Types and market classes of live stock . mbs range in dressing percentage from 40 to 65per cent., but ordinarily dress from 45 to 55 per cent. Sheepand lambs are combined in the census statements of meat animalsslaughtered in the United States. Their average live weightfor the four years 1899, 1904, 1909, and 1914 was84, 86, 81, and79 pounds. Their average dressed weight was 43, 43, 41, and39 j)ounds. Their average dressing percentage was , 50,, and per cent, respectively. Mutton carcasses usuallyweigh from 45 to 85 pounds, while most lamb carcasses weighfrom 35 to 50 pounds. 206
Types and market classes of live stock . mbs range in dressing percentage from 40 to 65per cent., but ordinarily dress from 45 to 55 per cent. Sheepand lambs are combined in the census statements of meat animalsslaughtered in the United States. Their average live weightfor the four years 1899, 1904, 1909, and 1914 was84, 86, 81, and79 pounds. Their average dressed weight was 43, 43, 41, and39 j)ounds. Their average dressing percentage was , 50,, and per cent, respectively. Mutton carcasses usuallyweigh from 45 to 85 pounds, while most lamb carcasses weighfrom 35 to 50 pounds. 206 Types and Market Classes of Live Stock The wholesale cuts.—The following diagram represents aside view of a carcass of lamb or mutton, the dotted lines in-dicating the location of the wholesale cuts. The leg and loin together are called the saddle, and thecombined short rack, chuck, and brisket are called the saddle and rack are almost equal in weight. One rib isleft on the loin. The short rack includes from 9 to 11 pairs of. Fig. 57. Wholesale Cuts of Mutton. 1, Chuck; 2, short rack; 3, breast; 4, loin; 5, leg; 1 and 3, stew; 1, 2, and3, rack; 4 and 5, saddle. ribs, depending on how the carcass is divided between shortrack and chuck. The chuck and brisket are usually sold to-gether as one cut, called the stew. In average 45-pound car-casses of lamb and mutton, round dressed, and pluck out, theweights of the various wholesale cuts, their wholesale prices perpound, and total values are as given in the following table: Wholesale cuts Wts. in per cent. Price per pound Total value of cut Lamb Mutton Lamb Mutton Leg Cents34 39 J^49 342iy2 Cents28^31^36}^ $ $ Loin . 3 02 Short rack (10 ribs).Stew 52 Saddle 36 Ji31^ 29H22}^ 6 92 Rack 4 86 Totals 33 f 26 i $ $ High-priced and low-priced cuts.—The average price forthe entire lamb carcass is 33 % cents per
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
