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Lamb carcass weight vs live weight

Producing a target carcass weight of lamb requires record keeping and attention to detail. Comparing live weights to carcass weights will provide an average dressing percent that can be used to determine a live weight range that can be used on the individual farm that will meet the target carcass weight. The dressing percent can be expected to vary between animals, farms and seasons due to a range of environmental and genetic factors Dressing percentage (DO%), the dressed carcass expressed as a portion of live weight, is markedly influenced by the particular definition used. Farmers usually want to estimate cold (works) carcass weights (CCW) from live weights taken on lambs recently removed from pasture (FLW). Gut fill plays a major role in DO%

When a lamb is harvested, the carcass weight is about 50 percent of the live weight. That figure can vary a little. Lambs of wool sheep breeds when carrying some wool will often dress out a little less than 50 percent. Hair sheep breeds tend to dress out a little above 50 percent A 25-lb lamb is okay; a 27-lb lamb is not. If you're dealing with that kind of hothouse market, then a general rule is not going to do it -- you need a lot of experience with your own lambs before you can call one perfectly. If it's okay to go as high as 30 pounds, I'd look at the 60 pound liveweights Live weight without fasting. 1. Hot carcass weight is calculated: (Liveweight (kg) x 0.473-1.92) x 1.045 and the standard is taken as 43% for a 13.5kg hot carcass. The table below gives full liveweight, carcass weight and dressing out relationship based on shorn wether lambs from a long wooled breed Example Meat Yield Calculations Live weight x typical dressing percent = hot carcass weight 1200 lb x 62% = 744 lb Hot carcass weight x (100 - shrink) = chilled carcass weight 744 x (100% - 3.5%) = 718 lb Chilled carcass weight x carcass cutting yield percent = pounds of take home product 718 lb x 67% = 481 l

Lamb live weights at slaughter and carcass grades NZSA

Carcass Weight • Carcass is weighed after removal of the head, feet, viscera (contents of the abdominal cavity) and pluck (contents of the thoracic cavity) • The minimum and maximum for carcass weight is 45 and 85 pounds on lambs and 35 and 70 on goats For a 1,200-pound animal with a hot carcass weight of 750 pounds, the dressing percentage is 62.50 and calculated as follows: (750 hot carcass weight ÷ 1,200-pound live weight) × 100 = 62.50 percen prices with dressed weight prices. The ability to determine dressing percentage allows a producer to estimate the carcase weight of a live animal, for example to compare the price that would be received on a liveweight basis with the price received on a carcase value basis. Dressing percentage is simply carcase weight as a percentage of liveweight You shouldn't buy beef by hanging weight. (Quick definition: hanging weight is the weight of the cow carcass after initial slaughter and processing. It's the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight.) Confused? Of course you are Turning that carcass into individual cuts of meat; the average yield for bone-in cuts is 75-80 percent of carcass weight for pork, 65-70 percent for beef, and 70-75 percent for lamb. Dr. Raines points out that aging and further processing can decrease your final product weight

What is the Ideal Weight for a Market Lamb? - Cornell

  1. Age, weight, and sex The age and weight at which lambs are harvested for meat varies. Slaughter weights vary from a 30-lb. hot house lamb to a 200-lb. extra-heavy commodity lamb. While the average weight of a lamb slaughtered under federal inspection (in the US). is about 135 pounds, the ethnic markets tend to prefer lighter weight lambs
  2. We're left with carcass weight, or hanging weight, of about 450 lbs. For beef, the general rule is that the carcass weight should be approximately 60% of the live weight. (60% of 800 lbs. = 480 lbs). Because bison have thicker hides, a lot more hair, and bigger heads, their carcass weight will often be a little less than a beef
  3. ant of price al- though fatness is beco

Live weight vs. dressed weight - Livestock Management - BC ..

Hogs will yield between 47% and 53% of the live weight (or about 74% of the carcass weight). A 225 hog will yield 162 pound hanging carcass (dressed weight) and about 120 pounds of meat. Hogs Here's what you can expect from a half of a 225 pound hog. Some typical cuts are: 12 pounds of pork chop When comparing forage-fed lambs, lambs slaughtered at a normal weight gained 33% faster when compared to heavy weight lambs. The authors mention that the low ADG seen with the heavy weight forage-fed lambs occurred during the last 55 lbs. of live body weight gain. This may be a result of their diet consisting of grass hay the winter months Lamb carcass value calculator Chris Smith Graham Gardner Agbiz Solutions, & Murdoch University. Objectives log Hind Lean = log a + b.log carcass weight log Saddle Lean = log a + b.log carcass weight log Fore Lean = log a + b.log carcass weight ‐3 ‐1 1 3 5 7 130 140 150 160 170 180 190 200 210.

