. Types and market classes of live stock. er, who quickly dispatches the sheep by a single thrustof a double-edged knife, one man killing 600 to 700 sheep perhour. After passing through many hands, the carcassreaches the cooler, the dressing requiring about twenty-sixminutes. 170 Types and Market Classes of Live Stock 171 Styles of dressing.—Illinois Bulletin No. 147 describes indetail the several styles of dressing sheep and lambs. Variousstyles of dressing are used, due to variations in demand anddifferences in the quality of the animals slaughtered. Themarket value is determined by the mann
. Types and market classes of live stock. er, who quickly dispatches the sheep by a single thrustof a double-edged knife, one man killing 600 to 700 sheep perhour. After passing through many hands, the carcassreaches the cooler, the dressing requiring about twenty-sixminutes. 170 Types and Market Classes of Live Stock 171 Styles of dressing.—Illinois Bulletin No. 147 describes indetail the several styles of dressing sheep and lambs. Variousstyles of dressing are used, due to variations in demand anddifferences in the quality of the animals slaughtered. Themarket value is determined by the manner of dressing and thegrade of the carcass. Plain- or round-dressed sheep and lambshave the pelt, head, and toes removed, and the fore legs arefolded at the knee. They are opened only from the cod orbag to the breast, and are split half way through the breast-bone. A spread stick is placed inside the fore-ribs to properlyshape the carcass. This is the method most commonly usedin dressing sheep and the best grades of lambs. Caul-dressed. Fig. 40. Killing Slieep at Chicago. carcasses are those vi^ith the ribs and flanks turned outwardand fastened back with set sticks. The caul (a membraneinvesting the internal organs) is wrapped about the legs andlaid over the inside of the carcass, thus improving the ap-pearance, preventing drying out, and, in some cases, fur-nishing the fat necessary for proper cooking of the meat,especially with lambs. The lowest grades of sheep and mostgrades of lambs are caul dressed. The term pelt on hasreference to lamb carcasses from which the pelt and headare not removed. This manner of dressing is generally con-fined to light lambs, especially to spring lambs. They are 172 Types and Market Classes of Live Stock opened the same as round lambs, and in some markets aredressed with back sets, and the caul is laid over the and lambs dressed either plain, round, or pelt on, arequoted pluck in and pluck out. The pluck consists of theheart, lungs,
Size: 2121px × 1178px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookdecade1910, bookidtypesmarketclass01vaug
