Understanding Sheep Production, Lamb Quality and the Supply Chain Examination and certification available online at www.qsmbeefandlamb.co.uk
Course Introduction Welcome to the AHDB Beef and Lamb Education Programme. Understanding Sheep Production, Lamb Quality and the Supply Chain. This course is aimed at anybody working with lamb, from the lamb buyer to the chef, and anybody in between. It will try to explain the difference between the different types of breeds and their characteristics, the different stages in the animal s life from lamb to mutton, matters that affect eating quality, the supply chain involved and what the consumer is ultimately looking for. Dick van Leeuwen To pass the exam for this course, you are expected to know the information within this publication. Note: The information from this course is very important as it is the basis on which you can build any further meat knowledge. So spend your time well. It will help you in your future career working with meat. 2
Introduction Traditionally, British people have always enjoyed eating meat. The farmer, in rearing animals for meat production, aims, through good breeding management and careful husbandry, to produce high-quality meat which satisfies the needs of the consumer. Today s trend is towards a preference for leaner meat. We think of meat as being made up of lean, fat, bone and connective tissue which we often call gristle. The lean is muscle tissue, itself made up of water, protein, vitamins, minerals and intramuscular fat (marbling). The fat is either external or deposited between the muscles, or inside the body cavity. The bone is the skeletal tissue, while the gristle is the connective tissue made up mainly of two proteins, collagen, with some elastin. Today s sheep industry in Great Britain relies on integrating the skills of the scientist and geneticist, farmer, wholesaler and butcher, to provide the quality of meat that the consumer expects, at an acceptable price. 3
Ever-Changing Consumer Demands Retail and foodservice lamb cuts are consistently changing to keep up with the ever-changing consumer and their eating habits. With less time spent in home kitchens, the growth of eating out, the ready meals, sous vide cooking in the food manufacturing sector, retailers and chefs are constantly looking for new ideas to add value. The carcase of lamb might have changed shape and become much leaner over the last 100 years. However, the muscles within the carcase are still the same. Therefore, there is a need for continuous new product development to come up with new cuts and satisfy consumer and trade demand. 4
Sheep Britain is a major consumer and exporter of lamb and the largest producer in the European Union. Imports of lamb, primarily from New Zealand, ensure lamb is always available on the domestic market throughout the year. Sheep are generally seasonal breeders in Britain, lambing predominantly in the spring, with these lambs readily available from early summer for consumption. However, some flocks lamb outside this traditional period, making use of natural out-of-season breeds to lamb early (Oct Jan) or systems which favour outdoor lambing later in spring. This natural utilisation of breeds and farm systems ensures an available supply of home-produced lamb all year round. Located in the southern hemisphere, the New Zealand flock lambs in our autumn so their lamb availability complements our periods of lower availability. Sheep have naturally adapted to the varying climate and environment we have across the British Isles. Over 50% of the sheep in the UK can be found on hill and upland farms, where low temperatures, high rainfall, poor soil, inaccessible slopes and rocky outcrops limit farming options to permanent grazing. Sheep farming is the main enterprise on hill farms (over 500m). In upland areas (300 to 500m), sheep farming is still one of the main farming options, as land type and terrain dictate that other enterprises such as arable or dairying are still not highly productive. In lowland areas (below 300m), the UK breeding flock is integrated with other more typical farming enterprises, such as arable, vegetables and dairy farming. Each of these sheep farming types is linked through the sale of breeding and store animals, known as the stratification system. Breeds Output from hill flocks, kept under difficult climatic conditions is relatively low but, within the stratified system, they make a significant contribution as a primary source of breeding stock for the productive lowland flocks. The system starts with pure-bred flocks of hill ewes kept on the hills for three or four years. Only young, vigorous ewes can survive and produce in this harsh hill environment. The older ewes are then sold to the kinder environment of the upland farms. This is known as drafting and the ewes as draft ewes. In the uplands, the hardy draft hill ewes are mated with rams of the long wool crossing breeds which add more size and prolificacy to the resulting offspring. The male lambs produced are reared for meat and produce prime lamb carcases. The female lambs are reared to provide highly productive cross-bred ewes combining the hardiness and mothering instincts of their mothers with the prolificacy, milkiness and size of their father. These are sold primarily to lowland farms each year as breeding ewe replacements at special autumn sheep sales in auction markets. Cross breds of one kind or another represent 56% of the breeding ewes in the UK. 5
