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Raising the steaks – the science of cattle breeding.

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write this in their books

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Beef is one of the most popular meats in Australia - we hoe down on roughly 22.8kg per person per year, which is on par with Brazil and the USA. The area of grazing land operated by beef cattle/sheep businesses was estimated to be more than 336 million hectares; over 40% of the total area of Australia.

Yet beef comes with one of the worst eco-report cards. Here's why...

COWS + GREENHOUSE GAS EMISSIONS

Agriculture emissions represent approximately 16% of Australia's National Greenhouse Gas Inventory - second only to the energy sector.[2] Emissions from Livestock contribute approximately 70% of total agricultural emissions and include methane from enteric fermentation in livestock (58% of all methane comes from agriculture and has 25 times the global warming potential of carbon dioxide), nitrous oxide (76% of all nitrous oxide comes from agriculture and has 297 times the global warming potential of carbon dioxide), manure management, rice cultivation, agricultural soils, savanna burning and field burning of agricultural residues.[3]
Beef cattle accounted for 45% of these agriculture emissions in 2013-14.
Both cows and sheep belong to a class of animals called ruminants. Ruminants have four stomachs and digest food in their stomachs instead of in their intestines, like humans. They produce methane as a by-product of this digestion process (enteric fermentation) in the form of burps, breathing and farts; methane is a greenhouse gas that is 25 times more potent than CO2 and thus is a significant contributor to global warming. This enteric methane is the largest single source of agricultural emissions, contributing 65.3% of agricultural emissions (9.6% of national emissions).[4]

In Victoria alone, around 40% of all agriculture's methane emissions are from dairy cattle, with beef cattle and sheep contributing 30% each. For example, the energy lost from one dairy cow in a year represents enough methane to power a six-cylinder LPG car for over 1,000km,[5] which highlights the potential for scientific advancement in how these emissions could be captured and used.

COWS + WATER INTENSITY

It is difficult to find accurate data on the water intensity of beef production here in Australia, however, the global average water footprint of beef is 15,400 litres per kg, which is predominantly green water - water from renewable sources - (94%).

The water footprint related to animal feed takes the largest share with 99 per cent of the total, while drinking and service water contribute just one per cent to the total water footprint.

It is very difficult to provide a blanket assessment of the water intensity of beef production because there are so many variants. In a grain fed system, the grain must be grown and transported, with much of this grain being grown in irrigated systems. Whereas grass fed beef may exist solely on pasture that has being fed by rainwater, although irrigation systems may still occur on these farms.

There is also the water used in processing and packing meat, which often is not accounted for. So although a fixed figure may not be available it is clear that there is a much larger water requirement for raising beef than other meat products and vegetables.
In Julian Cribb's book, The Coming Famine (p.190), he calculated that using the same land area, you can obtain 12 times more food from vegetables than from legumes and 5 times more food than from cereals. If you factor in the amount of grain needed to produce meat, a single hectare of land can produce 29 times more food in the form of vegetables than in the form of chicken meat, 73 times more than pork, or 78 times more than beef.
GRASS FED VS. GRAIN FED

In Australia, most cows raised for meat go through a two-stage feeding process. For the first part of their lives, they are raised on pasture (grass fed) where they roam around eating grass and hay from bails set up by the farmer. For the final stages ( roughly 50-120 days/10-15% of their lifespan) they are 'finished' on grain - that is, they're moved to feedlots where they are housed in close confines and are only fed grain in order to speed up their weight gain and get them ready to sell to market much faster.

According to the Australian Lot Feeders Association approximately 40% of Australia's total beef supply and 80% of beef sold in major domestic supermarkets is sourced from the cattle feedlot sector.

There are around 450 accredited feedlots throughout Australia with the majority (60%) located in Queensland, followed by NSW with 30%, Victoria with 7% and the remainder shared between South Australia and Western Australia.[6]

For lot feeders to be able to market their beef as 'grain fed', feedlot cattle must be fed a predominantly grain based diet for a nominal number of days. For example, cattle destined for Australian retailers will spend between 60-80 days in the feedlot whereas cattle destined for hotels and restaurants both in Australia or overseas may spend on average up to 130 days in the feedlot. The current average time cattle spend in Australian feedlots is 95 days.[7] Adherence to this requirement is delivered through the industry's independently audited quality assurance program, the National Feedlot Accreditation Scheme (NFAS).[8]

Feedlot/Grain Fed beef has increased in popularity both in Australia and for export due to the industry's ability to consistently meet market requirements in terms of quality and quantity (irrespective of seasons or droughts).[9]

The environmental argument for and against grain feeding

Many studies (often industry funded) argue that grain feeding is more environmentally efficient as the animals are fattened up quicker, live shorter lives and thus aren't around for as long to belch out all that methane.

At the end of the day it's an individual choice as to whether or not to eat meat or where to purchase it from. At Sustainable Table, we believe that if you choose to eat red meat you should opt for small amounts of grass-fed beef and lamb, preferably organic, from a small-scale farm.

This is in part due to the ethics of raising animals in an environment as close to how they would in nature. There's also the risk of much more going wrong when thousands of animals are housed in close confines. For example, a 450kg steer produces 29kg of wet manure and urine each day, so a large feedlot with 30,000 animals produces 870,000kg of excrement every day! [10] If this waste is managed incorrectly it can seep into ground water, or run off into creeks and rivers, encouraging toxic blue-green algae blooms. When housing animals in such close confines there is also an increased risk of outbreak of disease, the potential for land degradation, pollution and related effects such as erosion, nutrient run off, groundwater contamination, greenhouse emissions, odour, dust and noise.

The efficiency and sense in growing all this grain and transporting it to feed animals when it could be used for human consumption and to tackle issues of hunger must also be challenged. According to the Queensland Department of Primary Industries, it takes 7.45kg of feed to produce 1.1kg of weight gain.

Raising animals in such a way seems at odds with nature, even if the environmental gains have been argued and proven in some instances. It can also be argued that these systems have been analysed in isolation, as you would a factory or machine, rather than seeing cows as animals that belong to a balanced ecosystem where whole farm ecology is taken into account. The feedlot industry has also been successful in raising more cows, more quickly, thus encouraging greater consumption of beef, which in turn poses significant environmental and human and animal health risks.