Tools - PGG Wrightso

Dressing percentage (DP) = (hot carcass weight/live weight) x 100, i.e., it's a measurement of the weight of the carcass compared to the live weight of the animal. For example, if an animal weighs 80 lbs live and dresses out with a 40 lb hanging carcass, the DP is 50% Live Weight Most lambs are marketed between 105 and 130 pounds. Ewes and wethers are marketed at similar weights. Dressing Percent Dressing percent is important because it indicates the proportion of live weight that is contained in the carcass. Sheep have the lowest of the three species discussed and more variation based off of wool The amount of meat yielded from a sheep can be generally calculated based on some approximations. The dressed or hanging weight can be assumed to be around 50-52% of the live weight. About 70-72% of the carcass weight will end up as usable meat. This value can vary due to many factors such as boneless or bone-in cuts (although for sheep most. Cold carcass weights will be taken before evaluation or before carcass fabrication. Carcass conformation scores, flank lean color, estimated % kph, and external fat score will be assigned by an experienced goat carcass evaluator using the criteria and descriptions in the Meat Goat Selection, Carcass Evaluation & Fabrication Guide Commercial sheep and lamb slaughter in ber Novemdeclined 3% to 193,200 head, 4% more than in November 2017. The average sheep and lamb live weight added 2 pounds a 133 pound to average, one pound over 2017. The average dressed lamb carcass weight, at 8 pounds, was 6unchanged from October and from last year

Dividing the unshrunk liveweight into the weight of the hot carcass with liver, heart and kidney but without skin, head, feet and viscera will yield dressing percent values in the 45-52% range. The interactions among the individual factors affecting dressing percentage are great, making it rather difficult to accurately predict carcass yield or. dcw: Dressed carcase weight, also called carcase weight. dwt: Dressed weight. Dressed weight price: Also called carcase weight price. Dressing percentage: The percentage of an animal's liveweight that is its carcase weight. Used to estimate a live animal's carcase weight from its liveweight: carcase weight / final liveweight x 100 Live Weight (lbs) Carcass (dressed) Weight Packaged Meat Beef 1000-1350 62-64% of live weight 58-67% of carcass weight Hog 215-280 72-75% of live weight 60-75% of carcass weight Lamb 115-145 48-52% of live weight 45-60% of carcass weight Goat 70-110 40-55% of live weight 65-78% of carcass weight TYPICAL MEAT YIELDS FROM LIVESTOCK The table below shows estimated yields from typical livestock We get about .69 conversion from deadweight to saleable meat- bone in leg and shoulder, barnsley chops, rack french trim, breast minced. Carcass also hung for a week so not sure how much weight loss there

How much meat should a beef animal yield? - Livestoc

As a general rule, most cattle will have an average dressing percentage of 63 percent. This means that a beef animal weighing 1,000lbs will result in a carcass that weighs only 630lbs after slaughter. Although the average dressing percent for beef is 63 percent, several factors may affect the carcass weight 1200 x .61 = 732 lb. dressed weight. 732 x .67 = 490 lb. packaged weight. As you can see, the take home weight is less than half of the original weight of the animal. Ground beef could easily make up around 50% of that weight. Read the next post in this series on how much ground beef you can expect. Processors: How to avoid ornery customers This weight is usually about 60-65% of the hanging weight. So for a 180 lb quarter share, the final weight would be about 108-117 lbs (estimated). The weight is lost in 2 ways. About 4% is water weight lost during the 10-14 day period that the carcass is hung (or cured)

calculate to the nearest 0.1 the hot carcass weight for a lamb with a live weight of 150 pounds and a dressing percentage of 52%. 78lbs. USDA must condemn all non-ambulatory cattle and cattle exhibiting symptoms of central nervous system disorder. true. carcass chilling is critical to manage meat quality Carcass weight. Livestock weights are measured at two key points: while the animal is alive, known as live weight, and after the animal is slaughtered, chilled, and ready to be butchered, known as carcass weight. Removing the blood, hide, head, feet, and organs make for a dramatic difference between these two weights Feedlot goats had heavier live and carcass weights and carcasses that yielded more dissectible fat and lean and less bone, as a percentage of carcass weight, than did the carcasses of range goats. In the feedlot environment, Boer x Spanish goats had greater live weights, carcass weights, actual and adjusted fat thickness, carcass conformation. The amount of the live animal to a carcass. The amount of the live animal's weight represented by the carcass, or dressing percentage, can be calculated as follows: Dressing percentage: (carcass weight/live weight) x 100. Next, the animal's blood, hide, and internal organs are removed, which results in weight loss. The amount of weight lost.

