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A Study of Meat Characteristics of Karakul Sheep

U. S. Department of Agriculture^,2

Abstract

In maintaining flocks of Karakul sheep for lambskin fur production, culling ewes that fail to meet fur producing standards is necessary. Breeders are interested in determining the value of, and acquainting the public with, the merits of these sheep when used for meat purposes. At present much prejudice is encountered in the marketing of sheep and lambs of this breed.

Fifty-seven purebred and high grade Karakul ewes from the Beltsville flock of the U. S. Bureau of Animal Industry were used in this study. They ranged from 10 months to 10 years 11 months in age, 66 to 163 pounds in weight (unshorn) and varied widely in fatness.

The ewes were subdivided into six classes according to fat content of the rib cuts (an excellent carcass sample). With the mean fat content of these classes ranging from 2.1 to 42.4 percent, live weight (for example) Varied from 71.0 to 139.3 pounds, dressing percentage from 30.6 to 51.1, carcass grade from low Cull to high Good, index of plumpness of leg from 78.0 to 104.1, and yield of preferred cuts from 16.06 to 26.76 percent. Corresponding mean values were liveweight 101.5 pounds, dressing percentage 44.8, carcass grade Medium, index of plumpness 91.0, and yield of preferred cuts 23.56 percent.

Other examples of variations that accompanied increased fatness were total edible meat from 49.9 to 82.3 percent and tenderness from "tough" to "moderately tender" (for last four classes). Means were 76.1 percent and "slightly tough," respectively.

¹ The authors give credit to Edith C. Weir and Harry Slofsky of the Bureau staff for conducting organoleptic tests and for statistical work, respectively, in connection with the study.

² Bureau of Animal Industry, Agricultural Research Administration.