hide and angulanty denoting overrefrement

= City Vealers possessing the mememem requirements for the Chi grade may tend to be very rangy, angolaz and long and thin of neck. They are very duly feshed, narrow over the Jack. C. and rump, and shallow in the ps and shoulders are very promotect and the crops, back, Icia ramp, and round present a very sunken Calbay ar Eclcved-cut appearance. vesiers stow to visible evidence of any Sac covering Tality veslers tend to be of low quality. The bones and joints

SL properacta ely large and the tade ather tags and melastic. The typical cull grade Tesler appears extremely rangy, angra long and tom necked, narrow and salov coded Shoulders and hips are EXT SET grommet, and the crops. back com mag, and round present an extremely sunken or boloved-cus appesacce The general appearance de

The reinave propor

on of meat ce s Tery low. S igger are ad cars, and the body is

moderately thick-feshed, and are moderately wide over the back and loin. Shoulders and hips are usually moderately meat and smoothly laid in. There

is a slight falness or plumpness over the crops. Icia, rump, and rounds which contributes to a rather well-rounded appearance. Choice calves have a moderately in fas covering over the back, Icin, rump, and upper ribs. The brisket, reat fanks, and cod or udder are slightly f Chcice calves usually present a moderately refined appearance.

e Good. Calves possessing the mini

men qualifications for Good grade tend

to be slightly compact and slightly wide of back and loin. The neck may be slightly long and thin. Good grade calves tend to be only slightly thickfested, and the Icin rump, and rounds may appear almost fas with little or no evidence of fress. The shoulders and hips are usually moderately neat and streetbly laid in but may appear slightly prominent. There is a very thin fat covering over the back, loin, and upper mbs. The tristes, rear flanks, and cod or odder may show a very slight fullness. Good grade calmes are usually moderately smooth and stealy refined in appear

2 Standard Calves possessing the recrements for Standard grade tend to be rangy, upstanding, long and them of beck, carrow over the back, kom, and ramp, and shallow in the twist. They tend to be thinly feshed, and there sad sunken or hollowed-out appessore crer the back loin, and rounds. Els and shoulders appear somewhat prominent. There is a very thin fat covering that is scernible only over porbots of the back and lcin. Such calves

ur stor the beary bones, thick hide, prominent hips and shoulders associsted in costess or they may show de ces the hide, and anguAny dencing over-refinement.

to be of low quality. The bones and joints are usually proportionately large, and the hide either thick or tight and inelastic.

(f) Cull. The typical Cull grade calf appears extremely rangy, angular, long and thin necked, narrow, and shallow bodied. Shoulders and hips are extremely prominent, and the crops, back, loin, rump, and round present an extremely sunken or hollowed-out appearance. The general appearance denotes low quality. The relative proportion of meat to bone is very low, joints appear large and coarse, and the body is very unsymmetrical.

[16 F. R. 2210, Mar. 10, 1951, as amended at 21 F. R. 6606, Sept. 1, 1956]

SLAUGHTER LAMBS, YEARLINGS, AND SHEEP SOURCE: §§ 53.130 to 53.134 appear at 23 F. R. 9407, Dec. 5, 1958.

§ 53.130 Market sheep. The official standards for market sheep, developed by the United States Department of Agriculture, provide for segregation according to (a) use as slaughter animals or feeders; (b) class or sex conditions; (c) age group; and (d) grade, which is determined by the apparent relative excellence and desirability of the individual animal for a particular use.

§ 53.131 Slaughter classes and market groups. The classes of slaughter sheep are ram, ewe, and wether; the age groups are lambs, yearlings, and sheep. Definitions of the respective classes and age groups are as follows:

(a) Ram. A ram is an uncastrated male ovine.

(b) Ewe. A ewe is a female ovine.

(c) Wether. A male ovine castrated when young and prior to developing the secondary physical characteristics of a

ram.

(d) Lamb. A lamb is an immature ovine, usually under 14 months of age, that has not cut its first pair of permanent incisor teeth.

(e) Yearling. A yearling is an ovine usually between one and two years of age, that has cut its first pair of permanent incisor teeth but has not cut the second pair.

(f) Sheep. A sheep is an ovine, usually over 24 months of age, that has cut its second pair of permanent incisor teeth.

grade of a slaughter lamb or sheep is determined by a composite evaluation of two general considerations which influence carcass excellence, conformation and fatness, maturity, and other factors responsible for differences in quality of the lean flesh.

(1) Conformation refers to the general body proportions of the animal and to the ratio of meat to bone. Although primarily determined by the inherent muscular and skeletal systems, it is also influenced by the degree of fatness. Excellent conformation in slaughter lambs and sheep is denoted by a compact, widetopped, straight-lined, thick-fleshed individual that is deep and full in the twist. Fullness and thickness should be especially evident in the portions of the body producing the more desirable cuts of meat-loin, rack, and legs.

(2) In grading slaughter lambs and sheep, quality of the lean flesh must necessarily be evaluated indirectly from consideration, primarily, of the quantity, distribution, and type of fat or finish in relation to the maturity of the animal being graded. Limited consideration is also given to such factors as character of bone and smoothness and symmetry of body. Finish is evaluated by noting variations in the fullness and apparent thickness of the fat covering over the back, loin, ribs, and legs. A high degree of desirable finish is evidenced by a thick, firm, smooth layer of fat which is uniformly distributed over the body.

