John Bayly with Waitangi N221, currently the top ranking New Zealand Angus sire for both the AngusPure and Self Replacing breed evaluation indexes. Photo / supplied
John Bayly with Waitangi N221, currently the top ranking New Zealand Angus sire for both the AngusPure and Self Replacing breed evaluation indexes. Photo / supplied
Beef farmers are being shown a path to high performance at events throughout New Zealand.
Northland's event is being held on Monday, March 1 from 10am to 1.30pm at Barge Showgrounds Events Centre, Whangarei.
Called What's The Beef, the industry-first workshops are designed to educate producers about the added valueand increased profitability that adopting a targeted breeding and production programme can have on their businesses.
John Bayly, of Waitangi Angus, said there were a lot of tweaks that farmers could make to raise the quality of animals produced into the top echelon that attracted premium prices.
"If I'm given a choice between a lean steak and one with fat marbling, I would recommend choosing the one with marbling every time for the best taste experience.''
New Zealand's pasture-fed beef has a lot of potential to be counted among the best in the world, Bayly said.
While US consumers are usually provided with grain-fed beef at restaurants, the Covid-19 pandemic had created new opportunities for New Zealand producers.
"Particularly in the US the retail market has grown substantially. Instead of going out to restaurants, people are being forced through lockdowns to cook at home and so consumers are looking at pasture-fed beef and choosing that because they think that sounds good and healthy. The market has changed for us and we've done really well.
The Covid-19 pandemic had created new opportunities for New Zealand producers with overseas consumers, such as in the US, looking for pasture-fed beef. Photo / NZME
"People want a story with their food and with pasture-fed cattle New Zealand has a good story."
Consistent production all year round is a key challenge for farmers so meat works have a constant supply to be able to fulfil export orders.
"Fulfilling production orders through June, July and August is hard because it's winter here, but this is the barbecue season in the US so that's when the meatworks really need the stock to meet the export demand.
"Northland beef farmers are in a good position because grass keeps growing through the winter in our temperate climate. There are some real opportunities to get involved."
AngusPure director Guy Sargent is eager for the roadshows to highlight for farmers the potential for improvements through genomics.
"Genetics is an essential link in generating quality beef and, combined with the right feed and management practices, farmers can start shifting their beef from the commodity shelf to the premium grade programmes."
Bayly said through his breeding business, he usually travels extensively trying to find the best genetics to improve his already impressive Angus herd.
His "Kai Iwi" herd was established in 1954 by his father, Phil Bayly, at Kai Iwi near Whanganui. The herd was moved to Waitangi in 1994 and in 2004 John Bayly bought the entire "Rarewa" herd of cows from the Lovell family near Whangarei.
Now he farms about 400 performance-recorded breeding females and holds two bull sales each year. His two-year-old Angus bull sale is being held on June 10 and the yearling sale is on September 14. He also runs about 2500 ewes and trading cattle.
Bayly said people who have a passion for the breeding and finishing game could reap good financial rewards for their efforts – potentially as much as $150 a head more.
"It starts with good breeding but it's also important to have an even plain of nutrition so they are fed well all the way through and are drug-free. It's part of the whole picture.''
The beef event will feature the meat qualities, what processors look for in a carcass, nutrition management and genomics.
The event is free, and open to all beef farmers who are interested in improving their business performance. Numbers are limited, so registrations are encouraged through the event website, www.whatsthebeef.co.nz
