Chapter 13
About this set
Created by:
mmoore1991 on May 4, 2011
Description:
for sheep exam
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14 terms
Terms | Definitions |
|---|---|
 Weight ranges | 90-150lb Avg. 125lb |
| Dressing percentage ranges | 45-57% Avg. 52% |
| Factors that affect dressing percent | 1. Fill 2. Weight of pelt 3. Degree of muscling 4. Degree of fatness |
| Fat thickness ranges | .05-.5in Avg. .25in |
| Minimum amount of fat | .1in |
| Body wall thickness | = BF + 3.2 |
| Ribeye area ranges | 1.5-3.6in Avg. 2.6in |
| Conformation | the manner of formation of the animal with particular reference to the relative development of the muscular and skeletal systems |
| Lamb grading | involves quality grade and yield grade |
| Lamb carcasses | meat from sheep less than a year old |
| Yearling mutton carcasses | meat from sheep 12-25 months of age |
| Mutton carcasses | meat from a sheep more than 24 months of age |
| Yield grade calculations | = .4 + (10 x BF) |
| Cutability | estimated percent of closely trimmed boneless retail cuts from the leg, loin, rack and shoulder. 1 is the best. |
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