13
4. Using left hand apply pressure to the left stifle joint to make sheep hold leg straight out.
Note right front leg of sheep has dropped between shearer’s legs. Also shearer should
move his right leg back a few inches to help turn sheep.
Drop wrist to position the comb to enter wool on top of tail and shear forward along
backbone cleaning all wool from tail.
5. Keep comb points on the skin until they reach the base of the ears. Now move your left
foot through first and bring your right foot between the sheep’s hind legs.
Note: Backbone shown as—
On all sheep one full comb must be shorn over the backbone as in blow 15.
An extra blow (16) will be needed for long wools.
2. Blow 7 may have to be repeated to ensure a clean crutch. Be careful to avoid cutting
teats which should be covered with the fingers.
3. Blow 10, 11 and 12 must finish in line on the near side of the backbone. Your right knee
should be in front of the brisket and your foot should move back.
First stroke out inside of right back leg.
Second stroke starts on the toe and goes up and back around the udder.
BELLY
27
28
26
25
23
22
23
34
33
32
31
30
10 11 12
13
14
BELLY
37
36
38
29 40 41 42
45
44
43
35
15
48
47
46
1
5
4
3
2
Step 1b - The Bowen Belly
Recommended for
large or
full-wooled sheep.
1
4
2
3
Step 1a - The Spear Belly
12
Shearing Pattern - Key points to eliminate second cuts
• Keep bottom tooth on the skin • Shear in position
• Start and nish each blow on the skin • Shear to a pattern
Six Key Points of Good Shearing
1. Control of the sheep—get right down over the sheep and “become part of it.”
2. Positive hand—know exactly where the handpiece has to go; don’t poke, be
positive with all blows.
3. Good wrist—must be flexible and supple to ensure comb points stay on the skin.
4. Return action—must be fast, close to the sheep and taken no further back than the
start of the next blow; wasted inches are wasted effort.
5. Left hand—use it confidently to prepare the way for the handpiece.
6. Rhythm and timing—develop a rhythm so the shearing of each section runs
smoothly into the next.
1. Support sheep firmly between your knees. Rest sheep’s foreleg on your left side to
tighten skin on belly. Make first stroke of the handpiece straight down on right side of
brisket to the open flank area. Make the second stroke on the left side of brisket down
under left front leg. Follow strokes three and four to the left flank area.
Note: That sheep’s left front leg is held by shearer’s left wrist, leaving his hand free to tighten
skin on the belly area.
Shearing Instructions
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