I think it’s best if both parties work with a patient butcher, who is able to walk the customer through the choices of cuts, and steer them to the easiest-to-prepare things if they are inexperienced in choosing cuts. Definitely have to accept slower growth rates, and more parasite management overhead on grass. In 35 years, we’ve learned a lot and grown a loyal customer base for our lamb dishes. from what I gathered I think it was the seller in Salkum who sodl the lambs….they get the lambs from auction then resell…..some of the “lambs” are fully grown and others are barbs…..i have heard a lot of complaints about this sellers, from sheep/goats dying the day after to people buying milk goats that have mastitis or non-milkers and he doesn’t repsond back…. Grain fed dominates our market here as most desireable that fetches top dollar at all the meat auctions. Lo and behold, another excellent response to a similar conversation I was having just the other day! If the butcher said the animal hung at 75 lbs, that means that animal probably really weighed over 150 lbs live! I reach that weight on average between 4 and 5 month with my male market lambs. Hair sheep typically are leaner than wool sheep. […] But that is not the poor butcher’s issue, that’s between the buyer and the farmer. Deadweight pig price for all carcases weighing over 90kg calculated by QMS from prices and numbers published by AHDB for three weight categories (90-99.9kg, 100-104.9kg and >105kg) ( Log Out / that defined lamb versus mutton. Bone weight addition is probably another variable; and that may depend more on the genetics for how heavy- or light-boned that animal is destined to be. We picked a combo of Katahdin, Croix, and Dorper….. that is what was most available around us. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Instead, they will just add extra fat. More like veal, I suppose. So, if you don’t specify, you get the default (whatever that is). They would be even higher if feedlotted. This price series shows old season lambs from 1st January to the third Monday in May and new season lambs thereafter. I received your web address from a customer who was in the process of buying lamb from us and was worried about the weight. But the buyer only got 40. This lamb has been on alfalfa and grain for 2 months. an average carcass weight advantage of 0.6 kg to lambs from the Switch farmlet (17.4 and 16.8 kg for Switch and Conv, respectively). The butcher is like an escrow service between me and the buyer. The latest industry data, analysis and insights from the lamb sector to help inform your business decisions. Given the variation between different production systems, breeds and regions the age of lambs at slaughter varies widely from as young as 10 weeks of age to over 12 months but it is assumed that on average a UK lamb will be between 6 and 7 months old when slaughtered. The second thing about lamb #1? We will expect more fat than we are used to based on your article. And why buyers should be careful about paying by the pound for live or hanging weight if they aren’t confident that the farmer isn’t over-fattening. Many thanks again for contributing to our education. Latest cattle, sheep and pig slaughter statistics. Excellent article! If lamb #1 truly weighed 100-120 lbs live, it should have hung around 50-60 lbs. I have no idea who this is, nor do I know the two farmers to whom he/she is referring (but I know from the descriptions neither one is me!). Lambs can partially compensate for lower milk availability by consuming more pasture. At that point, you subtract the hide, head, blood mass, the internal organs, and typically the leg below the front knee and hind hock joint. 0
I am bookmarking this to help explain it to people We raise and feed out cattle and I have had this same situation where people really don’t understand the difference between live wt, hanging wt, and the actual packaged wt. Prairiepasturefarm, sure, I’m glad it was helpful! As well as other factors, like prolificacy, survival, parasite resistance, loin eye area, and milk; things which we prioritize in Katahdins since it’s a maternal breed. I agree with you, we cull mutton animals and think the flavor is the same as young lambs, it’s just that the meat is not as tender. But more likely- you guessed it- it was a bunch of fat cut off that lamb. It also shows the average lamb value and equivalent £'s above £1 a kg for a 38 kg lamb with 48pc killout yielding a carcase of 18.24kg (40.2 lbs). I found it to be very flavourful, not tough nor full of gristle, when I last visited. But i keep thinking there has got to be some sort of published standard that explains all of this and was used traditionally, age, weight, breeds, etc. That’s why we see such variability even when slaughtering lambs that are very close in age- some will yield 52%, others 58%. Not to mention that the farmer has just wasted a lot of extra feed, pumping it into an animal that’s just laying down fat. But, given that the farmer handled the butchering on behalf of the buyer, it’s more likely that the lamb didn’t get cut the way the buyer was expecting. Total prime