Agriculture Reference
In-Depth Information
OFFICIAL U.S. STANDARDS FOR
YIELD GRADES OF SLAUGHTER LAMBS,
YEARLINGS, AND SHEEP
Yield Grade 1: Carcasses have very high yields of boneless retail
cuts. Animals have only a thin covering of external fat over the back,
loin, and ribs and a slightly thick covering of fat over the rump. In
handling, the backbone, ribs, and ends of bones at the loin edge
are slightly prominent. A carcass produced from a slaughter animal
of this description might have 0.15 inch of fat over the rib eye.
Yield Grade 2: Carcasses have high yields of boneless retail cuts.
Animals have a slightly thick covering of external fat over the back,
loin, and ribs and a thick covering of fat over the rump. They tend to
be slightly deep and full through the fl anks, and the brisket and cod
or udder are moderately full. In handling, the backbone, ribs, and
ends of bones at the loin edge are readily discernible. A carcass
produced from a slaughter animal of this description might have
0.25 inch of fat over the rib eye.
Yield Grade 3: Carcasses have intermediate yields of boneless
retail cuts. Animals have a thick covering of external fat over the
back and loin and a very thick covering of fat over the rump and
down over the ribs. The fl anks are deep and full, and the brisket
and udder are full. In handling, the backbone, ribs, and ends of
bones at the loin edge are diffi cult to distinguish. A carcass pro-
duced from a slaughter animal of this description might have
0.35 inch of fat over the rib eye.
Yield Grade 4: Carcasses have moderately low yields of boneless
retail cuts. Animals have a very thick covering of external fat over
the back and loin and an extremely thick covering of fat over the
rump and down over the ribs. The fl anks are moderately deep and
full, and the brisket and udder are full. In handling, the backbone,
ribs, and ends of bones at the loin edge are not discernible. A
carcass produced from a slaughter animal of this description might
have 0.45 inch of fat over the rib eye.
Yield Grade 5:
Carcasses have low yields of boneless retail cuts.
Animals of this grade consist of those not meeting the minimum
requirements of Yield Grade 4 because of excess fat.
