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Sheep Meat Questions

Discussion in 'Everything Else Sheep' started by WindyIndy, Nov 21, 2016.

  1. Nov 21, 2016
    WindyIndy

    WindyIndy Loving the herd life

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    I recently butchered three out of my four ram lambs, the last I sold as a breeder (I couldn't kill him, he had too much potential for throwing nice babies).

    The meat has good flavor but seems chewy. Does it make a difference that they were still intact? I know it makes a difference for a bull vs a steer.

    I plan to fix everyone next year anyway, but was just curious if that was why it was more chewy. If not, does anyone have any other ideas of why it could be?
     
  2. Nov 21, 2016
    frustratedearthmother

    frustratedearthmother Herd Master

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    I don't know if being intact would impact the chewiness of tenderness of the meat - but - was the meat aged any before you cooked it?
     
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  3. Nov 21, 2016
    WindyIndy

    WindyIndy Loving the herd life

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    Ok. No, I read that you didn't need to with Lamb. They were 7months old
     
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  4. Nov 21, 2016
    frustratedearthmother

    frustratedearthmother Herd Master

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    No expert here on sheep at all so others may agree with you.... But, I always age any meat we butcher...
     
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  5. Nov 21, 2016
    Baymule

    Baymule Herd Master

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    We had our lambs slaughtered at a custom slaughter house. They hung them up and ages them. Melted in our mouth, slap your Grandma, GOOD!! The best meat I ever had!
     
  6. Nov 21, 2016
    WindyIndy

    WindyIndy Loving the herd life

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    Ok. I know we would hang our beef and venison for 1-2 weeks before processing.

    Oh dear, so that might be the problem then. If so, I guess it could be an easy fix, which would be nice! How long did they age them? I'm happy you enjoyed it so much though!

    I had a lady wanting to buy some too, I'll just give her a discount and say I hope to improve quality next year.
     
  7. Nov 21, 2016
    CntryBoy777

    CntryBoy777 Herd Master

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    I am not an expert...but did work at a Packing plant for about 6mnths....the animal has to go thru rigors before the muscle fibers Relax....this is why the meat hangs for 12-24hrs before processing....it might be that ya didn't let it rest long enough to complete the Relaxing....hope that makes sense to ya..:)
     
  8. Nov 21, 2016
    NH homesteader

    NH homesteader Herd Master

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    I don't know about sheep... But we age our pigs 5-7 days and venison a week or so. Even poultry has to age for 24-48 hours. I would say that's likely your problem.
     
  9. Nov 21, 2016
    The Old Ram-Australia

    The Old Ram-Australia True BYH Addict

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    Ponker, Latestarter and TAH like this.
  10. Nov 22, 2016
    Latestarter

    Latestarter Novice; "Practicing" Animal Husbandry Golden Herd Member

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    I've read that the ideal time for beef is 21 days @ 34-37 degrees. Slightly shorter if warmer, longer if colder, but NOT below freezing or above 40. For smaller animals, shorter times. Chickens and ducks are like 24-48 hours. I used to hang my deer a minimum of a week. Elk would be 10-14 days. For a yearling ram I'd expect no more than a week... But I don't know. :hu