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Show r ' : """ "'i! MARKET REQUIREMENTS OF MUTTON SHEEP Ii -.! ii ii - i. . , ,, m i p -P .. I SUPERIOR TYPE OF MUTTON SHEEP. (Prepnred by the ratted fllntrs ivptirt-nient ivptirt-nient of AgTl, ultun i Weight always should be considered In connectlun with age in market sheep and with ex In breeding animals. Sheep one year old and under are considered con-sidered Iambi on ttie market. Lambs are deslralile as butcher stock, because tiny nre In greatest demand by the consumer and are most profitable to the producer If be Is raising sheep only for mutton production. Weight is Influenced In-fluenced by breed and degree of fatness fat-ness as well as by age. Although plenty of weight Is desired, there Is objection to great weight because it Is likely to be associated with coarseness and a low dressing Percentage and give ruis too large to suit the demands of the retail trade. Lambs weighing from 70 to 80 pounds are In greatest demand. de-mand. .Mature wethers should weigh river il.'i iiitunds. Form. The point of view of the butcher should be kept In mind in considering the form of a mutton steak. As the most valuable, cuts of meat are on Unbind Un-bind quarters and loin, the butcher requires re-quires a heavy leg of mutton aud a broad back with a deep, full loin, lu order to secure this development lu the hind quarter.' there must be a corresponding corre-sponding development in other parts of the body. The general form, then, should be smooth and even, a large frame without heavy bones giing a plump appearance. Low-set, broad forms generally have a special development devel-opment of loin and leg and dress out with a relatively small percentage of waste, hence are most desired by the batchers, A fall, smooth outline is an indication of Ib'sh which Is thick and even. Long legs, ' 'inping rump, Hat ribs and narrow chest with open shoulders, shoul-ders, giving a general angular ami rough appearance. Indicate a relatively large amount of waste and cheaper cuts in proportion to valuable meat. Quality. Quality Is an ol'' ce of refinement as opposed to coat i fW t'sually It Is associated with g u breeding. Qual It) Is Important In the .uutton sheep class because It Is associated BUM with ability to fatten rapidly, and because with sheep of g I quality the percentage percen-tage of waste Is lower than with sheep of inferior quality. Cooil quality la Indicated by a bead and ears of medium me-dium size which appear lean and cleiyi Cut ; flue, dense bone of medium l7.e ; mellow skin, pink lu color; BOfh silky hair on face and legs and those portions por-tions of the ears not covered by wool Indications Of I lack Of quality are a general coarseness ns shown by a large, rough head; coarse, large ears; n large, open frtinie. with coarse bone and rough Joints; a thick, wrinkly skin covered With heavy, greasy wool, or n coat of wool that Is harsh and coarse, and containing more or less kemn. Condition. The term "condition" or "finish" when used In connection with mutton sheep refers to the degree of fatness. Fat animals nre preferred by the butcher because they dress a higher percentage of edible meat than do thin animals i their carcasasa present a better bet-ter appearance; they lose less weight In refrigeration and cooking; they possess pos-sess better curing and keeping qualities; quali-ties; aud the edible quality of the meat Is Improved when a considerable amount of fat is distributed throughout through-out the lean. A good mutton aUeep will have a suuuith linlsh ; that Is, the fat will not be In bunches, but have un I even dlstriluillon over tie body. |