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Market Lamb Evaluation Lindsay Warzecka AGED 410

Market Lamb Evaluation Lindsay Warzecka AGED 410. http://pw0nd.com/tag/wolf/. Who’s to Judge?. Livestock Judging Overview: Knowledge of species Demonstrate accuracy in evaluation Support claims made with specifics Make future carcass/production predictions. Learning Outcomes.

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Market Lamb Evaluation Lindsay Warzecka AGED 410

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  1. Market Lamb EvaluationLindsay WarzeckaAGED 410 http://pw0nd.com/tag/wolf/

  2. Who’s to Judge? • Livestock Judging Overview: • Knowledge of species • Demonstrate accuracy in evaluation • Support claims made with specifics • Make future carcass/production predictions

  3. Learning Outcomes Standards addressed: • C6.0 Students understand animal anatomy and systems: • C6.1 Know the names and locations of the external anatomy of animals. • C7.0 Students understand basic animal genetics: • C7.2 Compare genetic characteristics among cattle, sheep, swine, and horse breeds.

  4. http://www.danekeclublambs.com/files/Parts_of_lamb.html

  5. Ranking of Traits • Degree of muscling • Degree of finish • Balance and style • Carcass merit • Soundness and structural correctness Why do you think the ranking of traits is ordered this way?

  6. Muscling • Heavy muscled lambs highest rating • Natural thickness over the top • Thickness through the leg • Base Width Where do you think we could look for muscle indicators?
  http://cecalaveras.ucdavis.edu/Selecting%20Market%20Lambs.pdf

  7. Reading Top Shape http://cecalaveras.ucdavis.edu/Selecting%20Market%20Lambs.pdf

  8. Lamb Evaluation: Muscle Indicators Leg Forearm Stifle www.michiganffa.com/association/.../intro_to_live_evaluation.ppt

  9. Lamb Evaluation: Muscle Indicators • Round • Expressive • Defined Rack Loin Leg www.michiganffa.com/association/.../intro_to_live_evaluation.ppt

  10. Finish • Fat enough (but not too fat) • Prominence of bones is a sign of poor finish 
  • Too much finish has a supple touch • Where on the lamb do you think we could look for indicators of fat?

  11. Lamb Evaluation: Fat Indicators Shoulder Breast Flank Forerib www.michiganffa.com/association/.../intro_to_live_evaluation.ppt

  12. Lamb Evaluation: Fat Indicators Spine Loin Edge Dock Base of leg/ Twist www.michiganffa.com/association/.../intro_to_live_evaluation.ppt

  13. Balance and Style • Overall attractiveness and symmetry the animal displays from profile • Uniformity • Gets “progressively deeper from fore-rib to flank” 
  • Straightness of lines • Level topped, level rump

  14. http://www.danekeclublambs.com/JudgingSheep.html

  15. http://www.danekeclublambs.com/JudgingSheep.html

  16. Carcass Merit • Weight of 90-110 pounds • High-priced cuts considered first: loin and rack • Good length of body (longest part last rib to hind-saddle) • Video example – Putting it together!

  17. Soundness and Structural Correctness • Square set from hock to ground from behind • Heaviness of structure http://www.danekeclublambs.com/JudgingSheep.html

  18. Proper angle to shoulder and knee • Appropriate set to pastern • Levelness of top and dock set http://www.danekeclublambs.com/JudgingSheep.html

  19. It’s Show Time!! • Place animals in an order • Identify rankings/traits • Be able to explain/support

  20. http://www.judging101.com/exampleclass.asp

  21. http://www.judging101.com/exampleclass.asp

  22. http://www.judging101.com/exampleclass.asp

  23. http://www.judging101.com/exampleclass.asp

  24. Placings • Placings:  4-1-3-2 • Cuts:  3-5-2 • Pretend like your judging the county fair! Work in groups to come up with a set of reasons you would give over the microphone.

  25. Example Set of Reasons • I placed the market lambs 4-1-3-2.  In the top pair of more muscular wethers, I personally like the blue sheep to win.  For me, he ties his muscularility into a bigger, more correctly finished package.  Not only is 4 a taller fronted lamb, that is longer measuring from his last rib back.  But this compliments the fact that he is a cleaner profiling lamb that is likely leaner to touch.  I would expect him to have an advantage in cutability.  True, 1 is a heavier weight lamb that wraps with a bigger leg.  However, I placed him second because he is a heavy middled lamb that is deep in his sternum. • However, 1 is a more powerfully muscled, growthier lamb, and needs to beat 3 in the middle pair.  No doubt, 1 is a wider based sheep that has more tone and shape of muscle from his rack back into his leg.  To add to this, I find him to be a heavier weight lamb and he should go to the cooler with more product from his 13th rib back. Yes, 3 is more correct in his body depth.  However, for me he goes third, because 3 is clearly the lightest muscled, thickest hided lamb in the class, that is a bit too stale. • Now, in the bottom pair of lambs that differ in composition I elected to use the leaner lamb and placed 3 over 2.  I predict he will have an advantage in yield grade because he should handle leaner down his spine and is especially cleaner appearing over his forerib.  On the other hand 2 is a more muscular sheep.  He has a bolder shape of muscle over his rack, a fuller loin edge and more volume to his leg.  Nonetheless, I placed him fourth.  Not only is he short bodied, but he is clearly appears to be the softest handling, most overdone lamb in the class. http://www.judging101.com/exampleclass.asp

  26. Livestock Judging Team (CDE) • Field Days • Travel • Awards • Practical knowledge to help your SAE project selection • College Scholarships/Teams

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