Buying from farmers' markets, through Community Supported Agriculture or other systems that focus on connecting producers with eaters is the best way of ensuring the animals have been raised in a way that aligns with your environmental and ethical beliefs.

How to source 100% grass fed beef

For grass fed cattle producers wishing to use 'Pasture fed' as a marketing claim, the peak representative body for the grass fed cattle industry, Cattle Council of Australia has a ' Pasture fed cattle assurance system (PCAS)'. The standard requires;
'Cattle to have never been fed separated grain or grain by-products and have continuous access to graze pasture with the diet. The Diet is derived solely from forage consisting of grass (annual and perennial), forbs (e.g., legumes, Brassica), browse, or cereal grain crops in the vegetative (pre-grain) state for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning.'
The PCAS also has an additional set of assurances that producers can subscribe to, which verify that the animals have had a lifetime free from Hormonal Growth Promotants and lifetime free from antibiotics.

Buying from farmers' markets, through Community Supported Agriculture or other systems that focus on connecting producers with eaters is the best way of ensuring the animals have been raised in a way that aligns with your environmental and ethical beliefs.

The difference between organic and grass fed beef

Organic beef can be sourced from the grass fed beef production chain, however the vast majority of grass fed producers are not certified organic or biodynamic. This is because they may still use chemicals for fertilizer, weed and insect control, and for animal health management.

If you are looking for meat that has been produced without synthetic chemical inputs then look for organic certification logos, shop at an organic butcher or buy from a producer at a farmers' market or direct from those who can assure you that they follow organic / agro-ecological farming principles (see Organic Beef for more info).

The difference in flavour between grass and grain fed beef

Grass fed beef is appreciated for its texture and flavour. In a pastured environment the cow's diet will vary according to season, rainfall and access to different types of forage, which will thus impact the flavour of the meat and create more variation. This is embraced by some as a sign of nature at play, however, grain fed beef has grown in popularity, particularly in the hospitality sector, due to its consistency of flavour and quantity.

Grain fed beef often achieves more marbling and a slightly smoother texture

COMMON TERMS TO UNDERSTAND
Adapted from the choice article, What's your Beef?

Grass fed or pasture-raised beef

Beef that has been pasture fed is known for its intense flavour and firm texture. It is supplied from cattle that have spent their life grazing pastures and eating grass or other forage. Grass fed beef may still come from cows that have spent some time in a feedlot or eating a grain-based diet, but it must be for less than 60-100 days - Consumer and producer sentiment around this indicates that it is misleading and damaging to grass fed producers - Aldi found themselves in hot water over promoting grass fed beef that had existed on some grain recently.

For grass fed cattle producers wishing to use 'Pasture fed' as a marketing claim, the peak representative body for the grass fed cattle industry, Cattle Council of Australia has a ' Pasture fed cattle assurance system (PCAS)'. The standard requires; 'Cattle to have never been fed separated grain or grain by-products and have continuous access to graze pasture with the diet. The Diet is derived solely from forage consisting of grass (annual and perennial), forbs (e.g., legumes, Brassica), browse, or cereal grain crops in the vegetative (pre-grain) state for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning.'

Grain-fed / feedlot beef

The industry standard requires cattle to remain in a feedlot for 100 days (young steers for 70 and heifers for 60) in order to be sold on the domestic Australian market as 'grain fed'.

Organic beef

The Australian Certified Organic Standard covers both Australian Certified Organic and Organic Growers of Australia. Farms, abattoirs and butchers can apply for certification. Feedlot feeding of livestock isn't permitted - although in certain cases farming systems that are 'naturally ideal' for finishing livestock may be allowed when the natural environment isn't suitable for fattening animals. To be labelled organic, beef must only eat feed that is certified 100% organic - meaning it has been grown without the use of synthetic agricultural chemicals including pesticides, fungicides and herbicides, placing emphasis on soil health to maintain production systems.

Certified organic meat must also be free range, and in the cattle industry it prohibits the use of hormone growth promotants (HGPs), limits vaccine use and there are also strict rules about antibiotic use. Live export is also prohibited under organically certified operations. [11]

Biodynamic beef

Biodynamic farming incorporates organic principles and places emphasis on maintaining balance in the soil, noting the importance of caring for not only animals and plants, but also the soil from which they are able to grow.

No added hormones (hormone growth promotants - HGPs)

Beef from cattle that haven't been injected with slow-release hormone growth promotants (HGPs) - a common practice to speed up fattening before sale. The World Health Organization and the Australian government allow the use of HGPs in animals for human consumption, but the EU doesn't.

HGPs can improve growth rates by 15-30%, but it reduces marbling, which contributes to flavour. Coles has stopped selling fresh beef with HGPs, and Woolworths also offers some HGP-free beef products.

ETHICAL CONCERNS AROUND RAISING COWS FOR CONSUMPTION

Age of slaughter and the slaughter process

Regardless of how well an animal has been cared for during its life, the reality of eating animals is that they will be killed long before they would die naturally, and the process of sending them to slaughter can involve long road journeys and a stressful death.
In the case of cattle, they are normally slaughtered at the age of 12-18 months when their natural lifespan is 15-20 years.
According to CHOICE, the regulation of abattoirs happens at a state or federal level, depending upon whether the abattoir is used for export or domestic purposes.

Export abattoirs require a Department of Agriculture Vet to be on site during the slaughter process, but domestic meat abattoirs are only required to employ an internal animal welfare officer.

Although best practice standards are always the aim, there have been countless exposés on what really happens at abattoirs and there are times where animals suffer unduly due to malpractice, human error or the sheer size of the beast being slaughtered.

Animals Australia is currently calling for CCTV to be fitted at all abattoirs to protect animals from further cruelty. See here for full details of the most recent investigation.

Feedlots

Feedlots are designated areas that intensively house cattle in open pens and feed them a diet of grain to fatten them up quickly for slaughter. Grain fed cattle spend 10-15% (60-120 days) of their lives in feedlots.

