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Lamb Carcass Grading. 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.

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Presentation on theme: "Lamb Carcass Grading. 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."— Presentation transcript:

1 Lamb Carcass Grading

2 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)

3 Determination of Class and Kind Kind – Maturity 1.Lamb (A/B) P,C,G,U,C /  2 – 14 month  at least one perfect break joint  slightly dark, pink flank  round / red ribs Class – Ewe, Wether, Ram 1. Udder (smooth) or cod fat (rough) 2. Conformation 2.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

4 Break joint versus Spool joint

5 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% % YG 3 – 48.4% % YG 4 – 47.1% % YG 5 – 45.8% or less

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

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

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10 Preliminary Quality Grade Adjustments for Conformation 1.Must have minimum Prime PQG for Prime grade. 2.In P & Ch, superior PQG can compensate for inferior conf. on an equal basis. 3.In Choice, superior conf. can compensate for inferior PQG on an equal basis for 1/3 grade. 4.In Good, PQG and conformation can compensate for each other on an equal basis for 1/3 grade.

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

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