SHEEP 



401 



Form JO per cent. To form a basis for estimating the good 

 and bad qualities of a fat sheep or lamb, it is best to consider the car- 

 cass from the point of view of the butcher. The different parts of 

 the animal show a wide variation from the butcher's standpoint. 

 The accompanying tables gives the per cent weight of the dressed 

 carcass, the wholesale price per pound, and the per cent value of the 

 dressed carcass that each wholesale cut represents. 



Wholesale Mutton and Lamb Cuts. 



A study of the above table will show that the most valuable meat 

 is found on the hindquarters and loin. The butcher, therefore, re- 

 quires in the mutton carcass a heavily fleshed leg of mutton, a broad 

 back and a broad, full loin deeply covered with flesh, in order to 

 secure the greatest percentage of valuable cuts. However, there is 

 always a close correlation between all the parts of an animal and in 

 order to secure high development in the desired regions a relatively 

 high degree of development must be had in all parts. In general, 

 then, the sort that are not too heavy boned, that do not have too 

 large frames, and that do not show a tendency to 'be paunchy, but 

 present a smooth, even, plump appearance, of the broad, low-set, 

 thick type with special development of the leg, back, and loin, possess 

 the form most desired by the butcher because they carry the least 

 amount of waste and so dress out a higher per cent of carcass to offal. 

 In general appearance then the animal should present a general full- 

 ness and smoothness of outline, both of which indicate the desired 

 thickness and evenness of flesh. A flat ribbed, narrow chested, 

 drooping rumped, upstanding individual with peaked hindquarters, 

 should be discriminated against, because such will carry a large 

 amount of waste in proportion to the valuable cuts. Openness at the 

 top of the shoulder, roughness, and angularity invariably go with 

 bareness of shoulder, back, and loin, a thin leg of mutton and an ex- 

 cess of bone in the carcass. 



Head and Neck 7 per cent. The head should be short and 

 broad, showing character. The eyes should be bright, full and 

 placid, indicating a quiet disposition. The muzzle should be large 

 with open nostrils and strong lips, showing thrift and feeding capaci- 

 ity. The oars should be medium sized and covered with fine soft 

 hair. Although the neck is a cheap part, it should be short and 

 thick, which feature is likely to characterize the entire carcass. To 

 examine the neck, place both hands on either side and note its full- 

 ness, length, and manner of blending into the shoulder at the 

 shoulder vein. A. long narrow head with a pinched muzzle and a 



