Beef

LIC is bringing years of dairy genetics expertise into the dairy-beef arena with two purpose-bred programmes – KiwiPrime and Synergizer – designed to work for both the dairy farmer and the rearer/finisher. Words Sarah Perriam-Lampp.

A recent land purchase means the oldest Angus stud in Australasia is expanding into the future in scale – land, herd size and technology. Words Sarah Perriam-Lampp.

Beef cows are making a slow but steady comeback to the hill country of Limestone Downs. Massey University modelling shows that decreasing sheep and increasing cattle numbers is more profitable, and is likely a win-win for both stock classes. Words & Photos Tony Leggett.

Northland farmer, Geoff Crawford, asks why farmers are not benefitting from an increase in export value for beef co-products within livestock prices. Words Sarah Perriam-Lampp.

AgriZeroNZ has invested NZ $1.69 million (AU $1.5 million) in the agri-biotech company Nbryo to support the development of its reproductive technologies in New Zealand.

Body condition has a significant influence on the reproductive performance of breeding cows. The most value can be generated by reducing the number of low conditioned cows in the herd.
Words Sandra Taylor.

Legumes are the engine room that drive the Zino family’s sheep, beef and deer operation with their whole farm system geared around these high-protein forages. Words Sandra Taylor, Photos Lucy Hunter-Weston.

Setting up cell grazing systems on their Te Pahu hill-country farm has transformed more than just Heather Gilbert and Elliot Kent’s bottom line. Words Sandra Taylor.

Monowai Station, Waimatā Valley, Gisborne, has entered its 100th year of being farmed by descendants of the Savage family. This is a farming business where long-held family values and traditional farming practices merge with efficiency, responsiveness to opportunities, and environmental good practice. Words & Photos Louise Savage.

In this episode, we explore the current state of the livestock market in Australia and New Zealand, focusing on rising prices, global demand, and the challenges facing the beef industry. Experts Simon Quilty and Dr Jim Gibbs share insights on the factors shaping the market, from climate variability and feed efficiency to sustainability and trade agreements. We discuss how producers can navigate these complexities, adapt to shifting market conditions, and leverage innovation to ensure long-term success in an increasingly competitive global industry.