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Live Animal Evaluation Sheep

Live Animal Evaluation Sheep. Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009. Lamb Evaluation: Fat Indicators. Shoulder. Breast. Flank. Forerib. Lamb Evaluation: Fat Indicators. Spine. Loin Edge. Dock.

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Live Animal Evaluation Sheep

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  1. Live Animal EvaluationSheep Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009

  2. Lamb Evaluation: Fat Indicators Shoulder Breast Flank Forerib

  3. Lamb Evaluation: Fat Indicators Spine Loin Edge Dock Base of leg/ Twist

  4. Lamb Evaluation: Muscle Indicators Leg Forearm Stifle

  5. Lamb Evaluation: Muscle Indicators Rack Loin Leg

  6. Reading Top Shape

  7. Reading Top Shape

  8. Live Lamb Evaluation • Weight • Dressing percent • 12th rib fat • Ribeye area • Yield grade • Quality grade

  9. Weight • Live weight • Range: 90 - 150 lb • Avg: 125 lb • Carcass weight • Weight of dressed carcass with kidney and pelvic fat removed

  10. Dressing Percentage • Percentage of live weight that ends up as carcass • Range: 45 - 58% • Avg: • 53% for shorn lambs • 50% for unshorn lambs

  11. Factors Affecting Dressing • Pelt weight • Unshorn lambs will dress 1-5% lower than shorn • Fill • Muscling • Fat cover

  12. Fat Thickness • Taken at the 12th rib • Normally adjusted up to a .1 inch due to body wall fat • Used in YG equation • Range: .05 - .50 in. • Avg: .25 in. • Minimum requirement: .15 in.

  13. Ribeye Area • Measured at 12th rib • Indicator of total muscle in carcass but not used in YG equation • Range: 1.5 - 4.5 sq. in. • Avg: 2.5 sq. in.

  14. Yield Grade • Predicts the yield of boneless, closely trimmed retail cuts from the leg, loin, rib, and shoulder • Only includes adjusted 12th rib fat thickness • YG = 0.4 + (10 * Adj. fat thickness)

  15. Quality Grade • Predictor of eating quality based on three factors: • Maturity • Lean Quality • Texture • Firmness • Marbling • Conformation

  16. Lamb Quality Grades • Range: Good to Prime • Avg: Choice • Majority of market lambs will grade Choice

  17. Lamb Quality Grades • Superior conformation can compensate for inferior lean quality and vice versa • Good lean quality with Choice conformation = Choice • Prime lean quality with Choice conformation = Prime • To qualify for Ch or Pr, lamb carcass must have at least .10 in. fat covering

  18. Primal ID (Wholesale Cuts)

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