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Tom Sanson from Gold Creek Simmentals is focused on expanding the role of Simmental genetics in commercial beef systems, with the introduction of black Simmentals and the recent acquisition of the historic Rissington Simmental herd marking a significant step forward for the stud. In this episode, Sarah Perriam-Lampp talks with Tom about how the business has evolved, the thinking behind adding black Simmental genetics and how Gold Creek is combining phenotype, structure and performance data to build a more commercially focused offering for farmers.

Bay of Plenty farmers John and Catherine Ford have steadily diversified off farm, building a second source of wealth beyond land and livestock. Words Sarah Perriam-Lampp, Photos John Ford.

South Island farmer and former meat industry executive, Wayne Cameron, brought his dream of beef bites to life after Covid. Words Lucinda Diack. Photo Elise Rutherford.

Beef farming ultimately comes down to efficiency. More weight means more money, but only if those kilograms are produced economically. Charolais cattle are well proven at doing exactly that. Words Sam Holland.

SpeckleBeef is a New Zealand beef programme built around one simple goal – to produce consistent, high-quality beef by focusing on how animals are raised and finished. Words Sarah Perriam-Lampp.

New Zealand’s beef industry is performance-driven. Input costs are real, processors pay on weight, and consistency and genetics have to pull their weight. Words Tom Sanson.

In 2025, New Zealand’s red meat and fifth quarter exports reached a record $11.7 billion, a 19% increase from 2024.

The Meat Industry Association of New Zealand (MIA) announced in February that Chief Executive Officer, Sirma Karapeeva, has resigned from the role.

Drench resistance has plagued sheep farmers for years. Mary Bowron, from Wormwise, stresses that with an estimated one in three farms facing triple drench resistance, this could mean losses of around $80,000 annually. Words Mary Bowron.