Lecture 5 Flashcards
How are lambs marketed ?
- Determine Terminal Value
- Weight
- Quality Grade
- Yield Grade
- %BCTRC
What do we judge market lambs on? (most important traits)
1) Composition
2) Handling Quality
3) Performance/size
4) Balance
5) Structure
Where do we look on market sheep for REA?
- Width of chest and power in forearm
- Width and power over rack
- Width, length, depth of loin
- Base width and dimension in leg
With sheep, what is easier to see from a distance?
muscle
What type of muscle can be seen from a distance?
- Muscle throughout the leg can easily be seen from a ¾ view
- Top shape and loin dimension is seen from an aerial OR front view
Whats extremely important with judging market lambs?
Fat thickness
it affects YG
How is YG determined in sheep?
YG is determined in sheep by ONLY fat
thickness
(Fat Thickness*10)+.0.4
When evaluating fat thickness, what is it very similar to?
- Very similar to cattle!
- Chest (visual)
- Body wall (visual and handle)
- Pons/tailhead (visual)
- Crotch (visual)
What are carcass phrases ?
Cutability
* Higher cutability carcass
* Lower/more desirable YG
Muscle
* If ribbed, should expose the larger eye
* More shapely carcass
Weight
* Pounds of product
Whats the most important when judging market lambs?
1) Composition
2) Handling Quality
3) Performance/size
4) Balance
5) Structure
What is handling quality?
Squareness and freshness/expression of top:
* Rack
* Loin
What affects handling quality:
- Maturity/age
- Fat thickness
- Hydration/redox status
When handling market lambs where do you start?
Start:
Rack(behind shoulder)
Loin (last rib to hook bones)
Rib
Whats key to handling quality?
Freshness
What is key for the shape of market lambs?
- Market lambs are not mini-steers
- Do NOT want them deep bodied!
- Round/youthful rib shape
- Think of a shotgun barrel
