Texel
- Meat breed
- Exceptional meat quality and carcass yield
- Efficient growth and reproductive performance
The Texel breed is popular for its exceptional meat quality and muscular build. The meat of the breed has a low fat percentage, resulting in lean meat production. The lean meat produced is especially popular in mainland Europe, where excess fat is avoided by consumers.
Due to the good milk yield of the Texel ewes and the ability to grow fast, the lambs can grow an average 0.25kg per day. The lambs can be ready for slaugher at around 24 weeks of age, when they reached a live weight of around 44 kg. The low fat percentage also keeps the meat quality high over a long period of time, which enables the breeders to sell the sheep & lambs at a later stage without loss of quality.
The breed is known to pass on its excellent quality to its progeny and thus the Texel is used as a terminal sire in many places. Ewes mature early at an age of 7 months and have a 5-month long breeding season. Lambing can be challenging due to the well-muscled and big lambs.
The Texel sheep are medium to large-sized, with a compact, muscular body with a broad back, strong legs, and a deep chest. The breed has a distinctive, well-muscled build with a white face and legs. They have a clean, smooth body with minimal wool on the face and legs.
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The Texel sheep originates on the Texel island, one of the small Islands belonging to the Netherlands, and was created by limited crossbreeding between the Old Texel breed and some English breeds, such as the Lincoln, Leicester and Wensleydale breeds. It was bred to create a breed with emphasis on heavy muscled lambs for excellent meat production. Because of its popularity as a terminal sire, the breed is now very common all over Europe, but it it is also gaining popularity in Australia and New Zealand.