Exhibitor Tag Number Class Place Show Wt. Hot Carcass Wt. Show DP% Adj. 12th rib fat Body Wall Thick. Ribeye Area Leg Conf. Leg Circ. Lamb USDA YG % BCTRC Carcass Maturity Meet Carcass Specs Carcass Placing
A. Brankecky-Kendall 4-H 7003 71 45 63.9 0.10 0.75 1.70 10 23.8 1.4 47.18 A YES 6
A. J. Bendele-Crockett 4-H 3384 01Ð2 69 42 60.4 0.08 0.60 2.10 10 23.5 1.2 49.09 A YES 1
C. R. Hale-Crockett 4-H 3423 02Ð1 76 46 60.8 0.15 0.80 1.70 12 23.5 1.9 46.71 A YES 9
A. Halfmann-Glasscock 4-H 4939 02Ð2 78 49 62.2 0.12 0.65 1.90 12 24.3 1.6 47.67 A YES 3
A. L. Homesley-Llano 4-H 8044 03Ð1 82 50 60.4 0.15 0.90 2.10 12 24.0 1.9 47.06 A YES 5
S. J. Matthews-Martin 4-H 8336 03Ð2 80 53 66.5 0.15 0.75 2.40 12 24.0 1.9 48.02 A YES 2
K. Fowler-Andrews 4-H 52 04Ð1 85 51 60.2 0.15 0.75 2.30 12 24.5 1.9 47.94 A YES 4
K. L. Shuler-Upton 4-H 12305 04Ð2 84 53 63.3 0.18 0.70 1.90 12 25.5 2.2 46.83 A YES 8
W. James-Live Oak 4-H 7971 05Ð1 88 57 64.2 0.15 0.75 1.90 13 25.5 1.9 46.51 B YES  
S. Humphrey-Crockett 4-H 3434 05–2d> 88 55 62.6 0.15 0.70 1.80 12 25.3 1.9 46.56 B YES  
A. Bean-Crockett 4-H 3365 89 55 61.5 0.15 0.70 1.70 12 25.3 1.9 46.35 A YES  
Z. C. Mauney-Palo Pinto 4-H 9734 06–2d> 90 57 63.8 0.20 0.90 2.25 13 26.0 2.4 46.54 B YES  
C. P. Crossland-Hays 4-H 5762 07–1d> 95 61 63.7 0.20 0.90 2.30 14 25.0 2.4 46.40 A YES  
J. Stewart-Crockett 4-H 3470 07–2d> 95 60 63.2 0.12 0.90 1.75 13 25.3 1.6 45.44 B YES  
C. Halfmann-Glasscock 4-H 4920 97 60 61.9 0.20 0.85 2.30 13 26.0 2.4 46.62 B YES 10
B. J. Wallace-Lampasa 4-H 7769 08Ð2 99 65 65.9 0.20 0.70 2.40 13 25.5 2.4 46.96 B YES 7
P. Tucker-Troy FFA 593 09Ð1 102 66 64.2 0.15 0.85 2.30 14 27.0 1.9 46.37 B YES  
C. B. Hale-Crockett 4-H 3429 09–2d> 101 64 63.3 0.15 0.85 2.30 14 26.0 1.9 46.51 A YES  
A. N. Prince-Wilbarger 4-H 12931 10–1d> 106 69 65.5 0.20 0.95 2.05 13 26.5 2.4 44.86 B NO-WT  
C. Brandenberger-Kimble 4-H 7509 10–2d> 108 69 63.7 0.20 0.90 2.30 13 26.5 2.4 45.70 A NO-WT  
                               
1. Minimum and maximum for carcass weight, 30 to 65 pounds. LEG CONFORMATION - a 15 point goat scale developed at Texas A&M University
2. Minimum adjusted fat thickness at the 12th rib, .05 inches. LAMB USDA YG - yield grade system for lambs was applied to these carcasses; (10 X adjusted fat thickness) + 0.4
3. Estimated percent boneless closely trimmed retail cuts from the leg, loin, rack and shoulder will be calculated and considered during final ranking. LEG CIRC - Leg Circumference measured inches
% BCTRC = 49.936 - (0.0848 X Warm Carcass Wt., lb.)- (4.376 X Adj. Fat Thickness, in.)- (3.530 X Body Wall Thickness, in.)+ (2.456 X Ribeye Area, in.2)
4. Carcass must show no evidence of spool joints on the foreshanks.