Neck
Between the head and shoulder.
Meat-cut study · Lamb
Read the labeled cut chart.
Study the whole-carcass map, then use the current Florida FFA list for retail names and codes. External animal parts belong on live-animal photos; they stay in a separate study room.
Standard labeled reference
Revised 1938Wholesale cuts of lamb
Historical butcher-reference map · Revised 1938A historical labeled wholesale chart for enrichment. Sheep meat regions do not expand the beef/swine practice bank.
Original source PDF ↗
Open full-size chart to zoom ↗United States Department of Agriculture, Cooperative Extension Service and collaborating bureaus · Revised 1938
Public-domain U.S. federal work; the contributing institution reports no known copyright restrictions.
A historical labeled wholesale chart for enrichment. Sheep meat regions do not expand the beef/swine practice bank.
Source and reuse details ↗Current Florida FFA study list · verified September 2025
Open the current rule publication ↗Study the 21 lamb retail-cut rows.
Every row keeps species, primal, retail code, and cookery code together. The cut chart above explains broad regions; this table is the current event list.
Showing 21 of 21
Read codes as a group: a retail number alone may repeat under a different species or primal. Pork Sausage Links and Sausage are separate printed entries sharing retail code 87.
Current official Adobe publication transcribed from enlarged visual tables; older searchable editions were not used for the corrections listed below. Source table: Adobe pages 5–6; printed guide pages 345–346. This study aid transcribes the listed facts and does not reproduce the rule pages.
Florida FFA Middle School Meats Evaluation · September 2025 ↗Real meat photo · reference example
See the actual product.
This licensed species photo adds product context. It is not a cut-boundary chart or a subcut answer; use the current list and labeled map for identification.
Open full-resolution photo ↗Current event reference
Florida FFA rules control the list.
This page displays a verified transcription of the eligible retail rows and does not reproduce a handbook.
Open current Florida FFA Meats rules ↗Historical map reference
Lamb cut locations
The local high-resolution chart is available on this page. It helps with region study; current names and codes are in the FFA list above.
Open the source publication ↗Study distinction
External anatomy and meat cuts are separate.
For live-animal body parts, return to the livestock photo study. For carcass cuts, use the labeled butcher chart and current FFA cut list.
Open live-animal body-parts study →Lamb classroom meat-cut regions
This is enrichment for sheep/meat-goat understanding and evaluation vocabulary. It does not expand the official Florida beef/swine wholesale-cut answer bank.
Shoulder
Front shoulder, ahead of the rack.
Rack
Rib section behind the shoulder and before the loin.
Loin
Top section behind the rack and before the leg.
Leg
Hindquarter and upper rear-leg cut.
Study noteMeat-cut names support carcass study; they are separate from live-animal body-part terms.
Breast
Lower chest and rib-side region beneath the rack.
Flank
Lower abdominal area behind the breast and ahead of the leg.
Foreshank
Lower front-leg cut; chart terminology can vary by reference.
Why this is hereLamb evaluation support
Knowing carcass and meat-region vocabulary can strengthen evaluation understanding, but these regions are kept out of the official beef/swine ID answer bank.
Open Evaluation lab →Classroom referenceLamb cut-location reference
Use the linked publisher page for its reference chart. This site does not reproduce images where rights are unconfirmed.
Open teaching reference ↗Return to all cutsCompare all four animals.
Go back to the cuts hub to move between beef, swine, lamb and goat without mixing their answer banks.
All meat-cut study rooms →