1. Lamb Grading

2. 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

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

4. 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

5. Maturity
A Maturity
B Maturity
Ribs
Lean Color and Texture

6. 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

7. Flank Streaking
Slight
Moderate

8. Conformation

9. Minimum Fat Covering

11. 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

12. 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-

13. 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-

14. 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+

15. 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

16. Yield Grade 1.5

17. Yield Grade 3.4

18. Yield Grade 5.4