THE VISION

2. THE VISION + Durability & Fertility Muscling = MEATMASTER

3. WHY THE MEATMASTER? • The Meatmaster is a composite Sheep Breed in South Africa. • It is bred as a non-fat tailed, hair type Sheep for meat production. • It offers Farmers an alternative with unique characteristics to meet the need of a huge market in South Africa and around the World.

4. BREED STANDARDS Completely new and unique Breed. Ignores petty conformation issues. Totally focused on economic factors. Designed to: Keep costs as low as possible! Get income as high as possible!! MAXIMIZE PROFIT!!!

5. COLOUR AND SKIN PIGMENTATION • Any colour, or combination of colours, is acceptable. • Good pigmentation around the eyes and over the ears is essential. REASON • To prevent cancer and eye infection. • Stronger hoofs.

6. HEAD AND HORNS • Ewes must be feminine tending to be polled. • Rams must be masculine also tending to be polled. • Horns in both sexes are acceptable. REASON • Easier to manage in sheep yards • Less vulnerable to fly strike as result of horn injuries.

7. COAT COVERING • Must have mainly short shiny hair • Underlining blanket of fluffy fine Wool. • Must never be shorn, natural shedding ability of coat is essential. REASON • Extreme Cold and Heat tolerance (Winter sub zero – Summer 40°C +) • Protection from ticks and flies, no sheering costs. • Neat and tidy – No fly strike.

8. EXCELLENT

9. AVERAGE

10. POOR

11. CULL

12. EWES AND THEIR COVERING

13. EXCELLENT

14. GOOD

15. POOR

16. CONFORMATION AND LEGS • Must be of average size. • Have a functional efficient body conformation. • Well placed legs with excellent walking ability. REASON • Easy lambing. • Enough meat with good movement.

17. HINDQUARTERS Must be well fleshed. No fat localization.

18. TESTICLES • Well formed with excellent elasticity. • Absolute minimum abnormality and faults.

19. BODY CONFORMATION RAMS • Big and Muscular • Especially strong over the loins. EWES • Sleek and Feminine • Excellent mothering ability.

20. TAIL • Must have a good attachment. • Preferably not be longer than the hock. • Have a neat wedge shape with only a moderate amount of fat. • Must never be necessary to have the tail taken off. REASON • Prevent ticks and fly strike. • No stress or possible infection with tail cutting – lower risk. • Less work – Lower cost.

21. TAIL PROBLEMS

22. TAIL PROBLEM 1 • Too short • Too fat • Not wedge shaped • CULLED REASON • Fat localization • Poor carcass quality

23. TAIL PROBLEM 2 • Too long • Too fat • Low attachment • Totally unacceptable. • CULLED REASON • Mating difficulties • Poor carcass quality

24. TAIL PROBLEM 3 • Drooping rump • Low tail attachment • CULLED REASON • Mating difficulties • Poor Carcass quality

25. TAIL PROBLEM 4 • Too fat • Too wide • DISCRIMINATE REASON • Leads to mating difficulties • Fat localization • Poor carcass quality

26. HERDINSTINCT • The Breed must have a very strong herd instinct. REASON • Vital for better management in rugged bush or mountainous regions. • Prevents wandering and going through fences. • Protect themselves and their lambs from predators.

27. PURPOSEFUL SELECTION AIMS TO ACHIEVE: • Extremely fertile Sheep. • Good mothers that rear their Lambs without problems. • Virile rams with excellent serving ability. • Sheep with good movement and walking ability. • Lambs that will reach a slaughter mass of 15-25kg, off their mother, preferably before six months. • An average grading of A2-A3 must be achieved at above slaughter masses.

28. …cont PURPOSEFUL SELECTION • No sheering. • No cutting of tails. • Minimal dosing, Inoculation and Dipping. AN EASY CARE SHEEP IN ALL ASPECTS NOFEEDING!!

29. BLOOD TYPE AND DEVELOPMENT It was decided that: • Meatmasters must have a percentage Damara blood. • We will remain an open herd book. • Meatmasters are developed by crossing different Breeds and then purifying the crosses.

