig will work for you. Size, temperament, foraging ability, and meat flavor are some of the most important qualities but you will also want to ensure that the breed you choose is well suited to your climate.

Duroc Piglets and Sow | Source

Breeding Stock

If breeding is part of your homestead plan, you will want to choose a breed with large litter sizes and have strong mothering instincts. Red wattle pigs are one of the best choices for the novice breeder since they are extremely fertile, typically produce litters of 10-15 piglets, have a docile temperament, and make excellent mothers. Gloucestershire old spots typically have litter sizes of 10 or more, they are a docile breed, but may be better suited to farmers with a bit of experience. Large black, tamworth, hereford and mulefoot pigs have litters of around 6-10 and have manageable temperaments for beginner to intermediate experience levels.

To learn more about starting a breeding program for beginners, I highly recommend reading Small-scale Outdoor Pig Breeding. Although it is aimed at a British audience, it does a wonderful job of explaining the entire breeding process to the novice pig farmer.

Heritage Breeds

If you’re a fan of this blog, you will often hear me rave about “heirloom” fruits and vegetables. In the livestock world, this same classification is referred to as “heritage”. Heritage breed is a term used for livestock with purebred bloodlines that date back hundreds of years. These days, farms that specialize in raising heritage breeds often use organic farming methods and raise their stock on pasture to achieve higher vitamin and antioxidant levels within the animals themselves. This can also cause market prices to be much higher for heritage pork than that of traditional commercially raised product.

American Guinea Hog PigletsWhy bother with a heritage breed? First of all, the flavor! From food bloggers to world famous chefs, the buzz is going around about just how delicious heritage pork really is. After raising 10 American Guinea Hogs in 2018, I can whole-heatedly agree. There is very little shrinking when cooking the meat and it is full of tenderness and flavor.

Besides flavor, many heritage pig advocates urge people to utilize these animals on their small farms to increase demand and ensure that the breeds don’t die out. If preserving the lineage of heritage breeds is something that’s important to you, the book An Introduction to Heritage Breeds: Saving and Raising Rare-Breed Livestock and Poultry is a wonderful read!

Cross Breeding

Cross breeding is a commonplace practice used to capitalize on favorable traits of each breed, a process known as heterosis. Typically, best results are achieved when using a cross-bred sow to favorably impact attributes such as litter size, conception rate, piglet survival rate and growth. In short, cross breeding can produce heartier, healthier offspring with fewer health issues. I have personally raised several yorkshire/landrace crosses and absolutely loved the results.

Yorkshire/Landrace Crosses at 60lbsTemperament

Pigs are highly intelligent creatures that respond to socialization and training via food rewards. They love to play and are extremely social with both humans and other pigs and can even be quite sensitive and shy. For these reasons, a pig’s disposition is often in direct correlation with their care and treatment.

A mistreated or neglected pig can become aggressive, however if properly cared for and fed with regular human interaction, most pigs are docile and friendly. They happily come to great us when we visit their enclosure, eagerly awaiting whatever goodies we may have brought them. They will let us touch them and even bring their noses up to meet our hands when offered.

Size

When we think of raising pigs for meat, the typical image that comes to mind is the 300 pound pink pigs you see at the fair every summer, but there are so many more choices out there. Most commercially raised pig breeds need to reach 250-300 pounds to be considered “market weight”. However, there are many smaller heritage breeds that can go to market when they have reached the 150-180 pound range. These breeds include: American Guinea Hogs, Kunekune, Choctaw and Ossabaw Island. Homesteaders often choose smaller breeds since they are easier to handle and transport.

One important consideration when choosing a smaller breed of pig is that the butchering costs will be higher. Most butchers charge a “kill fee”, then have a set price per pound for different cuts and preparations. So with a kill fee of $50, 10 pigs that are 150 pounds would cost $500 to butcher and 5 pigs at 300 pounds each would only cost $250 (plus the cost per pound of hanging weight). I have even had a butcher be annoyed at the prospect of butchering smaller “pot belly” pigs.

Different breeds also mature at different rates. The longer a pig takes to reach market weight, the more feed it will consume, which increases costs. Berkshire pigs are one of the most efficient pig breeds in terms of growth and reproduction.

Foraging Ability

In their natural habitat of forests and wetlands, pigs thrive by eating only what they can find. A foraged diet would include worms and other insects, fresh foliage of plants, berries and flowers, roots, fallen tree nuts, fish, frogs, snakes, birds and rodents. Pigs stick together as a group when foraging and return to their shelter to sleep together in a giant pig pile. It is clear that they are highly social animals.

When pigs forage, they use their noses to dig the earth which is known as rooting. While all pigs have this ability, some breeds such as Berkshire, Tamworth, Mulefoot and Choctaw, excel at foraging. If you are looking to keep pigs on a large pasture or woodland area, choosing a breed that can supplement it’s own food supply can both reduce costs and improve meat flavor.

Berkshire Sow and Piglet | Photo by: Evelyn Simak

Meat Flavor

Meat flavor is hugely affected by a pig’s diet and lifestyle, however certain pig breeds are known for their superb taste. Tamworth are considered one of the best pigs for bacon. Hampshire pork is quite lean while Mangalista is known for a high fat content. Red Wattle and Ossabaw are both full of spicy, bold flavor while Duroc pork is more mild and juicy. Gloucestershire old spots produce pork that is nutty and marbled with fat.

