Library

  • Open in new window

    Yield Grades and Quality Grades for Lamb Carcasses

    Dennis Burson and, Ted Doane (January, 1983)
    Summary

    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.

    Views: 675

    Go to Item

    Bookmark

    Report

  • Details

    Organization
    		 University of Nebraska Extension
    Publisher
    		 University of Nebraska
    Published
    		 January, 1983
    Material Type
    		 Written Material

  • Filed Under

    1. Production
    2. Livestock
Return