Good nutrition and finishing are critical in defining sheepmeat eating quality in the period leading up to slaughter. Given the potential for good eating quality cuts from all sheep meat categories (lamb, hogget and mutton), it is important those animals are well nourished and managed. The type of finishing system has little effect on eating quality, provided sheep are gaining weight before slaughter and they are finished to a fat score of 2 or above.
Australian White Suffolk Association
Better by Design