30. BLOOD TYPE AND DEVELOPMENT • It does not matter how breeders intend breeding their Meatmasters… ..it is just of vital importance that at all times the Breed standards and selection norms of the Meatmaster are strictly adhered to. • These form the basis of the Breed. • The Meatmaster sets the breed standards and how breeders intend to achieve it is up to them.

31. Registered Stud Breeders Sell registered Rams and Ewes. Can sell on all Sales. Full Sheep recording on Shepherd program. Record with Studbook or ARC. Compulsory performance testing. B) Ordinary Stud Breeders Sell flock Rams and Ewes only. Can sell on all Sales. No recording necessary. No performance testing necessary. REGISTRATION AND MEMBERSHIP ALL BREEDERS MUST BE FULL MEMBERS OF BREED SOCIETY

32. IDENTIFICATION OF SHEEP • Tattoo or ear tag before Lamb is 1 week old. • Tattoo or ear code before wean. • Easy identification if lamb loses it’s ticket.

33. 10 300 100 1 5 L R 50 200 400 30 3 Example # 198 Example # 222

34. WHAT TO DO FOR REGISTRATION • Identify all Sheep by giving them a number. • Make up a mating list when mating. • All Lambs born must be identified within a week. • All lambs must be allocated to a CONTEMPORARY GROUP – Born within 60 days. • In birth notification note the Date of Birth, Sex, the Father the Mother and Birth status. • At 100 Days check the identification and weight all lambs and wean. • Record different treatment groups.

35. HOW TO KEEP RECORD • Shepherd Computer program can be downloaded from: http://gadi.agric.za • Make your own: • Mating Book • Birth Notification Book • Weighing Book • Remember that the value and accuracy of your information will only be as good as the accuracy of the data you capture. • Must attend a Performance testing course to understand Indexes, Breeding Values, Management Groups, etc.

36. SEND TO THE ARC • I.D. of each Sheep • Date of Birth • Birth Status • Sex • Father • Mother • 100 Day Weighing Date • 100 Day Weight

37. WHO TO SEND TO? ADDRESS A.R.C Animal Improvement Institute Private Bag X 529 Grootfontein Agricultural College Middleburg E.C 5900 Robert Tayler Tel. +27 (0)49 842 2563 E-mail:rtaylor@arc.agric.za

38. THE SOCIETY • Determined and Dedicated • Effective • Affordable Services Delivered • 8hrs a day available via telephone • Maintain Website – http://www.meatmaster.org • Help for Members and new Members • Sending circulars and accounts • Manage finances of Society • Keep notice of yearly meetings • Help with advertisements

39. Tel: +27 (0)51 821 1488 Fax: +27 (0)51 821 1783 Website:http://www.meatmaster.org E-mail: info@meatmaster.org (Charmaine Alberts) POSTAL ADRESS P.O.Box 328 Brandfort 9400 PHYSICAL ADDRESS 36 Voortrekker Street Brandfort 9400 SOCIETY CONTACT DETAILS

40. WHAT TO EXPECT FROM YOURMEATMASTERS

41. COMPARED TO OTHER BREEDS

42. COMPARED TO OTHER BREEDS

43. COMPARED TO OTHER BREEDS

44. COMPARED TO OTHER BREEDS

45. COMPARED TO OTHER BREEDS

46. COMPARED TO OTHER BREEDS

47. COMPARED TO OTHER BREEDS

48. COMPARED TO OTHER BREEDS

49. NATIONAL SLAUGHTER LAMB COMPETITION Held at Bethulie • 59 Groups entered • Meatmasters • Average Weight 41,5kg • 9th placing • 236 Single Carcasses entered • Meatmasters • 22nd • 23rd • 55th

50. NATIONAL SLAUGHTER LAMB COMPETITION AVERAGE WEIGHTS 41,5kg GROUP PLACING 9thout of 59 Groups SINGLE PLACING • 22nd • 23rd • 55th out of 236 Carcasses