Identification should include

• wholesale/primal vs. retail cuts
• quality grades of sheep (e.g., prime, choice, good, utility, cull)
• yield grades (i.e., 1-5)
• selection grades of goats (i.e., USDA selection grades 1-3).

Teacher Resource: Meats Evaluation and Technology CDE, Virginia FFA

Process/Skill Questions:

• What is the difference between lamb and mutton?
• Why is fat cover important when evaluating carcass quality?
• Why are lambs and goats evaluated differently than beef or pork?
• How does breed type influence expected quality characteristics?