How is mutton quality graded?

The quality grading of mutton primarily considers specific factors that include the animal's age, conformation, and fat cover, which may not align directly with the grading standards used for beef. Mutton, typically referring to the meat from older sheep, is evaluated based on attributes that reflect tenderness, flavor, and overall meat quality, which are distinct to its species.

While there may be some overlapping considerations, such as meat color and texture, the standards for beef are established with different biological and consumer preference factors in mind. Therefore, mutton quality grading operates on its own unique criteria, acknowledging the specific characteristics and expectations associated with sheep meat. This differentiation highlights the unique qualities of mutton that cannot be adequately captured by simply applying beef grading standards.