lamb production in Scotland was estimated to yield 51,883 tonnes (cwe) based on an average carcase weight of 18kg. :-\. But now it is “lost knowledge” for the majority of America! If you are grass-fed you will be accepting lower gains because the forage quality varies so much, and the lambs face a constant parasite challenge. I too live in the Pacific Northwest and raise sheep. Some breeds will put on more fat at a young age, like Dorsets, so they are best for the light lamb market, whereas some other breeds don’t start laying down fat until after 100 lbs, so are more suitable for the heavy lamb market. Per hectare The average stocking rate, duration of batches and lamb liveweight gain/ha/day over all batches of lambs was similar for both farmlets (Table 3). Both sheep and lamb slaughter declined, primarily due to public holiday interruptions; Carcase weights. But it tastes the same to me. Can you direct me to more info on growth spurts and such? May I link to it from our website where we try to educate buyers about butchers, cuts, and such? I worry that consumers will feel misled and be frustrated if we aren’t transparent with them about how it works. IMO, the only hope for steaks is to stew them for a long time, until the fat and fell render out. However, FCR deteriorated at a similar rate for the fast, medium and slow growing pigs. So what about craigslist person’s example of two lambs? They find pasture-fed to taste too gamey and grain fed is mild and the most tender. French chefs highly value uplands-grazed lamb. Us producers need to help each other to learn. This is very helpful! Pasture is the slowest way to grow lamb and the most risky, as they get parasites that slow down growth and can even kill them. I was looking for information for my son who is buying his first lamb for the freezer. But the system normalizes for rearing environment, so it doesn’t matter how the animals are raised, we get scores back that tell us which have the best potential for passing on improved genetics for growth regardless of feeding system. More weight is lost once the frame is taken off the rail and fabricated into actual retail cuts. Lamb live weights at slaughter and carcass grades. The other big variable, of course, is management. So there is no way to define a perfect age for slaughter. Lamb and sheep farmers around here let their hair sheep grow to 2 yrs and then process it. Feel free to ask any more questions. Michelle, thanks for the comments, interesting… Different butchers do it differently here, some have a cut list on their website that helps people understand the choices, others walk through it on the phone. Carcass weight and fatness All their data is based on how fast they gain weight. So, I try to posit to consumers that my more expensive, but smaller, grass-fed lambs likely taste better than the whopper down the road that’s been eating several lbs of soy per day. If you want to achieve maximum gains, creep feed the lambs from birth, put them in a feedlot, deworm frequently, use a coccidiastat, and feed them soy hulls. 15 October 2015. I am lucky to live in an area with lots of smaller farms. We picked a combo > of Katahdin, Croix, and Dorper….. that is what was most available around > us. Now let’s see…if, given your stated facts and figures, you can extrapolate the following in reverse: one leg of lamb weighing 4.3324 pounds, @$13 per pound approximate..and unboned, too. On Sat, Mar 31, 2018 at 12:58 AM The Collie Farm Blog wrote: > J S commented: “Hi Michelle, We are new to growing lamb. Naturally, a medium sized sheep cannot have a lamb as large as a large sheep. The thing with lambs is, they can only mature so fast. Again I too have a blog and would like to know if I can share your link and post about the weight difference on mine? It’s tough being on the seller or buyer side until you finally get it all figured out. Again, perhaps the farmer didn’t have a good way to verify live weight, and was just optimistically guessing. So if Calista is de-worming more diligently, or has better-managed pasture, that itself could be the biggest reason for her animals out-performing her neighbors’. As per GRE instructions: “It may help to draw a picture of the problem.” Good luck! If a lamb (with a 4kg birthweight) gained an average of 250g per day from birth to eight weeks (56 days) it would weigh 18kg, or 21kg if it gained at 300g per day. Every butcher has their own style of cutting, and their own opinion about the best cuts. For other menu items, we buy Australian lamb as well. Ouch, CF, this post reads like one of the math problems on my GRE years ago. They may also put a lot of the shoulder meat and the shanks into grind or stew meat. Also, pasture, for us and many others, is a huge risk of coyote predation. Especially from those of us who raise wool baring sheep. It is just so common here that I expected it would be the same everywhere. Calesta’s comparison of Texels compared to her neighbor’s hair crosses is probably less about dressing percentage, and more about the difference in growth performance as live weight. 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