red meat

One of the hot topics at the Red Meat Sector Conference this week was the recently enacted EU deforestation regulation, and how this will impact New Zealand meat exporters. Rebecca Greaves talks to farmer and Special Agricultural Trade Envoy for New Zealand, Hamish Marr, and lawyer Sarah Salmond, about this and more - including negotiating the minefield of Non Tariff Barriers (NTBs) and whether we should join forces with the Aussies.
Then hear from McDonald’s New Zealand's Simon Kenny about what they’re doing to get ahead of the game when it comes to sustainability, meeting their climate obligations and goals with their beef suppliers.

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

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.

Overseas consumers have a strong interest in improving their wellbeing through eating red meat, newly published research shows; highlighting opportunities to achieve a premium for products with proven health benefits. Words Rebecca Greaves.

New Zealanders should stop being embarrassed about the fact their country is the only one in the OECD which has an economy based on agriculture, says Lincoln University’s Professor Derrick Moot.