Transcript Document

Live Lamb Evaluation
Lamb Value
• Value determined by:
– Weight, DP, Cutability, and Quality
• Unique: ↑ % sold on Live Basis
– Cattle Upper Midwest
– Hogs Nation Wide
– Sheep
10%
2-5%
85%
Gender Classes
• Gender Classes
– Ram – intact male
– Ewe – female
– Wether – castrated male
• Age Classes
– Lamb – less than 14 months of age
– Yearling – between 1 and 2 years
– Mutton – over 24 months of age
Live Lamb Evaluation
• Live Weight– 105 – 130 lbs
Avg. 125
• Dressing % – 44 – 56 % Shorn lambs 54% vs Unshorn
52%
– Factors
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Fill
Finish
Muscling
Fleece
Sex – Rams vs Ewes vs Wethers
Live Lamb Evaluation
• Fat Thickness – Range .05 - .5 Avg. .25
• Loin eye area
– Range 1.5 – 3.0 Avg. 2.3
• Yield Grade
– Range 1-5
– YG = (Back fat *10) + .4
Live Lamb Evaluation
•
Quality Grade –
•
Most lambs grade Choice
Three Factors
1) Maturity
2) Quality
3) Conformation
Live Lamb Evaluation
•
Maturity–
•
In the US most lambs are
slaughtered as young lamb
Determined by:
–
The joint at the lower end of
the Cannon Bone
Live Lamb Evaluation
1) Maturity–
In the US most lambs are
slaughtered as young lamb
Determined by:
–
The joint at the lower end of
the Cannon Bone
Live Lamb Evaluation
2) Quality –
–
In Beef we use marbling
Lamb Carcasses are not ribbed
Flank Streakings
–
Intramuscular fat within the
flank
Live Lamb Evaluation
3) Conformation–
Insures carcass with adequate amounts of
muscle meet the a grade
Lamb Examples
Lamb Examples
Lamb Examples