Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals

Article Abstract:

The feasibility of cutting lamb carcasses into innovative semiboneless and boneless subprimals and with three minimal subcutaneous fat levels was evaluated. The USDA yield grade and not the carcass weight affected the variation in the yield of the subprimals and the percentage of dissectible components. The seam fat is directly related to the fat thickness or numerical yield grade especially in the rack and shoulder cuts. Trimming the external fat magnifies the remaining seam fat. Heavy, lean lambs with larger-sized muscles would be ideal for these innovative styles.

Research, Lamb (Meat), Meat cutting, Meat cutting equipment

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Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and type

Article Abstract:

Beef carcasses representing the spectrum of cattle slaughtered in the United States were evaluated as to composition of subprimals and minor cuts. Overall mean quality grade was Select, while mean marbling score was Small. Percentage yields of different carcass components were primarily affected by changes in yield grade. As the numerical yield grade increased from 2.0 to 4.0, the yield of each cut as a percentage of carcass weight decreased. The yield of fatter carcasses increased with increases in maximum fat trim levels.

Beef cattle, Cattle carcasses

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