220 Types and Market Classes of Live Stock 



The loin yields the highest priced cut of the carcass. Like the 

 back, it should be very wide, straight, strong, and covered evenly with 

 thick, firm flesh. The backbone should be covered. Sheep may be 

 well covered over the back and poorly covered over the loin, therefore 

 careful handling all along the top is necessary in order to judge of the 

 fleshing. 



The hips should not be prominent; they should be well laid in and 

 smoothly covered over with flesh. 



The rump ought to be long, level, and wide, the top line carrying 

 out straight to the end of the body. One of the most common faults 

 of mutton sheep is a poorly shaped hindquarter, the rump frequently 



Fig. 72.^Correct type in the fat wether. Grade Shropshire yearling wether, 

 grand champion at the 1913 International. Bred, fitted, and shown by J. and D. J. 

 Campbell, Woodville, Ont., Can. Neat in form, excellent in quality, and thickly 

 and firmly fleshed. His fatness, trim middle, and good quality insure a high dressing 

 percentage. This sheep belongs to the medium-wool class. 



rounding off or drooping on top, and the sides cutting in to give a 

 peaked conformation. Squareness and fullness should characterize the 

 hindquarter. The covering of flesh should be abundant, yet smooth 

 and free from softness or bunches of gobby fat. 



The thighs and twist, often called the "leg of mutton," should be 

 broad and plump as viewed from the rear, and the fleshing should carry 

 well down toward the hocks, as in beef cattle. The leg of mutton, 

 loin, and back constitute the valuable parts of the carcass, and they 

 must carry a high degree of fleshing. Wide variations in the develop- 



