Excerpt: SHEEP SUCCE$$
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| [Books] [Classified] [Q & A] [Commentary] [Self-Support News] From Chapter 6, “Carcass Conformation:”“…The most expensive part of a meat carcass is the loin (the back between the shoulder and the hip). It follows that the more loin there is, the more valuable the sheep. So the longer it is, the better. Each ¾-inch of extra length makes an extra lamb chop on each side of the backbone. “Width of the back is important too. The wider the back, the bigger the loin chops are, adding to their weight. But if the sheep is excessively fat, the back will look wide regardless of its true character. Feel along the backbone from the shoulder to the hip. If the backbone is easily distinguishable for at least half this length, the wide back is not due to fat.
“The last character of the back is what is known as the ‘loin
eye area.’ This is the largest area of meat on a lamb chop.
The wider the muscling is at the dock, the larger the loin eye will
be…”
Wide
Back Makes Large Chops (Top Photo) Get this hard-to-find book for $14.00
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Copyright © 2001 Cobblemead Publications
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