The main animal welfare concerns around the feedlot production system is that cows are unable to exhibit their natural behaviours or exist on a diet they would traditionally find in nature, thus impacting digestion and possibly increasing stress.

Inadequate shelter for animals in feedlots is also a concern. Some do offer shade, but it's not a legal requirement. According to a CHOICE article, about 60% of cattle in all feedlots currently have access to shade, with the remainder existing in more temperate climates.

Accredited feedlots are audited on an annual basis for animal welfare, environmental and food safety issues. The program is independently owned and managed. Government representatives manage any issues that arise. But the audits are only announced to the feedlot owners, and results are not made public.[12]

In addition, cattle may be transported vast distances to slaughter, thus adding to animal welfare concerns.

Transportation

The increasing centralisation of abattoirs in Australia means more cattle are facing lengthy journeys. The Model Code of Practice for the Welfare of Animals: Land Transport of Cattle specifies mature, fit cattle may be transported for 36 hours without water. This can be extended to 48 hours if animals aren't showing signs of fatigue and the weather is mild. Despite this, some research has found cattle are considerably dehydrated and noticeably tired after 24 hours of transportation.[13]

Live Export

Two thirds of Australia's beef production is exported to over 100 international markets, both via domestic slaughter (94%) and live export (6%).[14] The primary markets for exported Australian livestock are South-East Asia, the Middle East and North Africa.

In 2014 Australia's export of live beef cattle for feeder, slaughter and breeding purposes totalled 1,294,036 head and was valued at A$1.294 billion, with Indonesia being the largest market accounting for 56% of the total of Australia's live cattle exports (including dairy cattle).

With just 6% of the export market, live export is a relatively small trade, but it is one that has captured the attention of animal welfare groups and concerned consumers alike for the harsh conditions on ship and the often inhumane transportation and slaughter practices at destination countries.

There has been account after account of ships breaking down, causing animals to endure and often die in stifling circumstances. Beyond that, once animals are sold at market at the destination country they are often transported in abhorrent conditions and killed fully conscious without stunning. Particularly with cattle, it is often a challenge for workers who are not used to working with animals of such size - countless footage has been captured of cows' tails being broken and being bludgeoned to death with sledge hammers in the absence of more appropriate equipment.

For more information on the live export trade and the animal rights issues within, visit:

Animals Australia has been campaigning to ban live export, you can see footage, learn more and pledge your support here.

Join the RSPCA in demanding a transition away from live animal exports to an expanded chilled and frozen meat trade.

Australia's live export trade is arguably the worst in the world because of the high number of animals exported and the extreme distances they travel. Learn more...

QUESTIONS TO ASK WHEN CHOOSING TO EAT BEEF

1. Has it been produced locally and is it grass fed and organic?

2. When did I last eat red meat and is there a good plant-based replacement?

3. Can I request a less popular cut to save pennies and to ensure the whole animal is being used?
i.e. tritip, chuck, silverside, brisket + shin

References

[1] Barson, M., Mewett, J. and Paplinska, J. 2011 Land management practice trends in Australia's grazing (beef cattle/sheep) industries. Caring for our Country Sustainable Practices fact sheet 2, Department of Agriculture, Fisheries and Forestry.

[2] Quarterly Update of Australia's National Greenhouse Gas Inventory: June 2014, Commonwealth of Australia 2014

[3] Quarterly Update of Australia's National Greenhouse Gas Inventory: June 2014, Commonwealth of Australia 2014

[4] Greenhouse gas emissions from agriculture ‐ reduction options Richard Eckard, DPI Victoria and The University of Melbourne, viewed 22/2/2017

[5] Agriculture Victoria, http://agriculture.vic.gov.au/agriculture/dairy/emissions-in-dairy/methane-research, viewed 22/2/2017

[6] Australian Lot Feeders Association, http://feedlots.com.au/industry/feedlot-industry/about/, viewed 22/2/2017

[7] Australian Lot Feeders Association, http://www.feedlots.com.au/wp-content/uploads/2014/07/grassvgrain.pdf, viewed 22/2/2017

[8] Australian Lot Feeders Association, http://www.feedlots.com.au/wp-content/uploads/2014/07/grassvgrain.pdf, viewed 22/2/2017

[9] Australian Lot Feeders Association, http://www.feedlots.com.au/wp-content/uploads/2014/07/grassvgrain.pdf, viewed 22/2/2017

[10] Kleenman, G, A geography of global interactions 2, 2001, Heinemann, p. 337.

[11] https://austorganic.com/7-reasons-to-go-certified-organic/

[12] Dally, Elise, CHOICE, What's Your Beef? From paddock to plate, your steak's journey, August 2014, viewed 22/2/2017

[13] Dally, Elise, CHOICE, What's Your Beef? From paddock to plate, your steak's journey, August 2014, viewed 22/2/2017

[14] Australian Lot Feeders Association, http://feedlots.com.au/industry/feedlot-industry/about/, viewed 22/2/2017

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Beef is one of the most popular meats in Australia - we hoe down on roughly 22.8kg per person per year, which is on par with Brazil and the USA. The area of grazing land operated by beef cattle/sheep businesses was estimated to be more than 336 million hectares; over 40% of the total area of Australia.

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There's been a lot of talk lately about whether Australia should be exporting livestock like sheep and cattle overseas. Some shocking video has come out showing animals being treated badly. Now, some people want live exports banned. Tash reports.

NATASHA THIELE, REPORTER: From dusty paddocks to our dinner plates. Producing and selling meat is one of Australia's biggest industries! But it's just been rocked by a major scandal.

For years Australian cattle have been transported overseas alive. The animals are then turned into meat once they reach other countries. They're called live exports. But a recent news investigation has got a lot of people concerned about them. Secret filming in Indonesia has revealed that Australian cattle are sometimes made to suffer before being turned into meat. This is where we'll stop the pictures because what happens to the cattle next is too cruel to watch. Since the story hit the news, it's made a lot of people angry and now many want live exports to be banned!

