The Association of Independent Meat Suppliers (AIMS) is proud to announce the appointment of Dr JasonAldiss BEM BVSc MRCVS as its new Executive Director, effective from January 2025.
Jason was selected after a rigorous selection process, emerging as the ideal candidate from a pool of exceptional individuals.
He will work alongside Norman Bagley who now wishes to reduce his day-to-day administrative and management duties.
Members should be assured that Norman remain a vital figure within AIMS, offering his invaluable insights and experience to members.
AIMS remains committed to its core mission of providing robust representation and advocacy for its members. As the meat industry faces ongoing challenges and opportunities, AIMS is well-positioned to adapt and continue delivering the high level of support its members have come to expect. With Dr Aldiss at the helm, the organisation is ready to navigate this next chapter with confidence and strength.
This leadership transition represents not only continuity but also an exciting new phase in AIMS’ evolution, ensuring that the organisation remains a steadfast and dynamic voice for the British meat sector.
This week, cattle yarded through saleyards eased 21% to 53,161 head, though year-to-date throughput remains 29% above 2023 levels.
The cattle market was mixed this week. Restockers experienced some recovery, with the National Young Cattle Indicator lifting 7¢ to 362¢/kg carcase weight (cwt). Online sales in NSW made up the most significant portion of the indicator, followed by Queensland (Roma and Dalby) and Queensland online sales.
Improved conditions of young cattle and increased demand for steers lifted prices despite elevated supply. Improved quality of feeder cattle across NSW lifted feeder steer prices 3¢ to 349¢/kg liveweight (lwt).
Sheep market
Sheep and lamb yardings eased after the large yarding the previous week. The throughput of lamb fell by 22% to 171,082 head, and sheep yardings eased by 25% to 81,367. This resulted in a combined decline of 23%, driven mainly by decreases in NSW.
Despite a reduction in supply, the lamb market didn’t experience a recovery and continued to ease week-on-week. This was experienced across all states and indicators.
The Light (596¢/kg cwt), Heavy (783¢/kg cwt) and Trade Lamb (778¢/kg cwt) indicators all fell between 27¢ and 48¢. Buyer participation varied due to mixed quality through saleyards, and there was less demand due to maintenance shutdowns across some plants.
The entrance of significant numbers of mixed-quality new season lambs across NSW and Victoria saw a supply-driven price decline.
Slaughter
Week ending 13 September 2024
Cattle slaughter lifted 3% on the previous week to 140,402 head. NSW (33,330), Queensland (74,982), SA (3,275) and WA (2,796) had a 1% or less change week-on-week. Numbers through Victoria lifted 3% to 21,910, and Tasmania saw a significant lift to 4,109 with the return of reporting after scheduled shutdowns.
Sheep slaughter lifted 27% to 212,613 head, the third-highest throughput in the past five years and the most significant kill week since December 2019. The lift was driven by some processors coming back online, and a 47% increase in Victoria (62,438), a 27% increase in SA (22,280), and a 24% increase in NSW (85,428), which have experienced a generally dry winter period. Lamb slaughter lifted 9% to 445,724 head, also driven by processors coming online in the southern states, lifting 74% across SA to 52,342, and 10% in NSW to 11,278 head.
Combined slaughter increased 14% nationally to 658,337 across all states bar Tasmania. South Australia saw the biggest lift, up 56% from the week prior. Year-to-date, sheepmeat slaughter is still 15% above last year’s figures.
Attribute to: Erin Lukey, MLA Senior Market Information Analyst
Australia: Lamb Prices Soaring 79-158% Above Last Year
The national lamb market today is very different to what it was 12 months ago. Drying conditions and concerns of an emerging El Niño event have impacted market confidence, lifting turn-off through saleyards. Last year, the flock had been rebuilding for three years and was operating at a high base with supply at long-term records. This dynamic caused the most significant price drop in recent years.
The livestock markets have demonstrated resilience in 2024 and are significantly more stable than in the past five years.
During September 2023, lamb indicator prices reached historic lows. The Light Lamb Indicator fell to 287¢/kg carcase weight (cwt), and the Restocker Lamb Indicator fell to 250¢/kg cwt – the lowest nominal price of both indicators since 2007. In the same month, the Trade Lamb Indicator fell to 433¢/kg cwt, and the Heavy Lamb Indicator fell to 451¢/kg cwt, their lowest nominal price since 2014 and 2013.
An extended and severe price drop from record highs also occurred in September 2023 – prices fell between 50% and 75%. In October, much of the country felt relief due to rainfall. The El Niño declaration was removed and prices returned as producers felt comfortable holding onto stock over the summer months.
