Official U.S. standards for grades of lamb carcasses, yearling mutton, and mutton carcasses, effective Feb. 16, 1931 under Act of Congress approved May 27, 1930.

Tentative descriptions of standards for grades of yearling beef carcasses.
Published: (1928)

Market classes and grades of dressed lamb and mutton.
Published: (1942)

Market classes and grades of dressed lamb and mutton /
by: Davis, William Clare, 1904-
Published: (1927)

Mutton and lamb survey : a summary of production and trade in the Empire and foreign countries /
Published: (1935)

Mutton : a picture guide to dissection.
by: Duncum, W. J.
Published: (1948)

Mutton and its value in diet.
Published: (1913)

Suspension of Federal Grading of Lamb and Mutton : hearings before the United States House Committee on Agriculture, Eighty-Sixth Congress, second session, on Jan. 11-14, 1960.
Published: (1960)

Report on the marketing of sheep, mutton and lamb in England and Wales.
Published: (1931)

Institutional meat purchase specifications for fresh lamb and mutton approved by USDA.
Published: (1975)

Consumer attitudes and handling practices of retailers for lamb, mutton and goat /
by: Stelly, Randall
Published: (1959)

Quality and grading of carcasses of meat animals /
Published: (1995)

Market classes and grades of pork carcasses and fresh pork cuts.
Published: (1933)

Official U.S. standards for grades of carcass beef under Act of Congress approved Feb. 10, 1925 (43 Stat. 822, 844-845, 68th Congress).
Published: (1926)

Role of yield grade and carcass weight on the cutability of lamb carcasses at multiple trim levels and fabrication styles /
by: Garrett, Randal Pal, 1963-
Published: (1988)

Lamb and mutton and their use in diet.
Published: (1923)

Shrinkage and heat penetration during roasting of lamb and mutton as influenced by carcass grade ripening period, and cooking method.
Published: (1934)

Official U.S. standards for grades of veal and calf carcasses, effective July 16, 1928 under Act of Congress approved May 16, 1928 (45 Stat. 539, 70th Cong.).
Published: (1928)

Refrigeration, veal, mutton, pork, beef.
Published: (1926)

Farm slaughtering and use of lamb and mutton.
Published: (1925)

Predicting carcass cutability of Rambouillet rams using live or carcass measures /
by: Snowder, Gary Douglas, 1952-
Published: (1980)

USDA beef carcass grades : purpose and application /
by: Stiffler, Dennis M., et al.
Published: (1981)

Market classes and grades of dressed veal and calf carcasses.
Published: (1942)

Marbling standards for beef and pork carcasses /
by: Jones, Stephen David Morgan
Published: (1992)

Comparison of systems for the distribution of lamb carcasses and wholesale cuts /
by: Tatum, Joseph Daryl
Published: (1976)

Slaughtering, cutting, and processing lamb and mutton on the farm /
Published: (1967)

The tariffs on pork and mutton /
by: Alexander, Charles K.
Published: (1934)

Canned mutton for sale.
Published: (1917)

Raising sheep for mutton.
Published: (1899)

Raising sheep for mutton /
by: Curtiss, Charles F. (Charles Franklin), 1863-1947
Published: (1899)

Emergency tariff and its effect on cattle and beef, sheep and mutton, wool, pork, and miscellaneous meats.
Published: (1922)

Effects of grades, weights, buyers on beef carcass prices /
by: Uvacek, Edward, 1930-
Published: (1963)

Live animal carcass evaluation and selection manual /
by: Boggs, Donald L.
Published: (1984)

Market classes and grades of dressed beef.
Published: (1927)

Evaluation of carcass and meat quality in cattle and sheep /
Published: (2007)

Electrical stimulation of beef carcasses /
by: McKeith, Floyd Kenneth
Published: (1979)

Rules and regulations of Secretary of Agriculture governing inspection and certification of class, quality (grade), and condition of meats and meat food products under Act of Congress approved Feb. 10, 1925 (43 Stat. 822, 844-845, 68th Congress).
Published: (1926)