BEEF Country 2024

Being clear on your desired outcome is the first step to ensure you end up with a bull-team well suited to your particular needs.

Although eye fillet of beef may not have the extra flavour of say, scotch or sirloin, it has always been a favourite of mine when entertaining. It can be enjoyed cooked to blue, rare, medium-rare or even medium, if you must! Recipe & Words Kathy Paterson, Photo Tam West.

AngusPRO is committed to bettering Angus cattle within the New Zealand beef industry and ensuring Angus is the tastiest beef on everyone’s lips. Words by Sarah Horrocks.

Body Condition Score (BCS) data over several years shows a straight-line relationship to mating success. Words by Tony Leggett.

If you are looking for the latest industry information on how to improve your beef farming operation then you can’t go past the “Raising the Steaks” channel on YouTube, hosted by Angus New Zealand’s very own Kate Pont.

Over the past six months, cow monitoring systems have been trialled in two South Island beef herds as part of Beef + Lamb New Zealand’s Informing New Zealand Beef Programme. Words Sandra Taylor, Beef + Lamb New Zealand

Buyers recognise the explosive growth and yield potential of Charolais cattle. Words Sam Holland, President of Charolais Breeders New Zealand.

Speckle Park cattle are recognised for producing high-marbling genetics and combined with mouth-watering bite test results – it’s all about the softness of the beef – it was a natural progression into Speckle Beef as a brand in its own right.

Data from commercial herds contribute to beef evaluation programme. Words Sandra Taylor, Beef + Lamb New Zealand