Lectures On Feeding Care And Management of Live Stock volume 2
Lectures On Feeding Care And Management of Live Stock volume 2
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In our eReader you can find the full English version of the book. Read Lectures On Feeding Care And Management of Live Stock volume 2 Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Lectures On Feeding Care And Management of Live Stock volume 2
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All lambs do not fatten as smoothly or as uniformly as herein indicated. In most lambs, however, the worst defect is bareness of the loin and light- ness in the hindquarters. With these parts well covered and fully developed, a rather sharp shoulder and peaked brisket may be overlooked. Not only should the flesh be even over the valuable cuts, but it should be firm. Very often it will be found that soft rough patches will be present about the head of the tail, o~ving to the depositing of too mu...ch soft flesh on the back, which may slip from there on the over- ripe lamb and gather at the flank or along the sides in long soft rolls. " At one hundred pounds weight the lamb should be fat in order to suit the demands of the market. The judge decides as to condition usually by the thickness of loin, scrag and fullness of cod or flank. The carcass of mutton is divided into seven cuts: leg or gigot, loin, rib, breast, neck or scrag, shoulder, shank, valued as follows: leg lOc, loin 9c, rib 9c, breast 2c, shank 2c, shoulder 2c, and neck Ic.
What to read after Lectures On Feeding Care And Management of Live Stock volume 2?
You can find similar books in the "Read Also" column, or choose other free books by Willard John Kennedy to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
All lambs do not fatten as smoothly or as uniformly as herein indicated. In most lambs, however, the worst defect is bareness of the loin and light- ness in the hindquarters. With these parts well covered and fully developed, a rather sharp shoulder and peaked brisket may be overlooked. Not only should the flesh be even over the valuable cuts, but it should be firm. Very often it will be found that soft rough patches will be present about the head of the tail, o~ving to the depositing of too mu...ch soft flesh on the back, which may slip from there on the over- ripe lamb and gather at the flank or along the sides in long soft rolls. " At one hundred pounds weight the lamb should be fat in order to suit the demands of the market. The judge decides as to condition usually by the thickness of loin, scrag and fullness of cod or flank. The carcass of mutton is divided into seven cuts: leg or gigot, loin, rib, breast, neck or scrag, shoulder, shank, valued as follows: leg lOc, loin 9c, rib 9c, breast 2c, shank 2c, shoulder 2c, and neck Ic.
What to read after Lectures On Feeding Care And Management of Live Stock volume 2?
You can find similar books in the "Read Also" column, or choose other free books by Willard John Kennedy to read onlineMoreLess
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