Business

Setting up an independent business, vets Ben Allott and his wife Samantha applied many of the lessons they had learned along the way.

Compared to the mid-1980s, sheep farming has reached its golden era. But new and constant changes present challenges, Graham Butcher writes.

Farm consultant Kerry Dwyer works the numbers to find the cost of producing a lamb and that farmers are running a high input cost system.

By Rebecca Greaves

Between droughts and floods, a mix of work and play remains a priority for a young family on Banks Peninsula. By Annabelle Latz.

Producers are being urged to switch from a supply chain back to producers to a value chain that comes from consumers’ willingness to pay. Glenys Christian reports.

Trials at Massey University have proven sheep to be low-leaching in nitrates, Joanna Grigg reports.

Growing lambs as fast as you can is key to gaining high profitability, Ken Geenty writes.

Scanning cattle for their intramuscular fat has led to a similar programme with sheepmeat, James Hoban writes.

Results from ground-breraking New Zealand research have shown red meat is a better source of protein than a processed plant-based alternative.