Texas FFA Livestock Judging PracticeTest

The primary wholesale meat cuts that come from the hindsaddle of a lamb are the:

1. Shoulder and Rack

2. Leg and Loin

3. Brisket and Shank

4. Rib and Flank

The correct answer is: Leg and Loin

The primary wholesale meat cuts from the hindsaddle of a lamb are the leg and loin. The hindsaddle is the back half of the lamb, and it typically includes some of the most desirable and premium cuts of meat. The leg cut is significant for its size and tenderness, often used for roasts or specialty dishes. The loin is also valued for its tenderness and flavor, providing cuts such as lamb chops. Together, these cuts represent a primary source of high-quality meat from the lamb, making them essential for various culinary uses. In contrast, the other options refer to cuts that either come from different sections of the lamb or do not represent the primary cuts from the hindsaddle. For example, the shoulder and rack are from the forequarter, while the brisket and shank do not originate from the hindsaddle area at all. The rib and flank also belong to areas outside the hindsaddle, focusing on other parts of the lamb and typically used for different cooking methods and preparations.