If you are raising pork for your own consumption, consider your family’s personal taste preferences when selecting a pig breed. If you will be offering pork to the general public, research local demands to ensure that your product meets the needs of your market.

Common Breeds

These breeds and their crosses are more popular in the USA and are easier to find when searching for piglets.

Berkshire
Duroc
Chester White
Danish Landrace
Hampshire
Yorkshire
Gloucestershire Old Spots (Spotted)
Poland China

Less Common Breeds

These more rare breeds can be more difficult to source and are often raised by small-scale farms.

Tamworth
Hereford
Large White
Red Wattle
Welsh
Brittish Sadleback
Cumberland
KuneKune
American Guinea Hog
Mulefoot
Ossabaw Island Hog
Large Black
Hungarian Mangalista
Choctaw Hog
Lincolnshire Curly Coat

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Sheep Breeds

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Sufflock
Cheviot
Charollais
Katahdin
Icelandic Sheep
Tunis Barbari
Blackberry

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1. Suffolk

The Suffolk is a popular breed for meat, milk and kids participating in 4-H and other youth shows.

These sheep are calm, docile and differ in appearance compared to most other sheep. They have a black face, ears, and legs that are all free of wool.
Suffolk has an excellent feed-conversion characteristic and is one of the fastest growth rates of any sheep breed.
Meat is of a good texture, taste, distinctive flavour, decent moisture, and has less fat than many other breeds.

Ewes give birth to three lambs per year and the lambs grow fast. Suffolk can be used as a terminal breed with other breeds to produce heavier lambs more quickly for marketing at around three months of age or a typical weight of 100 pounds. Because you can market lamb at an early age, there is less medical expenditure, less feeding and less work.

The only downside to Suffolk would be that they do well on a really good pasture but generally benefit from supplementation. But, supplementation is a must if pastures are not top-notch. Some raisers of Suffolk complain that they eat a lot but I believe it is normal considering the growth rate of the lambs.

Cheviot sheep make excellent homestead flock.

2. Cheviot

The Cheviot breed started as a mountain breed, native to the Cheviot Hills between Scotland and England. These sheep are extremely hardy and can withstand harsh winters. They have a small head covered with fine, white hair that also covers their legs. Fleece is dense and firm with no wool on face or legs.

For two reasons, these sheep make the top of this list and ideal for farming.

Although they are short, the lambs are hardy and have good quality meat. Ewes have strong mothering instincts and are known for problem-free lambing.
Cheviots do well on the poor quality pasture and may need little or no supplementation.

Chrollais - Holy Sheep! The favourite of Parisian chefs.

Churchill Farm

3. Charollais

The Charollais is one of the latest recognized domestic sheep breeds. It has its origins in the Burgundy region of France. These sheep are medium to large-sized, well-muscled with pink-grey faces and legs and fine to medium wool covering the body. They are generally used as a terminal sire to increase the muscling and growth rate of lambs.

They are heavily muscled and produce lean carcasses, ideal for the meat trade. Fast growth, lean quality meat, high yield, easy lambing and quality carcass make Charollais desirable among sheep farmers. However, these sheep are poor foragers. A good pasture is must for these sheep lacking which they may need supplementation.

Katahdin Sheep

4. Katahdin

This breed of sheep first originated in Maine, named after the mountain Katahdin.
They are hardy with a high fertility rate and adaptability.
These sheep fall under the category of some of the low maintenance breeds. They need minimal care and can thrive on pasture alone.
Katahdins shed every year and thus do not need shearing.
The lambs take longer time to reach market weight but produce lean, mild-tasting and meaty carcasses nonetheless.

Icelandic sheep are well known internationally for their wool.

5. Icelandic Sheep

Icelandic sheep were first brought to Iceland by Viking settlers more than 9000 years ago. It is known to be one of the purest breeds in the world today because it has not been crossbred with other imported sheep breeds. The meat of an Icelandic sheep is appreciated throughout the world for its organic purity and mild flavour.

These are another low maintenance breed of sheep that can bring great profits. The sheep do good even on poor pasture or range with little or no supplementation. The meat of Icelandic lambs is tender and has a fine texture. Lambs reach marketing weight at four to five months.

Tunis sheep are two types: Tunis Barbarin raised for meat and American Tunis raised for meat and wool.

Leatherwood Creek Farm

6. Tunis Barbari

Tunis is thought to have originated nearly 3000 years ago in Tunisia. These are one of those fat-tailed sheep that are loved by the regular lamb eaters. Tunis are excellent foragers and grazers. They usually do not need additional supplementation and are quite profitable.

Although Tunis is a dual-purpose breed, nowadays they are being raised for market meat production. The sheep are quite hardy and able to thrive in a hot and dry climate.

Blackbelly

7. Blackbelly (American and Barbados)

The Barbados Blackbelly is a dark-haired sheep breed that originated from Barbados in the West Indies. American Blackbellly on the other hand was derived by crossing the naturally polled Barbados with mouflon sheep, Dorsets and Merinos.

