Types and market classes of live stock . rcass. Undocked lambs arediscriminated against on the market. 2. Quality.—The indications of quality are a medium-sized, clean-cut head; fine ears; fine bone; and smooth, well- Types and Market Classes of Live Stock 221 rounded outlines. These features insure fineness in texture oflesh, increase the dressing percentage, and add to the attrac-tive appearance of the carcass; hence, quality is an importantfactor in determining price. 3. Fatness and fleshing.—The reasons why a lamb shouldbe fat are: (1) Other things being equal, a fat Iamb will dressa highe
Types and market classes of live stock . rcass. Undocked lambs arediscriminated against on the market. 2. Quality.—The indications of quality are a medium-sized, clean-cut head; fine ears; fine bone; and smooth, well- Types and Market Classes of Live Stock 221 rounded outlines. These features insure fineness in texture oflesh, increase the dressing percentage, and add to the attrac-tive appearance of the carcass; hence, quality is an importantfactor in determining price. 3. Fatness and fleshing.—The reasons why a lamb shouldbe fat are: (1) Other things being equal, a fat Iamb will dressa higher percentage of carcass than a half-fat or thin lamb;(2) the fat adds to the attractiveness of the carcass, making itmore inviting to the purchaser; (3) the fat carcass shrinks lessin weight in cooling out in the refrigerator, and the same is truein cooking; (4) some external fat and fat deposited through thelean meat improves the juiciness and flavor of the flesh. Thefleshing of the lamb should be deep, evgn, and firm, yet Fig. 63. Common or Cull Lambs. Lambs are seldom made too fat, but in the finishing of olderanimals this is easily possible. The proper degree of fatness isindicated by a thick dock, a mellow purse, thickness and smooth-ness over the back and ribs, fullness at the neck and flanks, anda plump, well-filled breast. 4. Weight.—The most desirable weight for the primelamb is 80 pounds. When spring lambs first appear on themarket they weigh little more than 60 pounds, but if they havequality and finish they easily command top prices. Duringsummer months, consumers of mutton desire small cuts, andthis gives rise to a strong demand for lambs weighing 65 to 70pounds. Native lambs shovnng the best form, quality, andcondition, and weighing 100 pounds occasionally sell as primelambs, although this is exceptional. As a rule, weight is of less 222 Types and Market Classes of Live Stock importance than quality or condition, but in making selectionsfrom the li
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