WSU LAMB 300 Lamb Summary Prepared by: Kyle Caires, Sarah M. Smith, Jan Busboom, J. Shannon Neibergs and Mark Heitstuman

Transcription

1 WSU LAMB 300 Lamb Summary Prepared by: Kyle Caires, Sarah M. Smith, Jan Busboom, J. Shannon Neibergs and Mark Heitstuman Columbia Cross Wether (#1) LW CW DP % BF in REA in 2 YG LEG QG Live $/cwt BV Carcass Breakeven Live/cwt Team CH+ CH+ $1.17 $ $86.50 Blue Lamb #1 was a Columbia-Suffolk cross wether lamb that when evaluated live appeared to be trim with adequate muscling and about.25 of BF. The lamb ultrasounded:.25 of BF and a 3.4 in 2 REA. The carcass for lamb #1 had a firm white fat covering and measured.3 in. of BF and a REA of 3.3 in 2. During the carcass fabrication process, recording errors of the weights of the subprimal cuts resulted in a very low Boxed Value and breakeven price. For this reason the Blue team reported net loss of $ Suffolk Wether (#2) LW CW DP % BF in REA in 2 YG LEG QG Live $/cwt BV Carcass Breakeven Live/cwt Team PR o PR - $1.30 $ $ Yellow Lamb #2 was a heavy muscled Suffolk wether lamb determined to have approximately.16 in of BF from live evaluation. When evaluated by ultrasound the lamb measured.25 in of BF and a REA of 3.7 in 2. The carcass for Lamb #2 measured.15 in. of BF, a 3.7 in 2 REA, and a Prquality grade. The fat cover of this lamb was softer and had an off-white color. Lamb #2 was a high dressing and yielding lamb resulting in a Boxed Value Carcass plus Pelt Value of $ The yellow team paid $130/cwt, resulting in a total live price paid of $174.20, therefore they realized a profit of $7.13. Page 1 of 16

2 Hampshire Ewe Lamb (#3) BF REA Live BV Breakeven LW CW DP % in in 2 YG LEG QG $/cwt Carcass Live/cwt Team PR o PR - $1.33 $ $ Silver Lamb # 3 was a large framed, thick Hampshire ewe lamb that appeared and felt like she had about.3 in of BF and was exhibiting fat deposits around the tail and udder region. Ultrasound measurements estimated the lambs BF to be.29 in and the REA to be 3.6 in 2. The carcass of Lamb #3 measured.22 in. of BF, a 3.7 in 2 REA, and a CH+ quality grade. This lamb did not have excessive fat cover over the loin area, however excess fat deposits were visible over the tail head, between the legs, in the udder region, and internally. During fabrication fat was trimmed within.25 in, and over 21% of the carcass was fat trim. The Boxed Value per cwt of liveweight or breakeven price for Lamb #3 was The Silver team paid $133 per live cwt, resulting in total loss of $8.30. North Country Cheviot Wether (#4) LW CW DP % BF in REA in 2 YG LEG QG Live $/cwt BV Carcass Breakeven Live/cwt Team CH + CH + $1.33 $ $ Red Lamb #4 was a 50% North Country Cheviot, 25% Texel, and 25% Columbia cross lamb that appeared to have average muscling and approximately.25 in of BF. Ultrasound measurements estimated the lamb s BF to be.38 in and REA to be 2.6 in 2. The carcass of Lamb #4 measured.28 in. of BF, a 2.45 in 2 REA, and a CH+ quality grade. Lamb #4 carcass data is typical of the majority of commercial lambs harvested. The red team paid $ per live cwt. The breakeven live weight was $115.38, resulting in a net loss of $22.02 for Lamb #4. Page 2 of 16

