Pork Carcass and Cut Placing

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• Pork Carcass and Cut Placing
• Dr. Dean Pringle, UGA Animal Dairy Science,
  Athens, GA

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Criteria for Placing Pork Carcasses

• Cutability
• Quality

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Criteria for Placing Pork Carcasses

• Cutability
• Trimness / Fatness
• Muscling
• Dimension / Weight
• Quality
• PSE??
• Color pale??
• Wateriness weepy??
• Marbling devoid / excessive??

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Evaluating trimness
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Criteria for Placing Pork Cuts(Hams and Loins)

• Cutability
• Quality

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Pork Loins 3-1-4-2 5-2-3
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Lamb Carcass Placing
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Criteria for Placing Lamb Carcasses
USDA Quality Grades Prime, Choice, Good,
Utility, Cull 90-95 of US lamb carcasses will
be PC

• Maturity
• Lamb, Yearling mutton, Mutton
• break joint vs spool joint

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Flank Streaking Classes
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Criteria for Placing Lamb Carcasses
USDA Yield Grades 1, 2, 3, 4, 5 - Avg yield
grade of US lamb carcasses is upper 3

• USDA YG (10 x 12th rib fat) 0.4

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Criteria for Placing Lamb Carcasses

• 1. Trimness / Fatness
• 2. Muscling
• 3. Dimension / Weight
• Minimum Quality Prime and Choice

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Internet Resources

• http//www.meatjudging.org
• http//www.animalscience.unl.edu/extension/youth.h
  tml
• http//aggiemeat.tamu.edu/judging/meatjudging.html
  
• http//www.animal.ufl.edu/extension/meat/youth