NH Local Butcher Lamb Cut Sheet 2023-2026 free printable template
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NEW ENGLAND WAGYU, LLC
DBA: The Local Butcher 536 S. Barnstead Road Center Barnstead, NH 03225
(603) 8132054 www.newenglandbutcher.com Email: newenglandwagyu@gmail.comLamb Cut SheetCustomer Name:
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How to fill out NH Local Butcher Lamb Cut Sheet
How to fill out NH Local Butcher Lamb Cut Sheet
01
Begin by entering your contact information at the top of the sheet.
02
Indicate the number of lambs you are bringing for processing.
03
In the designated section, specify the weight of each lamb.
04
Choose your preferred cut options from the listed choices (e.g., whole, halves, quarters).
05
Select any specific requests for unique cuts or products (e.g., ground lamb, chops).
06
Fill out any seasoning or curing preferences if applicable.
07
Review all choices carefully to ensure accuracy.
08
Submit the completed cut sheet to the butcher.
Who needs NH Local Butcher Lamb Cut Sheet?
01
Farmers or producers raising lambs for meat.
02
Individuals planning to process their own lambs.
03
Butchers or processors needing guidance on customer preferences.
04
Anyone interested in purchasing lamb meat through a local butcher.
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People Also Ask about
What cuts do you get with a whole cow?
Chuck. Chuck comes from the cow's shoulder. Rib. As the name implies, the rib primal cut refers to meat cut from the cow's ribs and backbone. Loin. This is where you'll find your most expensive cuts of beef. Round. The round primal region is an inexpensive, lean cut. Flank. Short Plate. Brisket. Shank.
What do you get out of half a lamb?
1 Boned and Rolled Breast of Lamb OR 400g Minced Lamb. The leg and shoulder can be cut in half, and/or boned and rolled if desired.
What cuts should I get from a whole lamb?
There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.
How do I fill out a cut sheet?
0:05 7:26 How To: Beef Cut Sheet - YouTube YouTube Start of suggested clip End of suggested clip As. I fill this column out you can you can go thicker thinner. If. If you want more or less piecesMoreAs. I fill this column out you can you can go thicker thinner. If. If you want more or less pieces in a package. So I'm putting go ahead and put it in there. If.
How do you fill a pork cut sheet?
0:03 14:43 Pork Cut Sheet Walkthrough - YouTube YouTube Start of suggested clip End of suggested clip Then you select the type of wrapper that you'd like your meat to be packed. In cryovac you're vacuumMoreThen you select the type of wrapper that you'd like your meat to be packed. In cryovac you're vacuum sealed it's a little bit more expensive.
What are the three primary cuts that come from a side of lamb?
The Five Primal Cuts of Lamb: A Quick Guide Shoulder. This large cut is made up of the neck, blade, and arm, and accounts for over a third of the weight of the whole carcass. Breast. Rack. Loin. Leg.
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What is NH Local Butcher Lamb Cut Sheet?
The NH Local Butcher Lamb Cut Sheet is a document used by lamb producers in New Hampshire to specify how they want their lamb processed and cut by local butchers.
Who is required to file NH Local Butcher Lamb Cut Sheet?
Lamb producers who wish to have their lamb processed by a local butcher are required to file the NH Local Butcher Lamb Cut Sheet.
How to fill out NH Local Butcher Lamb Cut Sheet?
To fill out the NH Local Butcher Lamb Cut Sheet, producers need to provide details such as the number of lambs, desired cuts, weights, and any specific instructions for processing.
What is the purpose of NH Local Butcher Lamb Cut Sheet?
The purpose of the NH Local Butcher Lamb Cut Sheet is to ensure that lamb producers communicate their preferences clearly to butchers for efficient and accurate processing.
What information must be reported on NH Local Butcher Lamb Cut Sheet?
The NH Local Butcher Lamb Cut Sheet must report information including the number of lambs, cut specifications, weight preferences, and any additional processing instructions.
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