G83-675 Yield Grades and Quality Grades for Lamb Carcasses

Authors

Dennis E. Burson, University of Nebraska - LincolnFollow
Ted Doane, University of Nebraska - LincolnFollow

Date of this Version

1983

Comments

© 1983, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

This NebGuide discusses yield and quality grades for lamb carcasses and their importance to producers.

Lamb carcass grades when applied by a USDA meat grader must consist of a yield grade and a quality grade. Yield grades estimate the percentage of closely trimmed, boneless retail cuts from the leg, loin, rib and shoulder. Quality grades indicate the palatability or eating characteristics of lamb.

Evaluating lamb carcasses for USDA Yield and Quality Grades recognizes carcasses with traits that influence live animal and carcass value, and identifies breeding animals that produce lambs of superior carcass merit.