Salted Lamb/sheep Skins For Sale

Ürün detayları

We receive raw skins immediately after slaughter from local meatworks, where we straight away classify all raw skins in the green sorting and trimming area. The initial stage is absolutely critical to the treatment process. All green skins are spread flesh side up for classing. The classer scans and classifies the skins according to shape and the presence of knife flays, holes, rib and seed. Skins are moved to agitators, then from there they are placed onto drum stills where they are left to cure for seven days using fresh fine stoved salt that is fortified with boric acid and sodium fluoride. After this period, they are packed onto International Standards for Phytosanitary Measures No. 15 ISPM 15 certified wooden pallets, destined for the export market. Cuthbertson Brothers will class all our skins to customer specifications. Packing: we load 18 to 20 pallets per 20 ft container. Spring lambs: lambs are a 54s plus wool quality size 6 sq ft average 7 to 8 sq ft, range: 1.5 to 3. Shorn lambs: range: 0.25 to 0.5, range: 0.5 to 2, range: 2 upwards. Sheep: sheep are 56s wool quality merino material size 7 sq ft average 8 to 8.5 sq ft, range: B 0.25, range: 0.25 to 0.5, range: 0.5 to 1, range: 1 to 2, range: 2 upwards. Crossbreds: 46 to 54s wool quality size 6.5 sq ft average 8 to 8.5 sq ft, range: 0.5 to 1, range: 1 upwards. Standard grades: 1st grade sound, 2nd grade, 3rd grade damage.

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