CARCASS DATA FOR LAMBS
1.
The Name of the owner of the lamb.
2.
Ear Tag number of the lamb.
3.
The beginning weight of the lamb at spring weigh-in.
4.
Weight of the lamb at the fair.
5.
Average Daily Gain (Fair weight minus beginning weight) divided by the
days fed. Sheep must gain .5 lbs per day or greater; Goats must gain .3 lbs
per day or greater to qualify for Carcass of Merit in this category
6.
Fat Thickness measured with ultrasound between the 11th and 12th rib.
(ultrasound). Sheep and goats must have a minimum of .1 inches of fat
cover to qualify for Carcass of Merit in this category.
7.
Loin Eye Area measured between the 11th and 12th rib (ultrasound). Sheep
must have a minimum loin eye area of 3.0 sq. in. and Goats must have a
minimum loin eye area of 2.5 sq. in to qualify for carcass of merit in this
category.
8.
Yield Grade is determined using equation based on the fat thickness over
rib eye muscle and is measured perpendicular to the outside surface
between the 12 and 13th ribs. Calculated by equation using ultrasound data.
9.
Retail yield is the amount of closely trimmed boneless meat from the leg,
shoulder, loin and rack.
10.
First official animal weigh in and tagging
11.
Date of Fair Weigh In
12.
Total weight animal gained in project period
13.
Days animal was measured on feed
14.
Pounds of product produced
15.
Percent of live animal weight calculated as product.