But, banning live exports isn't a popular idea with everyone. Here in Australia it's big business. Over the past 20 years, more than 6.5 million cattle have been shipped to Indonesia alone. People who support live exports argue that a ban would hurt the Australian economy and could mean some people losing their jobs.

Some countries in the Middle East prefer to buy live cattle. One of the main reasons is so they can sell the meat fresh. In some countries people don't have fridges and freezers, so they're less likely to want to buy chilled or frozen meat. And some people want to be able to kill the animal and prepare the meat themselves using their traditional techniques.

But on the other side of the argument some people think that transporting animals over long distances is cruel. They're often packed into tight spaces and some cattle and sheep can die along the way. And even though Australia has rules to treat the animals as humanely as possible, there's no guarantee that the same rules will be applied overseas. And in Indonesia, we know that hasn't been the case.

So with arguments on both sides, what is the government going to do? Well, since the Indonesia video was revealed, a few actions have already been taken. The Australian Government says 11 Indonesian abattoirs won't be used anymore. And politicians are now looking at a special investigation into Australian cattle exports to Indonesia. But is it enough?

Sometimes news like this can be upsetting if it makes you sad, you can talk to an adult about it or we've got some info that might help on our website [on the right hand side under 'Extra Info'].

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There's been a lot of talk lately about whether Australia should be exporting livestock like sheep and cattle overseas. Some shocking video has come out showing animals being treated badly. Now, some people want live exports banned. Tash reports. NATASHA THIELE, REPORTER: From dusty paddocks to our dinner plates.

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However, responsible, sustainable beef production need not be a daunting task. In many cases, there may be very little that needs to be changed, but the earlier the need for change is recognised, the better. The intention of the information in this Agfact is to increase awareness of all the issues involved, so that future management plans can take account of them.

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These notes:

have been written to be consistent with community, industry and research and teaching based animal welfare legislation

apply to all schools in NSW, government and non-government

contain standards (in a red box at the beginning of each section) and guidelines. The standards must be met by schools, in accordance with the requirements of the Animal Research Authority. The guidelines are the desirable practices to achieve desirable animal welfare outcomes

reflect available scientific knowledge, current practice and community expectations.

Each section of these notes lists any approved activities, with their approved categories, that are applicable to cattle. A complete list of the approved activities for all species can be found in Approved activities.

Category 4 and 5 activities may be undertaken by students only if prior written approval from the SACEC has been obtained using Application form 1.

Before a teacher demonstrates a category 5 activity to students, the teacher must have written certification from the SACEC. Certification is sought using Application form 4.

Varietal range differences

Cattle belong to the genus Bos and subspecies either Bos taurus or Bos indicus. Within these subspecies there are many different breeds that have been developed with particular production goals. In general, these production goals focus on either meat production or milk production.

Physical characteristics

Number of offspring:
In the case of multiple mixed sex births where placentation is shared females are generally infertile and known as a "freemartin". They develop with a malformed reproductive tract and account for 90-97% of multiple mixed sex births in cattle.
Triplets in cattle occur much less frequently than twins. It is reported that triplets in dairy cows will occur approximately 1 in 3,500 births and in beef cows approximately 1 in 105,000 births.

Vision

Cattle have eyes on either side of their heads enabling them to have a wide field of vision, approximately 330°.This characteristic is typical of prey species. This is in contrast to predators that have eyes on the front of their heads.

The area to the side of the animal that is viewed by one eye is known as panoramic vision, in contrast to the narrow area in front of the animal where two eyes are used and known as binocular. Cattle detect sudden movement better than humans but are very slow to focus quickly on close objects. As a consequence they need to turn and face the movement and then view with both eyes to calculate the distance. This means that they frighten easily if handlers suddenly enter their field of vision without warning.

Cattle also have a blind spot behind them.

Cattle distinguish long wavelengths of light better than short wavelengths, meaning that they see yellow, orange and red colours more easily than green, grey and purple colours. They are unable to distinguish blues.

Hearing

Cattle are very sensitive to high-pitched noise. Yelling, whistling, whip-cracking and clanging metal will increase stress in cattle. Cattle are able to point their ears in opposite directions thus concentrating on two things at once.

Behavioural characteristics

Cattle are animals that have evolved to be are preyed upon. This means that they find comfort and protection in a herd. They find comfort from being with familiar cattle. Isolating animals from their herd causes stress and may result in the isolated animal being extremely agitated and dangerous.

Stress may be also be induced by mixing or crowding with unfamiliar stock.

Individual cattle, such as house cows or school cows, may adapt to solitude, provided other welfare requirements are met. But in general cattle should be kept in groups.

The flight zone is the distance that cattle want to maintain between them and humans. A mob or herd have their collective flight zone. If the flight zone is penetrated animals move in an attempt to regain a comfortable distance from the intruder. The Flight Zone demonstrates the flight zone of sheep but the principles illustrated apply similarly to cattle.

Flight zones are not static. They vary in size, and are influenced by the environment or surroundings, the genetics and previous experiences of the cattle. When cattle become excited their flight zones increase. Bos indicus cattle tend to have bigger flight zones than Bos taurus cattle.

Temperament

In general the cattle used in school situations should not have large flight zones. Cattle showing difficult temperaments should be culled and not used in the school situation. When students are involved in working with cattle in a commercial or work placement situation, care should be taken to select cattle with calm temperaments.

Cattle kept in schools should not require the use of an electric goad or cattle prod but if in exceptional circumstances, an electric goad or cattle prod is required, only the teacher or farm assistant should use it.

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Introduction Using these notes These notes: have been written to be consistent with community, industry and research and teaching based animal welfare legislation apply to all schools in NSW, government and non-government contain standards (in a red box at the ... Continue reading →

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Whether you're looking for a lean cut for a weeknight dinner or a tender cut for your holiday roast, our cut collections will provide you with everything you need to know next time you're at the meat case.

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Stocking rate calculator | Meat & Livestock Australia

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The stocking rate calculator is designed to determine the number of cattle or sheep you should put into a paddock based on its carrying capacity.

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However, responsible, sustainable beef production need not be a daunting task. In many cases, there may be very little that needs to be changed, but the earlier the need for change is recognised, the better. The intention of the information in this Agfact is to increase awareness of all the issues involved, so that future management plans can take account of them.

