1 / 12

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).

edith
Télécharger la présentation

Lamb Carcass Grading

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. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related