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Expanding chilled lamb markets are increasingly looking to NZ as an all year round supplier of product. To achieve this in increasing quantities, changes to traditional lamb production patterns are required. It is up to the meat exporting companies to provide the monetary incentives to farmers for change. While on-farm changes may result in less total physical product, they will achieve for some farmers in climatically suited areas a higher net return; ie less production but a higher price for the type and timing of the product to satisfy market requirements. THETYPEOFPRODUCT a) Large lamb carcasses are most efficient to process. b ) They provide adequate muscle sizes for desired market specifications. 4 Fat is not desired and is expensive to trim off. Phillips and Murdoch (in this volume) have indicated that half of our annual lamb crop is presently unsuitable. They agree that best cutting carcasses are those between 14 to 22.5 kg with less than 9 mm g.r. Strenuous breeding efforts have been initiated by sheepbreeders and industry to increase the supply of these animals. Ultimately New Zealand farmers will be best rewarded for animals which genetically are capable of remaining lean through all desired weight ranges. The only choice for the farmer is then at which weight you draft animals. The eventual outcome could be farmers drafting using weighing scales only.

SHEEP MEAT MARKET REQUIREMENTS AND IMPLICATIONS FOR THE PROCESSING INDUSTRY AND FARMER SUPPLIERS