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cut surface of the lean is very soft and very moist and dark grayish pink in color.

Specifications for

official

§ 53.111 United States standards for grades of calf carcasses-(a) Prime. (1) A calf carcass possessing typical, minimum qualifications for the Prime grade is blocky and compact and tends to be broad in proportion to its length. It is thickly -fleshed and has a plump, full, wellrounded appearance. Rounds tend to be thick and bulging. Loin and back tend to be full and plump. Shoulders and breast tend to be thick.

(2) There is usually a slightly thick covering of very firm fat over the back, loin, and rump which also usually completely covers the tops of the shoulders and outsides of the legs. There is a moderate amount of very extensive feathering between the ribs, a moderate quantity of fat streaking in the inside flank muscles, and a moderate covering of fat over the skirt. The flanks are very thick, full, and firm. Kidney and pelvic fat is very firm and usually is abundant. The cut surface of the lean is firm, fine-textured, light grayish red in color, and velvety to sight and touch. There is a small amount of marbling in the rib eye muscle. Calf carcasses which are approaching beef in maturity and development will have a moderate amount of marbling.

(3) To qualify for the Prime grade a carcass must possess the minimum requirements for evidences of quality regardless of the extent that its conformation may exceed the minimum requirements for Prime. However, a development of quality which is superior to that specified as minimum for the Prime grade may compensate, on an equal basis and without limit, for a development of conformation which is inferior to that specified for Prime as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Prime grade may have conformation equivalent to the mid-point of the Choice grade and remain eligible for Prime.

(b) Choice. (1) A calf carcass possessing typical, minimum qualifications for the Choice grade tends to be moderately blocky and compact and tends to be moderately broad in proportion to its length. It tends to be moderately thickfleshed and has a moderately plump appearance. Rounds tend to be moderately

thick and bulging. Loin and back tend to be moderately full and plump. Shoulders and breast tend to be moderately thick.

(2) There is usually a moderately thin covering of firm fat over the loin and back which also usually covers most of the tops of the shoulders and outsides of the legs. There is a small amount of rather extensive feathering between the ribs, a small quantity of fat streaking in the inside flank muscles, and a small amount of fat covering over the skirt. The flanks are thick, full and firm. Kidney and pelvic fat is firm and usually is moderately abundant. The cut surface of the lean is moderately firm; finetextured; and light grayish red in color; and there are traces of marbling in the rib eye. Calf carcasses approaching beef in maturity and development have a slight amount of marbling.

(3) To qualify for the Choice grade a carcass must possess the minimum requirements for evidences of quality regardless of the extent that its conformation may exceed the minimum requirements for Choice. However, a development of quality which is superior to that specified as minimum for the Choice grade may compensate, on an equal basis and without limit, for a development of conformation which is inferior to that specified for Choice as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Choice grade may have conformation equivalent to the midpoint of the Good grade and remain eligible for Choice.

(c) Good. (1) A calf carcass possessing typical, minimum qualifications for the Good grade tends to be slightly blocky and compact and tends to be slightly broad in proportion to its length. It tends to be only slightly thick-fleshed and has a slightly plump appearance. Rounds are slightly thick but have little evidence of plumpness. Loin and back are very slightly full and plump. Shoulders and breast are slightly thick.

(2) There is usually a very thin covering of fat over the loin and back which also partially covers the tops of the shoulders and outsides of the legs. There is a slight amount of feathering between the ribs, a slight quantity of fat streaking in the inside flank muscles, and a slight amount of fat covering over the skirt. The flanks are moderately thick, full, and firm. There is usually a

small amount of kidney and pelvic fat which is moderately firm. The cut surface of the lean is slightly soft; finetextured; slightly dark grayish red in color; and somewhat moist to sight and touch.

(3) A carcass that has conformation equivalent to at least the mid-point of the Good grade may have evidences of quality equivalent to the minimum for the upper third of the Standard grade and remain eligible for Good. Also, a development of quality which is superior to that specified as minimum for the Good grade may compensate, without limit, for a development of conformation which is inferior to that specified for Good on the basis of a half grade superior quality for a third of a grade of deficient conformation as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Good grade may have conformation equivalent to the minimum of the upper third of the Standard grade and remain eligible for Good.

(d) Standard. (1) A calf carcass possessing typical, minimum qualifications for the Standard grade tends to be thinly fleshed, rangy, and angular and tends to be narrow in relation to its length. Rounds are thin and tapering and very slightly concave. Loin and back are slightly shallow and depressed. Shoulders and breast are thin.

