UNIT SHEEP MEAT
Coordinator: Edemir Viapiana.
:
[email protected]
Phones: (54) 9917 7900 or (54) 3233 1127
In Rio Grande do Sul the most valued by the lamb consumer attributes are: appearance, inspection record and quality certification (Masters dissertation of Elsio de Camargo De Bortoli).
Given this challenging scenario, the APROCCIMA stimulated the professionalization of sheep farmers of the Campos de Cima da Serra, as acts as "strategic alliances" for the organization of the chains.
The northeastern region of RS, characterized by high fields with plenty of Araucria, has always been a favorable environment for the raising of sheep, due to cold winter weather in the south of the Atlantic Forest biome, where the high ranges 2.624ft to 3.937ft (800-1200m).
Since the beginning of its colonization, the region has always had livestock their main source of income. Cattle and sheep live since then in perfect harmony.
The mountain sheep has strong tradition by very suitable for wool crafts (characteristic of the Creole race) and the distinctive flavor of its meat.
Sheep of APROCCIMA are selected for meat production. Currently dominate the Ile de , Poll Dorset and Texel races.
The lambs, for the management and the environment in which they are created, have different attributes for their meat. The taste and the aroma, which together are called "flavor" are soft, pleasant, tender and juicy. It is meat that has greater harmonization with our sense organs.
The production system is still common to use native pastures in spring and summer, and in autumn and winter the sheep herd forage grown as oats, rye grass and clover. In the current management, the animals are collected at night to a safe place, especially against predators.
The termination of the lambs is held in native, improved or cultivated pastures. In the intensive system, these are supplemented with a balanced diet consisting of roughage and concentrates.
The lambs are slaughtered at up to 1 year old and milk tooth in the extensive system. In intensive system of slaughter is between 4 and 6 months old.
The Ovine Meat Unit advises its producers to standardize production systems, giving the final product characteristics desired by consumers.
ANIMAL CLASSIFICATION AS AGE
Lamb - up to 1 year old and milk tooth.
Borrego - more than 1 year and 2 teeth.
NEW PROJECTS
To adapt production to Good Agricultural Practices - BPA.
Adjust the refrigerator Good Manufacturing Practice - BPF.
Encourage the engagement of retailers to Secure Food Program - PAS.
Establish traceability throughout the chain.
Develop a system allowing a constant supply throughout the year
Harmonisation of lamb with wine and craft beer in the region.
To find a Geographical Indication for sheep meat in the region of Campos de Cima da Serra.
ASSOCIATED PRODUCING FOR THIS UNIT:
Edemir Viapiana
Matheus Marin
Carlos Roberto Simm.
READING SUGGESTION
"The Art of Churrasquear" - click Aproccima articles (page 2).
"Ovine Meat and Heart" - click on items of interest.
