carcass Evaluation Suffolks are one of the most impactful sheep breeds on the U.S. commercial sheep industry. It is estimated that over 50% of western range lambs harvested in the United States have some degree of Suffolk influence. Suffolks are a preferred terminal sire breed due to the breed’s contribution to an especially lean, heavy-muscled carcass and excellent growth without negatively impacting meat quality. Additionally, Suffolk-influenced lambs can be fed to heavier weights of more desirable carcass composition (lean/fat ratio) than other breeds. Including Suffolk genetics as a part of a sheep breeding system can help to meet consumer lamb preferences that may prefer larger chops by positively impacting the amount of lean carcass muscle.’
HERITABILITY OF CARCASS TRAITS
Carcass traits are some of the most highly heritable traits in sheep. This is extremely important to note as Suffolks are the go-to terminal sire and can quickly improve growth and carcass characteristics in just one generation. Suffolk rams are the perfect complement to “maternal trait” ewe flocks as they positively improve the carcass quality of their lambs. Tools exist within Digital Suffolk that allow a breeder to select and evaluate genetic progress in these areas. LAMB GRADING In the United States lamb carcasses are marketed based on two evaluations – USDA Quality Grade and USDA Yield Grade. Official USDA grades are assigned by USDA AMS Graders or approved electronic in-line camera grading systems.
QUALITY GRADE
PREDICTS EATING QUALITY - TENDERNESS, JUICINESS & FLAVOR Conformation (carcass shape, leg score) and quality (physiological age and lean color) are the two factors taken into consideration to determine the quality grade of a carcass.
quality
conformation
USDA Prime and Choice grades are preferred as carcasses have a moderate amount of fat covering and good conformation – attributes the Suffolk breed can contribute to a breeding program. Several factors are evaluated when determining carcass quality in the cooler. The leg shape will be thick, plump, and evenly fleshed. Fat streaking in the exposed flank areas is assessed when determining quality grade.
Carcass conformation is determined by shape, especially leg score.
Spool Joint
LAMB CARCASSES: EXHIBIT AT LEAST 1 BREAK JOINT MUTTON CARCASS: 2 SPOOL JOINTS
As the animal ages, the lower joint of the front shank changes from a cartilage joint (break joint) to an ossified bone (spool joint). OTHER MATURITY FACTORS: Lean Color & Rib Shape
leg score 14
leg score 12 leg score 10
*Source: Lamb Carcass Evaluation, B. O’Rourke et. al.
break Joint
PRIME
CHOICE
LOWEST
GOOD
HIGHEST
CULL
UTILITY
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