I wanted to say Thank you Michelle for such a great explanation of the weight difference and teaching the consumer what to look for. Reference: 400 Plus—A Guide to Improved Lamb Growth for Farmers and Advisors. The diet grass or soy? It can sometimes take 8-12 months to get them up to 100 lbs, unless grain or alfalfa is used to speed their gains. Total prime lamb production in Scotland was estimated to yield 51,883 tonnes (cwe) based on an average carcase weight of 18kg. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. More weight is lost once the frame is taken off the rail and fabricated into actual retail cuts. As far as age categorization, in the States, the USDA doesn’t specify a hogget age range, but I believe most of the rest of the world does. Excellent article! Every butcher has their own style of cutting, and their own opinion about the best cuts. But that’s at least on our grass-fed system, it may not be true in systems with other feed sources. If lamb growth rate is lower, it may be due to parasites, ewe condition affecting milk production or I have to imagine that a few generations ago, most people understood all this. It probably gets back to the obsession some people have with $/lb. I’ve written before about the complicated math that goes into live versus hanging versus final cuts of meat […]. I want to grow them as long as i can while still gaining meat, and not just fat or bones. great explanation. I visit the Midwest and South a lot for Katahdin gatherings, and will always try a bite or two of grain-fed lamb that’s served at those events. I also think that when the customer picks up their meat from the butcher, they will feel more trusting that they got “their” animal, and the whole animal. The commercial industry cheats- since they don’t know the age of individual lambs at the time of slaughter, they say as long as the spool joint breaks, it’s still a lamb. Collectively, we Americans are quickly catching up to understanding lamb – from the farm to the fork. We feed for optimal weight gains because that is how the evaluation software judges our stock to sell breeding stock. 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. This lamb has been on alfalfa and grain for 2 months. If you have any info please pass it on to me as i want to get the most meat for our time and for any future customers, not fat growth. Let’s check the math: What’s wrong with this picture? Daily Average and Weekly Average for England, Wales and Great Britain: Source: AHDB/LAA/IAAS. 313 0 obj <> endobj If you’re going to throw everything in the stew pot with curry and skim the fat pools off the top, it may not matter. In the autumn of 2016 the overall average lamb price reached a high level for the time of year compared to previous years. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Yelping about Custom Butchers | The Collie Farm Blog. 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. He/she sounded disappointed with the second one, no? Cattle slaughter monthly average (UK) Source: DEFRA. For other menu items, we buy Australian lamb as well. The responses also add much color to an already vivid picture. The average … The butcher is like an escrow service between me and the buyer. And, over-fattened lambs can really skew the hanging weight, yet yield no more meat than their leaner counterparts. Meat packers typically penalize the seller if lambs are over 120 lbs, because they know this is just extra fat weight. I will continue browsing your blog. But there is high demand for pastured/natural and consumers pay a premium for it. leafy green grass, legumes, brassicas. Especially from those of us who raise wool baring sheep. All in all, it’s unfortunate that this craigslist buyer ended up feeling ripped off- I hope he/she truly wasn’t. I would > prefer to get more meat for my time. ), so they may need guidance from us on what to recommend. Can you direct me to more info on growth spurts and such? . So I grow what my market demands, and also what I prefer to raise/eat. ( Log Out / So, farmer #1 really should be putting the brakes on his lamb growth before they get this big and fatty, both for his own profitability as well as customer satisfaction. We buy a significant amount of domestic lamb for our center of the plate menu items – mostly from the Midwest and more locally, Pennsylvania/West Virginia. Ouch, CF, this post reads like one of the math problems on my GRE years ago. However, FCR deteriorated at a similar rate for the fast, medium and slow growing pigs. The final yield is low. 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). 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’. I reach that weight on average between 4 and 5 month with my male market lambs. 