lamb carcass grading
Download
Skip this Video
Download Presentation
Lamb Carcass Grading

Loading in 2 Seconds...

play fullscreen
1 / 12

Lamb Carcass Grading - PowerPoint PPT Presentation


  • 78 Views
  • Uploaded on

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).

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' Lamb Carcass Grading' - lev-abbott


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
usda s dual grading system
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
determination of class and kind
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
usda yield grade
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
usda yield grade1
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

usda quality grade
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
slide8

Carcass Conformation

Flank Streaking Classes

Pr° Pr- Ch° Ch- Gd+

preliminary quality grade adjustments for conformation
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.
criteria for placing lamb carcasses
Criteria for Placing Lamb Carcasses

1. Trimness / Fatness

2. Muscling

3. Dimension / Weight

Minimum Quality – Prime and Choice

ad