There are buyers of half carcasses of sheep from the producer from 100 heads, Volyn region.

There are buyers. half carcasses of sheep from the producer from 20 tons. The price is negotiable. My phone numbers are +380969351156 Weber and +380502711484 WhatsApp Alexander.
Technology - commodity characteristics of raw materials: Lamb.
Mutton —meat of rams and sheep. A man domesticated these animals about 10 thousand years ago, beforea cow and a pig. Sheep have attracted the attention of animal breeders for a reason: thanks to their well-developed herd sense, it is very convenient to graze them, and they are unpretentious in food, they even eat weeds. Because of this, by the way, the cost of lamb is low, at least where people have enough pastures. The process of domestication began in Central Asia, and by the seventh millennium BC, sheep were grazing throughout the Middle East. Biblical patriarchs were also herd owners.
Sheep regularly supplied people with milk, meat, fat, wool and skin. Over time, special breeds appeared: meat, dairy and wool-producing. This does not mean, of course, that dairy or merino animals are not suitable for food, just that the quality of their meat is worse. For example, sheep of wool breeds become excessively fat with age.
Mutton is a generalized concept, sheep meat is divided into several categories depending on the age of the animal. The meat of lambs aged from a few days to three years and even older is eaten. The most delicious, tender and lean meat is considered to be the meat of dairy lambs, that is, suckling lambs that have not eaten any other food except milk. Theoretically, this age lasts eight weeks, but the lambs switch to solid food early and by the end of the second month, they may not be quite milky. Since lambs are born at the beginning of the year, milk lamb is a seasonal product, it can be bought fresh only at the end of winter and spring.
The meat of an animal aged from three months to a year, still soft and tender, is called the meat of a young lamb, and after a year it becomes properly mutton. It is denser than the meat of young sheep, but it should not be tough. However, an hour is a conditional term. A year-old animal is considered an adult, but a sheep, like a human, has not only a passport age, but also a biological age, which is determined by experts based on physical conditions and the development of teeth.(//tractor-service.com)
Young meat is not always preferable to mature meat. Yes, it is tender, as there is still little connective tissue in it, and it can be baked in a piece. But the meat of mature animals, although tougher, has a fuller taste bouquet than young meat. Soups, meat sauces and gravies are well prepared from it. And when choosing meat for roasting, the most important thing is not the age of the lamb, but the anatomical position of the piece and its size. Large pieces are best baked in the oven, not fried in a pan.
Our ancestors knew what they were doing when they domesticated sheep. Mutton contains all eight essential amino acids, so it is one of the best sources of protein, and the source is safe: sheep do not get tuberculosis, and there are no parasitic worms or their larvae in mutton. Fat in it is two to three times less than in pork, and cholesterol in lamb fat is two and a half times less than in beef, and four times less than in pork. Mutton contains lecithin, which stimulates the work of the pancreas and thus promotes the prevention of diabetes, as well as normalizes cholesterol metabolism. Some scientists believe that atherosclerosis is less common in people who eat mainly lamb. But these people may have problems with the thyroid gland if they do not have other sources of iodine. Lamb is not very rich in iodine, beef has two to two and a half times more iodine.
Among the other mineral elements, we note iron, which is necessary for hematopoiesis, and also potassium, sodium, and magnesium salts, which have a beneficial effect on the heart and blood vessels. The high content of fluorine promotes the strengthening of tooth enamel and prevents the development of caries. Zinc, which lamb is also rich in, is necessary for the immune system and cell division. It also helps normalize blood sugar levels and improves the sense of smell and taste.
Let's not forget vitamins B12 and B3, which contribute to the formation of erythrocytes and support the health of the nervous system. Vitamin B12, in addition, participates in the metabolism of fats, proteins and carbohydrates.
However, mutton is not useful for everyone, and mutton fat is to blame for that. Animal edible fats consist mainly of palmitic, stearic and oleic fatty acids. Stearic is the most refractory, and in lamb fat it is more than in any other fat, up to 30%, and unsaturated and low-melting oleic, on the contrary, is less, therefore lamb fat is the most refractory of all animal fats. After it has cooled, the cooked mutton is covered with a white coating and gives the impression of very fatty meat, although it is not. Refractory fat is harder to digest and less digestible. Therefore, people suffering from diseases of the liver, kidneys, gall bladder, stomach ulcer or gastritis with increased acidity, poor digestion, high blood pressure, atherosclerosis, should not abuse lamb. However, they are allowed small lean pieces of young lamb, preferably boiled.
Lamb consumers have little choice: either use fat or not. Those who don't like it should remove as much fat as possible from the surface of the piece before heat treatment, because during cooking it melts and soaks all the meat. But completely without fat is also bad. In reasonable doses, they improve digestion, have a laxative effect, are useful for those who are exhausted and anemic, especially since animal fats consist not only of fatty acids. Sheep fat contains vitamins A, B1 and E, beta-carotene, as well as sterols and phospholipids. the user has many