New Zealand Meat Guide to Lamb and Mutton Carcass

New Zealand Meat Guide to Lamb and Mutton
Carcass Classification
New Zealand export meat is sold on a cold weight basis. New Zealand farmers are paid on a hot weight basis.
Lamb
Definition: Young sheep under 12 months of age or which do not have any permanent incisor teeth in wear.
肉品包装
Our lamb, mutton, veal(小牛肉), beef and venison(鹿肉) cuts can be individually vacuum packed, wrapped, layer packed, bulk packed or packed into smaller retail boxes. These meat cuts and offal's(动物内脏，下水) can be packed in convenient 500 grams, 1 kg trays or even to a set weight or number of pieces per pack. Our printed Taylor Preston Lamb vacuum bags can have eight language texts as well as information on safe handling procedures. Not only is this eye catching but very informative to all the major markets we serve throughout the world. We also have printed insert labels for our higher valued cuts products.
冷冻或是冷藏
While the majority of meat exported from New Zealand has in the past been frozen, there is now an increasing demand for chilled product to be delivered by sea or air. An increasing quantity of lamb and beef products is vacuum packed which significantly extends the storage life of chilled meat. Aging is the natural tenderising process, which uses naturally occurring enzymes（酶，酵素）in the meat to break down the muscle fibre. As the aging process continues, the vacuum packaging provides an effective barrier to both oxygen an bacteriological contamination, while at the same time preventing substantial moisture loss.
储存的温度和使用时限
Stored in a strict temperature controlled environment of 0ºC, beef can keep for up to 16 weeks and lamb primal cuts for up to 11 weeks.
Vacuum packed meat required careful handling and storage. Aged vacuum packed meat can be frozen in the bag without sacrificing any of the benefits of aging. All frozen products must be thawed （解冻）under controlled conditions.
Vacuum packaged and gas flushed meat looks different to unpacked fresh meat. It is a purple-red color caused by a pigment（色素）known as myoglobin（肌红蛋白）. On exposure to air the pigment absorbs oxygen and within a short period the meat regains its natural colour. A slightly sour odour may be noticed when the meat is first expo。

Offal (下水)
Beef Tongue - short cut (牛舌)
Beef Tongue Roots
Beef Tongue Root Fillets
Beef Tongue Root Trim
Beef Sweetbread
Beef Heart Cap-on
Beef Heart Cap-off
Beef Liver
Beef Kidneys
Beef Thick Skirt
Beef Thin Skirt
Beef Diaphragm Membrane
Beef Tail
Beef Green Trip, Honeycomb & Rumen
Beef Mountain Tripe
Beef Tripe（牛肚）
Beef Spleen （脾）
Beef Headmeat
Beef Cheek: Papillae-on
Beef Cheek: Papillae-off
Beef Lips: Cheeks Removed
Beef Lungs
Bee Aorta （牛心管）
Beef Trachea （牛黄喉）
Beef Weasand （气管，喉）
Beef Testicles （睾丸）
Beef Paddywack （牛板筋）
Beef Achilles Plus Hind Tendon (牛后脚跟)
Beef Omasum （牛百叶）Lamb Tongue, Swiss Cut。