Both breeds are pretty similar and both have small carcasses. What they lack in size, they make up in quality and taste of meat. Unlike the other sheep breeds in this list, Blackbelly sheep are not usually common among farmers who market sheep meat.

Blackbellies exhibit great resistant to internal parasites and heat stress. These sheep are also quite easy-going about pasture and feed needs. The ewes give birth twice a year and have between 1.5 to 2.3 lambs per lambing.

Black Welsh mountain sheep

Flickr © Jean

8. Welsh Mountain Sheep

The Welsh Mountain is a small and extremely hardy breed that originated in South Wales.
The ewes are desirable for easy lambing, high fertility, and good milk production.
These sheep have good longevity; they are active and hard to be kept in a fence.
The sheep produce remarkable quality meat and fibre. The meat of Welsh is flavorful and has a high meat-to-bone ratio.
These sheep are known for their fine, soft, black fibre.

Shropshire Sheep of a Pedigree Flock

With Permission via The Redgate Pedigree Shropshire Sheep Flock

9. Shropshire

The exact origins of Shropshire Down are unknown but believed to be a result of improvement of indigenous sheep of Staffordshire and Shropshire border areas in England.

It is a medium-sized, long-lived sheep typically popular for meat and wool. Meat from Shropshire is succulent, tender and full of flavour.

Shropshire sheep need abundant feed which is a common complaint sheep raisers have about Shropshire.

Texel Sheep

10. Texel

Texels are a hardy breed that can adapt many climate conditions.
They do well as a foraging breed, although the percentage of lambing twins and triplets in farm flocks is higher.
Texels are middle-sized and have a high muscle-to-bone ratio.
Meat is lean, delicate, tasty and quite a hit among chefs.
The sheep produce a white fleece of medium wool. There is no wool on face or legs, and the nose is distinctively black.

Dorset Horn

11. Dorset Horn

Dorset Horn is a British breed that is currently at risk in many countries. Although its origins are unknown, it is thought that the Dorset Horn was developed by crossbreeding Merinos with native, horned Welsh sheep. The spiral horns of the rams make the breed straight away recognizable.

The meat is consistent, succulent, very mild and tender tasting. It is succulent and has a muttony sheep taste. The sheep do well on good pasture and often do not need extra supplementation.

The Dorset ewes give birth to three lambs a year, which is appealing for the farmers who are interested in marketing lambs for meat. They make excellent foragers and would rarely need supplementation.

Hampshire Down

With permission from Joao Docedro

12. Hampshire Down

The Hampshire is a heritage breed in true sense. It is a result of an amalgation of several heritage breeds of British origin, bred for many centuries. Hampshires have large heads.

Although they are more popular for wool, meat is another cherished product from them. Meat from Hampshires is lean yet succulent, fragrant and sweet tasting.

Hampshires tend to be poor foragers and will need good quality pasture or additional supplementation to cater to their feed needs.

Rambouillet sheep

With Permission via Mlberry Fiber Studio

13. Rambouillet

The Rambouillet is a French version of the Merino breed. They are a dual-purpose breed, having good carcass quality and wool production.
The Rambouillet is hardy and large with a hard body.
Lambs give remarkable meat yield in boneless, trimmed meat cuts.
The fleece of the Rambouillet is comparable to that of a Merino's except with lesser shrinks.
Rambouillets feed on all types of fodders and might not need supplementation.

A white-headed Dorper sheep

14. Dorper

The Dorper was bred in South Africa by crossing Blackhead Persian sheep with Dorset Horns. They have a solid white body with a black head, but there are also white or red-headed strains. The meat of a Dorper is tender and great tasting.

These sheep are stout and docile with excellent breeding ability. The maternal instinct of ewes is substantial with excellent milk production that enables them to raise fast-growing healthy lambs. Lambs reach market age by four to five months.

The Dorper sheep put on wool in cold climates and shed in warm weather. This capability of sheep is helpful for shepherds looking to avoid shearing for meat production. Low parasite resistance, high feed needs and intolerance to cold are the three main disadvantages of Dorpers.

Romney sheep

15. Romney

Romney, known by the name given to the original version Romney Marsh, is an English breed of sheep.
They are calm, docile and low maintenance. These sheep are comfortable to live in large flocks.
Romneys can be called dual-purpose sheep for their meat quality and long, lustrous wool.
Meat is of good quality and has a delicate taste even in older lambs.
The fleece is excellent for hand-spinning.
The Romney sheep do well on pasture alone.
They are particularly suited for the New Zealand climate and do not do well in hot or dry climate conditions.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

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Care, Transport, Slaughter

Feeds
Grazing/Caged
Live Transport
Lairage
Slaughter
Carcass Transport

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Aging of Meats

Flavor and Tenderness
0 – 4’C @ 75-80%RH

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For Aspiring Butchers

Know the basics

Carcass Breakdown
Primals Deboning
Retail Cuts
Safe and Proper Use of Tools & Equipment

Butchery is a Science and an Art
GMP, Test Cut, Cold Chain Management
Practice makes you proficient

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