Differences are more apparent than real

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Differences more apparent than real

Reported differences of opinion in meat industry leaders are more apparent than real, writes industry commentator, Allan Barber, in his latest blog. In spite of recent disagreements, most notably between Keith Cooper of Silver Fern Farms and Beef and Lamb NZ, there doesn’t appear to be too much wrong with relationships between meat companies and the industry good organisation representing sheep and beef farmers, he says. Read more …

AFFCO and Meat Workers Union both holding firm

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AFFCO and Meat Workers Union both holding firm

Getting on for two months into the lock out interspersed with strikes, both sides in this struggle are holding firm, says meat industry commentator Allan Barber. There was a brief moment of hope of some degree of resolution at last week’s mediation, but it appears that after some progress in the morning, it all went downhill in the afternoon with some suggestion the union representatives weren’t all in agreement about what they were after. Read more…

Red meat mortality claims rebuffed

Courtesy: B+LNZ Ltd

A recent American study of 121,432 US health professionals has come to the conclusion that consumption of red and processed meats is associated with an increased risk of early deaths from cancer and heart-disease. However, nothing could be further from the truth say nutritional experts.

The Harvard University paper ‘Red Meat Consumption and Mortality’ authored by An Pan and Qi Sun, plus associates, appeared in Archives of Internal Medicine. It dealt with two long-term studies that ran between 1980 and 2008 of two cohorts of professionals and documented 23,926 deaths. The researchers quizzed participants on their eating and lifestyle factors.

The boldly-stated conclusion of the authors was that: “Red meat consumption is associated with an increased risk of total, cardio-vascular disease and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.”

British qualified nutritionist and obesity researcher Zoe Harcombe, who has analysed the data, suggests there are numerous key problems with the study and says that “the study can at best suggest an observed relationship, or association. To make accusations about causation and risk is ignorant and erroneous.”

She also notes that the numbers are very small. “The overall risk of dying was not even one person in a hundred over a 28 year study. “If the death-rate is very small, a possible slightly higher death rate in certain circumstances is still very small. It does not warrant a scare-tactic ’13 percent greater risk of dying [from unprocessed red meat]’ headline – this is science at it’s worst,” she asserts.

Fiona Carruthers, nutrition manager for Beef + Lamb NZ agrees, pointing out that the methods used to try and predict risk of death from cancer and heart disease in this study are known to be inaccurate and unreliable. “The researchers themselves acknowledge the limitations of how they measured the amount of specific foods eaten, including red meat.”

Other similar studies have shown no risk at all, she says. “There are a number of risk factors for cancer and heart disease; obesity remains the most prevalent. Singling out one food in a condition influenced by such a wide range of factors is misleading.”

The scientific and medical communities agree eating lean red meat as part of a healthy, balanced diet is beneficial to health. It is an excellent source of protein, readily available iron, zinc, selenium, vitamin D and a range of B vitamins, as well as being a low-fat food.

“The results of a single study never change dietary advice or recommendations and this is no exception,” Carruthers says. “New Zealand beef and lamb contribute significant amounts of several nutrients to the diets of New Zealanders. Consumers should therefore be advised to continue to enjoy red meat three to four times a week as part of an overall healthy lifestyle.”

Published in from Food NZ magazine (April/May 2012).

 

Wedderburn Sharp Blacks look for title

The 2012 Wedderburn Sharp Blacks

New Zealand’s top five butchers are preparing for the rematch they’ve waited 12 months for.

The Wedderburn Sharp Blacks are seeking redemption after a narrow loss to Australia in the inaugural Trans Tasman Test Match last year.

Retail Meat New Zealand Manager, Fiona Greig, says the team is rearing to go after being beaten last year.

“The team is already hard at work preparing for the test match. They were gutted after last year’s loss and can’t wait to get the trophy back,” says Greig.

The next outing for the team will be a warm up at the Retail Meat New Zealand conference in March, where their peers from around the country will offer critique and ideas, before the test match in Melbourne versus the Australian team.

This year, Wedderburn are also backing the team. Wedderburn marketing manager – Australasia, Brenda Davenport says, “We are proud of our growing association with Retail Meat New Zealand, and grateful for the opportunity to sponsor this skilled team of butchers.

“Not only does it provide us the chance to support an industry we hold in high regard, but it also allows butchers hands on experience of our full range of meat processing equipment.  Go the Wedderburn Sharp Blacks!”

The team, also supported by Beef + Lamb New Zealand Inc, is made up of:

  • Peter Martin, Mad Butcher Onehunga, Auckland;
  • Calum Sutherland, West End New World, Rotorua;
  • Bruce van der Nett, Henderson Pak n Save, Auckland;
  • Marcus Waldman, Mad Butcher Palmerston North; and
  • Corey Winder, Ashby’s Butchery, Christchurch.