All lamb indicators entered the new year strong, with the Restocker and Light Lamb indicators fetching their highest price during the year’s first sale at 767¢/kg cwt and 685¢/kg cwt, over 160% above the September 2023 bottom. Indicators have remained strong throughout 2024. The Heavy and Trade Lamb indicators climbed to their annual peak in August at 865¢/kg cwt and 878 ¢/kg cwt, over 95% above the September bottom.
Despite current prices not reaching their rebuild records, they remain 79–158% above the same time last year. The current market conditions, when compared to the past five years, show a positive shift towards stability and alignment with seasonal trends, instilling a sense of optimism in the market.
AIMS Calls for Change to Make Food Safer, Cut Costs, and Stop Food Crime
The Association of Independent Meat Suppliers (AIMS) is calling for big changes to how we check the safety and quality of food in the UK.
Right now, the systems in place have allowed some high-profile failures, putting both businesses and consumers at risk. But there’s good news—modern technology can fix this, and it’s already available, cheaper, and more effective.
Dr Jason Aldiss BEM, Head of External Affairs at AIMS, says: “We have the tools today—things like blockchain, artificial intelligence (AI), and sensors—to track food from farm to plate in real-time. These technologies will stop food fraud, reduce costs for businesses, and give consumers peace of mind that their food is safe and genuine.”
This comes after the Food Standards Agency (FSA) and Food Standards Scotland (FSS) released their 2024 Food Crime Strategic Assessment, which highlights the growing problem of food crime, such as mislabelled or unsafe meat. Food fraud costs the UK up to £2 billion a year. AIMS believes using modern technology can cut these crimes dramatically while lowering costs.
Blockchain technology allows us to track every stage of food production. AI can spot problems before they even happen, and biosensors check animal health and welfare as well as food quality instantly. This technology doesn’t just stop crime—it’s also cheaper than the old systems and is ready to use now.
“British farms already lead the world in food quality. Now, we just need to adopt the right technology to keep up that reputation and save money in the process,” Dr Aldiss added.
“By making these changes, we’ll ensure that bad practices are caught early, keeping the entire industry on track and giving consumers the confidence that the food they buy is safe”.
AIMS
Australia reaches trade deal with UAE to boost agriculture exports
Australia has announced a significant trade deal with the United Arab Emirates (UAE) that will remove tariffs for about 99% of Australian products, resulting in savings of A$135 million ($91 million) in the first year.
The UAE is Australia’s largest trade and investment partner in the Middle East, with bilateral trade worth A$9.9 billion last year and two-way investment totalling A$20.6 billion.
Trade Minister Don Farrell highlighted that under this agreement, Australian exports are expected to increase by A$678 million per year. However, he emphasised that the deal means more for Australia than just numbers. The agreement includes a framework to boost investment by Abu Dhabi in critical minerals, and the mining industry will benefit from tariff cuts on alumina exports.
Australia’s top exports to the UAE include meat, dairy, oil seeds, seafood, steel, canola seeds, nuts, honey, coal, chickpeas, and lentils[1]. The deal is expected to become effective later this year.
Prices: Deadweight pig prices in Ireland are on an upward trajectory in response to relatively tight supplies for slaughter.
Prices have increased steadily week on week from a low of 190c/kg in mid February 2024. The average price paid for grade E pig prices in Ireland for the w/e 17 September 8th was €2.25/kg excluding Vat. The current Irish price is the same as the corresponding week last year
Throughput
While throughput has improved in the last quarter demand continues to run ahead of supplies. Total throughput YTD is 2,237,287 which is marginally behind the corresponding period in 2023.
The latest available data from the CSO shows that Irish exports of primary pigmeat products were valued at €243 million, 2% higher than the corresponding period in 2023.
A recovery in pig supplies for processing and a slight improvement in carcase weights have contributed to a similar 2% increase in export volumes during H1.
Quality Meat Scotland (QMS) has proudly launched its new marketing campaign, ‘When You Know, You Know’ developed with Edinburgh-based creative agency, Multiply.
It highlights to consumers that there is simply no match for the livestock born and reared in Scotland under the QMS whole of life, whole of supply chain quality assurance schemes.
Scotch Beef, Scotch Lamb, and Specially Selected Pork will take centre stage on television supported by outdoor, press, social media advertising and PR with messaging that is designed to educate consumers on the unique benefits of choosing quality assured red meat, taking them on a field to fork journey to fully understand the Scotch Difference.
Emma Heath, Director of Marketing at QMS, said: “The theme for the new campaign is to look behind the label and everything that Scotch stands for as this is ultimately at the heart of what we do and gives us a strong foundation to build on creatively over the coming years.
