Types and Market Classes of Live Stock 



249 



fleshing, and a high dressing percentage. Undocked Iambs are dis- 

 criminated against because of greater waste in dressing and because a 

 long tail indicates that the producer was careless in his methods of 

 feeding and management. 



2. Quality. — The indications of quality are a medium-sized, 

 clean-cut head, fine bone, and smooth form and fleshing. These insure 

 fineness in texture of flesh, increase the dressing percentage, and add 

 to the attractive appearance of the carcass; hence quality is an im- 

 portant factor in determining the grade and price of lambs. 



3. Condition or finish. — Lambs fatten more slowly than mature 

 sheep and the lamb is seldom made too fat, while in the finishing of 

 older animals this is easily possible. A high degree of finish in the lamb 

 is desired because the fat lamb dresses a higher percentage of carcass 

 than the thin lamb; the carcass is more attractive in appearance; and 



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Fig. 84. — Choice western lambs. 



fat meat, especially meat interspersed with fat, called "marbling," is 

 more tender and juicy and of better flavor than lean meat. The 

 lamb's covering of flesh should be deep, even, smooth, and firm, yet 

 springy to the touch. High condition is indicated by a thick covering 

 over the loin, back, and ribs; by fullness of neck, breast, and flanks; 

 and by a thick dock and mellow purse. 



4. Weight.— The most desirable lamb is the handy-weight lamb 

 weighing 80 pounds. Three divisions are made in the lamb class 

 according to weight— light and handy weight, medium weight, and 

 heavy weight. These are important because weight is a prominent 

 factor in determining the grade and price of lambs. W. C. Coffey, 

 formerly of the Illinois Experiment Station, states ^ that early spring 



1111. Bui. 129, Market Classes and Grades of Sheep, p. 584. The writer is 

 indebted to this bulletin for many of the specifications included in this chapter rela- 

 tive to the market classes and grades. 