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Updated March 11, 2017 11:24:24

A young Chinese businessman who lived in Brisbane for three years is behind a string of Australian-style butcher shops popping up in Chengdu, China's fifth-largest city.

"I did eat a lot of beef when I was at uni in Queensland!" Ming Yang said.

"I didn't know beef was that good before I went to Australia, I love it."

Three years ago Mr Yang started Sichuan Yutai after securing exclusive rights to sell Coles branded beef in Chengdu.

He named the small butcher shops AFD, which stands for "more Australia happiness".

From 25 tonnes a month, three years ago, Sichuan Yutai now imports 100 tonnes a month to supply its four shops and a large wholesaler.

Mr Yang said 16 more shops would be opened in Chengdu by the end of 2018.

"It's very exciting and very important," Coles meat general manager Alex Freudmann said.

"We are committed to that whole animal model and that means we look to recover as much as we can from every inch of that animal, and there's quite a large proportion you can't market domestically because the demand for those cuts does not exist.

"We are actually one of the largest exporters of Australian beef into China."

While there is not much of a market for items such as patellas (kneecaps) and paddy-whack (the tendon which keeps a cow's head up) in Australia, the cuts are used in Chinese slow cooking.

The China deal was brokered by David Foote, the managing director of Australian Country Choice (ACC), one of Australia's largest privately owned beef businesses.

ACC runs 250,000 head of cattle across 2.4 million hectares in Queensland as well as three feedlots and an abattoir.

Mr Foote and Mr Yang met in Chengdu in 2014 during Australia week.

"Mr Yang was there to pick me up from a dairy factory to take me back to the hotel, he loved beef and he asked me could I help him learn about and become part of the beef [industry]," he said.

Despite being a wine importer with no experience in beef retailing Mr Foote was surprised by Mr Yang's Aussie butcher shop pitch.

"I just loved the concept," Mr Foote said.

"It was a great idea because it's all about presenting beef where the customers go which is the local markets.

"That's where they're more comfortable to shop rather than driving an hour into the city, get a park and go into an upmarket western supermarket is really not where the bulk of the population chooses to shop."

Mr Yang said business was continuing to grow.

"One hundred to 150 people come to each shop every day and more than 80 per cent buy the product and the feedback's really good," he said.

"The younger generation [have started] to eat more beef than pork so we believe in the future there'll be more and more customers for us."

A series of shocking food safety scandals in China has left consumers mistrustful of locally grown and manufactured food.

Those who can afford to prefer imported food from countries like Australia with a clean, green reputation and strong food safety standards.

At the busy Wan Nian market Mr Yang's competition looked very different.

Cuts hung unchilled in the open, one man wielding a cleaver had a cigarette in the corner of his mouth, and a dog at his feet and few staff wore gloves.

Sechuan Yutai's butcher shops all have chilled meat cabinets and staff are gloved and hatted.

"When customers come to our shop they do ask questions like 'is this smuggled?' So they do care a lot about the certificate from the Chinese consulate," Mr Yang said.

"Our customers say they trust this shop. They know it sells the real Aussie products and also they think Australian beef is very fresh, tender and natural without any other stuff."

On the walls were framed official documents to prove the beef is Australian.

"Their stores are clean, they're dependable, customers can get product which is consistent week to week," Mr Freudmann said.

"They have taken this business from a few trial loads now they have four stores, a huge wholesale business, and we know they plan to open 16 more stores in the next two years ... beyond that the growth is limitless."

Mr Foote said the success of the partnership was a lesson to Australians keen to export to China about not forgetting second tier or smaller cities.

"I thought Chengdu didn't count it didn't matter but that was before I worked out there was over 10 million people here," he said.

"The scale and the opportunity here is mind-blowing."

First posted March 11, 2017 11:00:16

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Australian beef gaining popularity in China's fifth-largest city

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Updated March 11, 2017 11:24:24 A young Chinese businessman who lived in Brisbane for three years is behind a string of Australian-style butcher shops popping up in Chengdu, China's fifth-largest city. "I did eat a lot of beef when I was at uni in Queensland!" Ming Yang said.

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economics and finance:international aid and trade education rural:livestock rural:livestock:beef cattle

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Special colleges in Japan are training the next generation of beef importers wholesalers retailers and restaurateurs and Aussie beef is on the curriculum

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Become a Cattle Zen Master with a Bondi Lifeguard

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How relaxed is Reidy? Not relaxed enough apparently. He must pass this final test to become Bondi's First Low Stress Stockman. Subscribe to Target 100 on YouTube: http://bit.ly/SubscribeTarget100 --- Follow Target 100: Website: http://www.target100.com.au/Home Facebook:https://www.facebook.com/target100AUS Twitter: https://twitter.com/target100aus Successful handling of livestock requires an understanding of their natural behaviour.

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Andrew Ucles explores Animal Welfare in Cattle Feedlots | #GoodMeat

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YouTube's favourite wild-man Andrew Ucles heads out to Gundamain Feedlot to shed some light on animal welfare in Australian feedlots. Subscribe to Target 100: http://bit.ly/SubscribeTarget100 ----- Follow Target 100: Website: http://www.target100.com.au/Home Facebook:https://www.facebook.com/target100AUS Twitter: https://twitter.com/target100aus On his #GoodMeat adventure, Ucles met Professor Andrew Fisher, an Animal Welfare Scientist at Melbourne University.

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Join animal enthusiast Andrew Ucles on his journey to discover some of the facts about how Australian grain-fed beef is produced. Subscribe to Target 100 on YouTube: http://bit.ly/SubscribeTarget100 _____ Follow Target 100: Website: http://www.target100.com.au/Home Facebook:https://www.facebook.com/target100AUS Twitter: https://twitter.com/target100aus Animal enthusiast Andrew Ucles takes us on an animated journey exploring where grain-fed beef comes from.

