LPT 312: Abattoir Practices and Animal Products Technology (1+1)

BIS Grades for sheep and goat carcasses

BIS GRADES FOR SHEEP AND GOAT CARCASS

• According to BIS, IS2536: 1995, sheep and goat carcasses are divided into the main classes based largely upon age. They are
• Lamb (12 months or below)
• Yearling mutton (12 to 20 months)
• Mature mutton (above 20 months)
• The above three classes are divided into six grades based on conformation, finish and quality of the carcasses or cuts.
• Prime
• Prime grade carcasses are practically ideal in conformation, finish and quality.
• The general outlines of the carcasses of this grade are specially attractive, being symmetrical to a marked degree owing to an abundance of highest grade palatable flesh.
• They are compact and blocky; have short, thick and plump legs; broad backs; thick, well fleshed loins, ribs and chucks; well proportioned breasts; and full thick flanks.
• All fats are firm and of excellent quality.
• The outer covering of fat is smooth, moderate depth and evenly distributed over the back and sides.
• The fat covering is interspersed with strips of pink flesh. Interior fats are plentiful but not excessive or wasty.
• The lean flesh is firm in all parts, fine grained, and the cut surfaces feel smooth and velvety to touch.
• Choice
  • Choice grade carcasses have good conformation, finish and quality, but are usually slightly deficient in one or more aspects as compared with prime grade carcasses.
  • They have relatively short, stocky legs, thick loins and ribs, full fleshy shoulders and thick breasts.
  • The outer covering of fat is smooth and well distributed over loins, ribs and shoulders.
  • All fats are of good quality and the flesh is moderately fine grained, firm and of proper colour.
• Good
  • Good grade carcasses have good to excellent conformation, finish and quality, but are deficient in one or more respects as compared with prime grade carcasses.
  • Carcasses of this grade are well proportioned and reasonably plump, but may be slightly deficient in breadth or depth across the backs, hips or shoulders.
  • There may be slight indications of paunchiness or a slight tendency towards the rangy type, indicated by long tapering shanks and somewhat longer body.
  • The outer covering of fat is smooth and even over the back and hips, diminishing sharply towards the shanks and flanks. Interior fats may be plentiful but they are not evenly distributed.
  • All fats are of good quality. The flesh is moderately firm and fine grained.
• Commercial
  • Commercial grade lamb and mutton carcasses have fair conformation, finish and quality.
  • They are usually somewhat angular or rangy in conformation with moderately long thin necks and shanks and relatively narrow hips, back and shoulders.
  • They have moderately long tapering legs and they lack the plumpness of the better grades.
  • Ribs and loins are lacking somewhat in depth of flesh.
  • Carcasses of this grade usually have a moderately thin outer covering of fat but it is not evenly distributed.
  • Some carcasses in this grade have excessive quantities of fat which disqualify them for higher grades.
  • Interior fats are relatively scarce, the kidneys being only partially covered.
  • The flesh is inclined to be soft, spongy and moderately fine grained.
• Utility
  • Utility grade carcasses are low grade carcasses which are distinguished by the marked lack of quality and finish and the high percentage of bone to flesh.
  • They have poor conformation and the contour of the back bone is plainly visible form neck to tail.
  • There is hardly any exterior fat and the interior fat is also lacking.
  • The flesh is generally moist, soft and flabby and dark red in colour.
  • They are angular and all bones are prominent.
  • Such carcasses are disproportionately long and narrow.
  • The fat may have a bluish tinge. Flesh is also coarse and fibrous.
• Cull
  • Cull grade carcasses are of the lowest grade.
  • Such carcasses are usually from poorly developed or old animals, with all bones markedly prominent and with total deficiency of exterior and interior fats.
  • The flesh is dark, coarse, soft and watery.
  • The proportion of bone to flesh is very high, and the appearance is unattractive.