Abstract
Carcass characteristics were analyzed on 121 Prime and Choice crossbred lambs slaughtered at approximately 40 kg. live weight. Physical composition of the leg was an accurate estimator of carcass fat, lean and bone. Composition appeared to be homogeneous between groups of carcasses from different genetic backgrounds within similar carcass weight and grade groups. Percent fat and lean in the carcasses was approximated by using rib-eye area, fat thickness (12th rib), percent kidney fat (including kidney) and percent yield of untrimmed leg as independent variables. Specific gravity values for the carcasses or cuts were not sufficiently accurate for estimating carcass fat and lean. Copyright © 1966. American Society of Animal Science . Copyright 1966 by American Society of Animal Science