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Today Oxfords are raised and used for many purposes :
1. Purebred breeding stock - Modern Oxfords are very stylish and offer interested breeders a wide selection of sound genetics upon which to build a purebred flock. Oxfords are a large framed breed that maintains soundness of structure.
2. Clublambs - Oxfords make excellent clublambs due to their natural muscling, length of loin, rib and hip. Often, Oxford market lambs have the finest loin eye cut when compared to other down breeds. One advantage that Oxfords have over some of the larger breeds is that they tend to be more correct on the feet and legs. This is something that will add to the appeal of a good market lamb.
3. Terminal Sires - The Oxford cross has the hardiness and good feet to stand winter finishing in cold climates. The Oxford or Oxford cross lamb is particularly suited to the home freezer market because the large, lean carcasses allow larger joints with more meat to be prepared. Oxford lamb is also found to have excellent flavor and eating qualities, making it ideal for premium quality markets.
Oxford breed type -
The Oxford has a bold, masculine head, well set on a strong neck with poll well-covered with wool and adorned by top knot. The face, ears and legs are a uniform dark color. The ears are medium length and covered with some wool. The Oxford is an excellent meat and wool producer. The wool is compact, free of any black fiber and of good staple length.
The confirmation of the Oxford is large, stylish and long-bodied with moderate depth. The Oxford shows heavy muscling qualities. Particular emphasis is placed on length and hind saddle. It is heavy in the loin and carries heavy muscling through out, especially throught the rear quarters. The top is straight and the chest is full.
The Oxford walks with a bold, alert movement with the head held high. The legs are strong in bone, short in pasterns and correctly placed. When fully matured and in good condition, rams are to weigh over 250 pounds and ewes over 200 pounds.
Entries Close: September 25th , 2010
Arrival of Sheep: October 15th , 2010 & Early Morning the 16th
Judging Date: October 16th ,2010 2:00pm
Release Date: October 17th ,2010
Judge: Judy Moore
Penning: -All sheep must be penned by 8 am Saturday Morning with trucks removed from grounds by 9am.
Bedding: Straw is available to order on the entry for approximately 6 dollars a bale.
Check-in: Will be available Friday night from 7-9pm and Saturday morning from 8-10am in the Wool Workroom in the sheep barn.
Release Time: No earlier than 4 pm Sunday and at the conclusion of the Sunday sheep show.
Show: Saturday 2pm in the Main Arena.
Fitting: The American Oxford Sheep Association requests that all Oxford entries be shown in short fleece with maximum wool length not to exceed one inch in length on any part of the body and shall be free of any artificial coloring.
Premiums and Class List:
-No more than 2 premiums paid per class per exhibitor excluding group classes. In group classes one premium will be paid per exhibitor.
-Premiums will be paid directly through the Dutchess County sheep and Wool Growers Association.
Premiums are listed after each class 1st and on.
1. Fall Ram Class- 30 25 20
2. Intermediate Ram Class 30 25 20 15 10 5 5
January 1 –February 15
3. Junior Ram Class 30 25 20 15 10 5 5
February 16 and onward.
4. Pair of Ram Lambs 30 25 20
5. Champion and Reserve Ram
6. Yearling Ewe Class 30 25 20 15 10 5 5
7. Pair Yearling Ewes 30 25 20
8. Fall Ewe Class 30 25 20
9. Intermediate Ewe Lambs 30 25 20 15 10 5 5
January 1- February 15
10. Junior Ewe Lambs 30 25 20 15 10 5 5
February 16 and onward
11. Pair of Ewe Lambs 30 25 20
12. Pen of 3 Lambs 30 25 20 15 10 5 5
Both Sexes must be represented.
13. Exhibitors Flock 30 25 20
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