2025 4-H Livestock Skillathon Complete Practice Test

Question: 1 / 400

The loin and leg of the lamb carcass is also called the?

Forequarter

Hindsaddle

The loin and leg of the lamb carcass is referred to as the hindsaddle. This term specifically identifies the rear portion of the carcass, which comprises the hind leg and the loin area. The hindsaddle is significant in meat production as it contains some of the most highly sought-after cuts of lamb, such as leg steaks and loin chops, which are prized for their flavor and tenderness.

Other parts of the lamb carcass, such as the forequarter, shank, and rack, specifically refer to different sections. The forequarter includes the front leg and shoulder area, while the shank pertains to the lower leg portion. The rack refers to the section that encompasses the ribs and backbone area. Understanding these terms helps in both meat processing and culinary contexts.

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Shank

Rack

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