SHEEP 389 



than using either of the terms separately to describe them. This 

 doubtless is partly due to the un evenness in bands of lam'bs, which 

 suggests two grades rather than one. If there is a pronounced un- 

 evenness in an offering, that alone is sufficient to prevent them grad- 

 ing better than good. But the individual lamb must be noticeably 

 deficient in form, quality, condition or weight, or slightly deficient 

 in each, thus making a lower grade through a combination of de- 

 ficiencies. In discussing the choice grade it was pointed out that 

 condition is the factor in which most lambs in that grade fall short 

 of prime, but in the grade under consideration a lack of quality is 

 almost as frequently apparent as lack of condition. No matter how 

 much fat they may have, lambs having heavy pelts, as evidenced 

 by folds or wrinkles over the body, rarely grade higher than good. 



Medium Lam, bs^ Lambs of this grade do not have, by a great 

 deal, the condition and quality necessary in the prime lamb. It is 

 in this grade more than any discussed above that faulty form is ap- 

 parent. Long, loosely coupled bodies, with little spring of rib, and 

 rough outlines are frequently seen. Because they are coarse, under- 

 finished, and often paunchy, they do not dress a high percentage, 

 and what they do produce is without sufficient fat to meet favor with 

 dealers who handle high class mutton. Only the coarser, heavier 

 pelted western lambs are found in this grade, as the smoother, tidier 

 range lambs in underfinished condition are sold to go to the country 

 as feeders. 



Common or Cull Lambs. Lambs are in this grade chiefly be- 

 cause they are very far below that condition of flesh that would make 

 them desirable for mutton. Coarse, ill-shaped lambs commonly be- 

 long to this grade, but not unless they are noticeably lacking in 

 quality of flesh and amount of fat. Offerings in this grade are very 

 light in weight, the range, with the one exception, as noted below, 

 being from 30 to 50 pounds. Occasionally very young native lambs 

 reach the market that have enough quality and" condition to place 

 them in a higher grade, but because of their very light weight and 

 tender age they must sell as common lambs. 



Yearlings. Yearlings are used as a substitute for lambs in the 

 meat trade. The ability of the animal to substitute in this way de- 

 pends upon its weight, quality, condition, and immaturity. An in- 

 dex greatly depended 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 joint. 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 bony-like prominence, 

 which is a true indication of it. It disappears when the sheep be- 

 comes mature, and a sheep that does not have it cannot class as a 

 yearling. The yearling class is composed exclusively of wethers 

 because the break joint disappears in ewes at about the time they pass 

 out of the lamb class. The grades are: Prime, choice, good. 



