FOB MUTTON AND WOOL 111 



157. -The Type Desired by the Butcher. If we were 

 to consider only the things that have the most importance 

 in the view of the butcher we would have a very queerly 

 formed sheep presented to us. The butcher is very de- 

 sirous of obtaining the greatest percentage of valuable 

 cuts, consequently the different parts of a lamb from a 

 butcher's point of view show a wide variation from the 

 feeder's and breeder's ideal. In the lamb that is ideal 

 from a butcher's standpoint, it would not be necessary to 

 have any neck, chest, digestive apparatus or leg. As may 

 be seen from the illustration herewith submitted, the neck 

 has a value of only one cent per pound, the shoulder is 

 two cents and the shanks the same. The rib running 

 from the point of the shoulder to the loin has a value of 

 nine cents per pound, and the same is true of the loin; 

 while the leg of mutton has the highest value per pound, 

 as that is quoted at ten cents. The breast and chest have 

 the very low value of two cents per pound. It is very 

 evident from these facts that the back, loin and the leg 

 are the three divisions that are most prized in the lambs 

 that would be ideal from the butcher's standpoint. 



158. Quality. After the form of the sheep has been 

 carefully examined the quality should be noticed. This 

 means the cleanness of the bone, fineness of the skin and 

 the nature of the hair which covers the face and legs. 

 These are important features in either breeding or fat 

 sheep. It is perhaps the most valuable from the butcher 'c 

 standpoint, because the waste is less from a sheep of 

 good quality than it is from one that is inferior. The 

 range in the percentage of dressed weight in lambs w,ill 

 vary from 50 per cent to 60 per cent of their live weight, 

 so that it will be understood that quality is an important 

 factor from the butcher's standpoint, where the profit 

 from the carcass is largely Determined by the dressed 

 weight returns, 



