Husbandry

• The UK population consumes about 1 million tonnes of beef annually, 80% of which is domestically produced. The UK exports more than 100k tonnes of beef every year
• Uk beef consumption is modest compared to other countries. Average UK resident beef consumption is around 11kg per year. Beef eating habits have altered in the past 60 years with a 30% decrease.
• Global meat demand is increasing with growth per capita most marked in countries undergoing economic transitions (such as China)
• Europe's overall global meat contribution has decreased (despite an increase in actual meat production) due to demand, currently contributing about 19% of global meat. Asia is the primary meat producer and has grown most rapidly
• Approximations for meat production demands by 2050 is 625 million tons per year
• Approximately 80% of available agricultural land is purposed for meat production. Expansion into rainforest land for pasture has increased meat contribution to atmospheric carbon, reduced biodiversity and removed natural carbon sinks
• Increasing crop feed productivity is difficult and increasing animal productivity often compromises welfare so increasing global meat demand poses a difficult problem
• Sustaining food future to close the food gap requires:

  • reducing food loss and waste
  • increasing livestock productivity
  • increasing pasture productivity
  • improving aquaculture productivity
• Beef makes up about 24% of global meat consumption, poultry 34%, pork 40%
• consumerism drives the beef market. Taste, value, food safety, animal welfare and environmental issues significantly dictate consumer choice
• consumer concern has shaped beef production through the link to high fat diets and various health conditions. This motivated improved breeding, feeding and butchery to reduce fat content of red meat
• The killing-out percentage of beef is approx 50% (+- 5%)
• Carcass weight is that after the removal of the head, feet, hide, blood, stomachs, intestines, heart, kidneys, lungs and liver
• liveweight varies by gut fill, breed, sex, degree of finish, stage of maturity and inter-animal variation therefore deadweight is more commonly used for animal value at slaughter
• Currently, the deadweight price per kilo is around £5.00 or £2.75 liveweight. unprecedented increases in feed, fertiliser and fuel have closed in margins so profit is not large
• the most valuable beef cut is fillet steak from the cranial end from the tenderloin (psoas major)
• fat does not add value to a carcass- it is detrimental to profit but adds tenderness and flavour