Food Group Lamb, Veal, And Game Products

The Australian veal cuts analyzed were raw rib roast, fore shank, and hind shank. The lamb cuts analyzed included raw and cooked rib chop, rib chop denuded, rack roast, rack roast denuded, bottom leg, hindshank, tenderloin, leg (trotter off) and raw ground lamb sold as 85% lean.
The New Zealand lamb cuts were boneless chump, hind shank, tunnel boned leg/chump off/shank off, bone in leg chop/steak, fully frenched rack, partly frenched rack, tenderloin, boneless loin, loin chop, loin saddle, square cut shoulder, boneless rolled netted shoulder, square cut shoulder chops, foreshank, breast, boneless flap, neck chops, ground lamb, liver, kidney, heart, sweetbreads, brains, testes, and swiss cut tongue.
The U.S. cuts were: loin chops, loin roast, shoulder blade chops, foreshank (center cut), foreshank (ossobuco), cutlets, and ground veal. These retail cuts were obtained from the six major US establishments which conduct their own slaughter of special fed (non-bob veal) US calves.