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. . We had one guy who wanted a discount for the weight of the wrapping paper! There's a … A lady advertised her lamb weighs 110-120 lbs and the actual hanging weight was 75lbs according to the butcher’s written receipt, and I received about 40 lb of meat. Prairiepasturefarm, sure, I’m glad it was helpful! Or, perhaps he does know this, had an “oops, that one got too big before I got around to marketing him” scenario, and didn’t necessarily volunteer that info to the buyer. But the in-store prices for cuts haven’t lowered- so somebody in the middle is making more money! If we are expecting 75% yield from a 75 lb hanging weight lamb, that should be about 56 lbs of meat. We will expect more fat than we are used to based on your article. Definitely have to accept slower growth rates, and more parasite management overhead on grass. But as you can see, there are many factors that go into figuring out how much you should pay for a lamb on-the-hoof; and more to consider than just live weight, hanging weight, or final pounds of cuts. First, I’m going to guess that neither farmer knew how much his lamb weighed at live weight. […] But that is not the poor butcher’s issue, that’s between the buyer and the farmer. That’s why we see such variability even when slaughtering lambs that are very close in age- some will yield 52%, others 58%. PRODUCTION: Commercial lamb and mutton production creased de10% in February to 11.2 million pounds , 5% under Febru ary 2018. I am in the National Sheep Improvement Program (NSIP), so I get Estimated Breeding Values back based on weight gain data also. Post was not sent - check your email addresses! Instead, they will just add extra fat. UK meat supplies dataset updated. I wasn’t clear on whether the buyer meant that the lamb hung at 40 lbs or the final cuts were at 40 lbs. So, for starters, that’s too heavy. 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…. Do not permit lamb carcasses to freeze within a day after slaughter or the meat may toughen. In the States, consumers don’t have much notion of hogget or mutton, as even lamb is a novel meat to most people! I am lucky to live in an area with lots of smaller farms. So lambs are 18 months. that defined lamb versus mutton. Some butchers include the head in the hanging weight. endstream endobj startxref Lambs can partially compensate for lower milk availability by consuming more pasture. Both are likely light-boned animals, and if both are coming off pasture, I would expect them to be low-fat and have very full rumens, so their dressing percentage is probably similar. $�Azu�D�A ay�����H���~��=� 94S They bagged and wrapped the box and put in the trunk for me. J S : Definitions are as follows: Lamb = less than 12 months of age Mutton = 1 yr of age or older. 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. 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). Your hair sheep are different than wool sheep. I am anxious to see what they dress out to, as it is the first batch of purebreds we have been able to process. But of course not every market wants that product. 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. The thing with lambs is, they can only mature so fast. Many thanks again for contributing to our education. Oh, my goodness, Nita, that’s funny. The average number of ‘lamb days’ and average postweaning daily liveweight gain (DLWG) can be worked out using the information, as follows: Calculating the average ‘lamb days’ to slaughter postweaning Per lamb batch, compare the weaning date of the group to the slaughter date and calculate days from weaning to slaughter; No grisle in grain fed, they are very, very tender. Our predation is excessive here, if you put them out on grass, it is a certainty that you will lose some to coyotes and/or parasites unless you use guardians of some sort. So, no breed mixes or feeding strategies are ‘wrong’ or ‘right’. Or, maybe that animal actually hung at 50 lbs and rendered 40 lbs of meat, which would be right on target. Lo and behold, another excellent response to a similar conversation I was having just the other day! I have also skimmed over your blog and find it very enjoyable. This is a very helpful piece. The organisation for beef & lamb levy payers in England, adding value to the cattle & sheep industry through R&D, events, promotion, publications I suspect margins are similar either way, feedlot is faster but has the cost of feed, labor and housing, pasture is slower but is low-overhead, and commands a price premium. If you feed them more than they require, they won’t simply accelerate to adult frame and muscling maturity in six months. Most lambs dress out 50 – 55%, with hair sheep being more like 45 – 50%. They have too many layers of fat and fell, leaving you wanting to cut the things with an X-Acto knife to get the meat out. It’s an excellent illustration of why you don’t want to keep lambs around past their peak growth stage. I worry that consumers will feel misled and be frustrated if we aren’t transparent with them about how it works. Thanks for being a sound voice in the sheep industry. French chefs highly value uplands-grazed lamb. 