(2) There is usually an extremely thin covering of fat over the back and loin but usually practically no fat covering over the tops of the shoulders or outsides of the legs. There are traces of feathering between the ribs, traces of fat streaking in the inside flank muscles, and traces of fat covering over the skirt. The flanks are slightly thick and firm. There is usually a slight amount of kidney and pelvic fat. The cut surface is moderately soft and moist and slightly dark grayish red in color.

(3) A carcass that has conformation equivalent to at least the mid-point of the Standard grade may have evidences of quality equivalent to the minimum for the upper third of the Utility grade and remain eligible for Standard. Also, a development of quality which is superior to that specified as minimum for the Standard grade may compensate, without limit, for a development of conformation which is inferior to that specified for Standard on the basis of a half grade superior quality for a third of a grade

of deficient conformation as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Standard grade may have conformation equivalent to the minimum of the upper third of the Utility grade and remain eligible for Standard.

(e) Utility. (1) A calf carcass possessing typical, minimum requirements for the Utility grade is very thinly fleshed and is very rangy and angular and very narrow in relation to its length. Rounds are very thin and moderately concave. Loin and back are very shallow and depressed. Shoulders and breast are very thin.

(2) There are usually only a few very thin patches of external fat over the loin and back and very small deposits of fat around the base of the tail and over the outsides of the shoulders. There is practically no feathering, practically no fat streaking in the inside flank muscles, and practically no fat covering over the skirt. The flanks are soft and very thin. There is usually only a very slight amount of kidney and pelvic fat. The cut surface of the lean is soft and moist and dark grayish red in color.

(3) A carcass that has conformation equivalent to at least the mid-point of the Utility grade may have evidences of quality equivalent to the minimum for the upper third of the Cull grade and remain eligible for Utility. Also, a development of quality which is superior to that specified as minimum for the Utility grade may compensate, without limit, for a development of conformation which is inferior to that specified for Utility on the basis of a half grade superior quality for a third of a grade of deficient conformation as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Utility grade may have conformation equivalent to the minimum of the upper third of the Cull grade and remain eligible for Utility.

(f) Cull. (1) A typical Cull grade calf carcass is extremely thin-fleshed and is extremely rangy and angular and extremely narrow in relation to its length. Rounds are concave and extremely thin. Loin and back are extremely depressed. Shoulders and breast are extremely thin.

(2) There is usually no external fat covering and no feathering between the ribs, fat covering over the skirt, nor streaking of fat in the inside flank

muscles. The flanks are extremely thin and very soft. There is usually practically no kidney or crotch fat. The cut surface of the lean is very soft and very moist and dark grayish red in color. LAMB, YEARLING MUTTON, AND MUTTON CARCASSES

SOURCE: §§ 53.114 to 53.118 appear at 22 F. R. 231, Jan. 11, 1957.

§ 53.114 Differentiation between lamb, yearling mutton, and mutton carcasses. (a) Ovine carcasses are classified as lamb, yearling mutton, or mutton, on the basis of differences that occur in the development of their muscular and skeletal systems.

(b) Lamb carcasses always have break joints on their front shanks and generally have narrow rib bones, a relatively narrow, compact forequarter, and a light red color and fine texture of lean. They usually have a considerable amount of red in the ribs and a somewhat smaller amount in the shanks.

(c) Yearling mutton carcasses may have either break joints or "spool" joints on their front shanks and generally have moderately wide rib bones, a slightly wide or "spready" appearance through the forequarter, and a slightly dark red color and slightly coarse texture of lean. They usually have only traces of red in the ribs and shanks.

(d) Mutton carcasses always have "spool" joints on their front shanks and generally have wide rib bones, a wide, "spready" forequarter, and a dark red color and coarse texture of lean. Ribs and shanks usually are devoid of red color.

§ 53.115

Application of standards. (a) Lamb, yearling mutton, and mutton carcasses are graded on a composite evaluation of two general grade factors— conformation and quality. These factors are concerned with the proportions of the various wholesale cuts and the proportions of meat and bone in the carcass and the quality of the lean, respectively.

