Facts on Carcass Evaluation

Carcass Evaluation

 Calculations for on the Harvest Floor

 To qualify for lamb carcass
- Must have a minimum hot carcass weight of 45 pounds
- Have at least .10 inch of fat cover at the rib eye
- Have a quality grade of low Choice or better
- Have a maximum yield grade of 3.99
- No signs of being a yearling, mutton, or cryptorchid
- Meet standard rib eye requirements

Rib eye Requirements
  Hot Carcass Weight   Minimum Rib Eye Area (REA)
40-45 2.2
46-50 2.3
51-55 2.4
56-60 2.5
61-65 2.6
66-70 2.7
71-75 2.8
76-80 2.9
81-85 3.0
86-90 3.1
91-+ 3.2

Dressing Percentage= Chilled carcass wt. / Live Weight * 100

Yield Grade = (Rib Fat * 10) + .4

Percent Closely Trimmed Retail Product =
  -(.0848 * hot carcass wt. in lbs.)
  -(4.376 * fat thickness in inches)
  -(3.53 * body wall thickness in inches)
  +(2.456 * rib eye area in square inches)

Body wall thickness= the total measurement of fat combined with muscle measured ¾ up on the rib eye, on a ribbed carcass

Average rib eye area on 125 lbs. Lamb is between 1.5-3.0 on the average many may be above or below this average.  It also depends on the breed type of the sheep.

The ideal lamb will have a fat cover between .15 and .25 inch of rib fat.  A lamb with .10 inch of rib fat should grade USDA Choice.
 

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