In agreement with previous literature, our results indicate that there are a plethora of factors affecting both live weight and carcass composition with birth type, age and parity of the dam contributing to the main differences in lamb live weight recorded across flocks (Greenwood et al., 2000; Morgan et al., 2007; McHugh et al., 2017) live weights and fat scores. Purebred merino lambs at equivalent live weights and fat scores may dress up to . 2.5 per cent less than second-cross lambs. Weaned / unweaned Unweaned lambs (still sucking) may dress 1.5 to 2 per cent higher than weaned lambs of the same weight and fatness. Carcase tri Dressing percentage is calculated by dividing the warm carcass weight by the shrunk live weight of the animal and expressing the result as a percentage. For example, suppose that an animal delivered to the packing plant weighs 1300 pounds. After being killed, the hide, head, feet and gut are removed. The carcass then weighs 767 pounds Additional weight is lost when a carcass is fabricated, or broken down, into retail cuts. The percentage of carcass weight remaining as take-home product is called the cut yield and is approximately 65% of the carcass weight. However, the amount of take-home product can vary quite a bit based on how much fat is trimmed off the carcass, the specific cuts requested, or the amount of. Lamb 48% - 52%. Example: If your steer weighs 1100 lbs. live, it will most likely weight 638-715 lbs. when slaughtered or 'dressed.' This is 58% -65% of the live weight. Processing. Processing is the cutting of the 'dressed' or carcass meat into ready to cook portions

What is hanging weight (and why you should avoid buying

  1. Quality of Italian Istrian Milk lamb meat. Influence of carcass weight and feeding system. Download. Related Papers. Sensory quality of Italian Istrian Milk lamb meat as affected by production system. By M. Morgante. Effect of the dam's feeding regimen on the meat quality of light suckling lambs
  2. Lamb fasted body weight was recorded 18 tributed into plastic bags, and cooked for 90h after the last meal. Lambs were slaughtered by quali-fied personnel at 0900 h as previously described by Obeidat [17]. Immediately after slaughter, weight was recorded as hot carcass weight. After chilling at 4°C for 24 h, cold carcass weight was recorded.
  3. The ideal hanging carcass weight for lamb and baby goat is between 11-16kg. For American Halal's lamb customer the emphasis is not fixated on loin and rib per traditional mainstream American preference. Dr Wali added: No one is bothered about just the rack, it's about enjoying the whole lamb for my customers

5 10 15 20 25 JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC Mil. Pounds US LAMB IMPORTS Carcass Weight, Monthly Avg. 2013-17 2018 2019 Data Source: USDA-ERS & USDA-FA deposit fat at an earlier age and therefore have to be slaughtered at a lower live weight (Brand et al., 2018), thereby reducing the income per carcass. However, in harsher climatic regions, in which the earlier maturing Dorper, Meatmaster, and Namaqua Afrikaner are used predominantly and demand for lamb is high

Factors affecting dressed weight. The net dressed weight can vary dramatically from animals of the same type depending on how much fat is trimmed in the dressing process, how lean the animal is at butcher time, and if the animal has eaten shortly before slaughter. From the perspective of economics, understanding the average dressed weight as a ratio to the live weight is a necessary function. Once the blood and viscera are removed, our 250 lb pig would lose about 70 lbs of viscera and blood in the transition from live weight to 180 lbs hot hanging weight (freshly processed). That's an initial loss of 28% of the initial weight. The pig carcass loses another 3% during chilling due to additional moisture loss, taking us down to. individual cuts of meat; the average yield for bone‐in cuts is 75‐80 percent of carcass weight for pork, 65‐70 percent for beef, and 70‐75 percent for lamb. Dr. Raines points out that aging and further processing can decrease your final product weight Despite the difference in live weight, no significant difference was observed in carcass weight between the two pure breeds in the present study, 15.1 vs 15.0 kg cold carcass weight for Red Maasai and Dorper USDA yield grade). The grid rewards lamb carcasses that fall within the specifications of the grid and discounts lambs outside of the desired parameters. The lower premiums for a Y3 compared to a Y2, and the discounts for Y4 and Y5 on a 63lb lamb is the $/lb hot carcass weight variation in value of the carcass due to added trimming

