Meat exporters are looking at the coming meat export season as “something of a mixed bag,” with strong demand, lower supply and good prices generally for sheepmeat, but combined with uncertainty at the commodity end […]
At the end of September, the Riddet Institute hosted a free public lecture from Professor Teresa Ann Davis, a paediatric nutrition scientist at the USDA/ARS (United States Department of Agriculture/Agricultural Research Service) Children’s Nutrition Centre […]
The importance for the red meat sector of telling our stories effectively and inclusively was spelled out in a really interesting panel session at the end of the Red Meat Sector Conference in Napier. Getting […]
Recently, researchers from the Oxford Martin Programme on the Future of Food at the University of Oxford published a review titled ‘Meat consumption, health and the environment’. This looked at the evidence base regarding the […]
After a lengthy bidding process, Sacramento in California has been announced as the host city for the 2020 World Butchers’ Challenge, after submitting the sharpest application. Fifteen teams of six retail butchers from across the […]
Just two weeks left to go now to this year’s Red Meat Sector Conference (RMSC 2018). An exciting line up of excellent speakers is promised for the eighth edition of the event by the joint […]
Two new global reports have reaffirmed red meat’s place within healthy dietary and lifestyle patterns. Yes, you can eat up to 500g of cooked red meat a week, but barbecue on a solid plate rather […]
Beef + Lamb New Zealand’s environment strategy, launched last month, has the vision for sheep and beef farmers to become ‘world-leading stewards of the natural environment and sustainable communities,’ notes Allan Barber. The strategy’s four […]
Renderers are not immune from the disruption facing the red meat sector. The topic was central to the programme at this year’s joint NZ and Australian Renderers Symposium, hosted by the New Zealand Renderers Group […]
Kate Fay, Head Chef at Cibo Parnell, was last night recognised as a Beef and Lamb New Zealand Platinum Ambassador Chef, a prestigious lifetime award only extended to eight other chefs in the nation. Fay […]
