Sheep feedback systems

Summary

In order for producers to supply a sheep meat product that achieves greater consistency, and meets market specifications and standards for meat eating quality, a uniformed feedback system is required across the industry. This in turn will benefit the processors by improving efficiencies during processing and increasing the processors ability and confidence to supply markets and maximise the value of products.  Currently the data collected and reported back to producers varies significantly between processing plants.
Producers require a simple and easy to read summary report on their line(s) of sheep, and in addition, the ability to access more detailed reports and information for those seeking more information to benefit their sheep production. Key feedback areas required by producers include weight, fat, trim, health, yield, skins, dentition and MSA compliance.


​Over all, the ability for individual plants to provide majority of the information proposed by producers, is considered high, as is the ability to provide this information in a format desired by producers. The feedback reports proposed are the ideal, and therefore all fields in the reports may not be completed by all processors initially, particularly in the areas where recommendations have been made for further industry development to occur.
Recommendations:
1.    The standard feedback system should comprise of a standard feedback summary report distributed by individual processors in addition to a central web database where producers, agents and processors can log on to access more detailed reports and information. The log in process must be secure, restricting access to individuals own information.
2.    The report templates in section 5.5. should become the national standard for slaughter feedback
3.    The proposed feedback system (recommendation 1, details in section 5.6) to be explored furtherSeek feedback from processors on the proposed feedback system
3.1.1  Seek feedback from AQIS on the proposed feedback system
3.1.2 & 3.1.3  collaboration between MLA and the E-surveillance and Enhanced Abattoir Surveillance project teams to establish the best approach for capturing and managing disease/trim/health data
3.1.4  Do a cost analysis to determine the direct and indirect costs of developing and implementing the system


4.    Processors, AQIS and producers be involved through all stages of exploration and development of a standard national feedback system
5.    Communication and collaboration occur between MLA the E-surveillance project team and the Enhanced Abattoir Surveillance project team
6.    Following the development of a national standard system an education strategy be developed and implemented
7.    A simple, accurate and cost efficient instrument be developed to objectively measure fat depth in mm and become the industry standard
8.    A new method/technology be explored and developed to measure lean meat yield which is simple, easy to use, cost efficient and advantageous for both the processor and the producer
9.    AUSMEAT be approached on the issue of standard meat trimming