What makes Great Southern beef and lamb taste so good? Host James Freemantle takes a deep dive into eating quality with Professor Dave Pethick. Dave talks all things technical from paddock to plate balancing numbers with anecdotes that he is well-known for, narrowing in on what really affects eating quality and how the producer can have an influence on this. Dave has been valued by the team at Great Southern since the beginning and continues to offer invaluable knowledge to the program.