Class 2 Black Face Market Lambs Side View

class 2 black face market lambs rear view

Class 2 Black Face Market Lambs Side and Rear Views

Official Placing = 2-3-4-1

Cuts = 3-6-2


Finding the class to break into two pairs, I placed this class of black faced market lamb 2-3-4-1.  Ideally my class winner could have been a thicker made, more massive lamb.  Nonetheless it's still 2 over 3 in my initial pair as 2 was simply the most complete and proportionally balanced lamb.  2 was easily the longest bodied, most skeletally extended, highest percent hindsaddle lamb in the class.  He was also the nicest profiling, being taller fronted, tighter shouldered, and trimmer chested.  Additionally he was a leaner, trimmer lamb that was cleaner over his fore-rib and appeared firmer handling.  These advantages should allow him to rail a more fat free carcass with a higher percentage of his carcass weight from the last rib back.  I fully admit that 3 was the most massive, widest topped, thickest ended lamb in the class.  He further had an advantage in depth of body and rib shape.  However, this doesn't offset the fact that he was short bodied, coarse and low fronted and heavy conditioned.


In reference to my intermediate pair it's still 3 over 4 as 3 was a more massive, overpowering lamb.  He had a squarer rack, a wider spanning loin and was easily the widest hipped most powerful stifled lamb in the class.  3 also excelled in being deeper bodied, bolder middled, more performance oriented lamb.  These obvious advantages should allow him to rail a carcass with more total pounds of high priced consumer preferred cuts.  I appreciate the black-fibered lamb for being a longer bodied, neater shouldered, leaner made lamb.  However I criticized him and left him third as he was a narrow made lamb with a flat inside leg.


Nonetheless, in a close placing I still preferred 4 over 1 in my concluding pair as 4 was a fresher lamb that was smoother through his hi-loin junction.  The blue lamb was also wider based and deeper bodied.  Additionally he was a leveler designed, squarer hipped lamb that when taken to the rail should hang a fresher carcass with a fuller, more shapely loin.  I admit that the Hampshire appearing lamb was taller fronted, longer bodied, and wider topped.  However, I criticized 1 and left him last as he was stale, disproportional in his chest depth and was washed-out in his top.  These disadvantages should cause him to rail the least packer acceptable carcass in this class today.

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