Judging of mutton carcass
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Max. marks
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Marks awarded
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General
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Weight
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According to trade requirements
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10
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Conformation
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Compact, well fleshed legs and loin
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10
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Condition
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Smooth covering of white fat, well fleshed
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10
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Quality
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Flesh sappy and food colour
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10
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40
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Carcass
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Well dressed, clean, free form cuts and bruises
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10
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Shoulders
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Neat but well fleshed, smooth finish
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7
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Ribs
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Well barrelled, short and well fleshed
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6
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Loins
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Eye muscle* ( broad and long, correct cover of fat ♣ )( kidney far not excessive)
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20
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Legs
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Thick, plump ♦ (uniform layer of fat, extending well down the shank.)
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15
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Neck
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Short and neat
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2
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60
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Grand total
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100
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- * A good eye muscle should measure about 1.4 inches (3.5 cm) in depth on a carcass of about 45 lbs (20 kg) at nine months old or under. Eye muscle or rib eye area is measured at 10th rib level. Loin eye area is measured at the lumber area.
- ♣ The optimum thickness of fat over the eye muscle is about 0.25 inches (6mm).
- ♦ In a good leg the width across is equal to or greater than the length or the bone.
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Last modified: Thursday, 16 September 2010, 4:56 AM
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