* Dressing percentage is the value of the chilled carcass weight / live weight x 100
* The range of dressing percentage is 46% to 58% with the average being 50% to 52%.
* The four wholesale cuts are the shoulder, loin, rack and the leg.
* The fore saddle is made up of the shoulder and the rack.
* The fore saddle is 50% of the
carcass weight but only makes up 35% of the overall value of the
* The hind saddle is made up the loin and the leg.
* The hind saddle is 50% of the carcass weight and makes up 65% of the overall value of the carcass.
* The rib eye is measured at the
twelfth rib. It ranges from 1.5 to 3.0 square inches. There
average measurement of 2.1 square inches.
* Fat depth is also measured at
the twelfth rib. It ranges from .10 to .50 inches. With the average
carcass with yield grade choice and prime at .25 inches.
* The age of a lamb can be estimated
by evaluating the spool joint on the carcass. If the joint
is rigid it is considered to be a young animal (less
than one year). If it is flat or smooth it is considered to be
an older animal.
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