Katahdin sheep characteristics

Katahdin sheep primarily raised for meat and wool. The breed is originated in Maine, United States. The breed is the byproduct of St.Croix sheep and the various Virgin Islands breeds like the Suffolk. Katahdin sheep are famous for hardy, adaptable, low maintenance sheep that produce superior lamb crops and lean, meaty carcasses.

Katahdin sheep breed information

The Katahdin sheep come in different colors.

The mature Katahdin ram weighs  100 kg (220 lb) and ewe weighs 72 kg (160 lb).


Ewes and rams reach early puberty and long productive life.

Lambing percentage is around 200 percent.

Ewes show good maternity traits and have enough milk for their lambs.

Rams are a fertile year long.

Lambs produce high quality, a well-muscled carcass that is mild and flavorful. The lambs are sent to the market when they reach a weight of 40 to 50 kg (95 to 115 lb).

No shearing is required in winter, as the Katahdin shed its winter coat.

Katahdins are docile so they are easily handled

and show moderate flocking instinct.
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Things to know

The name Katahdin comes from Maine’s highest peak Mount Katahdin.

The breed Katahdin was developed by crossing the St.Croix sheep and the various Virgin Islands breeds like the Suffolk.

The meat of Katahdin was the first in the United States to reach the standards of sheep industry carcass quality.

The Katahdin when crossed with wool sheep, the first generation will have wool fleeces with hair intersperse. But only in the third generation the shedding hair coat and other purebred characteristics.

Also Read  Commercial farms for Lamb fattening

Brief characteristics of Katahdin sheep

Breed NameKatahdin sheep
Other NameAfrican Hair Sheep
Country/Place of OriginUnited States
Breed Purposeamericameat
Breed Sizelarge
Weight Ram(Male) 100 kg (220 lb)
Ewe(Female)72 kg (160 lb)
Kiddingsingle or twins 
Good for Stall Fedopen grazing 
Climate Toleranceall conditions

Steps are already been taken to BAN prepping... especially stockpiling food right here in America.

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