Some common breeds of sheep In Britain, there are about 106 recorded breeds and cross-bred types. Most pure-breeds were developed before the 20th century in specific localities and tend to reflect the topographical features of that region. Their qualities were established by flock masters over generations, through selection of animals showing characteristics suited to the local soil and climate, and by cross-breeding to improve the breed. UK producers have continued to import the best genetics from around the world to improve the breeding lines available for the UK industry. Today, four pure-breeds account for a quarter of the UK breeding flock (Scottish Blackface, Welsh Mountain, Swaledale, and Lleyn) and three crossbred ewe breeds (North of England Mule, Welsh Mule and Scotch Mule) account for a further quarter. The 5 main types of sheep in the UK: Hill Breeds Longwool Crossing Sires Self Contained Breeds Terminal Sires Cross Bred Ewes Hill Breeds Hill and mountain farm environments limit the choice to hardy, small boned breeds, which can survive the winter on poor, sparse grazing. Their long, lanolin-rich wool, being water resistant, protects them against cold in exposed terrain. The Scottish Blackface is the most numerous purebred sheep in the UK, and is found mainly in Scotland and the northern Pennines. The Swaledale is present in large numbers in the north of England and across the Pennines. Scottish Blackface Blue-Faced Leicester Longwool Crossing Breeds The rams of these breeds are widely used for crossing with Scottish Blackface, Welsh Mountain and Swaledale ewes. The Bluefaced Leicester is the most popular of the longwool crossing breeds. Developed from the Whitefaced Border Leicester, this breed produces high-quality cross-bred ewes when its rams are crossed with hardy hill breeds, such as the Swaledale and Scottish Blackface. The offspring of this cross are always called Mules, eg Bluefaced Leicester x Swaledale gives a North of England Mule. 6
Terminal Sire or Meat breeds The term Terminal Sire refers to the fact that these breeds are often used as the final crossing sire to produce prime lambs. They exhibit heavier, meatier carcases with fast growth rates. The native terminal sire breeds have evolved in the downland areas of England and are often referred to as the Down breeds. The traditional meat breeds are the Suffolk, Dorset Down, Hampshire Down, Oxford and South Down. More recently, meat breeds such as the Texel and Charollais have been imported from Europe. Terminal sires improve the growth rates and meat quality of the lambs, born to cross-bred ewes. Self-Contained Breeds These are predominantly breeds which focus on the maternal traits and are bred pure in self-contained flocks. The better quality ewes will be bred pure for flock replacements (with female offspring and the best males retained for breeding) while the poorer types would be crossed to a Terminal Sire for prime lamb production. The Texel is the most popular terminal sire ram and has a significant influence on UK meat production. Found throughout the UK, it is a hornless, long bodied sheep with a white, woolless face and legs. Lleyn Texel Cross Bred Ewes As mentioned before, these are the output of crossing a Longwool Ram on the local hardy hill ewe to combine their breed qualities and produce a more productive crossbred sheep. North of England Mule 7
Breeding Names used to describe sheep Pregnancy The gestation period of the sheep lasts for around 147 days. Lactation For the first 4-6 weeks of life, the lamb depends solely on the ewe for milk. After 4 weeks, solid foods such as grass are gradually consumed in increasing quantities. Weaning When the lamb is taken off the mother. Generally, weaning occurs when the lambs are 12-16 weeks old. Spring Lambing The traditional period for lambing Mating: Late September early November. Lambing: Late February early April. Lamb growth period (at grass): 3-5 (possibly longer) months. NB A ewe tupped (mated) on 5 November will lamb on or about the 1 April. Store Lambs A producer may sell his lambs before they are finished (ie not yet ready for slaughter) because he doesn t have enough grass or food to finish the lambs. These lambs would be sold as stores and purchased by someone with access to winter grazing, or forage crops who has the resources to finish lambs over winter. Sheep Lamb Clean sheep Gimmer Ewe Ram Wether Old Season Lamb Mutton An animal of the ovine species. Meat from young ovine animals (with no permanent incisors erupted). Female ovines that have not lambed or reached a state of pregnancy, and male ovines that have been castrated and do not possess ram characteristics. Female sheep which has not produced young (there are various regional variations on this term) Female sheep which has lambed or reached a stage of pregnancy Uncastrated male sheep often referred to as an entire or a tup. Young castrated male sheep Lamb born that season and slaughtered after Christmas into the New Year before permanent incisor teeth have erupted. Sometimes called hogget. Meat from the carcase of an older sheep, in excess of 12 months, and cull ewe and rams which may be several years old. It has a distinctive flavour and can be tougher than lamb from younger animals. Traditionally, tenderness using mutton is achieved with moist cooking methods. 