NZ Sheep Meat Grading (Meat Industry Association)
Meat Industry Association of New Zealand · New_Zealand
GR measurement = depth of tissue at 12th rib, 11cm from midline; PM (Prime Medium) = export standard 16-20 kg, GR 6-15mm
Primary grades: P (Prime) GR 6-15mm · H (Heavy) GR >15mm · L (Lean) GR <6mm
AUS-MEAT Sheep Carcass Grading
AUS-MEAT Limited · Australia
Fat score 1-6; dentition for age (0-tooth lamb, 2-tooth 12-18mo, 4-tooth 18-24mo hogget, 6-tooth+ mutton)
Primary grades: Fat Score 1 (no fat) · Fat Score 2 (1-3mm) · Fat Score 3 (4-7mm) - export standard · Fat Score 4 (8-12mm) · Fat Score 5-6 (>12mm excessive)
EUROP Carcass Classification (Sheep)
European Commission · EU
Conformation E→U→R→O→P paired with Fat Class 1 (low) → 5 (very high). Common grade R3 = Average conformation Moderate fat
Primary grades: E (Excellent) · U (Very Good) · R (Good) · O (Fair) · P (Poor)
USDA Sheep Grading (Voluntary)
USDA AMS · USA
Quality grades + Yield Grade 1-5 (% lean meat yield, similar to beef)
Primary grades: Prime (abundant marbling, young lamb) · Choice (moderate marbling, most common) · Good (slight marbling) · Utility (low quality)
Halal Certification (multiple bodies)
JAKIM (Malaysia), MUI (Indonesia), HFA (UK), AHF (Australia), various Middle East authorities · Halal_Markets
Islamic slaughter: throat cut while alive, prayer recited, blood drainage. Required for 80%+ of global lamb trade.
Primary grades: Halal-certified (compliant slaughter) · Non-halal (rejected for halal markets)
Kosher Certification
OU, OK, Star-K, Kof-K (USA); Beth Din (UK) · Kosher_Markets
Jewish slaughter (shechita) by trained shochet; rabbinical supervision; only forequarters typically used in kosher
Primary grades: Kosher-certified · Non-kosher