module 6: sheep - extension · when walking judging market lambs ... bigger, longer, heavy-boned...

Module 6: Sheep

Judging Market Lambs

Ideal market lamb:

Weighs approximately 110 to 120 lbs.

Fat covering extremely important:

Be able to detect lamb’s backbone with light finger-tip pressure

Extremely definite and sharp backbone indicates notenough finish

Not able to feel backbone = too fat

Correctly finished = 0.10 to 0.20 inches of backfat


Ideal market lamb:

Firm, hard finish is desirable

Abundance of muscling in hindsaddle

Heavy muscled leg and loin

Adequate size and scale

Bigger, longer, heavy-boned


Ideal Market Lamb

Straight topped

Trim frontedMuscular,

thick, long loin

Deep bodied

Trim middle

Correct set of legs

Long, level rump

Square rump& dock

Deep, fullbulging leg

Large framed, well-balanced

Heavy boned

Trim, firm finish

Bold spring of

rib

Correct set of legs

Long across stifle

Plump & fullthrough

center &lower leg

Deep, widechest floor

Clean turn of top

Muscular forearm

Legs placed wide apart

Steps to Judging Sheep

Begin from the ground and work up

Then from rear to front

Rank based on traits of importance they possess

Put greatest emphasis on most valuable traits

Eliminate easy placings

Rank the remainder on bases of volume of important traits


Ranking of Traits for Market Lambs

Degree of muscling

Degree of finish

Balance and style

Frame size

Soundness and structural correctness


Evaluating Degree of Muscling

First - evaluated through center of leg for thickness

Second – Examine width between rear feet

On the move

Standing

Compare base width to top width

Heavy muscled lambs – base width = top width

Don’t be tricked by additional width due to fatcover



Other areas to evaluate degree of muscling:

Length of hindsaddle (loin and leg)

From last rib todock

Width & length of loin

Shape over rack (grooves shape to the rack is desired)


Center Leg and Base Width


Light muscled (Narrow width)

Average muscled (Average width)

Heavy muscled (Wide based)

Square, wide top

shape

Width and Length of Loin

Long, wide loin is desirable


Areas to evaluate in determining width and length of loin


Long, wide loin Short, narrow loin

Length of Hindsaddle

Contains most valuable cuts

Should be greater in length & weight than foresaddle


Shape Over Rack

Fairly high-priced cut

Grooved shape over rack indicates high degree of muscling


Evaluating Degree of Finish

Should be lean with 0.15 to 0.20inches of backfat thickness

Degree of finish is influenced by:

Amount of muscling

Frame size

Stage of maturity

Fat sheep will be widest overtheir top



Ideal Finish Ideal Finish

Very trim, with base width at least

as wide as top

Very clean and trim over & behind the shoulder, extremely trim & neat

through underline

Evaluating Balance and Style

Equal portions of:

Width

Depth

Length (special emphasis)

Should be wide and deep throughrear (leg)

Tight and trim through front end

Majority of the weight is in back half



“Christmas Tree” Shape, when viewed from Side & Rear, with majority of weight in the back half

Proper Balance Proper Balance


Poorly Balance Lacks Balance

Heavy-fronted, deep and low necked, broken topped, too

heavy through middle & steep rumped

Straight and stylish, but lacks balance, wrong

“Christmas tree” shape, too heavy-fronted


Style deals with:

Correctness of structure

Straightness ofdesign

Sheep should have:

Straight top line

Neat shoulder that blendssmoothly into neck and ribs



Examples of Proper Style

Straight top line, high & correct neck-shoulder

connection

Neat front, smooth at point of shoulder, clean, flat breast

area and very high neck set

Level rump structure that is desired in

sheep


Lacks Style Lacks Style

Too deep necked, too low in neck placement & too opened

shouldered

Weak topped & too steep in its rump

Evaluating Soundness

Correct set or angle to feet, legs & joints are extremely important to: Production (growth)

Longevity (soundness)

Evaluate soundness by observing: Feet and Pasterns

Hocks

Knees

Rump

Shoulders



Big feet with even toes, set flat on

surface and square with animal’s body

Feet and Pasterns

Strong with slight angle

Provides cushion for joints

Correct

Correct

Correct set to pastern, good depth of heel and big

foot setting flat & even


Incorrect Structure

Hocks Correct structure is critical to:

Mobility

Longevity

Should have 20 degree of set or angle

Should be clean, flat & free of swelling

Gives flex & power on the move

Good measure of correctness: Ability to get rear leg beyond the dock

when walking


Correct set to hocks


Sickle-hocked

Too much set to the hocks


Knees should be:

Square with the body when viewed from the front

Slightly set back when viewed from the side

Buck-kneed Knock-kneed

Knee “bucked over”, lacks

cushion & will restrict

movement

Knee bowed slightly inward

Rump

Ideal rump is:

Average to above average in length

Very slightly sloping from front to back


Short, steep rump

Long, level rump

Shoulders

Proper shoulder angle is critical for good length of stride

Shape & tightness of front end is important for proper balance

Point of shoulder should be trim & smooth


Incorrect shoulder structure


Examples of correct shoulder structure

Desired tight shape at the top of the shoulder

Desired smoothness at the point of the

shoulder

Shoulder blends smoothly into neck & forerib

Test Your Skills

Place this class of market lambs

1

3

2

4

Official Placing

14

2 3

1st 2nd

3rd 4th

Official Placing: 2 – 3 – 4 – 1Cuts: 2 – 4 – 5

Module 7: Sheep

Handling Market Lambs

Purpose of Handling Sheep:

Confirm what your eyes havetold you

If offered, take opportunity to handle lambs

Occasionally, visual appraisal doesn’t give true picture


First Step:

Handle a lamb down its top

Place an open hand overthe topof shoulder

Feel for neatness, or lack ofneatness of shoulder

Also, feel for:

How smooth shoulder blends into rack & forerib

Firmness of shoulder


Continue handling lamb downits top to evaluate firmness andthickness


Second Step:

Use your thumb to roll the muscle comingout of the shoulder approx. 2 to 3 inches off the midline of the back

Butterfly shape to the rack muscle:

Is desired

Indicates high degree of muscling


Third Step: Handle lamb over ribs to

evaluate finish or fat cover Using fingerprint area of first two

fingers: Lightly feel over lower rib Keep fingers together

Lambs should be: Very lean (approx. 0.10 –0.20 inch)

Soft feel indicates too much fat (excess of 0.20 in.)

Handle down backbone with thumb or forefingers


Fourth Step:

Measure length of hindsaddle

First –find last rib

Compare length from last rib to dock (hindsaddle)

To length from last rib to neck-shoulder junction (foresaddle)

Length of hindsaddle should be at least equal, or preferably longer than foresaddle


Fifth Step:

Measure width of loin

Place one hand on each sideof loin to determine width

Wider the loin, the higher degree of muscling


Sixth Step:

Measure length of loin

Place index fingers on last rib

Extend hand to loin-leg junction (hipbone)

Observe length of loin

Longer the loin, the higher degreeof muscling


Seventh Step:

Measure length of rump

Place index fingers on the hipbone

Extend hand to dock

Observe length of rump

Longer the rump, the higherdegree of muscling


Eighth Step:

Determine volume of leg muscle

Place both hands under rear leg, ashigh as possible

Touch middle fingers on inside of leg

Wrap hands around leg from bothdirections

Evaluate distance between thumbs on outside of leg

Greater distance between thumbs,higher degree of muscling



Locations on the body where condition is evaluated and fat is deposited

Twist

Dock

Back bone

RackLoin

Lower fore ribs

Flank

Upper rear ribs

Breast

Good indicator for estimating fat on a lamb: Place one finger over the other hand’s

knuckles

Move finger back & forth

Boney and not very smooth

Less than 0.10 inches of fat

Next, place a finger over the back of hand

Move finger back and forth

Approx. 0.10 to 0.20 inch of fat

Ideal market lamb finish, over ribs,

should feellike back of your hand


0.10 –0.20 in.

Less than0.10 in.

When Handling Lambs Evaluate For:

Firmness down the top including:

Rack

Loin

Leg

Finish over the back & ribs

Finish over the sternum, in twist & in flank

Amount of muscle in loin

Determining depth, width & length of loin

Amount of muscle in leg

Determining length & depth of leg

Summary

Review

Neatness of top of shoulder Smoothness of fit to rack Firmness

Rack muscle expression Firmness

Width & firmnessdown the top

Roll of muscle in the rack

Finish over ribs Length of hindsaddle vs. length of foresaddle

Width of loin Length of loin

Review

Length of rump Volume of leg

Module 8: Sheep

Judging Breeding Ewes

Ideal breeding ewe:

Possess an abundance of scale

Bigger, longer, heavy-boned sheep are preferred

Long, level topline

High volume or capacity:

Deep bodied, with bold spring of rib

Wide, deep chest

Natural thickness from end to end

Structurally correct and sound


Ideal Breeding Ewe

Straight topped

Muscular, thick, long loin

Deep bodied

Deep full heart girth

Correct set of legs

Long, level rump

Square rump& dock

Deep, fullplump leg

Large framed, well-balanced

Heavy boned

Trim, firm finish

Bold spring of

ribDeep, widechest floor

Trim frontedNaturally thick top

Muscular forearm

Long across stifle

Plump & fullthrough

center &lower leg

Correct set oflegs

Legs placed wide apart

Long neck

Steps to Judging Sheep

Begin from the ground and work up

Then from rear to front

Rank based on traits of importance they possess

Put greatest emphasis on most valuable traits

Eliminate easy placings

Rank the remainder on bases of volume of important traits


Ranking of Traits for Breeding Sheep

Balance and style

Frame size

Soundness and structural correctness

Capacity or Volume

Degree of muscling

Degree of leanness

Wool



Equal portions of:

Width

Depth

Length (special emphasis)

Should be wide and deep throughrear (leg)