Carcass weight 40 - 75 lbs Primals are cross-cut sections contain both bilateral halves parts of lamb cuts A} shoulder B} rack C} loin D} leg E} breas Final LW and hot carcass weight were influenced by dietary treatments with higher final live weight (FLW) (p = 0.05; 46.8 vs. 44.4 and 43.8 kg, respectively) and hot carcass weight (HCW) (p = 0.01; 22.5 vs. 21.3 and 21.0 kg, respectively) recorded in lambs fed the SUP as opposed to the CON and MOD diets. Vitamin E concentration in the. Carcass weight, yield, and fat measurements are parameters of great importance to producers, since the carcass yield describes the proportion of live weight attributed to carcass weight expressed as a percentage (Sañudo and others 1997), and the weight and fat measurement can determine the price paid for lamb carcasses (Gardner and others 2015)

How Much Should You Charge? Pricing Your Meat Cut

  1. THE EFFECTS OF SEX, BREED, AND SLAUGHTER WEIGHT ON GROWTH, CARCASS, AND SENSORY CHARACTERISTICS OF LAMB A Thesis Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Laura Katherine Grube In Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE Major Department
  2. Live and Carcass Characteristics of Boer- and Savannah-Cross Kid Buckling Goats Fed Dried on live weights and weight gains as an absolute and percentage of body goats are finished in confinement feeding in contrast with the cattle, swine, and lamb industries. Ethnic consumers do not wish to purchase goat meat containing fat, limiting.
  3. The factors were the inclusion of dietary forage (grazed alfalfa vs. concentrate-fed indoors) and lactation length (weaning at a target live-weight of 13 kg vs. suckling until slaughter at 22-24 kg). Dietary alfalfa but not milk supply improved conjugated linoleic acid isomers (CLA), omega-3 fatty acids and α-tocopherol contents in lamb meat.

Live Weight: Average 10 month-old lamb weights about 105 lbs at the time of processing. Hanging weight: Sides with skin, head, non-usable organs, and hooves removed. Retail Weight: The meat yielded as sides are fabricated into individual retail cuts. • When buying lamb in bulk - whole and halves - you are charged per pound of hanging weight DP Chilled Carcass Weight ; Live weight X 100 ; 9 Average Dressing Percent by Species. Lamb 50 ; Beef 60 ; Pork 70 ; Poultry 60-70; 10 Cutting Test. Determine the percentages of muscle, fat and bone ; Can do Proximate Composition or protein, fat, water, and ash on each; 11 Other Methods

Hanging Weight- also known as dressed weight or carcass weight - is what you get when you remove the parts that are inedible like the hide, feet, head, some of the bones and most of the innards. The dressing percentage for most lambs is about 54%. A 100 lb. lamb will have a hanging weight or dressed weight of approx. 54lbs of live weights and electrical stunning, lambs were slaughtered. Hot carcass weight was recorded after removal of head, skin, feet, lungs, trachea, liver, heart, spleen, pancreas, gastrointestinal tract, diaphragm, and testicles. Hot carcass weight comprised kidneys and perinephric-pelvic fat. The empty body weight was determined b An arbitrary live price of $0.90 per pound was selected for this discussion. Note that the total per head investment per 70 lb goat, including live value, slaughter and processing fees is $91.73 (G:11) or $2.59 per pound of carcass weight (G:12). In this example, the carcass was fabricated according to protocol A as previously described

Sheep 201: Lamb marketin

Price trend graphs. Here you'll find more than 10 years of farmgate data showing the average and annual monthly prices for YM lamb, all-grades lamb, mutton, steer, heifer, cow and bull meat - as well as the annual dairy milk solids payout, and price estimates for the year ahead Brady Campbell, Program Coordinator, OSU Sheep Team. If you recall from last week, Jaborek et al. (2017) investigated how feed source and amount of feed offered per feeding affected lamb growth, performance, and carcass characteristics. In that experiment, lambs were fed to live weights of 130 - 140 lbs. and were fed for approximately for 100 days

Know Your Meat: Live Weight, Carcass Weight, & Take-Home

Estimating carcass weight from liveweight in lambs

U S LAMB AND MUTTON IMPORTS As a Percentage of Production, Carcass Weight, Annual 0 20 40 60 80 100 120 1987 1990 1993 1996 1999 2002 2005 2008 2011 Percent Livestock Marketing Information Center Data Source: USDA-ERS & USDA-FAS, Compiled & Analysis by LMI Dressing percentage is simply the percent of a live, finished steer or heifer that ends up in the carcass form, he says. The math is pretty straightforward. McCully shares this example: if a 1,300-pound (lb.) live steer produces an 819-lb. hot carcass, that number divided by the live weight equals .63 or 63 per cent

