Date of this Version



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


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.