Sheep Evaluation

Question 1

Lighter muscled​
Maternal breeds​
Income primarily on wool​
Looser hided

Answer 1

White Face

Question 2

Bred for muscle​
Tighter hided

Answer 2

Black Face

Question 3

Bred for meat​
Lighter weight​
Smaller​
Heavy muscle for weight

Answer 3

Hair Sheep

Question 4

Live sheep are sold primarily on a

Answer 4

weight basis​

Question 5

Factors impacting dressing percentage in sheep: ​

Answer 5

Fill​

Weight of pelt​

Degree of muscling​

Fat

Question 6

What is used to calculate YG in sheep

Answer 6

Back Fat

Question 7

More accurate estimation of fat on the carcass​

Answer 7

Body Wall

Question 8

Used to determine the percentage of boneless, trimmed, retail cuts​

Answer 8

Body Wall

Question 9

Driven by fat and maturity

Answer 9

body wall

Question 10

Immature rib of BW is

Answer 10

0.6 in

Question 11

Mature rib of BW is

Answer 11

0.8 in

Question 12

More accurate estimation of fat on the carcass

Answer 12

Body Wall

Question 13

Used to determine the percentage of boneless, trimmed, retail cuts

Answer 13

Body Wall

Question 14

Body wall is what plus what

Answer 14

rib + fat

Question 15

How to get REA of black face sheep

Answer 15

0.024 x Live Weight

Question 16

How to REA of White Face sheep

Answer 16

0.021 x Live Weight

Question 17

Accounts for 1.5 - 6.0% of carcass weight​ in sheep

Answer 17

KPH

Question 18

Not a factor in lamb carcass evaluation​

Answer 18

KPH

Question 19

is removed in commercial practice

Answer 19

Kidney and Pelvic

Question 20

Based on the amount of external fat present (back fat)​ in sheep

Answer 20

Yield Grade

Question 21

What is BCTRC

Answer 21

Boneless, Closely Trimmed Retail Cuts

Question 22

Do you want to have a high BCTRC or Low BCTRC

Answer 22

High because BCTRC represents percentage yield of usable prodcuts

Question 23

What are the 4 factors that goes through BCTRC

Answer 23

Carcass weight​
Fat thickness​
Body wall thickness​
Ribeye area

Question 24

What is the BCTRC for Fat/light muscled sheep

Answer 24

43%

Question 25

What is the BCTRC for Trim/heavy muscled sheep:

Answer 25

50% +

Question 26

Fill in the blanks of the BCTRC equation: 50 – (0.085*______) – (4.4*_____) – (3.5*_____) + (2.4*_____)

Answer 26

HCW, BF, BW, REA

Question 27

BCTRC is needed to calculate live market lamb value.

Answer 27

False

Question 28

If lamb A has a BCTRC of 48% and lamb B has a BCTRC of 44%, which lamb is lower cutability?

Answer 28

Lamb B because it has a lower BCTRC

Question 29

3 Factors affecting quality grade​ in sheep

Answer 29

Flank streaking​ Conformation​ Maturity

Question 30

Approximately of 90% of lambs harvested will grade

Answer 30

Choice or Prime

Question 31

Why is streaking used

Answer 31

Lambs are typically not ribbed

Question 32

Higher amount of fat deposit when looking at flank streaking means

Answer 32

Higher marbling

Question 33

Shape of the carcass, both fat and muscle​

Answer 33

Conformation

Question 34

What are the two regions you look at for conformation

Answer 34

Leg and Loin

Question 35

Break joints​

Answer 35

Young Lamb

Question 36

Ribs are red and rounded​

Answer 36

Young Lamb

Question 37

Lean is pinkish-red in color

Answer 37

Young Lamb

Question 38

One break and one spool joint​

Answer 38

Yearling Mutton

Question 39

Rib bones are moderately wide, flat, and white​

Answer 39

Yearling Mutton

Question 40

Flank muscles are slightly dark red​

Answer 40

Yearling Mutton

Question 41

Two spool joints​

Answer 41

Mutton

Question 42

Rib bones are wide, flat, and white​

Answer 42

Mutton

Question 43

Flank muscles are dark red​

Answer 43

Mutton

Question 44

Is the primary driver in determining sheep yield grades

Answer 44

Backfat