Industry news

Friday Feedback has compiled a list of breakthroughs, innovations and events red meat producers can expect to head their way next year.

Producer Robert Hams (pictured) has identified clover species negatively impacting sheep fertility. Find out how he’s using MLA-supported research findings to overcome the problem.

The Australian goatmeat industry is on track to achieving key targets as it looks to stabilise its supply base and capture new market opportunities.

Here are the final dates for Meat & Livestock Australia's market info and NLRS reports, along with the MLA opening hours over the holiday period.

Feedlot operators looking to assess their connectivity requirements and identify solutions have a new guide to help them navigate through the often ‘grey area’ of connectivity.

A best practice guide to help Australian lot feeders develop and implement their own pregnant heifer and newborn calf management programs will be distributed in early-2019.

A video has been launched to help producers and consumers understand the quality assurance program behind Australian lot feeding, the National Feedlot Accreditation Scheme.

The ability to predict the risk of heat stress at individual animal level could be a reality for the feedlot industry within the next decade. Find out more from Katestone’s Christine Killip (pictured).

Lot feeders are gearing up to produce their newest product – Grain Fed Finished (GFF) beef. Here MSA Program Manager, Sarah Strachan (pictured), explains more about its development.

Results of MSA grading in 2017–18 suggest more than 99% of eligible carcases will satisfy the lot feeding industry’s new Grain Fed Finished (GFF) Standard once animals start to flow to slaughter.

Cattle on feed at the end of the September 2018 quarter surpassed the previous record set in the June quarter, rising to 1.13 million head – an increase of 6,000 head (or 1%).

On a visit to James Corcoran’s (pictured) property during Red Meat 2018, attendees saw firsthand how he utilises tools like auto drafting and drenching, eID and objective measurement.

Annabelle Coppin (left) was more than happy to show celebrity chef Curtis Stone and his pastry chef Yesenia Cruz around her 250,000ha Yarrie Station in WA's Pilbara recently. Here’s why.

Roast beef has taken a share of the barbecue chicken market, leading the way for future supermarket red meat innovations. Read more about them here.

The latest innovation in automated sheep processing has been installed at two Australian processing plants to further improve carcase value, increase processing efficiencies and deliver operator safety.

More than 800 red meat producers and stakeholders converged on Canberra for the industry’s flagship event, Red Meat 2018, held from 20–23 November.

Find out the main messages from the popular Red Meat 2018 Sustainability Forum, where robust debate and thought-provoking questions about the industry’s future were the order of the day.

Good biosecurity practices help maintain Australian red meat’s ‘clean, green’ reputation. Here are three key areas producers can focus on to improve outcomes on-farm, along with tips and tools.