Posts Tagged ‘Wagyu’

More dairy beef unlikely to flood the market

July 1, 2019

Meat processors have tried for years to encourage dairy farmers to up their numbers of beef cross calves and either keep them or onsell to rearers at three months old. Rearing white face dairy beef calves has long been an option for dairy farmers to generate more income, with rearers looking to buy bull calves to put weight on and sell to bull farmers targeting the US lean beef market. But the lure of higher profits from maximising milk production has until recently made it a relatively unattractive option. (more…)

ANZCO is now 100% Japanese owned

December 21, 2017

One of Japan’s two largest meat processing and marketing companies, Itoham Yonekyu Holdings, has received OIO consent to increase its shareholding in ANZCO Foods from 65% to 100%. It will acquire the shares currently held by ANZCO’s management (18.24%) and Japanese food company Nissui (16.76%) as a carefully planned transition which will see founder and chairman, Sir Graeme Harrison, retire at the company’s AGM in March. (more…)

Meat quality in restaurants constantly improving

October 24, 2013

The quality of domestic red meat supply both to the retail and catering trade has improved out of sight in the last 20 years because of stricter food regulations and the introduction of the Quality Mark. It has moved up another notch over the last five years or so, particularly since the global financial crisis. (more…)

Greenlea turns 20

July 17, 2013

Waikato based Greenlea Premier Meats turns twenty this month and considering that they have just spent twenty years in the meat industry they seem to be in remarkably good shape.

 

They are currently the Westpac Waikato business of the Year taking out both the large business and supreme winner categories and their two plants are basically full on both shifts all year round. This year they will process more than 200,000 cattle and in the past five years they have invested more than $45 million in their plants.

 

Owned by the Egan family, Greenlea is not one of the big four meat companies, but belongs instead to a group of smaller players who do not seem to share the view that the meat industry is ‘broken and dysfunctional’. Neither do they regard collaboration with farmers as an issue; in fact they get plenty of support and Greenlea’s Managing Director Tony Egan reckons this is due to mutual respect. “They see us doing our job well and give us their support. It’s as simple as that”.

 

Greenlea celebrated its twenty year anniversary with a function in Hamilton, at which the company announced a $50,000 donation to Kidscan, one of the many charities supported by the Greenlea Foundation Trust. A coffee table book has been published to capture the memories and spirit of the organisation over the past twenty years.

 

Fred Hellaby, Managing Director of Auckland Meat Processors, confirms the smaller companies remain upbeat and he points to a successful collaboration with Greenlea over the past two seasons to utilise capacity efficiently. “We had some surplus capacity at the peak cow run and so collaborated with Greenlea to take their overflow.” This approach seems to make more sense than adding more capacity and is definitely in line with the goals of the Red Meat Sector strategy.

 

Greenlea also has an agreement with Firstlight Foods to process their Wagyu cattle. This collaboration is a win/win, as it enables Firstlight to focus on adding value in the market, while both companies have been able to learn from each other over the past few years.

 

So perhaps some of the answers for the industry can be found with the smaller players, who seem to be getting on with the job quite well.