FeedBack why??? To produce the Product the consumer wants Producer Processor End Product the...

FeedBack why???

To produce the Product the consumer wants

Producer Processor

End Product the consumer wants!

How can the fault be fixed if the producer is not getting feedback

Who bears the cost of the faultProcessor – Product that he can not sellProducer – Diminished demand and returnConsumer – Poor eating experienceIndustry – Reduced demand for our Meat

Grass Seed

Incorrect Vaccination = Damage

Bruising

C. Ovis (Sheep Measles)

We can not export meat with this.

Do you want this on your table?

Will the consumer buy Lamb again?

The producer must be told so they can fix it.

It can be controlled and eradicated.

Dirty Stock – Poor presentationDifficult to process – E-coli, Salmonella, Trim Damage

Heavy and Fat Lambs, Why Not??

• Producer – Extra feed cost as longer on feed• Producer – More work for less stock turnover• Producer – Risk of eruption of teeth• Processor – More Fat and Bone waste• Processor – Lack of demand for heavy carcass• Retail – Item is too costly to the consumer

Cold Carcase Weight

23.0 kg

GR 20.0 mm

Fat Score 4

Saleable Meat Yield 47%

LAMB B

Cold Carcase Weight

23.0 kg

GR 10.0 mm

Fat Score 2

Saleable Meat Yield 57%

LAMB A

Fat/Bone: 12.2 kgs

Fat: 9.9 kgs

Saleable meat:

10.8 kgs

Saleable meat:13.1 kgs

LAMB B

FS 4

LAMB A

FS 2

Assumes ave retail value = $17.40/kg

Carcase cost

23.0 kg @ $4.70 per kg $108

Fat & Bone 12.2 kg

Saleable Meat 10.8 kgCost per kg of Saleable

Meat :

$108÷10.8

= $10.00 per kg

Carcase cost

23.0 kg @ $4.70 per kg

$108

Fat & Bone 9.9 kg

Saleable Meat 13.1 kgCost per kg of

Saleable Meat :

$108÷13.1

= $8.24 per kg

LAMB AFS 2, GR 10mm

LAMB BFS 4, GR 20mm

Cold Carcass Weight

28.0 kg

GR 30.0 mm

Fat Score 6

Saleable Meat Yield 42%

LAMB B

Cold Carcass Weight

28.0 kg

GR 15 mm

Fat Score 3

Saleable Meat Yield 54%

LAMB A

Retail value

$205

Retail value

$263

Fat/Bone: 16.2 kgs

Fat: 12.9 kgs

Saleable meat:

11.8 kgs

Saleable meat:15.1 kgs

LAMB B

FS 6

LAMB A

FS 3

Assumes ave retail value = $17.40/kg

Loss due the fat

Fat/bone diff: 16.2-12.9 = 3.3kg

Value of fat and bone

3.3 kgs X $4.64 (6cents kg for fat/bone, 4.70 on farm carcass price)

= $15.30

Extra losses = trim costs, loss of meat sales

Comparison of Selected and Unselected Broilers at 42 Days of Age

Unselected 1957 control broiler

Selected pedigree broiler

Source: Aviagen

Where to Now?• What is lack of feedback costing you?• What is poor genetics costing you?(600 grams / day or 250 grams / day)• Correct fat levels, are you wasting money?• The consumer that eats your lamb must be

happy all the time• If we get all this right the consumer will pay