. Types and market classes of live stock. ds of the fancycity market, hotel, and restaurant trade. 1. Form.—The buyer demands the form that shows themost development of loin, back, and leg of mutton, these be-ing the regions of high-priced cuts. The lamb should be deep,broad, short of leg, and free from paunchiness. Fullness and Types and Market Classes of Live Stock 185 smoothness of outline are important as indications of thick-ness and evenness in fleshing. A rough, ungainly lambdresses out low and yields an unattractive carcass. 2. Quality.—The indications of quality are a medium-sized, cl
. Types and market classes of live stock. ds of the fancycity market, hotel, and restaurant trade. 1. Form.—The buyer demands the form that shows themost development of loin, back, and leg of mutton, these be-ing the regions of high-priced cuts. The lamb should be deep,broad, short of leg, and free from paunchiness. Fullness and Types and Market Classes of Live Stock 185 smoothness of outline are important as indications of thick-ness and evenness in fleshing. A rough, ungainly lambdresses out low and yields an unattractive carcass. 2. Quality.—The indications of quality are a medium-sized, clean-cut head; fine ears; fine bone; and smooth, well-rounded outlines. These features insure fineness in textureof flesh, increase the dressing percentage, and add to theattractive appearance of the carcass; hence, quality is an im-portant factor in determining price. 3. Fatness and fleshing.—The reasons why a lambshould be fat are: (1) Other things being equal, a fat lambwill dress a higher percentage of carcass than a half-fat or. Fig. 43. Prime Lambs. Bred and fed by the Iowa State CoUearG. thin lamb; (2) the fat adds to the attractiveness of the car-cass, making it more inviting to the purchaser; (3) the fatcarcass shrinks less in weight in cooling out in the refriger-ator, and the same is true in cooking; (4) some external fatand fat deposited through the lean meat improves the juici-ness and flavor of the flesh. The fleshing of the lamb shouldbe deep, even, and firm, yet springy. Lambs are seldommade too fat, but in the finishing of older animals this is easilypossible. The proper degree of fatness is indicated by athick dock, a mellow purse, thickness and smoothness overthe back and ribs, fullness at the neck and flanks, and aplump, well-filled breast. 4. Weight.—The most desirable weight for the primelamb is 80 pounds. When spring lambs first appear on the 186 Types and Market Classes of Live Stock market they weigh little more than 60 pounds, but if theyhave qu
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