Raising Sheep
For Meat
Raising Sheep
for Meat - 4 Important Tips To Start on the Right Track When
You Raise Sheep for Meat
Sheep breeding have
different purposes. Some farmers breed sheep for their
wool, others for their milk, while others breed sheep
for their meat. If you are raising sheep for meat, you
would need breeds that are fast growing and have good
carcasses. Medium and large breeds are the best sheep
breeds for slaughter. Dorper and Hampshire breeds are
two of the best sheep meat breeds in the world. This is
due to their high resistance to parasite and hot
weather, and also because of their ability to grow
quickly and fatten up in a very short time.
In raising sheep for meat, there are 4 important tips
you need to know.
1) Difference between feeder and slaughter lambs -
slaughter lambs are those bought for immediate slaughter
while feeder lambs are those bought to be raised before
being slaughtered.
2) Profitability - factors affecting profits in raising
sheep for meat include: lamb growth rate, cost of
feeding, and market prices. The faster a lamb grow and
the bigger it grows on less consumption mean better
profits for the farmer.
3) Meat nomenclature - lambs are the meat of young sheep
less than a year old, hogget can be the meat of a young
male sheep or a maiden ewe, while mutton is meat coming
from a ewe or a castrated male sheep. Lambs are
generally softer than hogget and muttons, while older
meat tends to have a stronger flavor than lamb.
4) In raising sheep for meat, you also need to know the
different cuts and classification of its meat.
The meat is sorted into three sections: the forequarter,
the loin, and the hind quarter. Usual cuts of lamb are:
scrag end (of neck), middle neck, best end (of neck),
loin, chump (and chump chops), leg, shank, shoulder, and
breast.
Lamb chops are cut from the rib, loin and shoulder; lamb
shank can either be meat from the arm of the shoulder,
or a cut of meat from the upper part of the leg.
Raising sheep for meat can certainly be a very
profitable business, especially in places where sheep
meat is a delicacy and a popular cuisine. For example,
in Northern Europe, many traditional dishes feature
mutton and lamb. Barbecued mutton is also popular in the
United States and in Canada. In Asia, where other red
meat is avoided for religious reasons, sheep meat can be
a perfect meat substitute. Aside from its meat, a
sheep's liver, lungs, heart, and testicle are eaten and
considered a delicacy in many countries.
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