Slaughter Lambs, Yearlings, and Sheep Grades and Standards

Quality Grades of Slaughter Lambs

Prime Slaughter lambs having minimum conformation requirements for the Prime grade tend to be thickly muscled throughout, and they are moderately wide and thick in relation to their length and height. They are moderately wide over the back, loin, and rump. Shoulders and hips are usually moderately smooth. The twist is moderately deep and full, and the legs are moderately large and plump. They generally present a well-rounded appearance due to a slight fullness or plumpness over the crops, loins, and rump. Relatively young lambs, under seven months of age, tend to have a moderately thin fat covering over the back, ribs, loins, and rump. In handling, the backbone and ribs are readily discernible. Older, more mature lambs have a slightly thin fat covering over the back, ribs, loin, and rump. In handling, the backbone and ribs are slightly discernible. Prime grade lambs exhibit evidences of rather high quality. The bones tend to be proportionately small, the joints tend to be smooth, and the body tends to be smooth and symmetrical.

a. To qualify for the Prime grade, a lamb must possess the minimum qualifications for finish regardless of the extent that its conformation may exceed the minimum requirements for Prime.

Choice Slaughter lambs having minimum conformation requirements for the Choice grade are slightly thick muscled throughout, and they tend to be slightly wide and thick in relation to their length and height. They tend to be slightly wide over the back, loin, and rump. The shoulders and hips are usually slightly smooth but may exhibit a slight tendency toward prominence. The twist tends to be slightly deep and full, and the legs tend to be slightly thick and plump. Relatively young lambs, under seven months of age, have a thin fat covering over the back, ribs, loin, and rump. In handling, the backbone and ribs are moderately prominent. Older, mature lambs have a moderately thin fat covering over the back, ribs, loin, and rump. In handling, the backbone and ribs are slightly prominent. Choice grade lambs usually present a moderately refined appearance.

a. A development of quality which is superior to that specified as minimum for the Choice grade may compensate, on a equal basis, for a development of conformation which is inferior to that specified as minimum for Choice.

Good Slaughter lambs having minimum conformation requirements for the Good grade are slightly thin muscled throughout, and are moderately narrow in relation to their length and height and are slightly narrow over the back, loin, and rump. Hips and shoulders are moderately prominent. The twist is slightly shallow and the legs are slightly small and thin. Relatively young lambs, under seven months of age, have slightly more than a very thin, uneven fat covering over the back, loin, and upper ribs. In handling, the shoulders, backbone, hips, and ribs are prominent. Older, more mature lambs have slightly more than a thin fat covering over the back, ribs, and loin. In handling, the bones of the shoulders, backbone, hips, and ribs are rather prominent. Good grade lambs may present evidences of slightly low quality. The bones and joints are usually moderately large, and the body is somewhat lacking in symmetry and smoothness.

a. A development of quality which is superior to that specified as minimum for the Good grade may compensate, on an equal basis, for a development of conformation which is inferior to that specified as minimum for Good.

The Utility grade consists of those lambs whose characteristics are inferior to those specified as minimum for the Good grade.

Quality Grades of Slaughter Yearlings

Prime Slaughter yearlings having minimum conformation requirements for the Prime grade tend to be thickly muscled throughout, and are moderately wide and thick in relation to their length and height, and they are moderately wide over the back, loin, and rump. Shoulders and hips are usually moderately smooth. The twist is moderately deep and full, and the legs are moderately large and plump. There is a rather distinct fullness or plumpness evident over the crops, loins, and rump which contributes to a well-rounded appearance. There is a slightly thick fat covering over the back, ribs, loin, and rump. In handling, the backbone and ribs are hardly discernible. Prime grade slaughter yearlings exhibit evidences of rather high quality. The bones tend to be proportionately small, the joints tend to be smooth, and the body tends to be smooth and symmetrical.

a. Regardless of the extent to which its conformation may exceed the minimum requirements for Prime, a yearling must have minimum Prime quality to be eligible for the Prime grade.

Choice Slaughter yearlings having minimum conformation requirements for the Choice grade are slightly thick muscled throughout, and they tend to be slightly wide and thick in relation to their length and height, and they tend to be slightly wide over the back, loin, and rump. The shoulders and hips are usually slightly smooth but may show a slight tendency toward prominence. The twist tends to be slightly deep and full, and the legs tend to be slightly thick and plump. They have a slightly thin fat covering over the back, ribs, loin, and rump. In handling, the backbone and ribs are readily discernible. Choice grade slaughter yearlings usually present a moderately refined appearance.

a. A development of quality which is superior to that specified as minimum for the Choice grade may compensate, on an equal basis, for a development of conformation which is inferior to that specified as minimum for Choice.

Good Slaughter yearlings having minimum conformation requirements for the Good grade are slightly thin muscled throughout, and are moderately narrow in relation to their length and height, and are slightly narrow over the back, loin, and rump. Hips and shoulders are moderately prominent. The twist is slightly shallow, and the legs are slightly small and thin. They have slightly more than a moderately thin fat covering over the back, loin, and upper ribs. In handling, the shoulders, backbone, hips, and ribs are rather prominent. Good grade yearlings may present evidences of slightly low quality. The body is somewhat lacking in symmetry and smoothness.