8
Finishing of Livestock Half of the UK is covered by grass. It is our most common form of land use. UK sheep production is based on grass and forage-fed systems with 90% of the diet from grass or conserved grass. Cereals are used only for feeding ewes in late pregnancy or for speeding up the finishing period of lambs. The correct feeding of livestock has a tremendous effect on the health, performance and development of the animal in the long term. There are three tissues in the animal body which develop at different rates: 1. Skeleton (bone) laid down first and ceases growing at maturity, although animals destined for slaughter never reach maturity. 2. Muscle (lean) develops steadily until growth ceases. 3. Fat is produced at a steady rate early in life but, later on, if given excess of what is needed for metabolism and development of bone and lean, the animal will lay down fat. The choice of feeding method influences the relative growth of these tissues. Usually, the skeleton grows relatively quickly in life, then muscle develops and finally fat is deposited as the slaughter weight approaches. This sequence is speeded up by feeding better or more food in the correct amounts until muscle and fat are produced in the right proportions to suit consumer demand. Variations in the growth of these tissues produce the changes in the shape that occurs as the animal grows. Sheep and lambs are largely fed on grass. When grass is in shorter supply or of poorer quality, ie Autumn/Winter sheep can be supplemented with other foods such as root crops (turnips or swedes), kale, or conserved grass in the form of silage and hay. Formulated feeds known as concentrates are made from a mixture of cereal products, eg wheat, barley, or oats, are commonly fed to ewes prior to lambing or to lambs to speed up the finishing process as a supplement to winter grass, or conserved silage or hay to create a balanced diet in the absence of suitable available fresh grass. Transport While sheep appear to be fairly resilient to stress, good handling and minimising stress should always be paramount. Stocking densities, travelling times, loading, unloading and general handling are all potential stressors. Careful handling is essential to avoid bruising and carcase damage. In the loading area and transport vehicle, there should be no slippery surfaces, sharp projections, narrow gates and side or floor gaps to trap legs or damage any other part of the animal. Transport should be well ventilated and draught free. All stock finds it easier to walk uphill rather than down and prefer to move from dark to light. The careful use of lighting can help to move animals without the use of force and incurring less stress. 9
Sale of the animals When animals reach slaughter weight and condition, they are transported either direct to an abattoir or via an auction market. Liveweight sales Auction markets operate in Great Britain, with varying size and specialisation, to sell prime stock or breeding and store stock. Finished animals are taken to market by the farmer and sold either on a per head value or Pence per Kg liveweight value to abattoirs, wholesalers, multiple retailers, butchers, dealers and export buyers. The farmer pays a commission for the sale of his animals. Sheep are usually sold in groups through the ring or in pens. This method of selling is openly competitive. Deadweight sales Great Britain has abattoirs of various sizes, which provide slaughter facilities for butchers, wholesalers and processors. The farmer sells their livestock direct to the abattoir and is paid by weight and specification of carcase produced. Base prices are quoted in advance. Retailers are able to select their own carcase requirement at the abattoir. 10
Sheep carcase classification This is the language used to describe the carcase in a manner which is meaningful to farmers and wholesalers, indicating the degree of fatness and muscle shape, carcase weight and category (lamb, old season s lamb or mature sheep). Carcase assessment addresses conformation and fat. Fat cover is assessed as described on a scale of 1-5 with class 1 being extremely lean and class 5 being extremely fat. Classes 3 and 4 are divided into low (L) and high (H). Fat class increasing fatness 1 2 3L 3H 4L 4H 5 E Conformation Class improving conformation U R O P 11
