Carcaça de Ovinos

Abstract

The brochure, titled "Sheep Meat Cuts," was developed by academics and faculty from the Animal Science Program at the Federal University of Paraná (UFPR), linked to the Extension Project "Knowing, Respecting, and Producing Farm Animals: Alternative Teaching Models in the Teaching-Learning Process." It informs the reader about the influence of producers' culture and traditional standards on the establishment of sheep meat cuts. It defines carcass and half-carcass, in addition to describing, respectively, the cut standards defined by Osório (1988) and/or by producers in southern Brazil. It provides captioned illustrative images that address the topographical relationships for the delimitations of the following meat cuts: carcass; half-carcass; and quarter (forequarter and hindquarter). It provides a basic description and references Gonçalves et al. (2018) regarding the subdivisions of the forequarters and hindquarters, allowing for a commercial approach to some sheep meat cuts.