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New Zealand's lamb goes to pot in China
date:Feb 08, 2014
At a sprawling plant run by New Zealand's biggest meat processor, rows of lamb hang from meathooks on their way to a cutting room to be processed and shipped out in increasing quantities to China.

But instead of the French racks, legs and tenderloins prized by Western consumers, China is taking secondary cuts such as caps and flaps, heavily fat marbled and taken from around the belly of the lamb that were previously much cheaper or even destined for the pet food market.

When the cuts arrive in

12/22 08:18