Predicting Lamb Carcass Weight - Ontari

The type of lamb (age, weight, sex, condition, etc.) and manner in which it is to be slaughtered (Halal, Kosher) depends upon the ethnic/religious group and the holiday. The table below lists some of the religious observances (for the next three years) in which lamb is commonly consumed November finished lambs (44.9 vs. 43.3kg) and had higher cold carcass weights (19.8 vs. 18.9kg) but live weight gain and killing out % were unaffected. For wether lambs carcass conformation was unaffected by either feed or slaughter date but grass-fed lambs were significantly leane I usually harvest my lambs between 80 and 90 lbs. while letting some lambs reach weights up to 100+ lbs. At that weight there are no problems with too much fat cover whatsoever. That applies to purebred WD market lambs as well. I had on occasion lambs butchered that exceeded 110 pounds. At that weight the fat cover did indeed get too much Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system By Bulent Ekiz Live weight and sex effects on carcass and meat quality of Borrego terrincho-PDO suckling lambs weight, empty live weight and hot carcass weight, but weight class B and C were different (P<0.05). The av-erage dressing percentage, 48% (CCW/SW) and 55% (HCW/ELW), was greater in females than males and there was a significant and positive effect of slaughter weight. The non-carcass components were 35% of th

Lactation Lamb Growth and Lamb Weaning - Lamb New Zealan

cuts as a percentage live weight, and the lightest lambs (100 lb) yielded the highest. However, the rank of the percent of retail cuts of 120 vs 140 lb groups as a percentage of live weight was reversed from that if yield of very closely trimmed retail cuts was considered as a percentage of carcass weight. With exception ofthe 160 lb weight grou There are five basic major (primal) cuts into which the lamb carcass is separated: shoulder, rack, shank/breast, loin, and leg. Ready-Prepared Lamb. After cooking bone-in lamb leg or roast, one pound of raw weight will yield 8 to 9 ounces of edible meat. Ground lamb or boneless cuts will yield about 10.5 ounces of edible meat All carcass weights were low, but sorghum-sudangrass resulted in the lowest weight, lightest muscled carcasses. All three systems would require that lambs be finished in a feedlot, on a grain-based diet, to reach appropriate slaughter weights and LEA Pasture Fed markets. Acceptable carcase weight and fat ranges have increased in this market, while meat quality factors such as meat colour and pH, plus accreditation requirements, have become increasingly important. Table 1. Major and minor market specifications. Major Weight (Live or Carcase) Se Reported information would include, by type of purchase, the quantity of lamb purchased on live weight and carcass weight basis that were slaughtered, the quality grade, premiums and discounts paid, dressing percentage, and shrink factor. In addition, a lamb packer would be required to report the quantity and basis level for forward contracts.

Average sheep carcass weight 2003-2020 Statist

Size: Live weight of a mature ewe in good condition usually ranges from 125 to 185 pounds; a mature ram will weigh 180 to 250 pounds. Average birth weight of twins is about 8 pounds. Reproduction: Ewes and rams exhibit early puberty and generally have a long productive life. Mature ewes usually have twins, occasionally producing triplets or. The carcass weight (11264.0±482.0 vs 9007.0±533.0 g) and the dressing percentage (52.91±0.87 vs 47.55±0.95) were higher in Pomarancina lamb meat. The free water (16.29±0.47 vs 12.47±0.65 cm 2 ) and the texture val In addition, breakeven price calculations for weaned lambs or kids and finished lambs or kids on a live weight and carcass weight basis are provided. The total projected sheep or goat sales by weight are figured with estimated sale prices entered in the revenue worksheet The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. A previous article covered dressing percent—the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. In other words, from a 1200 pound steer, you can expect a 740 - 770 pound carcass The global average in 2013 is around 2.0 for weight gain (live weight) and 2.8 for slaughtered meat (carcass weight). For hens used in egg production in the US, as of 2011 the FCR was about 2, with each hen laying about 330 eggs per year. When slaughtered, the world average layer flock as of 2013 yields a carcass FCR of 4.2, still much better.