Our new campaign highlights that choosing Scotch Beef, Scotch Lamb, and Specially Selected Pork means opting for unmatched quality that comes from our world-class standards that were introduced around 30 years ago making them one of the first in the industry. We want to shine a spotlight on the tireless passion and expertise across the whole of the Scottish red meat supply chain.
“People want to feel confident in what they’re buying, and our campaign provides that peace of mind. Scotch Beef, Scotch Lamb, and Specially Selected Pork are more than labels— they represent trust, pride of provenance and perfection in taste. This campaign reinforces why there’s simply no substitute and where people have a choice, they understand the benefits of choosing Scotch.”
Graeme Clark, Creative Director at Multiply said: “It’s rare to get the chance to tell such an incredible and authentic story from start to finish. The experience of working on this campaign for Scotch Beef, Scotch Lamb and Specially Selected Pork has been nothing short of spectacular – the animals, people and environments we captured are stunning and so uniquely Scottish. The team at Multiply are immensely proud to have worked on this, and it stands out as a career highlight for me personally.”
Fray Bentos: The History and Rise of an Iconic Brand
The Story of Fray Bentos: From Beef Boom to Iconic Brand
Fray Bentos is a brand that has become synonymous with hearty pies and canned meats, but its story is rich in history, innovation, and international connections. Originating in South America, it has evolved into a household name in the UK and beyond.
The Birthplace: Fray Bentos, Uruguay
The story begins in the mid-19th century, in the small town of the same name on the banks of the Uruguay River. Fray Bentos, Uruguay.
In 1863, a German chemist named Justus von Liebig and his colleague George Christian Giebert founded the “Liebig Extract of Meat Company” in Fray Bentos. Their goal was to produce high-quality, concentrated beef extract to feed growing European populations.
At a time when food preservation was a major challenge, Liebig’s meat extract became an essential product, prized for its nutritional value and long shelf life. This would lay the foundation for the creation of the brand.
the old Fray Bentos factory
Fray Bentos and the Meat Industry Boom
The Liebig Extract of Meat Company quickly gained international recognition for its products. As European demand for preserved meat grew, Fray Bentos, Uruguay, became the heart of the meatpacking industry.
Thousands of cattle were processed daily, and Fray Bentos became known as “The Kitchen of the World.”
By the early 20th century, The company had expanded its offerings to include canned corned beef, an iconic product that would soon become a staple in homes and military rations during both World Wars. The brand’s reliable, nutritious, and long-lasting products made it a popular choice in the UK, cementing its place in British food culture.
During the 1960s, Fray Bentos diversified its product range further, introducing a line of canned pies. The Fray Bentos pie quickly became an iconic British convenience food.
These pies, known for their crisp, flaky pastry and hearty fillings, resonated with consumers who were looking for a quick, easy-to-prepare meal.
Over the decades, Fray Bentos pies became synonymous with British comfort food, gaining a loyal following across the country.
Fray Bentos Classic Steak & Kidney Pie
The popularity of Fray Bentos pies peaked in the 1970s and 1980s, during which time they were a staple in British households. The pies’ long shelf life, affordable price, and satisfying portions made them ideal for working-class families, cementing Fray Bentos as a go-to brand.
As consumer preferences shifted towards fresh and healthier foods in the late 20th century, Fray Bentos faced challenges in maintaining its position in the market. However, the brand’s ability to adapt and evolve allowed it to remain relevant.
Today, the company offers a variety of pie fillings, including vegetarian options, catering to a broader range of dietary preferences.
The brand has also modernised its packaging and marketing to appeal to younger generations, while maintaining its classic, nostalgic appeal for older consumers.
A Brand That Stands the Test of Time
Despite changes in the global food industry and evolving consumer preferences, Fray Bentos remains an enduring brand. Its products are still widely available in supermarkets across the UK, and its loyal customer base continues to grow.
For many, a Fray Bentos pie is more than just a meal – it’s a slice of nostalgia.
Why Venison Deserves a Spot on Your Table
Why Venison Deserves a Spot on Your Table: A Delicious and Sustainable Choice
When it comes to choosing meats for your next meal, venison might not be the first option that comes to mind. However, it’s a meat that is becoming increasingly popular, and for good reason.
One of the most significant reasons people are turning to venison is because of its nutritional profile. Venison is much leaner than most other red meats, particularly beef.
For those who are conscious of their fat intake or are looking to maintain a healthier lifestyle, this makes venison an ideal option.
Venison is packed with protein, which is essential for muscle repair and growth. In fact, a serving of venison provides more protein per ounce than most other meats.
