2007/S04 - Optimizing Red Meat Productivity

Summary

To increase the kilograms of red meat produced per hectare, in an economically and environmentally sustainable manner. During the study period, seven businesses ran trials on their properties. These producers aimed to increase the current level of red meat production per hectare by 30 to 50%, through a range of methods including meeting the nutrient requirements of lambs through targeted supplementation, changing finishing systems, grazing management, alternative pasture varieties, and fertiliser management. On each property their new system was designed to increase their current levels of red meat production, and most were compared against production from their pre-existing systems.