Lamb Grading.

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Presentation transcript:

Lamb Grading

Quality Grade Yield Grade Predicts: Palatability Cutability Traits: Maturity Flank Streaking Conformation Fat Thickness Grades: Prime Choice Good Utility Cull YG 1 YG 2 YG 3 YG 4 YG 5

Lamb Sex Classes Wether – cod fat Ewe – udder fat Ram – scrotal (cod) fat

Quality Grade Maturity Spool / break joints Shape and color of ribs Lean color and texture Flank Streaking Conformation *Ram carcasses can be discounted two full quality grades based on masculine development

Maturity A Maturity B Maturity Ribs Lean Color and Texture

Maturity Descriptions Approx. Age (mo.) No. Break Joints Rib Bones Lean Color Lean Texture Lamb (A) Young 3-8 2 Md. Nar. Slt. Flat Slightly Pink Fine Lamb (B) Older 10-14 1 or 2 Slt. Wide Md. Flat Light Red Yearling Mutton 14-24 0, 1 or 2 Md. Wide Tends to be Flat Slightly Dark Red Slightly Course Mutton >24 White, wide, flat Dark Red Course

Flank Streaking Slight Moderate

Conformation

Minimum Fat Covering

Determining Preliminary Quality Grade (PQG) Example: A-50, Sl-50 1. Determine minimum for grade (Minimum for Ch at A-50 is Tr-50) 2. Determine Flank Streaking difference from minimum (Sl-50 – Tr-50 = 100) 3. Divide by degrees of FS for Grade (100 / 200) = 50 % or Ch-50 = Cho

Determining Preliminary Quality Grade (PQG) Example: A-50, Sm-70 1. Determine minimum for grade (Minimum for Pr at A-50 is Sm-50) 2. Determine Flank Streaking difference from minimum (Sm-70 – Sm-50 = 20) 3. Divide by degrees of FS for Grade (20 / 200) = 10 % or Pr-10 = Pr-

Final Quality Grade Compensation Superior Quality will compensate for Inferior Conformation on a one-for-one basis. Maximum compensation is 1 full grade above conformation. PQG = Pr- PQG = Pr+ Conf. = Cho Conf. = Gd- FQG = Ch+ FQG = Ch-

Final Quality Grade Compensation Superior Conformation will compensate for 1/3 grade of Inferior Quality if conformation exceeds quality by 2/3 grade. There is no compensation for superior conformation in Prime (must have Prime quality to grade Prime). PQG = Gd+ PQG = Ch+ Conf. = Cho Conf. = Pr+ FQG = Ch- FQG = Ch+

Yield Grade Fat thickness between the 12th and 13th rib at the midpoint of the ribeye Fat thickness can be adjusted for body wall and other fat deposits YG = (10 X Fat thickness) + 0.4

Yield Grade 1.5

Yield Grade 3.4

Yield Grade 5.4