1. RAFAEL RAMIREZ
Frasers
18th June 2016
LAMB MASTER CLASS

2. Session 1: Meat appreciation
Understanding of the Australian Sheep meat industry.
Lamb specifications.
Global trends / Masterpieces
The art of butchery - Lamb carcass demonstration.
Session 2: Get in the Kitchen
Butchery and cooking with Rafael and Chris in teams.
Banjo cut: What is the banjo cut?
Selecting appropriate cooking methods
Boning Rump and Scotch
Principles and practices of Sous vide

3. How important is lamb in Australia?
78.2 million sheep in Australia
49% of lamb produced in Australia is exported
Domestic consumers eat approx 9.5kg lamb per year
Over 41,000 business with sheep and lambs
Around 200,000 people are employed in the red meat industry.
Source:
MLA 2007
ABARES Agricultural Commodities September 2015.

4. LAMB INDUSTRY Australia recognized for lush and green pasture
Breed healthy livestock
Reputation as a supplier of safe & quality lamb to over 100 markets globally
Free from FMD and BSE
National Livestock Identification System
100% free range and is all-natural - product of its pure environment.
Prime lamb 12 months of the year

5. Meat Purchasing and Specification
SECRET: This is where money is made or lost before you even start
Meat Purchasing and Specification
Time check

6. -

8. Lamb Leg – Chump On
Slide points to go here

12. Lamb Forequarter

14. AUS-Meat - the language of meat

15. APPS and Websites www.raremedium.com.au/Home Interactive cut charts
Foodservice resources
Masterpieces
Farming
Find recipes
Steakmate – consumer cooking app
Nutrition and health
Recipes
Butchery YouTube clips

16. Lamb global trends Masterpieces – Non Loin cuts
Cuts that pack a punch – Signature dishes
Twice cooked - easy service and reduced food costs

17. Art of butchery