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.
Last modified: Friday, 17 September 2010, 9:53 AM