238 Types and Market Classes of Live Stock 



Conclusions 



The following conclusions may be drawn from a study of sheep 

 and lamb slaughter, carcasses, and by-products: 



1. In order to dress a high percentage of carcass, sheep and 

 lambs must be heavily fleshed, free from paunchiness, and light in pelt. 



2. The pelt, especially the wool, is a valuable by-product. 



3. The total by-products of sheep are relatively more valuable 

 than those of cattle or hogs. 



4. The dressing percentage of sheep, though an important factor 

 in determining the price of the live animal, is of less importance than 

 the dressing percentage of cattle. 



5. The most profitable market lamb is fat, free from paunchiness, 

 and carries a fairly heavy fleece of good, clean wool. 



6. The same blocky form desired in the live animal is also desired 

 in the carcass. 



7. Mutton and lamb are sold as fresh meat products almost 

 exclusively. 



8. Lamb is usually superior to mutton in color, grain, tenderness, 

 and flavor. 



9. The most desired lamb carcasses fall within a narrow range of 

 weight, 40 to 45 pounds. 



10. The packer classes all carcasses which show the break-joint 

 as "lamb" carcasses. Such carcasses are yielded by genuine lambs, by 

 most yearling wethers, and by some yearling ewes. 



11. Genuine lamb carcasses bring a higher price than yearling 

 lamb carcasses, and the latter outsell mutton carcasses. 



12. Wethers of all ages usually yield better carcasses than ewes 

 of the same age because of greater thickness of cuts and greater com- 

 pactness. Wethers are superior to bucks in quality, finish, and per- 

 centage of high-priced cuts. More of the buck's weight is in the neck, 

 shoulders, and brisket. 



13. The back, loin, and hindquarter yield the high-priced cuts of 

 mutton and lamb — the short rack, loin, and leg. 



