452 IOWA DEPARTMENT OF AGRICULTURE 



of the carcass, and thus makes it more inviting to the purchaser; (c) the 

 comparatively fat carcass loses less in weight in the process of "cool- 

 ing out' in the refrigerator and also in cooking; (d) some fat on the 

 outside of the lean meat and a considerable amount deposited through 

 it adds to its palatahility by making it more juicy and of better flavor. 



"Desirable quality of flesh is indicated by firmness along the back, 

 at the loins, over the sides, and at the leg of mutton. * * * While the 

 flesh should have that firmness which would impress an inexperienced 

 man as being hard, it should have just enough springiness to yield 

 slightly to the touch. * * * The development of fat essential to the 

 prime lamb is indicated by a thick dock, a full, mellow purse, thick- 

 ness and smoothness on the back and over the rihs, fullness at the neck 

 and flanks, and a plump, well-filled breast. 



"It is impossible to tell with exactness, by merely looking at it, the 

 condition of a lamb in the wool, and hence it is necessary to .judge 

 condition by placing the hands on the animal. Experts rely upon 

 placing the hand but once, for example, by spreading the hand so that 

 the back and ribs will be touched by one stroke, or by grasping the 

 loin, or by getting the thickness and fullness of the dock, but none risk 

 their judgment upon sight alone. A great deal is determined by the 

 stroke that touches the back and ribs because it not only reveals the 

 condition as evidenced by the degree of smoothness present, but also the 

 amount and quality of the flesh by the thickness and firmness of it. This 

 stroke also aids in determining the kind of pelt a lamb may have with 

 respect to thickness of skin, density of wool, and foreign material in it. 



"Weight is a factor that varies somewhat with the different seasons 

 in the year, but in general the lamb of prime quality and condition and 

 weighing 80, pounds sells at the highest price. When spring lambs first 

 appear on the market, they weigh little more than 60 pounds, but if 

 they have the quality and finish, they easily command top prices." 



The requirement of form, quality, and condition in case of prime lambs 

 apply also in case of prime yearlings, prime wethers, and prime ewes. 



"To grade as choice, lambs can not fall below the requirements for 

 prime lambs to any marked degree. They must have the form, quality, 

 and condition that make them desirable as mutton of a high class. They 

 usually fail to sell as prime lamhs because they are not quite up to the 

 standard in quality, condition, or weight. While lambs frequently fail 

 to grade higher than choice because of their quality or their weight, a 

 lack in condition is most often the retarding factor. This is the grade 

 that includes by far the greater number of the better offerings upon the 

 Chicago market. * * * 



"Upon the market, buyers and salesmen often prefer to speak of a 

 band of Iambs as being 'good to choice' rather than using either of the 

 terms separately to describe them. This, doubtless, is partly due to the 

 uneveness in bands of lambs, which suggests two grades rather than 

 one. If there is a pronounced unevenness in an offering, that alone is 

 suflicient to prevent them, grading better than good. But the individual 

 lamb must be noticeably deficient in form, quality, condition, or weight, 