It is also a great source of essential vitamins and minerals, particularly B vitamins (B6 and B12), iron, phosphorus, zinc, and niacin, all of which support energy production and overall bodily function.
If you’re a fan of rich, gamey flavours, venison will not disappoint. The taste of venison is often described as more intense and earthier than beef, making it perfect for those who appreciate robust flavours.
Venison can be used in a variety of dishes, from slow-cooked stews to grilled steaks or even ground venison burgers. Its unique flavour pairs well with a wide range of herbs, spices, and sauces, allowing for creative culinary experimentation.
The seasonal nature of venison means it is often consumed during autumn and winter, when comfort foods and hearty meals are in high demand. Its rich taste makes it an excellent choice for festive dishes and special occasions.
Most venison is sourced from wild or free-range deer populations, particularly in the UK. This means that venison is not farmed in the traditional sense, reducing the environmental toll associated with factory farming. Deer are allowed to roam freely, grazing on natural vegetation without the need for deforestation or intensive agriculture.
By choosing venison, you’re often supporting local businesses and rural economies. In regions where deer hunting is carefully regulated, venison sales provide income for small-scale farmers, butchers, and artisanal food producers. This helps sustain local economies and preserves traditional hunting and food production methods.
You might associate omega-3 fatty acids with fish, but venison also contains a notable amount of these healthy fats, especially compared to other red meats. Omega-3s are essential for maintaining heart health, reducing inflammation, and supporting brain function.
Venison is an excellent choice for those following special diets, including Paleo, Keto, and gluten-free diets. Since venison is naturally lean and nutrient-dense, it aligns well with these eating plans that focus on whole, unprocessed foods. It is also a great option for people with food sensitivities or allergies, as it is less likely to be processed with additives or preservatives.
Venison deserves a spot on your table for its rich flavour, impressive nutritional profile, and ethical and sustainable sourcing. If you want to try something new and delicious, venison ticks all the boxes.
So next time you’re planning your weekly menu or preparing a special meal, consider adding venison to the list—you won’t regret it!
Australian Cattle and Sheep Market Report w/e 6th Sept 2024
Cattle market
The cattle market has been generally positive, with the exception of the Feeder Steer Indicator. Yardings eased by 818 to 61,603 head and year-to-date yardings are up by 27%.
The Feeder Steer Indicator eased by 7¢ to 364¢/kg liveweight (lwt), yardings eased slightly by 430 to 5,748 head. Prices eased in most states, notably in NSW where prices eased by 5¢. At Wagga, competition in the feeder steer market was subdued, though prices lifted at the end of the sale.
The Restocker Yearling Steer Indicator lifted by 5¢ to 374¢/kg lwt, following a lift in prices over the past two weeks. Overall NSW prices eased by 2¢, notably at Casino where prices eased by 87¢, with a larger number of plainer quality cattle. According to market reports, there are plenty of lightweight steers, heifers and calves as producers offload due to a shortage of water.
Sheep market
The sheep market has eased for all indicators except the Restocker Lamb Indicator. Total yardings lifted by 33,657 to 310,235 head, the highest since the end of July. Lamb yardings grew by 24,732 head while sheep yardings lifted by 8,925 head.
The Light Lamb Indicator eased by 26¢ to 654¢/kg carcase weight (cwt), and yardings lifted by 1,642 to 37,391 head. Prices eased in all states except Victoria, where prices lifted by 57¢. Overall, the quality of lambs has eased, resulting in a slight price reduction.
The Mutton Indicator eased by 37¢ to 314¢/kg cwt, with prices easing in NSW and Victoria. At Wagga, there was a high quality offering of good, heavy sheep, but buyers were more selective than usual, given yardings lifted by 2,500 head.
Slaughter
Week ending 6 September 2024
Cattle slaughter eased by 4,454 to 136,536 head. Slaughter eased in most states, particularly in NSW and Tasmania where slaughter eased by 1,206 and 2,067 head, respectively. Year-to-date slaughter has lifted by 9% (10,914 head), indicating the steady processing capacity.
Combined sheep and lamb slaughter eased by 13,754 to 575,072 head. Slaughter is now 7% below the same time last year. Lamb slaughter eased by 604 to 407,469 head, which marks the fifth week that lamb slaughter is trending below 2023 figures. A handful of processors are still shut down at this time of year. As a result, NSW slaughter eased by 6,654 head while SA lamb slaughter lifted by 5,108 head. Sheep slaughter also eased by 13,150 to 167,603 head. NSW slaughter eased by 13,139 head, and Tasmania and Victoria both eased slightly at 2,170 and 2,922 head respectively.
Attribute content to Emily Tan, MLA Market Information Analyst
