454 IO\YA DEPARTMENT OF AGRICULTURE 



Yearlings. — ^Yearlings of a certain grade are used as substitutes for 

 lambs in the meat trade. 



"The ability of the animal to substitute in this way depends upon 

 its weight, quality, condition, and immaturity. An index greatly de- 

 pended upon for identifying the carcass of a young sheep, or lamb, is 

 what is known as the 'break joint,' which is found immediately above 

 the pastern point. The leg easily severs at the 'break joint,' leaving a 

 reddish, porous, indented surface, over which there is a slight, viscid- 

 like secretion easily noticeable to the touch. The presence of this joint 

 in the live animal is best determined by feeling just above the pastern 

 joint for a bonylike prominence, which is a true indication of it. It 

 disappears when the sheep becomes mature, and a sheep that does not 

 have it can not class as a yearling. The yearling class is composed ex- 

 clusively of wethers, because the 'break joint' disappears in ewes at 

 about the time they pass out of the lamb class. Lambs born the year 

 previous to the time they appear on the market pass out of the lamb 

 class about July 1, and from that time the wethers are called 'yearlings' 

 until they are too far toward maturity to 'break,' as the salesmen and 

 buyers familiarly refer to the 'break joint.' 



"Yearlings are commonly designated upon the market as 'lights' and 

 'heavies.' These terms, as they would indicate, refer to weights. Thus 

 we frequently hear the phrases 'prime lights' and 'prime heavies,' by 

 which is meant the quality and condition of animals coming within 

 certain limits of weight rather than their desirability as mutton. And, 

 hence, it is felt that 'light' and 'heavies' are not strictly logical terms 

 upon which to base graduations in this class. 



"Since yearlings are used to take the place of lambs, the nearer they 

 approach the quality, condition and weight of prime lambs the more satis- 

 factorily will they accomplish the purpose for which they are intended. 

 Any great departure in any of the above characteristics as applied to 

 prime lambs will seriously affect the desirability of yearlings, and if 

 they are low in condition they are practically out of consideration as 

 such." 



The grades of yearlings are prime, choice, and good. 



"Yearlings, to grade as prime, must be highly developed in form, 

 quality, and condition, and of a light, handy weight, which ranges from 70 

 to 90 pounds. The form of the prime yearling embodies symmetry, com- 

 pactness, roundness, and smoothness, with no suggestion of uneven lines 

 or prominent parts. Unless such a form is secured, the carcass will 

 appear too great in size to look like a lamb. In general quality the 

 requirements are fine, clean-cut features and a pelt of light weight. As 

 with prime lambs, so with yearlings, a high dressed percentage is de- 

 manded, and this is not possible with the animal having very coarse 

 features and a heavy pelt. 



"The most important considerations in placing a yearling in the 

 prime grade are quality of flesh and the amount of fat it carries. Slight 

 concessions may be made to a lack in general quality and form, but 

 none to a lack in fat. Unless fat, the yearling is unsatisfactory, hence 

 buyers discriminate sharply against those not showing a high finish. 



