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SHEEP-fed-barely-sprouting-fodders, page : 223
The following will give you an idea of cut percentages to expect:
Type of cut Relative percentage of return
Loin 8% of hanging carcass weight, or 4.4% of live weight
Rib (rack) 7% of hanging carcass weight, or 3.9% of live weight
Leg (boned/rolled) 24% of hanging carcass weight, or 13.2% of live weight
Shoulder (boned) 20% of hanging carcass weight, or 11.0% of live weight
Mince lamb 10% of hanging carcass weight, or 5.5% of live weight
Stew meat 7% of hanging carcass weight, or 3.9% of live weight
Bone/waste etc. 24% of hanging carcass weight, or 13.2% of live weight
If you have a lamb that weighs 115 pounds (52 kg) for butchering, you will get about 5 pounds (2.3 kg) of loin cuts that is 115 x 0.44.
Organic lambs:
There is a demand for organic lambs by the health conscious public. This need can only be satisfied by the small sheep raiser. Big farms have more of a disease problem than a small farm, so they often use medicated feed as a preventive measure – even when disease is not present.
Marketing meat as organic requires certification through a designated organic certification organization. The process can be expensive and take a lot of your time, that is another reason why it is only valuable for a small scale flock. If you are selling your lambs from a really small flock, your customers already know you, so they shouldn’t need to see the certified label to feel comfortable with both you and your meat.
Type of cut Relative percentage of return
Loin 8% of hanging carcass weight, or 4.4% of live weight
Rib (rack) 7% of hanging carcass weight, or 3.9% of live weight
Leg (boned/rolled) 24% of hanging carcass weight, or 13.2% of live weight
Shoulder (boned) 20% of hanging carcass weight, or 11.0% of live weight
Mince lamb 10% of hanging carcass weight, or 5.5% of live weight
Stew meat 7% of hanging carcass weight, or 3.9% of live weight
Bone/waste etc. 24% of hanging carcass weight, or 13.2% of live weight
If you have a lamb that weighs 115 pounds (52 kg) for butchering, you will get about 5 pounds (2.3 kg) of loin cuts that is 115 x 0.44.
Organic lambs:
There is a demand for organic lambs by the health conscious public. This need can only be satisfied by the small sheep raiser. Big farms have more of a disease problem than a small farm, so they often use medicated feed as a preventive measure – even when disease is not present.
Marketing meat as organic requires certification through a designated organic certification organization. The process can be expensive and take a lot of your time, that is another reason why it is only valuable for a small scale flock. If you are selling your lambs from a really small flock, your customers already know you, so they shouldn’t need to see the certified label to feel comfortable with both you and your meat.