(b) Conformation is the manner of formation of the carcass with particular reference to the relative development of the muscular and skeletal systems, although it is also influenced, to some extent, by the quantity and distribution of external finish. The conformation of a carcass is evaluated by averaging the conformation of its various component parts, giving consideration not only to

the proportion of each cut to the carcass weight but also to the general desirability of the cut as compared with other cuts. Best conformation implies a high proportion of edible meat to bone and a high proportion of the weight of the carcass in the more demanded cuts and is indicated by a compact, blocky, plump, full, well-rounded appearance. Inferior conformation implies a low proportion of edible meat to bone and a low proportion of the weight of the carcass in the more demanded cuts and is indicated by a rangy, angular, thin, sunken appearance. External fat in excess of that normally left on retail cuts is not considered in evaluating conformation.

(c) Quality of the lean flesh is best evaluated from consideration of its color, texture, firmness, and marbling, as observed in a cut surface, in relation to the apparent maturity of the animal from which the carcass was produced. However, in grading carcasses or sides in which direct observation of these characteristics is not possible, the quality of the lean is evaluated indirectly from consideration of its color and firmness, the quantity of certain interior fat deposits, and the firmness of the external fat, all in relation to the apparent evidences of maturity. The interior fat deposits considered in this indirect evaluation of quality, in descending order of their importance, are as follows: (1) The fat intermingled within the lean between the ribs called "feathering", (2) the streaking of fat within and upon the inside flank muscles, and (3) the fat deposited over the inside of the ribs adjacent to the backbone called "overflow fat". Feathering and fat streaking in the inside flank muscles are each given much more consideration than overflow fat. Firmness of external fat which is superior or inferior to that specified as minimum for each grade is used to a limited extent as an indicator of quality.

(d) The standards for each grade of lamb specify two general levels of development of the quality-indicating characteristics described in paragraph (c) of this section, dependent upon the apparent evidences of maturity attained by the lamb at the time of slaughter. It is not intended, however, that these two maturity groups should cover the entire range of maturity within which lambs are marketed, but rather it is intended that these groups represent the extremes of maturity encountered and that there

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is an additional group which is intermediate in maturity between the two described whose grade requirements must be determined by interpolation. standards for each grade of yearling mutton and mutton specify only one general level of development of the quality-indicating characteristics described, and these characteristics apply only to carcasses which are typical in maturity for their class. In order to qualify for a specific grade, yearling mutton or mutton carcasses with evidences of more advanced maturity than typical for their class are required to have a slightly greater development of these characteristics than described. Conversely, such carcasses with evidences of less maturity than typical for their class may qualify for a given grade with a slightly lesser development of these characteristics.

(e) Carcasses qualifying for any particular grade may vary with respect to the relative development of the various characteristics that contribute to their conformation and quality, and there will be carcasses which qualify for a particular grade in which the development of some of these individual grade factors will be typical of other grades. Because It is impractical to describe the nearly limitless numbers of such recognizable combinations of characteristics, standards for each grade describe only carcasses which have a relatively similar development of individual conformation and quality factors and which are also represents are of the lower limit of each grade. Howerer, examples of the extent to which superiority in quality may compensate for deficiencies in conformation, and vice versa, are indicated for each grade.

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The standards are intended to AppF to all ovine carcasses without regard to the apparent sex condition of the animal at time of slaughter. Bowerez, carcasses which have thick heavy necks and shoulders typical of uncastrated males are discounted in grade in accord With the extent to which these characte istics are developed Such discounts MAT Yay from less than half a grade in carcasses from young lambs in which such characteristics are barely noticeable to as much as two full grades in caresses from mature rsms in which such characteristics are very pronounced.

) The standards for lamb, restling mutton, and mutton esrcasses contained

in §§ 53.116 through 53.118 together provide for grading carcasses within the full range of maturity of the ovine species. Although the grade standards for this full range of maturity are contained in three separate standards, it is the intent that the three standards be considered as a continuous series. Therefore, in determining the grade of a carcass which has a degree of maturity that is not typical of that specified in one of the three standards, it is necessary to interpolate between the standard for the kind of carcass (lamb, yearling mutton, or mutton) being graded and the standard for the kind of carcass which is most closely adjacent to it in maturity.

§ 53.116 Specifications for official United States standards for grades of lamb carcasses-(a) Prime. (1) Carcasses possessing minimum qualifications for the Prime grade tend to be compact and blocky and tend to have plump, full legs; wide, thick backs; thick, full, smooth shoulders; and short, thick necks.

(2) Evidences of quality vary markedly with changes in maturity. Carcasses from young lambs that have red, narrow rib bones; red, moist, porous break joints; and a light pink color of inside flank muscles have a moderate amount of feathering between the ribs, a modest quantity of fat streaking in the inside flank muscles, and a small amount of overdow fat over the inside of the ribs adjacent to the backbone. The exterior finish is firm, and the flanks are full and firm.

