CHAPTER XXXIV. 



THE MUTTON CARCASS AND ITS CUTS. 



THE mutton sheep, though a producer of wool, is prima- 

 rily bred and fed with meat as the main object in view. The 

 fleece, of course, is important, and its value is carefully con- 

 sidered by the flock master, but mutton is the first consider- 

 ation. This being so, then those characteristics necessary 

 in a good mutton sheep must be found in the young lambs 

 beside their dams ; in the feeder sheep in the market ready 

 for fattening; in these same feeder sheep fed and finished 

 for the block ; and in the breeding ram and ewe from which 

 our supply of mutton is to be obtained. The feeder when 

 purchasing his sheep, considers quality of fleece much less 

 than quantity. His purpose is to secure stock for feeding 

 that will come back to market either as prime lambs or fat 

 sheep. The price brought in the market is largely in- 

 fluenced by the carcass outcome. 



If one is to be a qualified judge of a mutton sheep, it is 

 necessary that he understand the carcass conformation, and 

 the common method of cutting it up for consumption. It is 

 also of importance to know the relative values of the several 

 parts. 



The method of cutting up the carcass of mutton applies 

 with little variation in different communities. The entire 

 dressed carcass lacks the head, and may or may not have 

 the feet up to the ankle joints. The first step in cutting is 

 to divide the carcass into two halves, either by splitting 

 through the length of backbone with a cleaver, or dividing 

 with the saw. In some markets, where roasting pieces from 



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