Hill Country
Episode 81 – Beef finishing transforms hill-country farm
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.
In this episode, Sarah speaks with Waikato farmers Heather Gilbert and Elliot Kent about their shift to cell grazing and the transformation of their 325-hectare bull beef operation. They discuss challenges and learnings, how the system has lifted production while supporting environmental outcomes, and insights gained from being a Beef + Lamb New Zealand monitor farm.
A century in the making
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.
Growing the business
As a young fellow growing up on a farm at Eketahuna, Ben Morrison had his own flock of sheep. The opportunity for him and his wife, Vibeke, to buy Motu-nui Rams Romney stud from Jason Le Grove this year represents the culmination of a life-long interest in breeding sheep for Ben. By Rebecca Greaves, Photos Brad Hanson.
Good future in stores
Challenging hills and limited finishing contour means Mahuri Farm, north of Taumarunui is most suited to store production. Story and photos by Mike Bland.