10 BULLETIN 593, U. S. DEPAE1MEX1 OF AGRICULTURE. 
DESCRIPTION OF MUTTON SHEEP. 
GENERAL APPEARANCE. 
height. — Weight always should be considered in connection with 
age hi market sheep and with sex in breeding animals. Sheep 1 year 
old and under are considered lambs on the market. Lambs are de- 
sirable as butcher stock, because they are in greatest demand by the 
consumer and are most profitable to the producer if he is raising sheep 
only for mutton production. Weight is influenced by breed and de- 
gree of fatness as well as by age. Although plenty of weight is de- 
sired, there is objection to great weight because it is likely to be as- 
sociated with coarseness and a low dressing percentage and give cuts 
too large to suit the demands of the retail trade. Lambs weighing 
from TO to 80 pounds are in greatest demand. Mature wethers should 
weigh over 95 pounds. 
For i/i. — The point of view of the butcher should be kept in mind 
in considering the form of a mutton steak. As the most valuable cuts 
of meat are on the hind quarters and loin, the butcher requires a heavy 
leg of mutton and a broad back with a deep, full loin. In order to 
secure this development in the hind quarters there must be a corre- 
sponding development in other parts of the body. The general form, 
then, should be smooth and even, a large frame without heavy bones 
giving a plump appearance. Low-set. broad forms generally have a 
special development of loin and leg and dress out with a relatively 
small percentage of waste, hence are most desired by the butchers. 
A full, smooth outline is an indication of flesh which is thick and 
even. Long legs, drooping rump, flat ribs, and narrow chest with 
open shoulders, giving a general angular and rough appearance, indi- 
cate a relatively large amount of waste and cheaper cuts in propor- 
tion to valuable meat, 
Quality. — Quality is an evidence of refinement as opposed to 
coarseness. L T sually it is associated with good breeding. Quality is 
important in the mutton sheep because it is associated also with 
ability to fatten rapidly, and because with sheep of good quality the 
percentage of waste is lower than with sheep of inferior quality. 
Good quality is indicated by a head and ears of medium size which 
appear lean and clean cut : fine, dense bone of medium size : mellow 
skin, pink in color; soft, silky hair on face and legs and those por- 
tions of the ears not covered by wool. Indications of a lack of 
quality are a general coarseness as shown by a large, rough head; 
coarse, large ears; a large, open frame, with coarse bone and rough 
joints; a thick, wrinkly skin covered with heavy, greasy wool, or a 
coat of wool that is harsh and coarse, and containing more or less 
kemp. 