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How does beef and lamb get from an Aussie farm to your kitchen? Or perhaps Nicko's Kitchen. Learn about the paddock to plate journey here! Subscribe to Target 100 on YouTube: http://bit.ly/SubscribeTarget100 --- Follow Target 100: Website: http://www.target100.com.au/Home Facebook:https://www.facebook.com/target100AUS Twitter: https://twitter.com/target100aus This week we're looking at the beef supply chain.

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Innovative Cattle Stations in Australia | TEDxSydney

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Target 100 is an initiative by Australian cattle and sheep farmers to deliver more sustainable cattle and sheep farming by 2020. Subscribe to Target 100: http://bit.ly/SubscribeTarget100 Stay up to date on sustainable cattle and sheep farming: Visit us http://bit.ly/Target100Web Like us on Facebook http://bit.ly/Target100Facebook Follow us on Twitter http://bit.ly/Target100Twitter Target 100, in conjunction with TEDxSydney, invited two people to a remote cattle station in the Northern Territory.

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20  Ian McCorkindale Gilmore Braes Heritage Beef V3

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Uploaded by Agriculture in Education on 2015-04-30.

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methane emissions

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Bondi Harvest explores the Carbon Footprint of Aussie Beef | #GoodMeat

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Guy from Bondi Harvest embarks on a #GoodMeat journey to explore the Carbon Footprint of Australian beef cattle production.

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Landline - Nothern Breed : AACo Integrates StockIT Technology

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AACo describe their integration of StockIT Herd Management on over 100,000 Cattle at Brunette Downs NT to Landline. For more information on the StockIT Herd Management Software visit http://www.livestockexchange.com.au/products/software/livestock-exchange/stockit Copyright information: This Video has been approved for Upload by Landline.

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What is the Environmental Impact of Aussie Beef? | #GoodMeat

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Join Guy from Bondi Harvest as he explores what Australian cattle farmers are doing to reduce the environmental impact of Aussie beef. Subscribe to Target 100 on YouTube: http://bit.ly/SubscribeTarget100 ----- Follow Target 100: Website: http://www.target100.com.au/Home Facebook:https://www.facebook.com/target100AUS Twitter: https://twitter.com/target100aus Bondi Harvest's Guy Turland takes us on a journey to uncover what Australian cattle farmers are doing to reduce emissions & water use associated with beef production.

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Mal Bourke is the Farm Manager at CB Alexander Agriculture College in Tocal. He looks after cattle, sheep, horses and the farm generally.

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Broadcast: 3/08/2014 12:06:02 PM

Reporter: Kerry Staight

PIP COURTNEY, PRESENTER: This story is about the relatively new, expensive and often lucrative world of Wagyu beef production.

When the Wagyu industry started here in the late '90s, many thought it a passing fad. But after almost two decades of investment, Australia now has the biggest herd outside Japan, and after years of relying on Japanese genetics to build that herd, the industry says it now has the tools to stand on its own feet, as Kerry Staight reports.

KERRY STAIGHT, REPORTER: Used for centuries in Japan as hardworking draft animals, Wagyu cattle have risen from their humble beginnings to become the haute couture of the beef world.

DAVID BLACKMORE, BLACKMORE WAGYU: When I first looked at my first Wagyu and I said to the guy who owned it, "God darn," I said, "These cattle are so ugly. I don't know how I'm going to go back to Australia and describe them." He said, "Son, they just look like money to me."

SCOTT DE BRUIN, AUSTRALIAN WAGYU ASSOCIATION: Wagyu is very much the Louis Vuitton of beef, if you like. To paint a bit of a picture, when we first imported our cattle, they cost US$25,000 per head.

KERRY STAIGHT: Scott de Bruin is the president of the industry's peak body and runs South Australia's main Wagyu farm, Mayura, at Millicent in the state's south-east. After buying 29 animals from a top Japanese producer in 1997, he now has one of the biggest full-blood herds in the country, with around 6,000 head.

SCOTT DE BRUIN: It's probably one of the fastest-growing breeds in Australia. The Wagyu industry's very much been in an investment phase for the last 10 to 15 years, whereas now the industry has really become quite commercial.

KERRY STAIGHT: And this is where a lot of his investment has gone: a high-tech feedlot where cattle spend their final year fattening up after being introduced to grain rations in the paddock. Modelled on a European design, it automatically delivers the complex blends to cattle twice a day.

SCOTT DE BRUIN: The grain-feeding process takes a long time. So cattle have been grain-fed for, say, 600 days and cost of grain is very high in Australia.

KERRY STAIGHT: Costs which are now starting to deliver some impressive returns.

SCOTT DE BRUIN: 10 years ago, a carcass was probably worth - for a full-blood Wagyu carcass, might have been worth about $3,000 to $4,000. Now it could be worth upwards to $6,000 to $8,000.

KERRY STAIGHT: This bit of meat alone would retail at more than $1,000. And when it comes to Wagyu, the money is in the marbling.

So you hear a lot about marbling when you talk about Wagyu. What actually is it?

SCOTT DE BRUIN: Marbling is actually these fine veins of fat which run inside the meat. So it's called intramuscular fat and it's like a street map of fat that goes throughout the muscle.

KERRY STAIGHT: It looks like there's a fair bit of marbling in this one, is that right?

SCOTT DE BRUIN: Yes, that's right. So this is what's described as a marble score nine plus. So the marble score rating actually goes from zero to nine, with zero being the least amount of marbling and nine being the most. If there's a real abundance of marbling beyond nine, we call it a nine plus.

So with Wagyu, what you find is that - see all this marbling? You see as soon as it starts to go on the grill, because it's got a low melting point, it's already starting to dissipate through the meat and that's what makes it so juicy.

KERRY STAIGHT: And seasoning isn't the only thing that enhances the flavour.

SCOTT DE BRUIN: What you feed the cattle is really important because it actually influences the flavour of the beef. We actually feed our cattle chocolate and it gives it a beautiful nutty, caramel flavour.

KERRY STAIGHT: From flavour to getting the right type of fat in the right place, feed is at the centre of any Wagyu operation. High-profile Victorian producer David Blackmore won't give away exactly what's in his, but says this ration is environmentally friendly.

