Average Carcass Weight | Typically ranges from 18 to 24 kg (40 to 53 lbs) |
Factors Influencing Weight | Breed, age, diet, and management practices |
Market Preferences | Varies by region; some markets prefer lighter or heavier carcasses |
Measurement | Weight is measured after skin, head, feet, and internal organs are removed |
Optimal Age for Slaughter | Often between 6 to 12 months for lambs; older for mutton |
Dressing Percentage | Generally around 50% of live weight |
Common Breeds | Suffolk, Dorset, Merino, Texel, and others |
Feed Conversion Ratio | Efficiency of converting feed into body mass; varies by breed |
Seasonal Variations | Carcass weight can fluctuate with seasonal changes in feed quality |
Quality Grades | Based on factors like fat distribution, muscle conformation, and overall condition |