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Lamb Carcass Grading

Lamb Carcass Grading. Yield Grade 1, 2, 3, 4, 5 expected yield of closely-trimmed cuts from the leg, loin, rack, and shoulder (80% of the weight and 90% of the value. Quality Grade Prime, Choice, Good, Utility, Cull predicts expected palatability (tenderness, juiciness, flavor).

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Lamb Carcass Grading

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  1. Lamb Carcass Grading

  2. Yield Grade 1, 2, 3, 4, 5 expected yield of closely-trimmed cuts from the leg, loin, rack, and shoulder (80% of the weight and 90% of the value Quality Grade Prime, Choice, Good, Utility, Cull predicts expected palatability (tenderness, juiciness, flavor) USDA’s Dual Grading System

  3. Determination of Class and Kind Class – Ewe, Wether, Ram 1. Udder (smooth) or cod fat (rough) 2. Conformation • Yearling mutton • P,C,G,U / 1 – 5 • 12 – 25 month • spool or imperfect break joints • slightly to mod., dk. red flank • mod wide / flat/ reddish ribs • 3. Mutton • P,C,G,U / 1 – 5 • > 24 months • spool joints • dark to very dk. red flank • wide, flat, white ribs Kind – Maturity • Lamb (A/B) P,C,G,U,C / 1 - 5 • 2 – 14 month • at least one perfect break joint • slightly dark, pink flank • round / red ribs

  4. Break joint versus Spool joint

  5. Purpose to segregate carcasses into cutablity groups based on the expected yield of closely-trimmed cuts from the leg, loin, rack, and shoulder (80% of the weight and 90% of the value Expected Yields YG 1 – 49.8% or more YG 2 – 49.7% - 48.6% YG 3 – 48.4% - 47.3% YG 4 – 47.1% - 46.0% YG 5 – 45.8% or less USDA Yield Grade

  6. USDA Yield Grade USDA Yield Grades – 1, 2, 3, 4, 5 - Avg yield grade of US lamb carcasses is upper 3 USDA YG = (10 x 12th rib fat) + 0.4

  7. USDA Quality Grade • Predicts the eating quality of cooked lamb cuts from the Shoulder, Rack, Loin, and Leg – (Prime +,◦,-; Choice +,◦,-; Good +,◦,-; Utility, Cull) – 90+% of U.S. lamb carcasses grade Pr or Ch • Based on: • Maturity (lamb, yearling mutton, mutton) • Flank streaking (Traces, Slight, Small, Modest, etc.) • Conformation (Prime +,◦,-; Choice +,◦,-; Good +,◦,-) • Flank and fat firmness • Minimum fat thickness

  8. Carcass Conformation Flank Streaking Classes Pr° Pr- Ch° Ch- Gd+

  9. Preliminary Quality Grade Adjustments for Conformation • Must have minimum Prime PQG for Prime grade. • In P & Ch, superior PQG can compensate for inferior conf. on an equal basis. • In Choice, superior conf. can compensate for inferior PQG on an equal basis for 1/3 grade. • In Good, PQG and conformation can compensate for each other on an equal basis for 1/3 grade.

  10. Criteria for Placing Lamb Carcasses 1. Trimness / Fatness 2. Muscling 3. Dimension / Weight Minimum Quality – Prime and Choice

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