Public articles
Ground beef’s climate demands
McDonald’s Australia and New Zealand procurement of ground beef needs to show a 7% absolute reduction in carbon emissions by 2030. Words by Sarah Perriam-Lampp.
Minister’s trade priorities
The strength of our agricultural sector is a testament to farmers hard work and innovation; Minister for Trade and Agriculture Todd McClay is all too aware of his role to support and enhance collective efforts, particularly in expanding beef exports through strategic trade initiatives.
Reaping the rewards
Irrespective of market fluctuations, Beef + Lamb New Zealand’s Trade Policy team continues to represent the interests of this country’s sheep and beef farmers in global trade discussions. Senior Trade Policy Advisor, Nick Jolly, says B+LNZ’s strategy is to maintain, protect and improve access into current markets and to unlock new market potential. Words by Nick Jolly, Senior Trade Policy Advisor.
Ready to thrive in a changeable world
Adaptability is crucial to maintain our standing as a premium beef exporter. Words by Sirma Karapeeva, Chief Executive, Meat Industry Association
A dynamic approach
Integrated Farm Planning is a dynamic approach to recognising how the components in our farming systems are connected. Words by Rachel Joblin.
2023 Nuffield Report: What’s the beef?
Hot off the Press: An executive summary from Matt Iremonger’s Nuffield Report exploring opportunities for Beef on Dairy in New Zealand. Words by Matt Iremonger.
World’s best grass-fed steak
Handpicked genetics, farm systems and top notch grading to be crowned the best – the impact of a grading programme on our beef. Words by Sarah Perriam-Lampp
Simmental: 50 years strong
Simmental cattle first arrived in New Zealand in the early 1970s in a wave of European breed imports intended to inject new life into beef production. Words by Tony Leggett.
Unlocking beef returns from the top down
Virtual fencing technology is showing the returns of daily rotational grazing on steep, hill country beef farms.
Words by Sarah Perriam-Lampp Photos by Michael Lahood.
Episode 18 – How are we missing out on premiums for the world’s best beef?
The wellness industry is valued at $1.8 trillion so why aren’t we positioning New Zealand’s red meat’s positive health attributes? From selecting the right sire through to how we market our beef, hear from three experts on what they think we need to do. We talk about livestock genetics sales ahead of bull sale season, meet our new host of BEEF Country and hear the updates in nutrient profiling of meat cuts from an AgResearch scientist.