The conceptual approach of this project follows the 'farm-to-fork' model and is divided into the following stages, where specific zootechnical expertise and digital technologies are implemented:

• Animal rearing, supported by nutrition focused on producing consistent quality, heavier carcasses, as well as selective breeding techniques aimed at extending the sheep meat production period throughout the year.
• Implementation of an integrated meat traceability system (“KalaΘos Livestock – TRACE”), from the slaughterhouse to the point of consumption, which exceeds legislative requirements by focusing on the adoption of proven best practices in supply chain management.

The evaluation of Greek carcasses (organoleptic – sensory) and their benchmarking against imported carcasses will serve as an essential tool for the product's acceptance by the retail sector.

However, the implementation and standardization of new cuts are expected to positively influence product acceptance, initially by the food service sector (gourmet restaurants/chefs) and subsequently by the broader consumer market, becoming the cornerstone of the OG’s initiatives.