Ewe ko%

[Shepard 16]

Hello thinking of sending some cull ewes dead weight what would be a rough ko% for mule ewes at fat class 3 thanks

 

[cheviot53]

Guess would be in the 40%--45% range

 

[Al R]

30-35% I thought ewes were averaged at? @Frank-the-Wool has sent ewes deadweight I think?

 

[Frank-the-Wool]

30-35% I thought ewes were averaged at? @Frank-the-Wool has sent ewes deadweight I think?

I do some dead weight to local butchers.
KO % depends on what type of ewe you are using. Well fleshed (not fat) and shapey ewes will do 40%. Texel/Beltex could do 45%.
A well worn Mule with big guts might only do 35%.

Generally the heavier liveweight ewes die better. The other good thing is that as fat is wanted at the moment those lardy ones aren't discounted.

 

[glensman]

I do some dead weight to local butchers.
KO % depends on what type of ewe you are using. Well fleshed (not fat) and shapey ewes will do 40%. Texel/Beltex could do 45%.
A well worn Mule with big guts might only do 35%.

Generally the heavier liveweight ewes die better. The other good thing is that as fat is wanted at the moment those lardy ones aren't discounted.

Fat on the meat or fat as a separate commodity?

 

[Skintagain]

Young ewes better with less belly

 

[Frank-the-Wool]

Fat on the meat or fat as a separate commodity?

Fat as a separate commodity but the value is so high now that cutting it off is profitable.

 

[glensman]

Fat as a separate commodity but the value is so high now that cutting it off is profitable.

What is the reason for this?

 

[Stewartry hill]

Fat as a separate commodity but the value is so high now that cutting it off is profitable.

Do they cut it off before or after weighing

 

[Frank-the-Wool]

What is the reason for this?

Do they cut it off before or after weighing

All Fat and Oil is now a valuable commodity since the massive loss of vegetable oils since the war in Ukraine.
Fat is used by butchers in all sorts of ways, Sausages and other processed products often need extra fat.

Most of it would be cut off after weighing but I guess the large abattoirs might do it before as they do with lambs to keep the paid for price lower!!