The Meatmaster is a versatile, hardy breed developed in South Africa in the 1990s, renowned for its meat production and adaptability. Created by crossing the Damara, Dorper, Van Rooy, and Ile de France breeds, the Meatmaster was designed to combine the benefits of fat-tailed breeds, such as drought and parasite resistance, while avoiding disadvantages like poor fat distribution. Officially registered in 2007, the breed features a non-fat-tailed, medium-sized body, short hair in various colors, and a woolly undercoat. Lambs are ready for slaughter by five months at 38kg, with a 100-day weaning weight of 27kg. Rams can weigh up to 105kg, and both sexes can be polled or horned. The Meatmaster thrives in extensive and semi-extensive grazing systems, known for its low maintenance due to its hair coat and the ewes’ excellent mothering skills.