Examples of carcase conformation differences E3L Excellent R3L Good P2 Poor 12
Cut through and fat levels R2 Lean R3L Ideal R4H Too fat Differences in fat levels on retail cuts Traditional lamb cuts fat class 3 Traditional lamb cuts fat class 4 13
Quality What is Quality? Quality is different things to different people. Quality is a set of attributes or variables resulting in that product s acceptability or rejection by the customer. Two distinct areas carcase quality and meat quality. Eating quality is a key attribute of meat quality. Factors Affecting Meat Quality Meat quality traits can be influenced by production methods on farm and a wide range of factors beyond the farm gate: The most important attribute of meat eating quality is tenderness. Flavour is usually the characteristic of next importance. The main criticism of lamb is the perceived fattiness. Fat is particularly disliked because of its high melting point and hence sticky mouth feel. While a level of fat has small benefits in terms of juiciness and tenderness, this should be balanced against the consumer demand for lean meat. Variation in tenderness is less extreme than other species. Breed only has a small effect on eating quality. While eating quality differences in ram lambs, wethers and ewe lambs are generally small, it has been found that older ram lambs can produce an abnormal flavour. Aim to finish ram lambs by 5 to 6-months-of-age. British consumers prefer a stronger lamb flavour which develops with age, although older lambs can become tougher. Age/weight specifications may be useful to reduce flavour variations. Diet has little effect on tenderness but a large influence on flavour. Lambs fed on pasture diets are preferred by British consumers. Supplementation of forage diets with concentrates does not negatively affect taste but concentrates can produce undesirable fat characteristics. Forage-based diets can provide a higher level of important long chain PUFA s, particularly EPA and DHA, which are nutritionally beneficial to human health. Forage legumes, in particular Lucerne, can impart off flavours. Where these are used in the diet, ensure that lambs are grazed on grass for a period of at least seven days prior to slaughter to restore normal flavour. Vitamin E supplementation at 300 IU/kg DM, should be considered where lambs are fed concentrates in order to reduce lipid oxidation and prolong shelf life. Aim for a consistent growth rate, especially in the lead-up to slaughter. 14
Chilling methods should be monitored in order to prevent toughness, due to cold shortening in leaner carcases and extremely lean carcases should be avoided. Aim for a minimum fat class of 2 and a maximum fat class of 3H. While sheep appear to be fairly resilient to stress, good handling and creating minimal stress should always be paramount. Stocking densities, travelling times, loading, unloading and general handling are all potential stressors. Careful handling is essential to avoid bruising and carcase damage. Stun to stick times should be less than 15 seconds but a time of less than 10 seconds is recommended to reduce blood splash. Chilling needs to be considerate to minimise the risk of either cold or hot shortening. Where Electrical Stimulation (ES) is not used, avoid chilling to 10 C and below within the first 10 hours post slaughter. Where ES is used, aim to achieve a ph of 6 at 18-35 C. ES can help improve lamb tenderness, especially where hip suspension is not used. It can enable faster chilling against the risk of cold shortening but care should be taken to ensure hot shortening does not occur. Regularly monitor ph fall and temperature. Take into account variable carcase sizes as larger carcases will be less prone to cold shortening. Regularly monitor ph fall and temperature. Hip suspension optimises the tenderness of the hind leg and loin muscles. Ageing lamb, either in carcase form or in vacuum packs for a period of minimum of 7 days and optimum of 10 days, improves lamb tenderness. Monitor ph/temperature post slaughter and adjust stimulation/chilling rates to ensure ph 6 is reached at between 18-35 C. Monitor ultimate ph. If this falls outside the normal range, review the handling procedure. Avoid high oxygen packaging wherever possible. What happens during Cold Shortening? Meat is cooled to below 15ºC before rigor. Rigor is accompanied by muscle contraction. Actin and myosin lock together irreversibly. Muscle fibres shrink and meat becomes tough. External muscles are most affected. Result: Tough meat Maturation The storing of lamb at low temperature for a period of time is widely used to increase tenderness. The rate of tenderisation decreases with time, so most of the benefit is achieved early on. Ageing lamb, either in carcase form or in vacuum packs for a period of minimum of 7 days and optimum of 10 days, improves lamb tenderness. Ageing for a period of 10 days, compared to five days, improves the intensity of the lamb flavour. Result: Improves tenderness and flavour 15
