One of the current commercial limitations in the sheep meat industry is the estimation of intramuscular fat and lean meat yield at abattoir line speed in a commercial setting. This project will focus on developing commercial technologies to objectively and accurately predict intramuscular fat and lean meat yield which are known to positively (intramuscular fat) and negatively (lean meat yield) affect consumer eating quality scores. These individual objective meat quality carcass traits will subsequently be included into a new sheep meat eating quality prediction model which is currently being developed. This will allow for product segregation in lamb abattoirs based on eating quality grades. In addition, the grading information obtained from this technology would be inserted into producer feedback systems allowing producers to make decisions based on genetic gain and eating quality.