Tight and trim through front end

Majority of the weight is in back half



“Christmas Tree” Shape, when viewed from Side & Rear, with majority of weight in the back half

Proper Balance Proper Balance


Poorly Balance Lacks Balance

Heavy-fronted, deep and low necked, broken topped, too

heavy through middle & steep rumped

Straight and stylish, but lacks balance, wrong

“Christmas tree” shape, too heavy-fronted


Style deals with:

Correctness of structure

Straightness ofdesign

Sheep should have:

Straight top line

Neat shoulder that blendssmoothly into neck and ribs



Examples of Proper Style

Straight top line, high & correct neck-shoulder

connection

Neat front, smooth at point of shoulder, clean, flat breast

area and very high neck set

Level rump structure that is desired in

sheep


Lacks Style Lacks Style

Too deep necked, too low in neck placement & too opened

shouldered

Weak topped & too steep in its rump

Evaluating Frame Size

Larger framed ewes, within the same breed, indicates:

Growth

Increased productivity

Ewes with more size & scale are desired if:

Balanced & stylish

Structurallysound

Larger, longer, heavy-boned sheep are in demand by all breeds

Frame size varies between different breeds


Evaluating Soundness

Correct set or angle to feet, legs & joints are extremely important to: Production (growth)

Longevity (soundness)

Evaluate soundness by observing: Feet and Pasterns

Hocks

Knees

Rump

Shoulders



Big feet with even toes, set flat on

surface and square with animal’s body

Feet and Pasterns

Strong with slight angle

Provides cushion for joints

Correct

Correct

Correct set to pastern, good depth of heel and big

foot setting flat & even


Incorrect Structure

Hocks Correct structure is critical to:

Mobility

Longevity

Should have 20 degree of set or angle

Should be clean, flat & free of swelling

Gives flex & power on the move

Good measure of correctness: Ability to get rear leg beyond the dock

when walking


Correct set to hocks


Sickle-hocked

Too much set to the hocks


Knees should be:

Square with the body when viewed from the front

Slightly set back when viewed from the side

Buck-kneed Knock-kneed

Knee “bucked over”, lacks

cushion & will restrict

movement

Knee bowed slightly inward

Rump

Ideal rump is:

Average to above average in length

Very slightly sloping from front to back


Short, steep rump

Long, level rump

Shoulders

Proper shoulder angle is critical for good length of stride

Shape & tightness of front end is important for proper balance

Point of shoulder should be trim & smooth


Incorrect shoulder structure


Examples of correct shoulder structure

Desired tight shape at the top of the shoulder

Desired smoothness at the point of the

shoulder

Shoulder blends smoothly into neck & forerib

Evaluating Capacity or Volume

Amount of body volume a ewe possesses

Necessary to perform at a high level

And, still maintain body condition

Associated with:

Production traits

Performance traits


Evaluating Capacity or Volume Determined by:

Body width (spring of rib)

Body depth

Body length

Ewes should be: Wide bodied

Good spring of rib

Deep & wide through chest

Depth should be:

Uniform from front to back

Through heart girth & rear flank


Bold spring of rib


Follow same basic guidelines as with market lambs

“Natural thickness” is preferred over extreme muscle

First - evaluated through center of leg for thickness

Second – Examine width between rear feet

On the move

Standing



Compare base width to top width

Heavy muscled ewes – base width = top width

Don’t be tricked by additional width due to fatcover

Other areas to evaluate degree of muscling:

Length of hindsaddle (loin and leg)

From last rib todock

Width & length of loin

Shape over rack (grooves shape to the rack is desired)


Center Leg and Base Width


Light muscled (Narrow width)

Average muscled (Average width)

Heavy muscled (Wide based)

Square, wide top

shape

Width and Length of Loin

Long, wide loin is desirable


Areas to evaluate in determining width and length of loin

Length of Hindsaddle

Contains most valuable cuts

Should be greater in length & weight than foresaddle


Shape Over Rack

Fairly high-priced cut

Grooved shape over rack indicates high degree of muscling


Evaluating Degree of Finish

Should be lean with 0.15 to 0.20inches of backfat thickness

Degree of finish is influenced by:

Amount of muscling

Frame size

Stage of maturity

Fat sheep will be widest overtheir top



Ideal Finish Ideal Finish

Very trim, with base width at least

as wide as top

Very clean and trim over & behind the shoulder, extremely trim & neat

through underline

Evaluating Wool Not a priority with mutton-type sheep

May have classes with wool-type breeds

Fleece should be:

Dense

Of good character (have distinct crimp)

Clean &bright

Free of blackfibers

Skin should be healthy pink color


Evaluating Wool Never open wool on the back of sheep

Open fleece on the side

Look for:

Length

Grade density

Uniformity ofwool

Color ofskin


Test Your Skills

Place this class of breeding ewes

1

3

2

4

Official Placing

1 4

2 3

1st 2nd

3rd 4th

Official Placing: 2 – 3 – 1 – 4Cuts: 2 – 3 - 4

module 6: sheep - extension · when walking judging market lambs ... bigger, longer, heavy-boned...

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