3 Hair Sheep Wether (#5) BF REA Live BV Breakeven LW CW DP % in in 2 YG LEG QG $/cwt Carcass Live/cwt Team CH - CH - $0.91 $ $ Orange Lamb #5 was a Kahtadin cross lamb that when evaluated live appeared to be light muscled and have less than.2 of BF. However, when handling this lamb it was noted that the animal seemed to have an uneven fat cover, caring more finish over the lower rib area. Ultrasound measurements estimated the lamb s BF to be.38 in and REA to be 2.6 in 2. The collection of carcass data on Lamb #5 confirmed that the lamb had.26 in. of BF, but was light muscled, exhibiting a CH- leg score and a REA of 2.2 in 2. The breakeven price for this lamb was $104.90/cwt. Since the orange team only paid $91per live cwt, they were able to recognize a total profit of $ Texel x Suffolk Burdizzoed Male (#6) BF REA Live BV Breakeven LW CW DP % in in 2 YG LEG QG $/cwt Carcass Live/cwt Team PR - BUCK $1.37 $ $ Purple Lamb #6 was a Texel-Suffolk cross male that was burdizzoed approximately 1 ½ months prior to harvest. Visual appraisal indicated that Lamb #6 was heavy muscled with approximately.2 in of BF. Lamb #6 did not exhibit any ram odors or behaviors around the other animals. Ultrasound measurements estimated the lamb s BF to be.31 in and the REA to be 3.5 in 2. The carcass of Lamb #6 measured.3 in. of BF and a REA of 3.1 in 2. The carcass exhibited wide, heavy shoulders and a thick neck. For these reasons, the carcass s quality grade was classified as a Buck and received a $25 discount, resulting in a breakeven per cwt live weight of $ However, without the $25 deduct the breakeven per cwt live weight would be $ Page 3 of 16

4 Black Wether (#7) BF REA Live BV Breakeven LW CW DP % in in 2 YG LEG QG $/cwt Carcass Live/cwt Team CH o Good + $0.90 $ $ Black Lamb #7 was a black fleeced Coopsworth-Columbia cross wether lamb. Live evaluation of the lamb suggested the lamb was underfinished (less than.10 in of BF) and lightly muscled. Ultrasound measurements estimated the lamb s BF to be.16 in and REA to be 3.1 in 2. The carcass of Lamb #7 measured.08 in. of BF and a REA of 2.75 in 2. A $12.50 discount was deducted from the total carcass value because of the low quality grade of Good +. Ideally, we would prefer lambs to have at least.16 in. of BF at the time of harvest to promote meat quality and prevent carcasses from drying out during transport. However, since the black team only paid $90/live cwt and the breakeven price for Lamb #7 was $ per cwt live weight, the black team realized a total profit of $ Suffolk Wether (#8) LW CW DP % BF in REA in 2 YG LEG QG Live $/cwt BV Carcass Breakeven Live/cwt Team PR o PR $140 $ $ Green Lamb # 8 was a heavy muscled Suffolk lamb that when evaluated live was estimated to have.23 inches of BF. Ultrasound measurements predicted the lamb s BF to be.36 in. and the REA to be 3.3 in 2. The carcass of Lamb #8 measured.28 in. of BF, a REA of 3.6 in 2, and had a PRquality grade. Lamb #8 was a high yielding lamb with an exceptionally high dressing percent resulting in a high breakeven live cwt of $ However, the green team paid $140/live cwt resulting in a net loss of $ Page 4 of 16

5 National Boxed Lamb Cuts Fresh Choice and Prime Cuts Price IMPS # Description $/cwt 204B 8-Rib Rack (roast-ready; 3x3) Drop credit $/cwt live wt Square Cut Shoulder A Ribs Breast Bone Off Processing Costs per hd -$ Foreshank Loin (1x1) 1/8 inch fat trim E Flank F hind Shank Boneless Leg (tied) Sirloin Regular Trimmings Fat Trim 7.00 Bone 3.00 Pelt Prices Shorn Fall Clips $4.00-$8.00 Unshorn $3.00-$7.00 Pickling skins $1.50-$3.25 Source: September 29, 2006 Page 5 of 16

6 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Blue Lamb Name Columbia X - 1 Live Weight 139 % BTRC 46.19% Back Fat 0.30 Live Price/cwt $ LEG Quality choice + Ribeye area 3.30 Carcass Weight 86 Quality Grade choice+ Body Wall 0.92 Dressing % 61.9% Yield Grade 3.40 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F Hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $12.16 Fat Trim % 7.00 $0.85 Bone % 3.00 $0.23 Totals % $ Total Adjustment 0 Carcass value $ Drop Credit $4.93 Pelt Value $0.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss -$42.39 Price Paid per cwt live weight $ Boxed Value plus Pelt per cwt live weight $86.50 Net Gain or Loss per cwt live weight -$30.50 Break even live weight $/cwt $86.50 Page 6 of 16

