Gary Jackson of Jackson’s Real Food Market, Chris Paulsen of the Bull and Bush butchery, restaurateurs Steve Maresch and Llewy Mateza of The Local Grill, and Roelie van Reenen of Beefmaster, are determined to offer the finest traceable, aged and ethically produced beef to discerning clients. But doing so is not without challenges, writes Gerhard Uys.
Top quality, aged beef can sell at a substantial premium, but as those in the business of producing and serving the best possible beef will tell you, the price charged for these premium cuts does not necessarily translate into enormous profits. The best cuts make up just 12% of saleable meat, which means that the beef processed for mince or sausage must be sold in order to ensure sustainability throughout the value chain.
CONVINCING FARMERS
The process of getting ethically produced, aged beef onto a plate starts at the farm, yet producers who understand niche markets’ needs and the requirements for growing and handling the beef meant for these markets are hard to find, according to Gary Jackson of Jackson’s Real Food Market. Chris Paulsen of the Bull and Bush butchery concurrs.
“Farmers didn’t understand why we would want to age meat the way we did, as they hadn’t done it before,” says Gary. He adds that Chris convinced farmers to work with them by having them taste the difference between well-aged and unaged meat.
“Once they tasted the product they began to care more about what ends up on the plate. They have to receive a premium, however, especially if you tell them they only get paid after ageing.”
Chris says that educating farmers on how to change the way they feed and handle cattle is a task best approached with caution.
“Traditionally, most farmers haven’t been breeding for meat quality but rather for weight gain. The moment I receive the carcass we can tell the farmer if the quality is acceptable. He knows which farm the animal came from and how it was treated, so the process can be replicated.”
Of the 14 farmers who deliver directly to Chris, only one has been able to produce the quality of meat he wants. The rest of the meat, even the best cuts, go straight to the mincer.
Diese Geschichte stammt aus der 30 June 2017-Ausgabe von Farmer's Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der 30 June 2017-Ausgabe von Farmer's Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Syngenta Seedcare celebrates a decade of innovation
Syngenta's ambition is to enable their customers' investments to grow in healthy soil from treated seeds to young plants through innovation and collaboration, writes Magda du Toit.
Agri workers shine at Western Cape awards
Lindie-Alet van Staden, a garden and olive orchard manager at L’Ormarins Wine Estate in Franschhoek, was crowned as the Western Cape Prestige Agri-Worker of 2024 at a gala event recently held near Paarl.
Small and large farmers recognised at grain awards
The annual Grain SA/Syngenta awards ceremony bears testimony to the quality of farmers in the grain industry.
Growing partnerships: Fedgroup's flexible and innovative approach
Janine Ryan spoke to Warren Winchester, general manager of impact investing at Fedgroup, about why the company became involved in agriculture, and what it offers farmers and their immediate communities.
Why fish farms fail, and how to avoid becoming a statistic
The popularity of launching fish farms is not matched by their success. Leslie Ter Morshuizen, owner of Aquaculture Solutions, explores the factors that cause most of these businesses to go under.
Where history and modernity meet in a luxurious setting
Brian Berkman kept his eyes peeled for ghosts in the oldest continuously run hotel in South Africa, but all he found was a fabulous two-night stay.
THE HITCHING POST
I'm a stylish elderly lady with a radiant glow and a good sense of humour that keeps me young at heart.
Cutworms: check the weeds on your fields!
Zunel van Eeden explains why understanding the ecological interplay between cutworms and weeds is crucial for effective pest management. Producers should disrupt the life cycle of cutworms to minimise crop damage.
Does high-density grazing mimic grazing patterns of game?
In their paper on high-density grazing in Southern Africa, professors Angelinus Franke and Elmarie Kotzé from the Department of Soil, Crop and Climate Sciences at the University of the Free State say high-density grazing systems may not accurately reflect natural ecosystems. Roelof Bezuidenhout reports.
Global grain outlook: 2024/25 marketing season
In its latest summer crops report, the Crop Estimates Committee says South African farmers intend to plant 4,47 million hectares of summer grains and oilseeds in the 2024/25 season, up 1% from the previous season. As South Africa exports maize and soya bean, Annelie Coleman reports on the latest trends in the international grain and oilseed markets, amid fluctuations in weather conditions and ongoing armed conflicts.