How Much Meat Do You Get? - The Fat Ewe Far

Final LW and hot carcass weight were influenced by dietary treatments with higher final live weight (FLW) (p = 0.05; 46.8 vs. 44.4 and 43.8 kg, respectively) and hot carcass weight (HCW) (p = 0.01; 22.5 vs. 21.3 and 21.0 kg, respectively) recorded in lambs fed the SUP as opposed to the CON and MOD diets Type of lamb wanted - 30-45 lbs live weight, milk fed and fat. Type of goat wanted - Fleshy, milk fed kids with relatively light colored meat, 3 months old or younger. Suckling kids weighing less than 20 lbs are generally disappointing to buyers due to low meat to bone ratios and high carcass drying losses now that they must be marketed with. For example, a Sept. 22 report summarizing feeder-cattle sales at the Saint Joseph, Mo., Stockyards said Medium and Large 1 steers weighing 500 to 600 pounds (lb.) earned prices ranging from $117 to $123.50 per hundredweight (cwt.), while Medium and Large 1-2 steers of the same weight class fetched prices ranging from $112 to $118.25 per cwt

6. Analyses of variance of subjective tests, lamb . 19 7. Fat thickness of lamb (in sixteenths of an inch) 20 8. Loss in weight during cooking 22 9. Age, live weight and cool carcass weight of lambs 23 10. Effect of period above freezing on tenderness 24 11. Taste panel rank for tenderness of turkey and mean weight Beef Hog Lamb/Goat Not for Sale Slaughter $90.00 $80.00 $45.00 USDA Slaughter $100.00 $85.00 $50.00 ( Add $20 to keep beef hide ) Not for Sale Butcher's Choice Cut & Wrap $1.00 per pound Not for Sale Cut & Wrap $1.10 per pound USDA Cut & Wrap (Packing Slip included) $1.30 per pound < Read Full Article>

Figure 4 Average net carcass weight of male animals grouped by slaughter age for different breed types of cattle Just over 1.9 million animals were slaughtered between 3 and 36 months of age. The average net carcass weight of males and females were 335 and 298 kg respectively From this hanging carcass, the butcher will process the carcass into the appropriate cuts, based on your cut sheet. Your take home finished cuts or yield will be about 60-70% of the hanging carcass weight. So for that same 100 lb live lamb that had a hanging carcass weight of 54 lbs you would be able to take home approximately 35 lb of.

This yr, my charge will be $3.00 per lb, hanging weight. Slaughter lamb prices on a carcass-weight formula averaged $269.92 per cwt. Live lamb will be the same as last year. A sale price of $6.11 per pound would give you a 25% return on your product. This is a change of -0.10% from last month and -4.35% from one year ago Average live body weight of the mature Dorset Down ewes is around 70 kg. And the mature ram's body weight is around 110 kg. Photo and info from RBST and Wikipedia. Uses. The Dorset Down sheep is a meat sheep breed. It is raised mainly for meat production. Special Notes. The Dorset Down sheep are robust animals and they are hardy and active in properly managed scenarios. Lamb growth to slaughter was studied in Canada comparing grazing lambs (GL), ad libitum concentrate (CF), and limited concentrate (LC) fed lambs, who also had access to forage. Lambs on CF diets showed greater ADG and carcass weights at harvest than LC, or GL (Jacques et al., 2011) Realistic venison yield = Ideal boneless weight multiplied by .70. Let's say a hunter kills a mature buck, and it weighs 165 pounds field-dressed. Using the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The deer's realistic meat yield is about 58.15 pounds

Furthermore, Lassala et al. reported that parenteral administration of Arg (345 μmol/kg live weight) to multiple-bearing ewes between d 100 and 121 of pregnancy increased birth weight of quadruplet lambs by 23% relative to un-treated controls, while the birth weight of triplet- and twin-born lambs was similar for parental Arg supplemented and. Lamb live weights were obtained weekly prior to feeding. At 10-months of age, lambs were slaughtered at a commercial abattoir. Hot and cold carcass weight were measured on each lamb. Subcutaneous fat depth, eye muscle area and meat quality attributes were measured on the chilled loin muscle (Longissimus dorsi et thoracis) 24 hours post mortem. The price for lamb meat, according to the hanging weight, can range from $4.50 to $6 per pound, again, depending on the factors mentioned prior. The hanging weight, also referred to as the carcass weight, will be the weight after the inedible parts are removed such as the feed, head and some bones Direct marketing of livestock products is a venture that can provide additional income if done correctly. There are four key steps involved in this type of marketing: (1) identify your market and the laws for selling, (2) choose a meat processor, (3) develop strategies to promote your product, and (4) communicate what you have to offer correctly and concisely