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State Fair of Virginia Lamb Carcass Contest Summary 1999-2010

Authors as Published

Dr. Scott P. Greiner, Extension Animal Scientist, VA Tech

 

2010

5 year avg. (2005-2009)

2009

2008

2007

2006

2005

12 year avg. (1999-2010)

Carcass Measurements:

 

 

 

 

 

 

 

 

No. Carcasses

135

799 total

138

128

157

185

193

2153 total

Live Wt., lb.

129.0

125.9

128.7

126.6

127.2

124.2

124.1

122.1

ADG, lb./day

0.41

0.38

0.42

0.38

0.37

0.36

0.37

0.36

Carcass Wt., lb.

72.5

71.3

72.7

69.7

73.0

70.9

70.5

68.3

Dressing %

56.1

56.6

56.4

54.9

57.4

57.0

56.7

55.8

Adj. Fat Thickness, in.

0.28

0.23

0.24

0.22

0.23

0.22

0.23

0.21

Yield Grade

3.2

2.68

2.8

2.6

2.7

2.6

2.7

2.54

Loin muscle area, sq. in.

3.16

3.24

3.24

3.25

3.26

3.22

3.23

3.10

Leg Score (12 = Ch , 13 = Ch+)

12.3

12.5

12.4

12.3

12.5

12.6

12.5

12.5

% BCTRC

47.1

48.1

47.8

48.4

47.7

48.2

48.3

48.2

Quality Grade (11 = Ch-, 12 = Ch )

11.7

11.4

11.6

11.4

11.4

11.4

11.3

11.4

Carcass Price, $/cwt.

$270.00

$187.15

$200.00

$200.00

$200.00

$160.00

$185.00

$160.83

Live Value, $/cwt.

$151.44

$105.80

$112.80

$109.71

$114.71

$91.23

$104.91

$89.93

Carcass Contest Specifications:

 

 

 

 

 

 

 

 

ADG standard for premium placings

0.41

0.36

0.41

0.37

0.35

0.34

0.34

0.35

< 0.10 in. Fat Thickness

1 (0.7%)

0.0%

0 (0.0%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

1.7%

Yield Grade ≥ 4 (> 0.35 in. fat)

28 (20.7%)

6.3%

16 (11.6%)

7 (5.5%)

12 (7.6%)

9 (4.9%)

6 (3.1%)

5.6%

< minimum Loin Muscle Area

17 (12.6%)

7.5%

18 (13.0%)

7 (5.5%)

9 (5.7%)

10 (5.4%)

16 (8.4%)

13.7%

< Ch- Quality Grade (No Roll)

1 (0.7%)

0.0%

0 (0.0%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0.1%

Carcass weight < 45.0 lb.

0 (0.0%)

0.3%

0 (0.0%)

2 (1.6%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0.2%

Gold Premium Category

1 (0.7%)

1.5%

3 (2.2%)

5 (3.9%)

0 (0.0%)

2 (1.1%)

2 (1.0%)

1.8%

Purple Premium Category

18 (13.3%)

17.6%

14 (10.1%)

26 (20.3%)

16 (10.2%)

39 (21.1%)

46 (24.1%)

17.6%

Blue Premium Category

33 (24.4%)

31.7%

42 (30.4%)

40 (31.3%)

51 (32.5%)

61 (33.0%)

59 (30.9%)

31.0%

Red Premium Category

39 (28.9%)

35.8%

46 (33.3%)

41 (32.0%)

71 (45.2%)

64 (34.6%)

64 (33.5%)

29.8%

Pink Premium Category

44 (32.6%)

13.4%

33 (23.9%)

16 (12.5%)

19 (12.1%)

19 (10.3%)

20 (10.5%)

19.9%

Carcass Distributions:

 

 

 

 

 

 

 

 

Yield Grade 1

12 (8.9%)

20.7%

29 (21.0%)

30 (23.4%)

31 (19.7%)

40 (21.6%)

35 (18.3%)

26.8%

Yield Grade 2

41 (30.4%)

47.2%

57 (41.3%)

56 (43.8%)

84 (53.5%)

85 (45.9%)

95 (49.7%)

46.3%

Yield Grade 3

54 (40.0%)

25.9%

36 (26.1%)

35 (27.3%)

30 (19.1%)

51 (27.6%)

55 (28.8%)

21.4%

Yield Grade ≥ 4

28 (20.7%)

6.3%

16 (11.6%)

7 (5.5%)

12 (7.6%)

9 (4.9%)

6 (3.1%)

5.6%

Prime Quality Grade

1 (0.7%)

0.5%

0 (0.0%)

1 (0.8%)

2 (1.3%)

1 (0.5%)

0 (0.5%)

1.2%

Choice Quality Grade

133 (98.6%)

99.5%

138 (100%)

127 (99.2%)

155 (98.7%)

184 (99.5%)

191 (100%)

98.7%

No Roll Quality Grade

1 (0.7%)

0.0%

0 (0.0%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0.1%

HCW < 45 lb.

0 (0.0%)

0.3%

0 (0.0%)

2 (1.6%)

0 (0.0%)

0 (0.0%)

0 (0.0%)

0.2%

HCW 45-54 lb.

8 (5.9%)

6.6%

7 (5.1%)

17 (13.3%)

6 (3.8%)

10 (5.4%)

13 (6.8%)

10.7%

HCW 55-64 lb.

27 (20.0%)

19.0%

29 (21.0%)

21 (16.4%)

24 (15.3%)

36 (19.5%)

42 (22.0%)

26.4%

HCW 65-74 lb.

42 (31.1%)

33.8%

36 (26.1%)

45 (35.2%)

53 (33.8%)

67 (36.2%)

69 (36.1%)

34.4%

HCW 75-84 lb.

35 (25.9%)

31.3%

48 (34.8%)

34 (26.6%)

59 (37.8%)

57 (30.8%)

52 (27.2%)

22.7%

HCW > 85 lb.

23 (17.0%)

9.0%

18 (13.0%)

9 (7.0%)

15 (9.6%)

15 (8.1%)

15 (7.9%)

5.6%

Rights


Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Publisher

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Alan L. Grant, Dean, College of Agriculture and Life Sciences; Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Jewel E. Hairston, Administrator, 1890 Extension Program, Virginia State, Petersburg.

Date

November 1, 2010


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