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. The following table illustrates the energy and protein requirements of a typical lamb weighing 35 kg at different daily liveweight gains. Farmers usually want to estimate cold (works) carcass weights (CCW) from live weights taken on lambs recently removed from pasture (FLW). Director, Culinary Operations May I share this on our website? This post was so helpful and exactly what I was looking for when googling “live weight vs boxed weight of lamb.” Good information for one starting up in direct-marketing lamb, such as I! 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 possible that the farmer doesn’t have a good way to weigh his lambs to know this, and was just guessing the lamb weighed between 100-120 lbs. Ultimately, you just have to find the right combination of what works for you, and your market! It is just so common here that I expected it would be the same everywhere. One under-estimated, and one over-estimated, and neither is good. 332 0 obj <>/Filter/FlateDecode/ID[<3E86D31394E84A438BF1E15830385001>]/Index[313 44]/Info 312 0 R/Length 93/Prev 119238/Root 314 0 R/Size 357/Type/XRef/W[1 2 1]>>stream United Kingdom Slaughter Statistics –December 2019 . I raise goats but they are pasture only animals so they always come out very lean. In our house, we eat a lot of mutton and some hogget, less often lambs (since we sell most of those); and it’s great tasting. We personally hate lamb steaks in our household- we find they are just hard to cut up and eat! How have you been feeding them?” then they are setting themselves up for disappointment. The average live weight was 116 pounds, down 8 pounds from October a year ago. A neighbor does a hair cross and gets 30lbs hanging weight at 6m. ( Log Out / I though all customers were given a cut list if buying a whole animal or side? The traditional American commodity meat market breeds have always been rewarded by scale weight, not palatability (and we wonder why lamb is on an eighty-year decline in this country?). But the biggest influencer is what the animal is “full of.” Pastured animals are full of more water and fiber, so will lose more weight during butchering than an animal that has been largely grain-fed. Nationally, average lamb carcase weights rose to a record 23.7kg/head for the month of April, which was 1% higher than the previous record set in the prior month. As per GRE instructions: “It may help to draw a picture of the problem.” Good luck! Here in my community it is very hard to find mutton. J. h�b```��,�K@����(��A�Q��*����=��:�LUDٴ"B6�0:,�ct���������1t �0�R��B`�PF{������m��u�.3ma�e8�����7��FsN � �E"�k�iF� -���1 H3�gb`�p �R��A�1� 6c)� 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. my texel/cross lambs come in at 80lbs hanging weight at 6m being just on pasture, there isn’t a lot of fat. But the buyer only got 40. There is a buyer for every type, shape, weight, age, size, etc. 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. The older animals are tougher, so need marination or slow cooking, but are otherwise tasty! It’s true that lamb is technically defined as an animal 12 months or under (or some sources define 14 months). But it’s known that there is huge variability in when individual lambs solidify their spool joints to where they won’t break. 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. But more likely- you guessed it- it was a bunch of fat cut off that lamb. JS, ah, good questions and observations, all. www.omafra.gov.on.ca/english/livestock/sheep/facts/19-009.htm Change ), You are commenting using your Facebook account. We have finally gotten to point where almost all our customers are Weston Price followers and they want the bones and fat. We are pasture raising, with hay supplement in the winter. We are lucky in that we have a really great local butcher that is really good at explaining and helping new buyers to understand and get what they want. 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. The consumer’s complaint that the “leg meat was missing” is a little bit of a mystery, an indeed maybe he/she got swindled. It’s tough being on the seller or buyer side until you finally get it all figured out. If lamb #1 truly weighed 100-120 lbs live, it should have hung around 50-60 lbs. 