- news, features, articles and disease information for the dairy industry

Go Back   TheCattleSite Discussion Forum > Producers and Vets
User Name
FAQ Members List Calendar Search Today's Posts Mark Forums Read

Thread Tools Search this Thread Display Modes
Unread October 29th, 2009, 15:49
Buncolby Buncolby is offline
Junior Member
Join Date: Feb 2009
Posts: 5
Default The Role of the Producer

I am doing a project on the role of the producer in regard to meat quality, from the "farm gate to consumer plate".
What does everyone think the role of the producer is? Is it important? It is a fact that the farmer only influences 20% of the meat quality, the other 80% being from transport to the abatoir to cutting, hanging, etc. Following this, does the producer really have an influence?
Thank you
Reply With Quote
Unread October 30th, 2009, 20:22
Rhodie Rhodie is offline
Super Moderator
Join Date: Feb 2007
Posts: 130

There are a number of considerations for the farmer, some dictated by the target market. The breed of choice will make a difference, British breeds such as Aberdeen Angus and Hereford are recognised as having well marbled carcases especially if "finished" with grain. The Continental breeds such as Simmental, are known for having heavier, lean carcases. There are demands for both grass finished and grain fed beef,with niche markets for organic produced. Handling also has an effect on beef quality, animals which are raised in a quiet controlled environment will be less stressed generally, and be less tough when processed.
Reply With Quote

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump

All times are GMT. The time now is 08:10.

The Essential Guide to Meat - Old Pond Publishing

Our Sponsors


Seasonal Picks

The Intuitive Farmer - Old Pond Publishing