DAVID BLACKMORE: Everything that we feed is actually a by-product of making human food. For instance, what's left over after making flour, what's left over after making canola oil.

KERRY STAIGHT: One of the main differences at his Alexandra property is that these leftovers no longer go to a traditional feedlot. Instead, they're delivered to a series of five-acre paddocks with around 25 animals in each. The cattle receive the same ration they did in the feedlot, but stay on grass. The fifth-generation farmer swapped to this system a few years ago.

DAVID BLACKMORE: We've been watching the animal welfare arguments and certainly animal welfare groups have got the public ear. They've changed the chicken industry, they've changed the pork industry, they've changed the sheep industry, mulesing. So, they're starting to call feedlots "factory farming". So we looked at that, we looked at ways that we could raise our cattle, trying to make life happy for the cattle.

KERRY STAIGHT: Do they actually eat a lot of the grass?

DAVID BLACKMORE: No, we sort of reckon that it's probably about 5 per cent of what they eat during the day is grass and you really don't see them, you know, getting there and eating whole mouthfuls; it's just a nibble.

KERRY STAIGHT: The transition has run way over budget and David Blackmore says managing the pasture is harder than expected. But he says the animals are performing better than ever, gaining more weight and maintaining a top marble score.

DAVID BLACKMORE: I had a lot of knockers. They said they're going to walk too much, they're not going to eat properly, they're going to eat the grass. And on exactly the same rations that we're feeding in the feedlot, we're getting a 20 per cent increase in productivity and the reason we think that it's done that is that the cattle lay down here all the time.

KERRY STAIGHT: Has it changed the meat? Has it changed the marbling? Has it changed the taste?

DAVID BLACKMORE: The marbling hasn't changed and I think our carcasses are actually softer than what they were.

KERRY STAIGHT: He certainly hasn't lost any business, with his branded beef on the menu of many of Australia's leading restaurants, like Nobu in Melbourne. But neither the head chef here, nor the producer have any plans to switch completely to grass-fed Wagyu.

CHRISTOPHER SHANE CHAN YAI CHING, NOBU: I think the flavour is still - it's OK. But the texture of the beef is very different. They say Wagyu melts in your mouth, but the grass-fed Wagyu, it doesn't really melt in your mouth.

KERRY STAIGHT: However, there are a small but growing number of farmers who are pursuing the pasture option, from the highly-regarded Hammonds in Tasmania, who added a grass-fed line three years ago, to newer players in the Wagyu industry like the Yarra Valley's Arthur Senior.

ARTHUR SENIOR, WAGYU PRODUCER: We've tasted the grain-fed and it's a bit like baby food to me. And I like something that you can put your teeth into and enjoy.

KERRY STAIGHT: The experienced Angus producer says his approach, which balances fresh grass and some silage and hay, also adds regional characteristics to the meat.

ATHUR SENIOR: The grass-fed's got more flavour and texture and is from home and they'll taste like home. Nothing's brought in. All the grass, silage, hay - everything's made here.

KERRY STAIGHT: As for the characteristics that Wagyu is renowned for, he says the results are better than the sceptics predicted.

ATHUR SENIOR: Well a lot of them said that we're wasting our time, we couldn't get them up to the weight at three-and-a-half-year-old, they wouldn't put the marbling into the meat. But we've proved them wrong. We're up about 680-odd kilo and we're getting close on seven marbling score, which they thought we'd only get about three to four. So we're pretty happy.

GREG GIBBONS, AACO: Look, it's a niche market. I think it's - everyone to their own. For us, we don't have the ability to do that on the broad scale that we are.

KERRY STAIGHT: From one of the smallest Wagyu operations to the largest in the country. The Australian Agricultural Company, or AACo, owns around half the national herd, with 43,000 Wagyu cattle on grain at feedlots in NSW and Queensland.

GREG GIBBONS: I do think Wagyu is a grain-fed product. To bring out the full flavour and that taste profile, I think that needs grain.

KERRY STAIGHT: But with growing consumer interest in grass-fed beef, he says it's likely the company will branch out.

GREG GIBBONS: We're certainly looking at every available marketing opportunity and I think within the next five years that we'll have some sort of a grass-fed program. We already have a grass-fed program with the Brunette Downs brand and I'm sure that the marketers would like to expand it into some sort of a Wagyu program.

KERRY STAIGHT: While feed is a vital part of any Wagyu operation, so too is finding the best animals to breed from. The local industry certainly got off to a strong start by importing top bloodlines from Japan. But that window was only open for several years back in the late '90s. So the genetics Australia has largely relied on is getting a bit old and it needs to find new blood in its own backyard.

David Blackmore knows more about Wagyu genetics than most. He helped pioneer full-blood production in Australia, importing many of the embryos and semen from Japan. This 17-year-old cow comes from that original material.

DAVID BLACKMORE: She's our best breeding cow by far. She's - you know, we'd flush her every six weeks and she'd produce up to 30 embryos every six weeks. She has actually got 2,400 descendants that have been born on our property.

KERRY STAIGHT: Those descendants are a blend of bloodlines, because Wagyu covers several Japanese breeds of cattle, not just one. And the original batch of genetics to arrive in Australia included a bit of everything.

DAVID BLACKMORE: You've got all these different strains that weren't being crossed in Japan because the prefectures protected their own breeds and their own bloodlines. I never had that restriction on me. Probably in the last 10 years, they do this in Japan now. We started doing it from day one.

KERRY STAIGHT: Detailed records are kept on every animal born on the property, from its pedigree to how it performs. And when it comes to improving cattle, carcass data is a big game-changer.

DAVID BLACKMORE: It's our major tool. There's 100 tools, but that's our major tool, is the carcass data.

KERRY STAIGHT: And that's what's increasingly being collected at abattoirs across the country. At this one in NSW, accredited meat graders spend the early hours of the morning among giant carcasses, taking measurements. Special attention is paid to the amount, colour and distribution of the marbling.

PETE CABASSI, CABASSI & CO.: The single most important project that the industry's working on right now is the objective measurement of those carcass attributes which relate to value.

