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Improving Lean Meat Yield

 

Improving lamb lean yield

The Australian sheep meat industry is at a critical juncture as producers and processors grapple with the genetics, economics and technology required to deliver the right percentage of lean meat yield (LMY%) from each carcase in order to satisfy consumer demands. 

A new manual on improving lean meat yield was published in February 2016 by the Sheep CRC and Meat and Livestock Australia.  This technical guide sets out the current state of play for producers and processors in addressing this challenge, including the latest technology being tested to accurately measure LMY% at line speed in abattoirs, and the genetic tools available to producers to respond to market signals.

Read the “Lean Meat Yield Manual Feb 2016”.
 

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