Carcass Evaluation of Western Colorado Range Lambs

Abstract

Carcass data were collected for 352 range lambs from six western Colorado producers. Information recorded for each carcass included fat thickness, kidney and pelvic fat, leg conformation score, hot carcass weight, quality grade, overall conformation score, lean quality, and final yield grade. Lambs were slaughtered at the Monfort of Colorado Greeley lamb facility after removal from native range forages. Carcass data were collected after a 24-h chill2. Overall averages for carcass traits measured were: fat thickness, .22 in.; kidney and pelvic fat, 2.83%; leg conformation score, 11.78; hot carcass weight, 59.6 lb; quality grade, 11.74; overall conformation, 11.79; lean quality, 11.90; and final yield grade, 3.34. Carcasses that qualified under the current American Lamb Council “Certified Lean Lamb” program as described by fat thickness .10 to .25 in., kidney and pelvic fat <4.5%, leg conformation score >11 and yield grade of <3.9 ranged from 32 to 90% among producers. Carcasses that averaged <11 (average Choice) leg conformation score between producers ranged from 0 to 21%. Fat thickness was the limiting factor preventing additional carcasses from qualifying under the American Sheep Industry Association’s Certified Lean Lamb specifications.