Grass-fed excellence
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.
Neat Meat is a family owned New Zealand meat business that has spent more than two decades supplying premium beef to restaurants and customers who expect reliability every time.
The SpeckleBeef program is led by Simon Eriksen of Neat Meat and the Bennett family. Their aim is to work on a clear paddock to plate pathway for the pure breed Speckle Park and cross animals. Cattle well suited to New Zealand farming conditions. They are quiet to handle, mature faster than traditional breeds and are efficient converters of grass with strong weight gain on pasture.
Speckle Park cattle are known for producing premium carcase grades, with strong yields, marbling and dressing percentages. Pasture-finished cattle meet processor targets, and Speckle Park crosses achieve fast, efficient weight gain and minimal fat levels.
“SpeckleBeef cattle are 100% grass fed, free range and raised in a low impact farming system,” explains Simon.
He says that this is a great marketing advantage, aligning with customers increasing demands for animal welfare attributes when looking for premium beef.
Genetic selection plays a key role in the programme, with farmers accessing proven Speckle Park genetics via straws and bulls. These genetics have been selected for eating quality and consistent marbling.
Animals that meet the specifications are then sold as SpeckleBeef with the balance going through Alliance and Neat Meat. There is an emphasis on quality as it is measured using camera grading technology at processing to assess the marble score, fat cover and meat colour.
“We need to provide the customers with confidence, particularly chefs, with consistency.”
SpeckleBeef is supplied to food service customers across New Zealand and offshore. It is in demand for its grass fed characteristics with tender bite and strong flavour. Chefs like the premium eating experience for their guests without the cost of Wagyu.
“We need to provide the customers with confidence, particularly chefs, with consistency.” – Simon Eriksen, Neat Meat
The SpeckleBeef team likes to establish long-term relationships with farmers, providing clear market signals to make the most of the animals throughout a connected supply chain.
“Specklebeef members are growing quickly,” says Simon, “based on the proof points of the breed including more efficient feed conversion, good killing yields and high marbling which equals better premiums.”
Simon says they are looking at opportunities for more Speckle Park straws to be used in the dairy industry.
