1. Livestock Evaluation Market Lamb class
Niki Linscott Blue Mnt Community College

2. The Contestants
Lamb #1

3. Contestants Continued. . .
Lamb #2

4. Contestants Continued. . .
Lamb #3

5. Final Contestant
Lamb #4

6. Rear View #1 #2 #3 #4

7. PLACINGS, CUTS, REASONS
PLACING: CUTS: 2-3-5
REASONS: I place this class of market wethers I easily started the class with the 1 wether, for he is the properly finished, heaviest muscled wether in the class. He meets my hand with the largest rack and loin. He is the biggest hipped wether, who will produce the most product.
I’ll admit I would like to see the class winner stand with more width at his base, which is the advantage of the blue wether as he stands wider from behind, but after this, he is lighter muscled and lacks the rib shape of the1 lamb. Even so, it’s his trimness that places him over 3. He is firmer to the touch and carries less fat over his ribs, which is consistent with the trim retail market of today.
Granted the 3 wether has more shape to his rack, but I left him third, because he carries the most waste fat in the class. But 3 easily beats 4 in my bottom pair, because of over all muscle. He has more width and depth to his loin and will yield more usable product.
Yes, the loose pelted wether is trimmer, but he is simply the lightest muscled and least stylish wether in the class. He will produce the least amount of marketable product, so he is fourth.

8. The Truth is in the Data How good was your live evaluation? Lamb #2
Live wt: 139
Carcass wt: 84
Back Fat: 0.25
Ribeye area: 3.1
Yield Grade: 2.9
Quality Grade: PR-
Lamb #1
Live wt: 144
Carcass wt: 85
Back Fat: 0.16
Ribeye area: 3.9
Yield Grade: 2.0
Quality Grade: CH+
Lamb #4
Live wt: 123
Carcass wt: 67
Back Fat: 0.26
Ribeye area: 2.5
Yield Grade: 3.0
Quality Grade: CH+
Lamb #3
Live wt: 146
Carcass wt: 90
Back Fat: 0.28
Ribeye area: 3.2
Yield Grade: 3.2
Quality Grade: CH+