KERRY STAIGHT: While Wagyu producer and processor Pete Cabassi is getting a very clear image of those money-making traits, until now, most of the industry has had a decidedly blurry view, because it's relied on ultrasound scans of live animals that don't provide the full picture.

PETE CABASSI: We can't measure the marbling live with any degree of accuracy. We can only do it once the animal's been slaughtered.

ROB BANKS, ANIMAL GENETICS & BREEDING UNIT: If you're not improving the productivity and profitability of your enterprise, you are becoming poorer, and genetic improvement is the easiest way to fix that problem.

KERRY STAIGHT: Professor Rob Banks is at the forefront of genetics research in Australia's livestock industries and is now working on improving the productivity and profitability of Wagyu. He's using carcass, pedigree and DNA data to produce a range of new breeding values for around 10,000 cattle by the end of the year. And these ones are all about eating quality.

ROB BANKS: Ultrasound scan is only about 20 per cent as accurate for ultimate carcass marbling as is actually having the data. So, in simple terms, they're going to be five times more accurate than they can be using ultrasound. That means they're going to be able to make much faster progress.

KERRY STAIGHT: That includes knowing which animals to breed from and which ones to send to the feedlot, something which has been more of an educated guess for many in the past.

SCOTT DE BRUIN: As farmers, we're quite often attracted to the larger, bigger-volume bulls, the ones that grow really fast, like this guy here. But quite often what we find is that the bulls with the moderate growth, the ones that we wouldn't actually be selecting, are the ones that are proving to be the best bulls.

KERRY STAIGHT: So that smaller one in there is actually a better bull, is it?

SCOTT DE BRUIN: He's a better bull. And I can give you a great example of when this really came to fruition, is four or five years ago, we had a group of four or five bulls, and of those bulls, one of them was by far the smallest and he really, phenotypically, looked like a bull that we didn't want to keep. And we actually had him designated to be a cull bull.

Now, by the graces of God, he wasn't sent off to the abattoir and he actually turned out to be our highest-value bull and his progeny are worth, on average, $2,500 to $3,000 more than any other carcass we produce.

KERRY STAIGHT: Not only will the new selection tools prevent good animals going to waste, they'll also help producers identify them earlier.

DAVID BLACKMORE: Takes us seven years for us to prove a bull and we're proving our own bulls. I'm 63. I don't have too many lots of seven years left in me for the generations coming forward. One of the things that really gets me a bit excited about genomics is that maybe I can do that in seven days.

KERRY STAIGHT: And whether it's a bull or a cow, finding a good one is a licence to print money. While Japan keeps its own high performers in-house, David Blackmore is among the local breeders who exports Wagyu genetics. Today, 17 of his cows are being flushed for embryos. Each one collected sells for $1,000 and he averages 10 per cow.

DAVID BLACKMORE: I've been interviewed by three different Japanese television channels in the last four months and certainly the last two of the interviews, they've been - well all of them were talking about "Brand Japan". They're talking about what we're doing with Wagyu around the world. They're saying that Japanese farmers are missing out by not allowing any more genetics out.

KERRY STAIGHT: While there's money in exporting genetics, the main reason producers are in Wagyu is to sell the meat. Most of it goes overseas, with Asia, the Middle East and the US the major markets. But this dry-aged beef is being sold locally at a specialist Wagyu butchers in Brisbane set up by producer and processor Pete Cabassi.

PETE CABASSI: I'm very interested in people seeing a lot more Wagyu presented beautifully and interestingly here in this country.

KERRY STAIGHT: While he specialises in full-blood, up to 95 per cent of Wagyu beef sold in Australia comes from crossbreds and some producers say that's not always obvious on menus.

DAVID BLACKMORE: There are many, many different market segments. We've seen Wagyu Subways, you know. I don't know how much percentage of Wagyu was in them, but they were cheap. And then you see Wagyu at Nobu, a restaurant in Melbourne. Our Wagyu on the plate is selling at $1,060 a kilogram. So, you've got all these different market segments all the way through. Now, there's nothing wrong with that, but I think it's really - going to be really, really important, though, that the customer is informed in what they're buying.

KERRY STAIGHT: To clear up the confusion, the industry is introducing naming protocols that encourage all players in the supply chain to identify different grades of Wagyu.

SCOTT DE BRUIN: It's something that's really been done through the livestock industry and all the people that produce Wagyu cattle - the growers, the breeders, the feedlotters - it's something they talk about all the time and it's using the same terminology that the producers are using all the way through the marketing chain.

KERRY STAIGHT: They may be considered inferior on the plate, but when it comes to profitability, these cross-breds are a match for their pricier, purer neighbours.

GREG GIBBONS: It's about the same as the full-bloods. There's no great differential in them.

KERRY STAIGHT: As for demand, AACo says the cheaper-to-run, cheaper-to-buy cattle come out way ahead.

GREG GIBBONS: Our demand's very good. We see demand growing on the cross-bred side of the business more so than on the full-blood side of the business.

PETE CABASSI: They're a big opportunity and this is what people have to understand. It's in the F1 or the cross-bred Wagyu production, because that's where we can deliver a large chunk of high-quality beef.

KERRY STAIGHT: While full-blood producers like Pete Cabassi agree the major growth in the industry will come from the cross-breds, to get the best second-grade beef you have to improve the quality at the top. And that's why developments in the feeding and breeding of 100 per cent Wagyu are so important.

PETE CABASSI: It's always going to be a small part of the market, but it will be what I call the Formula One part of the market.

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Broadcast: 3/08/2014 12:06:02 PM Reporter: Kerry Staight PIP COURTNEY, PRESENTER: This story is about the relatively new, expensive and often lucrative world of Wagyu beef production. When the Wagyu industry started here in the late '90s, many thought it a passing fad.

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Cattle, sheep and goat industries | Meat & Livestock Australia

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The cattle, sheep and goat industries plays an important role in Australia's economy, society and environmental management.

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Check My Answers button at bottom of page when you are finished. CLICK HERE for an illustration with named parts for help.

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Home Page Geauga 4-H Extension Ohio 4-H National 4-H

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ANATOMIA Y FISIOLOGIA DEL ESTOMAGO DE UN BOVINO