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    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.

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  • Details

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

  • Filed Under

    1. Production
    2. Livestock
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