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Katahdin 
The  Katahdin is a hair sheep breed that was developed at Piel Farm in Maine  beginning in the 1950s. The goal was to produce a hardy meat sheep that did not  require shearing. Virgin Islands hair sheep contributed the hair coat, as well  as hardiness and prolificacy. The Suffolk and other wooled breeds were used to  improve size and  carcass quality. During the 1970s, the Wiltshire  Horn, a hair sheep from England, was also incorporated to a limited degree in  order to increase size and improve carcass quality. The resulting breed was  named for Maine’s Mt. Katahdin.
  Although  it was developed in Maine, cold adaptation was not an intentional selection  factor for this breed. This brings up a dilemma because the original hair sheep  are naturally selected for hot, humid climates. Katahdins do well in that  climate, but also tolerate cold climates, as do St. Croix and other hair sheep  breeds once they have a chance to acclimate to it.
 Katahdin  sheep are medium in size, with ewes weighing 120–160 pounds and rams weighing  180–250 pounds. As hair sheep, Katahdins shed without being sheared. The sheep  vary somewhat in the type and amount of fiber in their coats, though it is  preferred that sheep be completely free of woolly fibers after shedding. The  coat can be any color or pattern. Most of the sheep are polled, although horned  animals sometimes occur in the breed.  The  Katahdin is selected to be an efficient meat producing sheep adapted to a wide  variety of environments. While the winter coat provides enough protection for  the sheep to thrive in cold climates, their short, hair coat allows them to  tolerate the heat and humidity of warmer regions.
 Katahdins demonstrate greater  parasite resistance than commercial wooled breeds. 
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