Breed Standard
Head
Forequarter
The Suffolk neck is of moderate length, set smoothly into and atop the shoulder. The shoulder is deep and obliquely set into the body, being smooth and free of coarseness. The shoulder and forearm show evidence of superior muscling. The rack opens up into a wide, heavily muscled topline that extends and widens as it blends into the loin. The chest is deep and naturally wide showing evidence of vigor. The breast plate is neatly tucked up into the chest floor. Ribs are open, deep and well sprung denoting capacity. The barrel itself should be long, deep, wide and large. The belly and the body should be covered in white wool that is free of dark fiber. Preference is given to a tight uniform, white fleece of medium wool quality. Discriminate against steep or open shoulders, extremely long or short neck, lack of muscle shape, pinched ribs and shallowness. Feet, Legs & Mobility
The Suffolk head is free of wool both at the poll and cheeks, is covered in fine black hair and is moderately long in shape. The otherwise wide skull, broad muzzle and deep jaw denote strength and ability to thrive and forage. The mouth is sound with the incisors meeting flush with the dental pad. A particularly defining breed characteristic is the long, bell- shaped ears that hang below perpendicular and tip slightly forward. Discriminate against short, perpendicular, erect or wool-covered ears or any tendency to colors other than black in the head and ear. Be critical of overly refined or coarse headed sheep lacking in breed and/or sex character. Preference is given to long bodied, strong topped sheep, showing exceptional muscle shape and volume. The Suffolk loin is deep, long and wide. It blends smoothly and strongly into a level top and rump. The body itself should become progressively wider from front to rear. The widest portion of the sheep should be through the center of the stifle when viewed from behind. Natural width should accompany a leg that excels in both depth of twist and volume in both the inner and outer leg. The prominent stifle should be thick, long and deep. The rear flank should be reasonably level with the fore flank. All body parts should blend smoothly and display the characteristics of an animal capable of producing progeny that hang a superior carcass. Discriminate against short, steep, narrow rumps, weak tops, shallow loins, flat muscle, high flanks and lack of overall excellent muscle development. Hindquarter
appealing carcass. Suffolk genetics favor lean rapid early growth that can exceed one pound per day and be market ready as early as 3 to 4 months of age. The standard is a carcass in the 50-to-80-pound weight range that grades Prime to Choice and yield grades 2 (fat cover 0.16 to 0.26). Suffolk market lambs exhibited on foot should have wool free, black heads and legs, exhibit body mass and thickness, show evidence of youthful growth and measure at least 50% body length in the hind saddle (rear rib to pin bones). The feet and legs should be set wide apart on the corners of the body. They are moderate in length and covered in fine black hair from the knee and hock to the ground with no tendency to wooliness. The hooves are jet black also. Legs should be of adequate bone size, neither overly refined nor coarse; joints are strong and smooth on flat bone. Toes are of equal size, point forward with a deep heel and set upon a short pastern. The stride should be long, fluid and sure. The gait is athletic. The sheep travels wide when viewed from behind. Discriminate against weak or coarse joints, cow hocks, sickle hocks, bowed knees or hocks, post legs, wooly legs, widely splayed toes and any obstruction that impedes fluid movement.
MARKET LAMB
A
Suffolk market lamb should exhibit the same distinguishing physical characteristics as described in the Breed Standard for the Suffolk ram and ewe. Today, the most industry important lambs in the U.S. are crossbreds
sired by Suffolk rams that pass along highly heritable carcass and growth traits and contribute valuable hybrid vigor for performance and fitness. The Suffolk market lamb, purebred or crossbred, should be capable of producing a quality, lean,
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