Keeping Sheep as Pets

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 internationally. This is because of their high resistance to parasite and hot weather, and likewise as a consequence of their ability to grow quickly and fatten up in a very short period of time.

In raising sheep for meat, there are 4 important suggestions 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 may be the meat of a fresh male sheep or a maiden ewe, while mutton is meat coming from a ewe or a castrated male sheep. Lambs are in general softer than hogget and muttons, while older meat can 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 an area of the leg.

Raising sheep for meat can for certain be a very profitable business, specifically in places where sheep meat is a delicacy and a favorite cuisine. For example, in Northern Europe, many traditional conventional dishes feature mutton and lamb. Barbecued mutton is also commonplace in the US and in Canada. In Asia, where other red meat is avoided for religious reasons, sheep meat may be an ideal meat replace. Apart from its meat, a sheep's liver, lungs, heart, and testicle are consumed and considered a delicacy in a few countries.

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