Beef

Blood tests from people eating beef from animals fed a functional, diverse pasture mix – sown so the animals can decide what they eat – have higher levels of vitamin E and several other compounds that can be beneficial to human health.

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.

When market conditions improve, prices should rebound faster for Silver Fern Farms because of its close relationships with customers committed through premium supply programmes. Tony Leggett reports.

China’s consumer confidence has slumped, putting pressure on a market flooded with Australian sheep meat ahead of drought. By Tony Leggett.

Northern Hemisphere Christmas and Chinese New Year celebrations are likely to influence the direction of lamb, mutton and beef pricing, Tony Leggett reports.

Farming beef cattle with the right combination of genetics and raised within a strict regimented feeding plan to the appropriate processing age will result in beef carcases with the coveted intramuscular fat (IMF) demanded by consumers around the world.

Hill country farmers need to remember their main job is to cost effectively turn grass into saleable beef.

Michael Schat gave up contract milking to go into the Red Wagyu business boots ‘n’ all and is making the most of opportunities that come his way.

A South Canterbury farmer and a local stud breeder have worked together to provide beef bulls for the dairy industry, and they’re leaving their mark.

Commercial beef farmers Andy and Angie Mason breed quality beef cows that are fast-tracking genetic progress.