7 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Yellow Lamb Name Suffolk Wether - 2 Live Weight 134 % BTRC 48.15% Back Fat 0.15 Live Price/cwt $ LEG Quality prime 0 Ribeye area 3.70 Carcass Weight 83 Quality Grade prime - Body Wall 0.90 Dressing % 61.9% Yield Grade 1.90 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $15.78 Fat Trim % 7.00 $0.56 Bone % 3.00 $0.32 Totals % $ Total Adjustment 0 Carcass value $ Drop Credit $4.76 Pelt Value $0.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss $7.13 Price Paid per cwt live weight $ Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight $5.32 Break even live weight $/cwt $ Page 7 of 16

8 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Silver Lamb Name Hampsire Ewe - 3 Live Weight 154 % BTRC 45.78% Back Fat 0.22 Live Price/cwt $ LEG Quality prime 0 Ribeye area 3.70 Carcass Weight 99 Quality Grade choice + Body Wall 1.10 Dressing % 64.3% Yield Grade 2.60 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $12.49 Fat Trim % 7.00 $1.47 Bone % 3.00 $0.26 Totals % $ Total Adjustment 0 Carcass value $ Drop Credit $5.47 Pelt Value $0.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss -$8.30 Price Paid per cwt live weight $ Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight -$5.39 Break even live weight $/cwt $ Page 8 of 16

9 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Red Lamb Name North Country - 4 Live Weight 125 % BTRC 45.71% Back Fat 0.28 Live Price/cwt $ LEG Quality choice + Ribeye area 2.45 Carcass Weight 73 Quality Grade choice + Body Wall 0.80 Dressing % 58.4% Yield Grade 3.20 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $5.26 Fat Trim % 7.00 $0.76 Bone % 3.00 $0.26 Totals % $ Total Adjustment 0 Carcass value $ Drop Credit $4.44 Pelt Value $2.50 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss -$22.02 Price Paid per cwt live weight $ Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight -$17.62 Break even live weight $/cwt $ Page 9 of 16

10 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Orange Lamb Name Hairsheep X - 5 Live Weight 102 % BTRC 47.00% Back Fat 0.26 Live Price/cwt $91.00 LEG Quality choice - Ribeye area 2.20 Carcass Weight 60 Quality Grade choice - Body Wall 0.60 Dressing % 58.8% Yield Grade 3.00 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $8.22 Fat Trim % 7.00 $0.88 Bone % 3.00 $0.20 Totals % $ Total Adjustment 0 Carcass value $ Drop Credit $3.62 Pelt Value $0.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $92.82 Net Gain or Loss $14.18 Price Paid per cwt live weight $91.00 Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight $13.90 Break even live weight $/cwt $ Page 10 of 16

11 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Purple Lamb Name Texel x Suffolk - 6 Live Weight 127 % BTRC 46.62% Back Fat 0.30 Live Price/cwt $ LEG Quality prime - Ribeye area 3.10 Carcass Weight 78 Quality Grade buck Body Wall 0.85 Dressing % 61.4% Yield Grade 3.40 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $10.85 Fat Trim % 7.00 $0.76 Bone % 3.00 $0.24 Totals % $ Total Adjustment - bucky -$25.00 Carcass value $ Drop Credit $4.51 Pelt Value $6.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss -$31.86 Price Paid per cwt live weight $ Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight -$25.08 Break even live weight $/cwt $ Page 11 of 16

12 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Black Lamb Name Black Lamb - 7 Live Weight 123 % BTRC 48.70% Back Fat 0.08 Live Price/cwt $90.00 LEG Quality choice 0 Ribeye area 2.75 Carcass Weight 68 Quality Grade good + Body Wall 0.53 Dressing % 55.3% Yield Grade 1.20 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $12.16 Fat Trim % 7.00 $0.50 Bone % 3.00 $0.29 Totals % $ Total Adjustment -$12.50 Carcass value $ Drop Credit $4.37 Pelt Value $0.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss $17.58 Price Paid per cwt live weight $90.00 Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight $14.29 Break even live weight $/cwt $ Page 12 of 16

