Story: Meat and wool

Fat classification of lamb

Fat classification of lamb

These two chops illustrate levels of fat in different lamb classes. Most of the fat on the top chop is on the outside of the cut, where it can be easily trimmed off. It has a high ratio of meat to bone and fat, and represents a high-quality product. The lower chop has a high fat content and a low ratio of meat to fat and bone. The fat is spread throughout it and cannot be trimmed.

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How to cite this page:

Alistair Nicol and Caroline Saunders, 'Meat and wool - Classifying products', Te Ara - the Encyclopedia of New Zealand, (accessed 14 July 2024)

Story by Alistair Nicol and Caroline Saunders, published 24 Nov 2008