Seam Butchery This cutting method is based on the continental style of butchery which involves removing muscles by following the natural seams. In contrast, traditional British butchery uses the bone structure of the carcase to define joints and cuts so that they generally contain more than one muscle. Some traditional cuts and joints contain more than one muscle with a different level of tenderness between them and this can lead to poor and inconsistent eating quality. The advantage of seam cutting is that individual muscles can be cooked by the most appropriate method. Seam cutting also allows for a higher degree of fat trimming and the removal of gristle and connective tissue. In some traditional cuts, the grain of the muscle runs in different directions but, by using the seam cutting method, muscles can be cut across the grain which improves eating quality. 8. Separate the thick flank and silverside muscles by cutting along the natural seam between them. Seam cutting example of the leg noisette joint 1. Position of the leg and chump on the carcase. 9. Remove the remaining knuckle muscles from the silverside. 2. Remove the leg and chump from the carcase by cutting between the last two lumbar vertebrae. 10. Remove fat deposits 3. Remove the knuckle by cutting through the joint between the femur and tibia/fibula. 11. and connective tissue to expose the lean surface. 16
4. Carefully remove the tail and aitch bones. 5. Remove the topside muscle by cutting along the seam between it and the remainder of the leg. 6. Remove the femur and patella taking care not to cut into the underlying muscles. 7. Remove the rump muscles by a straight cut parallel to the anterior cut surface. 12. Silverside trimmed to specification. 13. Roll the silverside muscles so that the lean surface is covered by an external fat layer 14. and secure in shape with elasticated netting. 15. Prepared noisette joint. 17
For full cutting specification refer to CD at the back of the manual. Other useful resources Meat Purchasing Guide Meat Purchasing Guide Quality Standard beef, veal, lamb and assured pork Beef and Lamb Costing/Yield Calculation Tools Beef Veal Lamb Meat Purchasing Guide App Mutton Pork Sixth Edition March 2014 Quality Standard beef Shanks Now contains almost 600 beef, veal, lamb, Beef Bucco mutton and pork cuts Beef Shank boneless and netted (Needle) EBLEX Code: Shin B006 EBLEX Code: Shin B010 Beef Shank boneless and netted (Clod Shin) EBLEX Code: Shin B012 Beef Shank Portions (Clod Shin) EBLEX Code: Shin B013 Description: Shin with the marrow bone left in and cut into slices. Description: The needle is a single muscle situated next to the fore shin muscle and ideal for slow/ Sous Vide cooking. Description: The clod shin is a single muscle from the shoulder with a similar grain to shin hence the name and ideal for slow/sous Vide cooking. Description: The beef shank is ideal for slow/sous Vide cooking. Beef Shank boneless and netted (Fore Shin) EBLEX Code: Shin B014 Beef Shank Portions (Fore Shin) EBLEX Code: Shin B015 Beef Shank boneless and netted (Hind Shin) EBLEX Code: Shin B016 Beef Shank Portions (Hind Shin) EBLEX Code: Shin B017 Description: The beef shank is ideal for slow/sous Vide cooking. Description: The beef shank is ideal for slow/sous Vide cooking. Description: The beef shank is ideal for slow/sous Vide cooking. Description: The beef shank is ideal for slow/sous Vide cooking. Lamb Yield Guide 29 Download the FREE Meat Purchasing Guide app, with ordering facilities, onto your smartphone or tablet Butchery videos for a range of lamb cuts 18 To order copies or download these materials, call the scheme hotline 0845 491 8787 or visit www.qsmbeefandlamb.co.uk
Eating Quality Guaranteed New Standards and Specifications for Quality Standard Mark beef and lamb Higher Standards, Better Returns Rack-seven-rib Code: Loin L010 To join the scheme or for more information, please call the Hotline 0845 491 8787 or visit www.qsmbeefandlamb.co.uk
The author of this guide, Dick van Leeuwen, would like to thank Liz Ford, Chris Lloyd and Kim Matthews for their assistance in compiling the information contained within it. Agriculture and Horticulture Development Board 2015. No part of this publication may be reproduced in any material form (including by photocopy or storage in any medium by electronic means) or any copy or adaptation stored, published or distributed (by physical, electronic or other means) without the prior permission in writing of the Agriculture and Horticulture Development Board, other than by reproduction in an unmodified form for the sole purpose of use as an information resource when the Agriculture and Horticulture Development Board is clearly acknowledged as the source, or in accordance with the provisions of the Copyright, Designs and Patents Act 1988. All rights reserved. AHDB Beef & Lamb, Stoneleigh Park, Kenilworth,Warwickshire CV8 2TL. AHDB Beef & Lamb is a division of the Agriculture and Horticulture Development Board. ISBN: 978-1-904437-89-3