Standards For Renaissance Mutton
Information For Abattoirs
Checklist for Abattoirs:
- Share your own expertise with your chef customers
- Learn how the chefs intend to use the meat and source accordingly
- Ensure considerate slaughter and post-slaughter handling
- All mutton carcasses must be split and spinal material discarded
- Experiment with different levels of fat cover and hanging times
- Allow for some moisture and weight loss if hanging whole carcasses or prime cuts
- Work with your chef customers to ascertain what tastes best
- Contact top restaurants to develop new sales
MUCH ADO ABOUT MUTTON
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