SHEEP 403 



should fill well down to the hock, compelling the legs to stand well 

 apart. When grasping the leg of mutton, a decided "plumpness 

 should be found. Thin fleshed legs on the outside and a high, un- 

 developed twist often occur, giving the animal a leggy, narrow ap- 

 pearance behind. Such are undesirable because they indicate lack 

 of constitution and represent such a large proportion of the carcass 

 that its value to the butcher must necessarily be low. 



Condition or Finish 10 per cent. The terms quality and con- 

 dition are frequently used interchangeably when used in connec- 

 tion with fat sheep because the quality of flesh is largely dependent 

 upon condition. By condition is meant the degree of fatness and 

 there are five reasons why the butcher demands that animals be 

 fat: (1) other things being equal, the animal will dress a higher 

 per cent of edible meat to offal than in a half fat or thin 

 animal; (2) fat adds to the appearance of the meat thus making it 

 more salable; (3) fat carcasses will lose less in weight when cooling 

 out in the refrigerator and in cooking; (4) the keeping and curing 

 qualities of the fat carcass excel those of the thin carcass; (5) when 

 a considerable amount of fat is distributed through the lean meat 

 the edible qualities are improved making it more tender, juicy, and 

 of better flavor. High condition is indicated by a deep, even cover- 

 ing of firm flesh, especially in the regions of the valuable cuts. 

 Points showing ripeness and finish are a thick dock, a full, mellow 

 purse, a well covered back-bone, thickness and smoothness on the 

 back and shoulder, fullness at the neck and flanks, and a plump, well 

 filled breast. Condition is a very important consideration and is 

 probably emphasized by the butcher more than any other feature. 

 It is impossible to tell condition by merely looking at the sheep, 

 hence it is necessary to use the hands freely in examining the points 

 above mentioned, in order that you may draw conclusions not only 

 of the degree of fatness but also of the nature and quality of the 

 flesh. The most desirable quality of flesh is indicated by firmness 

 along the back, at the loins, over the sides and at the leg of mutton. 

 Many sheep men describe this firmness as being hard as a board 

 but the novice must be careful that he does not mistake bareness or 

 lack of flesh for this hardness. While the flesh should have that 

 firmness which would impress an inexperienced man as being hard, 

 it should have enough springiness to yield lightly to the touch. The 

 flesh should extend well down over the sides, without softness due to 

 excessive fat or oily tissue. Then too, very often rough, blubbery 

 patches will be present about the tail-head. These are very objection- 

 able in that they are entirely waste and are usually associated with 

 carcasses in which the fat and lean are not well marbled, thus giving 

 low quality meat. 



Quality 10 Per Cent. Good quality is indicated by medium 

 sized, lean, clean-cut head and ears; fine, dense bone of medium size; 

 soft, silky hair on the face, ears, and legs; a fine, pink colored, mel- 

 low skin or pelt; and a smooth, even covering of firm flesh. Qual- 

 ity is important because it is usually associated with good breeding 

 and rapid fattening ability, and because the waste is always lesa 