(b) General principles. (1) The determination of the carcass grade that the slaughter animal will produce requires the exercising of well-regulated judgment. Each animal presents a different combination of the grade-determining factors. Animals frequently have characteristics associated with two or more grades. Therefore, a composite evaluation of all the inherent physical characteristics is essential for accuracy in determining grade.

(2) The accurate determination of the grade of a slaughter lamb or sheep requires handling in addition to visual observation. The length and density of the fleece varies greatly with individuals and the thickness and firmness of the flesh covering of wooled lambs and sheep can only be roughly estimated without handling. The technique used in handling usually varies with the degree of precision in mind as well as the experi

ence of the grader. Expertenced graders may ind me rack handling sarisfactor

Das isually consists I Lacing ne pen and iver he back and mes n SIFCIPALEðus monoT The thum ends ust over the backbone vile the ingers, vinon are held icse together. cover the mb section and pressure s 10ailed ex lightly with 1 sig laterni and forward and jackward newton me generally accepted echnique x handling sheep where time permits, and specially when acting slight ferences between individuals. is a handle forvard from the ices a neck with the pen hard. ingers ogether. and fat and with a sligar atem, notion. Both bands Day then be used in each side in a samiar manner a teremine te desing ver the shoulders. nks and nps. Regnless

the method. considerable expert

* 3 deesssary ʼn handling Ames r sheep & Wetely fetermine the made.

24 he market jesignatiCH of singer ombs and sheep is usually made by Lasses, he standards are nrented to RF 1 cusses how regard to sex comtion. Ecwever, 30mais varen have thick heavy reeks and shoulders typical of meastrated males are discounted in deacUKE VIRAL the extent to vinch these arcteristics are developed. Such discounts nsy

o less than half a made in g lambs in Vien sen aracteristics are Jarely nemcsacie to as much as wa tuk grades in narere cams * vRIOR MICA. aracteristics are ex pronnes.

5

mum for the upper third of the Good grade and remain eligible for Choice. Also, a development of finish 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 lamb which has a development of finish 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) Lambs possessing the minimum requirements for Good grade are moderately rangy, upstanding, long and thin of neck, and moderately thinfleshed. They are slightly narrow over the back, loin, and rump. Hips and shoulders are moderately prominent. The twist is slightly shallow and legs 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. Lambs of this grade may present evidences of slightly low quality. The bones and joints are usually moderately large, and the body somewhat lacking in symmetry and smoothness.

(2) A lamb which has conformation equivalent to at least the mid-point of the Good grade may have a development of finish equivalent to the minimum for the upper third of the Utility grade and remain eligible for Good. Also, a development of finish 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 finish for a third of a grade of deficient conformation as indicated in the following example: A lamb which has a development of finish 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) Lambs meeting the minimum requirements for Utility grade

are very rangy, angular, and long and thin of neck. They are very thinly fleshed, narrow over the back, loin, and rump, and shallow in the twist. The hips are very prominent and the shoulders are usually open, rough, and prominent. The legs are very small, thin, and present a slightly concave appearance. Regardless of age, Utility lambs show no visible evidence of fat covering. In handling, bones of the shoulders, backbone, hips, and ribs are very prominent. Utility grade lambs are of rather low quality. The bones and joints are proportionately large and the body is very rough and unsymmetrical.

(2) A lamb which has conformation equivalent to at least the mid-point of the Utility grade may have a development of finish equivalent to the minimum for the upper third of the Cull grade and remain eligible for Utility. Also, a development of finish 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 of superior finish for a third of a grade of deficient conformation as indicated in the following example: A lamb which has a development of finish equivalent to the mid-point of the Utility grade may have conformation equivalent to the minimum for the upper third of the Cull grade and remain eligible for Utility.

(e) Cull. (1) Typical Cull grade lambs are extremely rangy, angular, long and thin of neck, thin-fleshed, and extremely narrow and shallow bodied. Shoulders and hips are very prominent. The legs are extremely small, thin, and present a very concave appearance. In handling, the bones of the shoulders, backbone, hips, and ribs are extremely prominent and the entire bony framework is very evident. The general appearance is that of low quality. The relative proportion of meat to bone is quite low, joints appear large, and the body is very unsymmetrical.

§ 53.134 Specifications for official United States standards for grades of slaughter yearlings and sheep-(a) Prime. (1) Slaughter sheep older than yearlings are not eligible for the Prime grade.

(2) Yearling sheep possessing the minimum requirements for Prime grade are lowset, thickly fleshed, and short of

pelvic fat. The cut surface of the lean is fine-textured but slightly soft, slightly dark grayish pink in color, and rather 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 veal carcass possessing typical, minimum qualifications for the Standard grade is thinly fleshed and is rangy, angular, and narrow in relation to its length. Rounds are thin and tapering and slightly concave. Loin and back are depressed. Shoulders and breast are thin.

(2) External fat covering is usually limited to very thin patches over the loin and back and a small quantity of fat around the base of the tail. There is practically no feathering between the ribs, practically no streaking of fat in the inside flank muscles, and practically no covering of fat over the skirt. The flanks are thin and slightly soft. There is usually a slight amount of kidney and pelvic fat. The cut surface of the lean is fine-textured but moderately soft and moist and slightly dark grayish pink in color.

Also,

(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. 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 indi

cated in the following exainple: 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 veal carcass possessing typical, minimum qualifications 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 depressed. Shoulders and breast are very thin.

(2) There is usually practically no external fat covering except for very small deposits around the base of the tail and over the outsides of the shoulders. There is no feathering between the ribs, no fat streaking in the inside flank muscles, and no covering of fat 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 pink 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 veal 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 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