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  2. Polypay - Wikipedia

    en.wikipedia.org/wiki/Polypay

    In general, Polypay ewes are able to lamb at 1 year of age, wean twins, and mature ewes will weigh between 150 and 200 lbs. Mature Polypay rams will weigh between 240 and 300 lbs. All animals entered in a show or sale should be a twin or better and all ewes shown in a Yearling Ewe Class must have already lambed. [1]

  3. Dressed weight - Wikipedia

    en.wikipedia.org/wiki/Dressed_weight

    For example, the dress weight for chickens and other fowl is closer to 75% of the live weight, [3] which is significantly higher than that of cattle, which can be from 50-70% depending on breed and methods used. [2] To compare, a 250-pound pig will typically have a dressed weight of 180 pounds and a retail cuts weight of 144 pounds.

  4. Feed conversion ratio - Wikipedia

    en.wikipedia.org/wiki/Feed_conversion_ratio

    As of 2012 in Australia and using dressed weight for the output, a FCR calculated using weight of dressed meat of 4.5 was fair, 4.0 was considered "good", and 3.8, "very good". [17] The FCR of pigs is greatest up to the period, when pigs weigh 220 pounds. During this period, their FCR is 3.5. [16]

  5. Catty - Wikipedia

    en.wikipedia.org/wiki/Catty

    The catty is traditionally equivalent to around 1 + 1 ⁄ 3 pound avoirdupois, formalised as 604.78982 grams in Hong Kong, [1] 604.5 grams historically in Vietnam, [2] 604.79 grams in Malaysia [3] and 604.8 grams in Singapore. [4] In some countries, the weight has been rounded to 600 grams (Taiwan, [5] Japan, Korea [6] and Thailand).

  6. Lamb and mutton - Wikipedia

    en.wikipedia.org/wiki/Lamb_and_mutton

    The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kg (12 and 66 lb). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.

  7. Meat hanging - Wikipedia

    en.wikipedia.org/wiki/Meat_hanging

    In the 1960s, the cheaper wet-aging process largely displaced dry aging as dry-aged meat is 15–25% more expensive than wet-aged beef: dry hanging rooms are expensive; meat weight is reduced through evaporation; and some proportion of meat spoils. [4] [3]

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  9. Charollais sheep - Wikipedia

    en.wikipedia.org/wiki/Charollais_sheep

    The fleece usually weighs between 2 and 2.5 kg (4.4 and 5.5 lb) and has a staple length of 4 to 6 cm (1.6 to 2.4 in). The wool is medium grade and measures 56 to 60 on the Bradford count , with a diameter of 29 to 30.5 microns.