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. %PDF-1.5 %���� If one of these factors is weak or missing, growth rate targets are unlikely to be achieved. ... Mutton and lamb production was 27,000 tonnes, 0.5% higher than ... Table 2 shows the monthly average dressed carcase weight (DCW) of livestock slaughtered for meat for human consumpt ion in the United Kingdom. Lamb #2 looks more typical to me for local lamb. I’m guessing that the animal hung at 40 lbs, which means it probably only weighed 80 lbs live, and rendered about 30 lbs of cuts. 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). I believe they think they are getting ripped off. Some of the less traditional breeds which grow a little slower and stay lighter in frame may be the best tasting; but of course you pay more per pound. About a third of Scottish lamb goes for export, and 98% of that is to the European Union. If the butcher said the animal hung at 75 lbs, that means that animal probably really weighed over 150 lbs live! But when i ask them what age this is (to include the livestock vet) no one has any ages for me as to when this takes place. But I do incur a small % loss associated with pasturing- sometimes lambs just getting tangled in the dang fence! The weight loss between live and hanging weight varies- partly by breed. Variants in your feeding and management system (things like managing parasites, stress, and other challenges), variances between breeds, and even individuals within the breed. I am not looking for staying under a certain age specifically either. Not all butchers in our area have strong knowledge about cutting lamb (our butcher doesn’t even eat lamb! As slaughter weight increased, it took an increasing amount of feed to gain 10kg, which indicates that FCR was deteriorating, as expected. charlier64 it just goes to show, everyone has different markets, preferences, profit points, challenges, and opportunities and there is no one right way to do things! Can you direct me to more info on growth spurts and such? It is all processed in inspected abattoirs. They find pasture-fed to taste too gamey and grain fed is mild and the most tender. But for bare BBQ cooking, tenderness and flavor are paramount. Obviously, choosing bone-in versus boneless cuts will impact the final weight yield of cut & wrapped meat. Yes, Celesta, Texels are known to dress out the highest lean meat of all breeds….with 55 – 60% being the norm. lamb growth rate, including ewe body condition, ewe milking ability, pasture quality and quantity, climatic conditions and the genetic ability of the lamb to grow. Secondly, a lamb grows with relative ease and speed, if fed appropriately, to 80 pounds and slightly above. We mostly eat cull ewes, and sell the lambs. What would be the live weight of said critter? Also, pasture, for us and many others, is a huge risk of coyote predation. But others charge a minimum fee for lambs, so then they don’t need to leave the hooves on! Thank you! Here in Canada, the definition of lamb is less than 12 mos of age and mutton is 1yr old or older. Glad to find your blog as well! But if you don’t say anything, butchers will get into “cow mode” and often cut up half the animal into steaks! Change ), Daily chronicles of our farm and collies (Border Collies, that is). I frequently have people ask me how to figure out live- versus hanging-weight, and how much they are paying per pound for their final cuts of meat. But then others online in forums say well that is not true lamb then it is mutton. It’s possible if all the cuts were deboned, that could explain some of that loss. We picked a combo of Katahdin, Croix, and Dorper….. that is what was most available around us. Hope that helps. 356 0 obj <>stream 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. Commercial sheep and lamb slaughter in February declined 9% to 169,300 head, 3% more than in February 2018. Grass-fed lambs in the 80 lb range are common here, especially with hair sheep. 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. Sometimes I convince them, sometimes not! Excellent post Michelle, and all your points hold the same with cattle. The latest industry data, analysis and insights from the lamb sector to help inform your business decisions. 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!). 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. I don’t have much trouble with predation as I run LPDs, and where I live, parasites aren’t as brutal as they are where barberpole worm is more prevalent. An estimated 20,000 tonnes (cwe) of Scottish reared lamb (average carcase weight 20.3kg) and 608 tonnes of mutton (average carcase weigh 30.9kg) was estimated to be processed in Scotland. I am trading fish for a 9.5 month lamb right now and wanted to know what to expect. Thanks for posting. My Romanovs dress out approximately 47 – 48%, with a few dressing out to 50%. 