Judging Sheep. 



23 



LOCATION OF MARKET CUTS IN CARCASS. 



In judging fat sheep the judge should have in mind the various 

 market cuts and their relative importance. It should always be 

 remembered that the market wants a well-finished carcass. The 

 most valuable cuts come from the leg, loin, and ribs, the cheaper 

 cuts from the shoulder, breast, and shank. (Fig. 27.) 



Fig. 27. — Mutton and lamb cuts. Each half carcass is divided as shown. 1. Leg; 2, loin; 3, ribs; 4, 



shoulder; 5, breast; 6, shank. 



The weight of a mutton carcass varies with the age, breed, and 

 degree of fatness. The trade likes mature wethers to weigh around 

 140 pounds. Lambs weighing about 80 to 85 pounds, in prime 

 quality and condition, usually sell at the highest market price. 



