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Evaluating Slaughter Lambs

Evaluating Slaughter Lambs - EVALUATING SLAUGHTER LAMBS D E...

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Unformatted text preview: EVALUATING SLAUGHTER LAMBS D. E . EVOI’SOIO I. Live Weight A. Normal range: 90-150 lb. B. Average: 125 lb. II. Dressing Percent A. Normal range: 45 to 57% B. Average: 52% (shorn lambs); 49% (full-fleece lambs) III. 12th Rib Fat Thickness (External Finish) A. Normal range: 0.05 to 0.5 inches B. Average: 0.25 inch IV. Ribeye Area A. Normal range: 1.5 to 3.6 square inches B. Average: 2.6 square inches V. Kidney and Pelvic Fat (Internal Fat) A. Normal range: 1.5 to 6.0% B. Average: 3.0% VI. Overall Carcass Conformation A. Normal range: High Prime (P+) to low Good (Gd‘) B. Average: Average Choice (Cho) VII. Leg Conformation Score A. Normal range: High Prime (P+) to low Good (Gd') B. Average: Average Choice (Ch°) VIII. Yield Grades (% Retail Cuts) A. YG 1 - Trim and heavy muscled (over 49.8%) B. YG 2 — 49.7 to 48.6% C. YG 3 - 48.4 to 47.3% D. YG 4 - 47.1 to 46.0% E. YG 5 - Fat and light muscled (less than 45.8%) Ix. Quality Grades (estimated to nearest 1/3) A. Prime — most palatable B. Choice C. Good D. Utility — least palatable ...
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