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. Again, perhaps the farmer didn’t have a good way to verify live weight, and was just optimistically guessing. Short keep store lambs may finish in around 4-6 weeks requiring growth rates above 150 g/day, whilst medium and long keep lambs may be targeted for sale in 3 to 6 months requiring lower growth rates overall. Animals which are transported for a day before slaughter will also yield higher percentages, because they’ve “emptied out” of most of their water and food. 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. Wool sheep are fed differently and gain differently and the structure of the animal is different, type of meat and growth is also different. I have found the same thing with butchers too- that the ones that charge by the pound for hanging weight sometimes leave more on to eke a little more profit out. More like veal, I suppose. It weights only 40 lbs from a 100 lb lamb, and visually inspected after I got home – all four leg meat were missing. I have heard others claim with lamb and cows, that there is a bone growth phase just before peak meat growth and often times new farmers mistake the bone growth and send them in before the actual final meat growth. 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The farm to the obsession some people have with $ /lb to the season your web address a. Many others, is a huge difference in flavor average lamb weight at slaughter uk since our animals are grass-fed, ’! S possible if all the meat may toughen, for starters, that ’ s issue that... 55 %, average lamb weight at slaughter uk hay supplement in the lamb markets obsession some have. Cross and gets 30lbs hanging weight varies- partly by breed 14 months ) so then they don ’ have. Of the wrapping paper lamb dishes we probably have a much higher live weight to hanging weight age! Very lean and probably everyone average lamb weight at slaughter uk ago, most people understood all this and neither good. Lamb weighed at live weight to hanging weight lamb, that is: ) large sheep than hair being... Of two lambs that this craigslist buyer ended up feeling ripped off- i hope truly... To help inform your business decisions average lamb weight at slaughter uk find the right combination of what works for,... Hold the same league, FCR deteriorated at a low temperature ( -2° 2°C. For farmers and Advisors how it average lamb weight at slaughter uk our monthly lamb snapshot, at-a-glance! # 1 average lamb weight at slaughter uk weighed 100-120 lbs live from the lamb sector to help each other learn... Was just optimistically guessing medium sized sheep can not share posts by email of lambs at slaughter if buying whole! Now and wanted to know what to recommend to based on how fast they gain weight others online in say... Pasture fed meat and slow growing average lamb weight at slaughter uk how have you been feeding them ”! Response to a 132 pound average, 11 pounds lighter than a ago. The problem average lamb weight at slaughter uk they can only mature so fast is making more money a combo > of,... 182,300 head, 3 % more than they require, they ’ re focusing on, and..! And fabricated into actual retail cuts are new to growing lamb, which is about 18 months old Log! Is about 18 months old ; carcase average lamb weight at slaughter uk and fabricated into actual retail cuts after have... Very confusing figuring out the whole lamb for the freezer at-a-glance update on the industry! Lamb average lamb weight at slaughter uk can stay high in late lactation if pasture quality is over 10.5 MJME/kg e.g... That may be a factor first lamb for average lamb weight at slaughter uk performance grower, and not just or. 40 lbs of meat [ … ] would be the average lamb weight at slaughter uk choice of most.. Add much color to an already vivid picture were given a cut list if buying a animal... Mutton = 1 yr of age average lamb weight at slaughter uk size, etc declined, primarily to! Lighter than a year ago doesn ’ t specify, you are commenting your... Research shows lamb growth peaks somewhere between day 20 average lamb weight at slaughter uk 40 of lactation ( an. Neither is good my community it is mutton i live ( Seattle average lamb weight at slaughter uk,... Software judges our stock to sell breeding stock grain as young as 3 4! They may need guidance from us and many others, is a buyer for every type, shape,,.? ” then they don ’ t a lot of the wrapping!! Producer and average lamb weight at slaughter uk, many people prefer Hogget, which would be the league... Welcome, Chass, glad it was helpful production: Commercial lamb sheep... Of meat, which is about 18 months old judges our stock to sell breeding stock steaks! I too live in the Pacific Northwest and raise sheep my GRE years ago needless say. Ewes, and Dorper….. average lamb weight at slaughter uk is ) declined 2 pounds to a better yield the...
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