Ternak Domba Hoby Sampingan Part6 #trending #kambing #viral #ternakkambing #domba #ternakdomba

*The ideal age for slaughtering lamb is 10-18 months*. That's the sweet spot between tender meat, good weight, and a mild flavor. Here are the details: 1. Young Lamb: 6-12 months *Meat quality*: Most tender, clean white fat, mildest flavor. *Carcass weight*: 15-22 kg. *Suitable for*: Satay, steak, and curry, which require tender meat. The most expensive. *Cons*: Still small in weight, so it's less profitable to sell by the kilo. 2. Young Adult Lamb/Yearling: 12-18 months ⭐ Most Ideal *Meat quality*: Tender but already has fiber and a more powerful "lamb" flavor. Fat is starting to build up. *Carcass weight*: 22-30 kg. *Suitable for*: Qurban, tongseng, rendang, guling. This is what breeders are most looking for. *Pros*: Most efficient meat-to-feed ratio. Best profits. 3. Adult Sheep: 18 - 24 months *Meat quality*: Starting to be tough, yellow fat, stronger gamey odor. *Carcass weight*: 28-35 kg. *Suitable for*: Long-term cooking, such as stews, curries, or minced for sausages. *Cons*: Requires longer cooking time to become tender. 4. Over 24 months / Culled The meat is tough, has a lot of connective tissue, and has a strong gamey flavor. Usually used for dishes like meatballs, shredded meat, and sausages. Not suitable for satay. Additional tips for good meat: 1. *Look at the teeth*: Sheep with 1 pair of permanent teeth = ±12 months. 2 pairs = ±18 months. This is also the benchmark for sacrifice. 2. *Sheep type*: Fat-tailed sheep/Dorper sheep are already big at 10-12 months. Local sheep usually wait 14-18 months. 3. *Feeding system*: If you use silage + concentrate, you can harvest 1-2 months earlier than if you only use grass. 4. *Rest before slaughter*: Fast for 12-18 hours to empty the manure and keep the meat longer. *Conclusion*: If you want tender sheep + profit = *12-18 months*. If you want premium, very tender sheep = *8-10 months*. What type of sheep do you raise? Let me calculate.