TYPES AND MARKET CLASSES OF LIVE STOCK 207 



Carcass classes and grades. Carcasses of sheep and lambs 

 are classified and graded as follows: 



Classes Sub-classes Grades 



( Lambs Choice, good, medium, common, culls 



LAMB 



[Yearlings Choice, good, medium 



(Wethers Choice, good, medium, common 

 MUTTON \ Ewes Choice, good, medium, common, canners 



[Bucks Good, medium, common 



The following wholesale prices* indicate the comparative 

 values of the above classes: 



Special Selected Round-Dressed Lambs, 



pluck out 30 to 40 Ibs 34% cents per Ib. 



Good Lambs, Round-Dressed, pluck out. . .30 to 40 Ibs 33% cents per Ib. 



Medium Lambs, Round-Dressed, pluck 



out 30 to 40 Ibs 32% cents per Ib. 



Common Lambs, Round-Dressed, pluck 



out 25 Ibs 32% cents per Ib. 



Yearling Lambs, Round-Dressed, pluck 



out 40 to 45 Ibs 31% cents per Ib. 



Wether Sheep, Round-Dressed, pluck out. . .45 to 55 Ibs 26% cents per Ib. 



Ewe Sheep, Round-Dressed, pluck out 45 to 60 Ibs 25% cents per Ib. 



Common Sheep, Round-Dressed, pluck out 18% cents per Ib. 



Qualifications of a good carcass. The value of the carcass 

 depends chiefly upon (1) form, (2) quality, (3) covering, (4) 

 weight, and (5) maturity. These various factors will now be 

 discussed. 



t. Form. The essential points of desired shape are good 

 width in proportion to length, compactness, and smooth, even 

 outlines. This implies a thick loin, broad back, well-fleshed 

 ribs, a full, thick middle from shoulder to leg, plump, thick 

 legs filled down well, and smoothly covered shoulders. The 

 most common faults of form are long, slender legs, narrow backs, 

 lack of development over ribs and loin, and too much paunch, 

 or belly. Long necks in ewes, and heavy "bucky" necks, shoul- 

 ders, and briskets in wethers are objectionable. 



2. Covering. It is essential that the carcass be smoothly 

 and evenly covered with fat, because of its influence on the 

 appearance of the dressed sheep, the quality of meat, and the 

 shrinkage both in storage and in cooking. Only in the most 

 highly finished sheep are the legs and shanks completely cov- 

 ered. The kidney fat should be well developed, but not exces- 



Wholesale price list of a leading Chicago packer, March, 1919. 



