Interactive demo on beef value

Published Wednesday, 14th November 2018 in SAC Consulting news

Interactive demo on beef value
The demonstration will highlight the value of the different cuts of meat

Oatridge students will help SAC Consulting’s Senior Beef Specialist to deliver an interactive demonstration at AgriScot.

Supported by Quality Meat Scotland (QMS), the demonstration on Wednesday 21 November is set to highlight the value of the different cuts of meat from a beef carcase - both from a farmer’s and processor’s perspective.

Taking place in the main ring at 11.30am, those watching the demo will be encouraged to use digital voting pads to answer a series of questions around the beef carcase as it moves down the supply chain from ‘field to fork’.

Gavin Hill, Senior Beef Specialist from SAC Consulting, part of SRUC, and Douglas Scott, Chief Executive of the Scottish Federation of Meat Traders Association (SFMTA), will lead the live cattle demonstration assisted by a team of students from Oatridge.

Douglas Bell, QMS Director of Industry Development explained that the aim of the demonstration is to raise awareness of the relationship between the management actions farmers take to finish cattle, and their impact on the rest of the supply chain.

He said: “Beef farmers are under constant pressure from tightening margins due to the increased cost of inputs, so by paying particular attention to market specification, and understanding what the processor is asking of them, farmers can maximise their returns.”

Douglas Scott added: “Farmers are an integral part of the red meat supply chain, and through this demonstration, we hope to engage the farming audience where we as butchers and processors can maximise the return to the farmer.

“As a butcher, I’m looking for cattle that have plenty of length along the sirloin and across the kidneys as this is where the higher value sirloin and fillet cuts come from.

“If cattle have too much of their weight in their shoulders, the carcases will have a higher proportion of meat that the butchers will have to sell as mince or stewing steak. These are lower value cuts and when buying carcases, you want as many higher value cuts as possible.”

This view was echoed by Gavin Hill, who said: “Looking to the future, there is a drive to pay farmers based on the different cuts of the carcase, however, for this to be taken advantage of, farmers have to first know what parts of the carcase will yield the highest value.

“This then filters all the way back up the supply chain to our suckler cow breeders; if we are breeding cattle that will finish quickly, and to the correct specification without going overweight, we can both reduce the time and cost of finishing cattle. This will ultimately lead to an increase in the price paid which is a win-win for farmers and processors alike.”

More articles in the news archive.

Cookie Settings