Refer to Section 14 to complete this assignment.  Turn in next week Nov.  13.  Be ready to discuss topics in class.

bullet Determine how to identify classes and kinds of sheep.
bullet List the possible quality and yield grades for kind of sheep/lamb carcass.
bullet State the difference between the break joint and the spool joint.
bullet How can rib color help a student determine the maturity of sheep carcasses.
bullet What is the purpose of ribbing lamb carcasses?
bullet View the a ribbed lamb carcass.
bullet Measure the ribeye area using the grid method of the lamb carcass shown in Figure 14.5 on page 187.
bullet What does quality grade estimate?
bullet How lean quality evaluated?
bullet List the quality grades of lamb carcasses.
bullet What is purpose of establishing a conformation grade of a lamb carcass?
bullet Why is maturity determination important for establishing a quality grade?
bullet Describe the criteria followed to distinguish between A maturity and B maturity.
bullet Why is flank streaking evaluated?
bullet Based on Figure 14.11 (page 192), describe the relationship between maturity and flank fat streaking, and quality grades of lamb carcasses.
bullet Describe the relationship between firmness of lean flesh and the degree of fatness of the carcass.
bullet Why is a minimum degree of external fatness required on US Prime and Choice carcasses?
bullet What factors determine the final quality grade?
bullet Why is yield grade determinations based on external fat present?
bullet Be able to determine the yield grade of lamb carcasses.
bullet Review the figures on pp. 199-201.