230 Types and Market Classes of Live Stock 



head, and viscera. The pelt is the skin with the wool on, and it is a 

 valuable by-product. 



The dressing percentage. — -From what has been said of slaughter- 

 ing and dressing, it is apparent that in order to dress a high percentage 

 of carcass, sheep must be (1) heavily fleshed, fatness being especially 

 important, though the amount of lean meat or muscle is also an im- 

 portant factor; (2) neat in form, or free from paunchiness; and (3) 

 light in pelt. The dressing percentage of sheep is not so important 

 as that of cattle, because the offal has a higher value than the offal 

 from cattle, on account of the high value of the pelt. If a sheep is 

 fat in condition, and neat and trim in form, it will tend to dress high, 

 but the fleece should be as heavy as is consistent with the production 

 of mutton of high quality. As a general rule, the choicest sheep and 

 lambs, from a carcass standpoint, do not wear heavy fleeces, although 

 a heavy fleece in itself is valuable, as will be shown later, and between 

 two sheep otherwise equal, the one with the heavier fleece will bring 

 the higher price on the market, even though its heavier pelt lessens its 

 dressing percentage to some extent. Sheep and lambs range in dressing 

 percentage from 40 to 65 per cent, but ordinarily dress from 45 to 55 

 per cent. Mutton carcasses usually weigh from 45 to 85 pounds, while 

 most lamb carcasses weigh from 35 to 50 pounds. 



Qualifications of a good carcass. — The value of the carcass depends 

 chiefly upon (1) form, (2) covering, (3) quality, (4) weight, and (5) 

 maturity. Each of these factors is briefly discussed. ' 



1. .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, shoulders, 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 covered. The kidney fat should be well de- 

 veloped, but not excessive. A light kidney usually indicates lack of 

 finish, while a very heavy one is evidence of overdone condition or 

 uneven distribution of fat. The purse, udder, rump, flanks, and 

 brisket are other points at which the amount of fat is plainly apparent, 



^For these discussions the writer is indebted to Illinois Bulletin 147, Market 

 Classes and Grades of Meat, by Louis D. Hall. 