(3 Carcasses from more mature lambs that have slightly wide, slightly red rib bones: slightly red but rather dry and hard break joints; and a dark pink color of inside flank muscles have moderately abundant and rather extensive feathering between the ribs, slightly abundant fat streaking in the inside flank muscles, and a moderate amount of overflow fat over the inside of the ribs adjacent to the backbone. The external finish is very Srm, and the flanks are very full and firm.

(4) To qualify for the Prime grade a Carcass must possess the minimum qualifications for quality regardless of the extent that its conformation may exceed the minimum requirements for Prime. Howere, & development of quality which is superior to that specified as minimum for the Prime grade may compensate, on Az eous basis and without limit, for a development of conformation which is

inferior to that specified for Prime as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Prime grade may have conformation equivalent to the mid-point of the Choice grade and remain eligible for Prime.

(b) Choice. (1) Carcasses possessing minimum qualifications for the Choice grade are slightly compact with slightly plump, full legs; slightly wide, thick backs; slightly wide, full shoulders; and slightly short, thick necks.

(2) Evidences of quality vary considerably with changes in maturity. Carcasses from young lambs that have red, narrow rib bones; red, moist, porous break joints; and a slightly dark pink color of inside flank muscles have a small amount of feathering between the ribs, a slight quantity of fat streaking in the inside flank muscles, and a slight amount of overflow fat over the inside of the ribs adjacent to the backbone. The exterior finish is moderately firm, and the flanks are slightly full and firm.

(3) Carcasses from more mature lambs that have slightly wide, slightly red rib bones; slightly red but rather dry and hard break joints; and a light red color of inside flank muscles have a moderate amount of feathering between the ribs, a small quantity of fat streaking in the inside flank muscles, and a small amount of overflow fat over the inside of the ribs adjacent to the backbone. The external finish is firm, and the flanks are moderately full and firm.

(4) A carcass which has conformation equivalent to at least the mid-point of the Choice grade may have evidences of quality equivalent to the minimum for the upper third of the Good grade and remain eligible for Choice. Also, a development of quality which is superior to that specified as minimum for the Choice grade may cómpensate, on an equal basis and without limit, for a development of conformation which is inferior to that specified for Choice as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Choice grade may have conformation equivalent to the mid-point of the Good grade and remain eligible for Choice.

(c) Good. (1) Carcasses possessing minimum qualifications for the Good grade are moderately rangy and slightly angular with slightly thin, tapering legs;

slightly narrow, thin backs and shoulders; and moderately long, thin necks.

(2) Evidences of quality vary moderately with changes in maturity. Carcasses from young lambs that have red, narrow rib bones; red, moist, porous break joints; and a dark pink color of inside flank muscles have traces of feathering between the ribs but practically no fat streaking in the inside flank muscles and practically no overflow fat over the inside of the ribs adjacent to the backbone. The exterior finish is slightly firm, and the flanks are slightly thin and soft.

(3) Carcasses from more mature lambs that have slightly wide, slightly red rib bones; slightly red but rather dry and hard break joints; and a slightly dark red color of inside flank muscles have a slight amount of feathering between the ribs, traces of fat streaking in the inside flank muscles, and traces of overflow fat over the inside of the ribs adjacent to the backbone. The external finish is moderately firm, and the flanks are slightly full and firm.

(4) A carcass which has conformation equivalent to at least the mid-point of the Good grade may have evidences of quality equivalent to the minimum for the upper third of the Utility grade and remain eligible for Good. Also, a development of quality which is superior to that specified as minimum for the Good grade may compensate, without limit, for a development of conformation which is inferior to that specified for Good on the basis of a half grade of superior quality for a third of a grade of deficient conformation as indicated in the following example: A carcass which has evidences of quality equivalent to the mid-point of the Good grade may have conformation equivalent to the minimum for the upper third of the Utility grade and remain eligible for Good.

(d) Utility. (1) Carcasses possessing minimum qualifications for the Utility grade are very rangy and angular with thin, slightly concave legs; very narrow, sunken backs; narrow, sharp shoulders; and long, thin necks. Hips and shoulder joints are plainly visible.

(2) Although evidences of quality vary slightly with changes in maturity the differences are so small as to make their separate descriptions impractical. There is practically no feathering between the ribs, no fat streaking in the inside flank

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