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Lamb_finishing_systems Cost-effective and efficient lamb finishing systems are essential to maximise output and profitability. This booklet provides a practical guide highlighting the key elements of lamb finishing systems suitable for sheep farms in Wales. In addition to the financial aspects, this booklet also provides information on the physical and environmental requirements of each finishing system […]
In this booklet, a series of guidelines have been set out on the selection of stock for the market that look at all aspects of the supply chain. From_Gate_to_Plate_LAMB Hybu Cig Cymru – Meat Promotion Wales (HCC) is the organisation responsible for the development, promotion and marketing of Welsh red meat. We work with all […]
The lamb roast is a favourite meal for many Australian households. However, some lamb and mutton meat can have a distinctive odour during cooking that is not well liked by some consumers both in Australia and Asia. Taking the mutton out of lamb This research was funded jointly by the Sheep CRC and Meat and […]
A number of breeds and their crosses contribute to the sheepmeat industry in Australia. Traditionally, these include the Merino, the Border Leicester (as a maternal sire) and the terminal sire breeds such as the Poll Dorset (selected for carcase attributes). Growth_and_carcase_characteristics This research was funded jointly by the Sheep CRC and Meat and Livestock Australia. […]
When meat is sliced, it absorbs oxygen from the atmosphere and the cut surface. Within one hour this process is complete and the surface of the meat is usually bright red; at this stage it is known as the “bloom colour”. However as time progresses, the surface of sliced meat will change from red to […]
Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has highlighted the possible unintended consequences of single trait selection for muscling. As a sheep grows from a lamb to an adult, its bones lengthen at special cartilage growth regions called growth plates. When these close […]
Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that dehydration in slaughter lambs is common in Australia. Two abattoirs, one in Western Australia and one in Victoria, were monitored over twelve months and about 50% of lambs were found to be dehydrated. […]
Whilst producers are not often paid for lean meat yield or meat quality traits, they are paid for weight. Therefore there are clear incentives to use, and pay for, high growth rate sires. This is illustrated in the success of the lamb industry in increasing carcase weights of lambs by over 4.5 kilograms since 1990. […]
From the Sheep CRC and Meat and Livestock Australia. Consumers assess the acceptability and quality of meat by its colour, fatness, tenderness, flavour and juiciness. Today’s consumers prefer to purchase meat with low levels of external fat, but in many cases prefer to eat meat with some intramuscular fat, commonly known as marbling. On farm […]
A video of one of our ewes lambing (unassisted) in a lambing jug. Video was cut down from 1.5 hours.
