Among the sheep breeds existing in Argentina, there is only one clearly destined for meat production: the Hampshire Down breed. The Patagonian region is currently where most of the sheep meat is produced. Animals are mainly raised and fed on natural pastures which gives the meat its properties of juiciness, consistency, and smooth texture.
There are currently 16 meat processing plants authorized by the National Service of Agrifood Health and Quality (Senasa) to slaughter and export sheep meat, of which 7 are located in the province of Buenos Aires; 3 in Santa Cruz; 2 in Chubut; and the remaining 4 in Chaco, Corrientes, La Pampa, and Santiago del Estero.