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Live Animal Evaluation Sheep

Live Animal Evaluation Sheep. Lamb Evaluation: Fat Indicators. Shoulder. Breast. Flank. Forerib. Lamb Evaluation: Fat Indicators. Spine. Loin Edge. Dock. Base of leg/ Twist. Lamb Evaluation: Muscle Indicators. Leg. Forearm. Stifle. Lamb Evaluation: Muscle Indicators. Rack.

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Live Animal Evaluation Sheep

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  1. Live Animal EvaluationSheep

  2. Lamb Evaluation: Fat Indicators Shoulder Breast Flank Forerib

  3. Lamb Evaluation: Fat Indicators Spine Loin Edge Dock Base of leg/ Twist

  4. Lamb Evaluation: Muscle Indicators Leg Forearm Stifle

  5. Lamb Evaluation: Muscle Indicators Rack Loin Leg

  6. Reading Top Shape

  7. Reading Top Shape

  8. Live Lamb Evaluation • Weight • Dressing percent • 12th rib fat • Ribeye area • Yield grade • Quality grade

  9. Weight • Live weight • Range: 90 - 150 lb • Avg: 125 lb • Carcass weight • Weight of dressed carcass with kidney and pelvic fat removed

  10. Dressing Percentage • Percentage of live weight that ends up as carcass • Range: 45 - 58% • Avg: • 53% for shorn lambs • 50% for unshorn lambs

  11. Factors Affecting Dressing • Pelt weight • Unshorn lambs will dress 1-5% lower than shorn • Fill • Muscling • Fat cover

  12. Fat Thickness • Taken at the 12th rib • Normally adjusted up to a .1 inch due to body wall fat • Used in YG equation • Range: .05 - .50 in. • Avg: .25 in. • Minimum requirement: .15 in.

  13. Ribeye Area • Measured at 12th rib • Indicator of total muscle in carcass but not used in YG equation • Range: 1.5 - 4.5 sq. in. • Avg: 2.5 sq. in.

  14. Yield Grade • Predicts the yield of boneless, closely trimmed retail cuts from the leg, loin, rib, and shoulder • Only includes adjusted 12th rib fat thickness • YG = 0.4 + (10 * Adj. fat thickness)

  15. Quality Grade • Predictor of eating quality based on three factors: • Maturity • Lean Quality • Texture • Firmness • Marbling • Conformation

  16. Lamb Quality Grades • Range: Good to Prime • Avg: Choice • Majority of market lambs will grade Choice

  17. Lamb Quality Grades • Superior conformation can compensate for inferior lean quality and vice versa • Good lean quality with Choice conformation = Choice • Prime lean quality with Choice conformation = Prime • To qualify for Ch or Pr, lamb carcass must have at least .10 in. fat covering

  18. Primal ID (Wholesale Cuts)

  19. Market Lambs Front

  20. Market Lambs Side

  21. Market Lambs Rear

  22. Official Placing • Class 4: Market Lambs Cuts: 1-2-3 • Official Placing: 1-2-3-4

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