The Utility grade includes those yearlings whose characteristics are inferior to those specified as minimum for the Good grade.

Quality Grades of Slaughter Sheep

Choice Slaughter sheep having minimum conformation requirements for the Choice rade are slightly thick muscled throughout, and they tend to be slightly wide and thick in relation to their length and height, and they tend to be slightly wide over the back, loin, and rump. The shoulders and hips are usually slightly smooth but may show a slight tendency toward prominence. The twist tends to be slightly deep and full, and the legs tend to be slightly thick and plump. They have a slightly thick fat covering over the back, ribs, loin, and rump. In handling, the backbone and ribs are slightly discernible. Choice grade slaughter sheep usually present a moderately refined appearance.

Good Slaughter sheep having minimum conformation requirements for the Good grade are slightly thin muscled throughout, and are moderately narrow in relation to their length and height, and they are slightly narrow over the back, loin, and rump. Hips and shoulders are moderately prominent. The twist is slightly shallow, and the legs are slightly small and thin. They have a slightly thin fat covering over the back, ribs, and loin. In handling, the bones of the shoulders, backbone, hips, and ribs are slightly prominent. Good grade sheep may present evidences of slightly low quality. The body is somewhat lacking in symmetry and smoothness.

Utility Slaughter sheep having minimum conformation requirements for the Utility grade are thinly muscled throughout, and are very angular and very narrow in relation to their length and height, and they are very thin fleshed, very narrow over the back, loin, and rump, and very shallow in the twist. The hips are very prominent, and the shoulders are usually open, rough,and prominent. The legs are very small and thin and present a slightly concave appearance. Utility grade slaughter sheep show no visible evidences of fat covering. In handling, the bones of the shoulders, backbone, hips, and ribs are so thinly covered that they are very prominent. Utility grade slaughter sheep are of rather low quality. The bones and joints are proportionately large, and the body is very rough and unsymmetrical.

a. A development of quality which is superior to that specified as minimum for the Utility grade may compensate, on an equal basis, for a development of conformation which is inferior to that specified as minimum for Utility.

The Cull grade includes those slaughter sheep whose characteristics are inferior to those specified as minimum for the Utility grade.

Yield Grades of Slaughter Lambs, Yearlings, and Sheep

Yield Grade 1 slaughter lambs, yearlings, and sheep produce carcasses which have very high yields of boneless retail cuts. Ovines with characteristics qualifying them for the lower limits of Yield Grade 1 (near the borderline between Yield Grade 1 and Yield Grade 2) will have only a slightly thin covering of external fat over the back, loin, and ribs, and a slightly thick covering of fat over the rump. They are slightly shallow through the flanks and the brisket and cod or udder have some evidence of fullness. In handling, the backbone, ribs, and ends of bones at the loin edge are slightly prominent. A carcass produced from slaughter ovines of this description might have 0.15 inch of fat over the ribeye.
Yield Grade 2 slaughter lambs, yearlings, and sheep produce carcasses with high yields of boneless retail cuts. Ovines with characteristics qualifying them for the lower limits of Yield Grade 2 (near the borderline between Yield Grade 2 and Yield Grade 3) will have a slightly thick layer 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 flanks 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 slaughter ovines of this description might have 0.25 inch of fat over the ribeye.
Yield Grade 3 slaughter lambs, yearlings, and sheep produce carcasses with intermediate yields of boneless retail cuts. Ovines with characteristics qualifying them for the lower limits of Yield Grade 3 (near the borderline between Yield Grade 3 and Yield Grade 4) will have a thick covering of fat over the back and loin and a very thick covering of fat over the rump and down over the ribs. The flanks are deep and full and the brisket and cod or udder are full. In handling, the backbone, ribs, and ends of bones at the loin edge are difficult to distinguish. A carcass produced from slaughter ovines of this description might have 0.35 inch of fat over the ribeye.
Yield Grade 4 slaughter lambs, yearlings, and sheep produce carcasses with moderately low yields of boneless retail cuts. Ovines with characteristics qualifying them for the lower limits of Yield Grade 4 (near the borderline between Yield Grade 4 and Yield Grade 5) will have a very thick covering of fat over the back and loin, and an extremely thick covering of fat over the rump and down over the ribs. The flanks are moderately deep and full and the brisket and cod or udder are full. In handling, the backbone, ribs, and ends of bones at the loin edge are not discernible. A carcass produced from slaughter ovines of this description might have 0.45 inch of fat over the ribeye.
Yield Grade 5 slaughter lambs, yearlings, and sheep produce carcasses with low yields of boneless retail cuts. Ovines of this grade consist of those not meeting the minimum requirements of Yield Grade 4 because of more fat.

Detailed standards, Inspection Instructions & Other Resources:

U.S. Grade Standards for Slaughter Lambs, Yearlings, and Sheep (pdf)