Lamb Grading Quality Grade Yield Grade Palatability Cutability

Lamb Grading

Quality Grade Yield Grade 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 Predicts:

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

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. Conf. = Cho FQG = Ch+ PQG = Pr+ Conf. = Gd. 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+ Conf. = Cho FQG = Ch- PQG = Ch+ Conf. = Pr+ FQG = Ch+

Yield Grade 1. Fat thickness between the 12 th and 13 th rib at the midpoint of the ribeye 2. Fat thickness can be adjusted for body wall and other fat deposits 3. YG = (10 X Fat thickness) + 0. 4

Yield Grade 1. 5

Yield Grade 3. 4

Yield Grade 5. 4