13 SUBPRIMAL FABRICATION YIELDS AND VALUES Group Name: Green Lamb Name Suffolk - 8 Live Weight 128 % BTRC 47.77% Back Fat 0.28 Live Price/cwt $ LEG Quality prime 0 Ribeye area 3.60 Carcass Weight 80 Quality Grade prime - Body Wall 0.85 Dressing % 62.5% Yield Grade 3.20 Percentage Price Extended NAMP # Description Weight (lbs) of Carcass cwt Value 204B 8-Rib Rack (roast-ready; 3x3) % $ Square Cut Shoulder % $ A Ribs Breast Bone Off % $ Foreshank % $ Loin (1x1) 1/8 inch fat trim % $ E Flank % $ F hind Shank % $ Boneless Leg (tied) % $ Sirloin % $ regular Trimmings % $13.15 Fat Trim % 7.00 $0.85 Bone % 3.00 $0.28 Totals % $ Total Adjustment 0 Carcass value $ Drop Credit $4.54 Pelt Value $0.00 Processing Cost per Head -$31.50 Boxed Value of Carcass plus Pelt $ Price paid for animal $ Net Gain or Loss -$11.91 Price Paid per cwt live weight $ Boxed Value plus Pelt per cwt live weight $ Net Gain or Loss per cwt live weight -$9.30 Break even live weight $/cwt $ Page 13 of 16

14 Summary Table 1: WSU LAMB 300 Carcass and Breakeven Price Summary Report Breakeven Live Carcass % Backfat Yield REA Leg Qualicty Liveweight Purchasing Lamb Name / ID Weight Weight Dress (inches) Grade (inch 2 ) Score Grade Price/cwt Rank Team Suffolk Wether % Prime o Prime - $ Yellow Suffolk Wether % Prime o Prime o $ Green Hampsire Ewe % Prime o Prime - $ Silver North Country % Choice + Choice + $ Red Texel x Suffolk % Prime - Buck $ Purple Hairsheep X % Choice - Choice - $ Orange Black Wether % Choice o Good + $ Black Columbia X % Choice + Choice + $ Blue Summary Table 1 ranks the lambs by the breakeven live price per cwt. Breakeven live price per cwt was determined by dividing the Boxed Value of Carcass plus Pelt by the live weight. The Boxed Value of the Carcass plus the Pelt was determined by the recorded weight for the subprimal cuts and the weekly average values of National Boxed Lamb Cuts as reported by the USDA on Sept. 29, Page 14 of 16

15 Summary Table 2: LAMB 300 Lamb Pricing and Team Profit Summary Report Boxed Net Live Carcass Dressing Quality Yield Live $ Cost of Value of Gain or Group Lamb Name / ID Weight Weight % Grade Grade Paid/cwt Live Animal Carcass Loss Rank Black Black Lamb % good $90.00 $ $ $ Orange Hairsheep X % choice $91.00 $92.82 $ $ Yellow Suffolk Wether % prime $ $ $ $ Silver Hampsire Ewe % choice $ $ $ $ Green Suffolk % prime $ $ $ $ Red North Country % choice $ $ $ $ Purple Texel x Suffolk % buck 3.40 $ $ $ $ Blue Columbia X % choice $ $ $ $ Summary Table 2 ranks the lambs by the net profit realized by each team. The two most profitable lambs wer not the highest quality, cutability, or valued carcasses. However, the Orange and Black team paid below the breakeven liveweight price and therefore were able to recognize a profit. Page 15 of 16

16 Key: LW=Live Weight, lbs CW=Carcass Weight, lbs DP=Dressing Percentage, % BF=Back Fat, in REA=Ribeye area, in 2 YG=Yield Grade Leg=Leg Score QG=Quality Grade Live$/cwt= Price bid by team per cwt BV Carcass=Boxed Value of Carcass plus Pelt Breakeven Live/cwt= Breakeven live weight price per cwt Team=WSU Lamb 300 team assignment The information given herein is for educational purposes only. Reference to specific breeds is for descriptive purposes and is made with the understanding that no discrimination is intended and no endorsement by Extension is implied. Cooperating agencies: Washington State University, U.S. Department of Agriculture, and Washington Counties. Extension programs and policies are consistent with federal and state laws and regulations on nondiscrimination regarding race, sex, religion, age, color, creed, orientation, or status as a Vietnam-era or disabled veteran. Evidence of noncompliance may be reported through your local Extension office. Page 16 of 16