OUR HISTORY PRODUCTS SHOP ORDERS ONLINE CATALOG YOUTUBE CHANNEL CONTACT LEGAL WARNING QUALITY POLITICS Mutton Classification and cuts: The most commonly used cuts are the leg, the shoulder, the baron, which are the two legs joined by the rack or saddle and the entire rack. Extra category : The ribeye or carré of about 4 kg approximately. Its percentage is 39% with respect to the total weight of the carcass. First category : The legs that are the meatiest pieces of the lamb and whose cooking performance is high 1.5 Kilograms and a percentage of 27% of the total weight of the carcass. Second Category : The shoulders, which are juicier than the leg of approximately 1 kg, its percentage is 18% of the carcass. Tercera Categoria: Engloba las partes menos nobles del cordero, pero de una gran importancia en el aprovechamiento para menestras o calderetas y son; el pecho y la falda, cuyo peso aproximado es de 800 gr y su porcentaje es del 8 % de la canal, y cuello, cuyo peso aproximado es de 750 gr y su porcentaje del 7% de la canal. Clasificación por edad: Cordero Lechal: Cuando aún no ha dejado de mamar y su edad no pasa de las 6 semanas. Su peso es aproximadamente de 8 kilos. Color rosa pálido, casi blanco y muy poca grasa. Cordero Recental: Cuando todavía no ha pastado. No debe superar los 4 meses de edad y tiene un peso máximo de 13 kilos Ternasco: Cordero autóctono de Aragón sacrificado con una edad entre 70 y 90 días. Su peso en canal ronda los 8,5 y 11,5 kilos. Kid: It is the baby goat that has not yet grazed. Its meat is very aromatic. | Copyright © 2017. INDUSTRIAS CÁRNICAS COLLSAR, SA Designed by EQUALIA. | Use of cookies This website uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookie policy , click the link for more information. TO ACCEPT