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| Shearing
Shearing Sheep | Shearing the Sheep (or Angora Goat)
For the purposes of this guide, we have chosen machine shearing over blade shearing. As it would require an entire book to go into the varying patterns for different breeds, we have illustrated only the basic movements required to remove the fleece from crossbred sheep. More (or fewer) strokes could be required.
Obviously, a minimum number of strokes with minimum effort is best for both the shearer and sheep. It’s important to remember that trying to go to an extreme to save on the number of strokes can also be a mistake because it can mean more physical effort and difficulty. No style has merit unless it offers the minimum of physical effort. On good, average-shearing crossbred sheep, approximately 50 to 60 strokes would be acceptable.
 1. Belly: Now that you have the sheep properly seated, you can begin shearing the belly. Stand slightly to the sheep’s right side with feet well spaced. Support the sheep’s back and sides with your legs.
With the comb flat against the skin, each stroke or blow must begin high on the brisket (chest) to remove all discoloured fibre. With your left hand, smooth out wrinkles and manipulate the skin (and sheep’s legs as necessary) to facilitate a smoother cut without nicks or second cuts. Care has to be taken not to damage the pizzle of the male sheep (rams) and the teats of the female sheep (ewes). Blows around the teats or pizzle should come in from the side. On the last stroke, take the sheep’s right front leg and fold it behind your right knee.
When strokes are completed, all brisket and belly wool, from flank to flank, can be removed in one piece. Clearing the belly is important as it sets up the pattern for subsequent areas. In larger operations, the bellies are usually picked up and put in baskets. They’re later skirted, pressed into bales, and labelled “bellies.”
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Shearing
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