feedback why??? to produce the product the consumer wants producer processor end product the...
TRANSCRIPT
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