Lamb assessment and marketing
Course details
| Name: |
Lamb assessment and marketing |
| Description: |
A course for lamb producers, livestock agents and buyers in assessing lambs and understanding markets and their specifications. |
| Cost: |
After NSW Government subsidy, $250 GST-free. Includes manual. |
| Course aims: |
- To identify markets for lamb products and their needs
- To assess lambs and marketing opportunities
|
| Learning outcomes: |
- Identify markets for lamb products
- Understand specifications for each of these major markets
- Understand the production techniques for producing lambs to meet market specifications
- Identify the relative merits of different selling systems
- Assess lambs for estimated carcase weight and fat score
- Identify factors that affect product quality
- Identify marketing opportunities for your business and production system
|
| Length: |
1 - 1½ days, depending on whether an abattoir visit is included. |
| Course program/structure: |
- Industry market outlook
- Markets, market specifications
- Marketing methods
- The theory of fat scoring and carcase weight estimation
- Skin value determinants
- Best practice procedures for production and marketing of quality lamb
- Factors that affect eating quality
Session in sheep yards
- Fat scoring and estimation of carcase weight
- Skin value assessment
- Lambs may be assessed for delivery to abattoir that afternoon and slaughter the next morning for carcase assessment
Either a session in abattoir lairage on the following morning (if lambs were not assessed the previous afternoon)
- Assess lambs for carcase weight and fat score
- Followed by abattoir slaughter floor inspection and assessment/measurement of lambs in chiller
OR
Abattoir/slaughter floor
- Inspection and assessment/measurement of lambs in chiller
- Inspection of offal room (runners and other offal value), skin shed (salting and grading)
Summary and conclusion
|
| Resources and method of delivery: |
Participants receive a set of workshop notes which include information on:
- Industry overview
- Working groups
- Live lamb assessment, including skins
- Best practice and quality assurance
- Production
- Marketing options
- Skins/offal
- Meat quality
- Supply management
- Product development
This practical course is delivered using both indoor and outdoor instruction.
|
| Accreditation: |
This course is mapped to the following national unit of competency, BSBMKG302A - Identify market opportunities. |
Upcoming dates
There are currently no registered dates for this course. Please register your interest using the link below.
