This shot shows the five primal cuts on a lamb. Shoulder, breast, rack, loin and leg. He is working on the front leg which was part of the breast laying to Chefs left side.
Just a quick video with Chef naming the primals.
This shot shows the kidneys (the little dark blobs on the right) neck steaks, blade steaks are the ones standing up, arm steaks and the front leg. This entire area is tougher so braising is required.
Here he has cut the 8 ribs in half and stood them up to show us a way to plate the rack of lamb. The tiny strip of meat above the rack is actually the tenderloin. Isn't it cute! It is no bigger around than my thumb!
Aren't these cutest porterhouse steaks you ever saw!? They are half the size of the palm of my hand. Chef did a demo for us with the 1/2 carcass of lamb to show us what a side of beef would be cut like. Apparently the beef and lamb are almost identical in makeup as far as cutting goes. The lamb has 5 primals and a beef has 8. Interesting stuff!
Wow, so much neater than when C. Linda did it! Who knew you'd be taking PICTURES of a lamb butchery!! Haahaa!
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