1 / 20

Market Lamb Evaluation Guidelines

Understand sheep quality grades, factors determining quality, and market lamb pricing to maximize profit and quality. Learn how to evaluate maturity, fat content, leg conformation, and more.

elavalle
Download Presentation

Market Lamb Evaluation Guidelines

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Market Lamb Evaluation Compiled By: Jared Jackson Tarleton State University

  2. Quality Grade • Maturity • Flank Fat Streaking • Leg Conformation Score

  3. Maturity • Break joint vs Spool joint • Break joint (Lamb) • Spool joint (Mutton)

  4. Other Maturity Factors • Color of the ribs • Size and shape of the ribs

  5. Flank Fat Streaking • Intramuscular fat in the flank • Similar to Marbling

  6. Leg Conformation Score • Circumference of the Leg of Lamb • It is a subjective judgment • Minimal Affect on Final Quality Grade

  7. Determining Quality Grade

  8. Sheep Quality Grades • Lamb Quality Grades- • Prime, Choice, Good, Utility • Mutton Quality Grades- • Choice, Good, Utility, Cull • Annually, typically 90% of lamb carcasses will grade Prime or Choice

  9. Dressing Percent • 50-55% in the typical range in dressing percent • Dressing Percent= (HCW/Live Weight) X 100 • Factors affecting dressing percent • Fill • Finish • Muscling • Sex • Fleece Weight

  10. Muscling in Sheep • Objectively measured my REA and leg circumference • Split Carcass Between the 12th and 13th rib • Measure both cross-sections of the longissmus dori muscles • Then average the 2 together • REA range- 2.0 – 5.0 square inches

  11. Muscling in Sheep

  12. Fat • Measured between the 12th and 13th rib • Measured at ½ the chine bone on both Longissmuss dorsi cross-sections • The 2 measurement are averaged together • Ideal Range: .05”-0.2” • Typical Range: .01”-0.5” • Lambs with more than .25” are unacceptable

  13. Body Wall • Measured between the 12th and 13th rib • Measured 4” away from the chine bone • Includes Fat, Bone, and Muscle

  14. Determining Cutability in Market Lambs • Yield Grade • Similar to cattle • Yield Grade= .4 + (10 X FT)

  15. Percent Boneless Closely Trimmed Retail Cuts • Much more accurate • Typical range 40%-60% • Percent Boneless Closely Trimmed Retail Cuts= 49.936 - (0.0848 X HCW) – (4.376 X FT) – (3.53 X Body Wall) + (2.456 X REA)

  16. Market Lamb Pricing

  17. (Live Weight X Dressing Percent)= 157 X .54= 84.8= HCW Example Specifications- QG- Prime YG- 4.2 Live Weight- 157 lbs. Wool- Unshorn Description- Black-Face Gender- Ram Total Value- 157 X 1.1455= $179.84= Total Lamb Value Live Price per Pound- Base Price:$236cwt Yield Grade Deduction- (4.2-3.0= 1.2) X 10= 12 X $.60= -$7.20 $236-$7.20= $228.80cwt= Carcass Price Conversion of Carcass Price to Live Price- $228.80 X .54= $123.55cwt= Live Price Live Price Deductions- $123.55- $5.00- $4.00= $114.55 = Final Live Price per cwt

More Related