Lamb yield grades are only calculated by one trait- external fat Fat thickness assessed at the

measurement opposite the ribeye of the 12th/13th rib interface

Lamb carcass yield dading

Lamb quality grading

Predicts potential palatability

Lamb or mutton
Posible grades are:
Lamb
Prime
Choice
Good
Utility
Mutton
Choice
Good
Utility
Cull
Lamb quality grading- over 95 % of all young fed lambs
grade USDA Choice or better
But there is a big value difference between lamb and mutton
To determine quality Grade Condition of the trotter (front
legs) is how lamb maturity is determined
Spool joint or break joint
Break joint- youthful epiphyseal plates (lamb)
Spool joint- mature epiphyseal plates (mutton)
Maturity is then included with flank streaking and how wide
the carcass is relative to its length called conformation to
come up with a overall USDA Grade

Lamb
Prime
Choice
Good
Utility
Mutton
Choice
Good
Utility
Cull

Lamb quality grading

3 parameters
Maturity
Frank streaking
Conformation

Lamb quality gradmg

Condition of the
Trotte (front legs)
Spool joint or break joint
Break joint youthful epiphyseal plates (lamb)
Spool joint mature epiphyseal plates (mutton)

Lamb quality grading fl

streaking

Flank streaking scores identical to beef marbling scores (p. devoid to

abundant
Traces degree flank streaking = u.s. choice
Small degree flank streaking = u.s. prime

The oficial united states stan- dards for grades of lamb, yearling mutton
carcasses recognize nine degrees of flank fat streakings.
These nine degrees, in onder of descending amount, are:

Abundant
Moderately abundant
Sightly abundant
Moderate
Modest
Small
Slight
Traces
Practcally devod
The evaluation of flank fat streakings is an overall composite of the
primary and secondary flank fat streakings from both flanks (left and
right sides).
Traces
Slight
Small
Modet
Moderate
Lamb quality grading conformation
Conformation the proportion of carcass width to length
Generally shorter and thicker = higher conforming

Lamb quality grading conformation

Prime
Choice

 Choice
Good
Carcass grades
Beef
Quality
Prime
Choice
Select
Standard
Comerci
al
Utility
Cutter
Canner

yield
1
2
3
4
5

lamb
Quality
Prime
Choice
Good
utility

1
2
3
4
5

Poultry
USDA grading exists
Little use due to visin grading

USDA Grading Exists in poultry, but is really only consequential for

carcasses sold as intact as compared to cut into pieces
Little use due to vision grading
Certification
Using the USDA grading standards and other specifications
to have third party certification
Purpose
Add value
Develop Brand identity
Improve endpoint consistency

Certification
Using the USDA grading standards and other specifications to have third party certification
Purpose
Add value
Develop brand identity
Improve endpoint consistency

Over 100 USDA beef certification programs exist- 75% of them say Angus
That certainly doesnt mean that the meat came from a purebred black Angus- it just really
means it cam from an animal which had 51% or greater Black Hair Coat

Program name
Certified angus beef
Live animal requirements
51% black hair coat
Carcass requirements
No dairy conformation
Steers and heifers
No dark cutters
No internal hemorrhaging
Maximun hump height 2
Quality
A maturity
Mt or higher
Medium to fine textured marbling
Yield
Ribeye rea 10 to 16 in
Carcass weight 1000
Fat thickness 1