Cattle & Beef

Throughput: There were 31,967 cattle processed in DAFM approved plants during the week ending March 31st 2024, taking throughput for the year to date to 462,669 head. This is a 10,947  head or 2.4% increase on the corresponding period in 2023 when a total of 451,722 cattle were processed. There have been 328,559 prime cattle processed in the first 13 weeks of 2024, a 2% increase from the same period last year (+8,879 head). Cow throughput has remained strong with 114,783 cows processed so far this year, a notable increase of 14,625 head (+15%)

Prices: Prime cattle supplies have steadied, and this has been reflected in a steadying of the base quotes from the major processors, with base quotes remaining to be unchanged from last week. Base quotes this week are in the region of €5.10-5.20/kg for steers while starting quotes for heifers are around €5.20-5.30/kg. The trade for the smaller numbers of young bulls on offer remains steady with €5.20-5.30/kg available for R grading animals under 24 months of age.

The cow trade has remained solid despite the strong throughput in recent weeks. Well fleshed O grading cows are being quoted at €4.40 with €4.50-4.60c/kg available for good quality R grading cows. A significant proportion of the cow kill have achieved a conformation score of P in recent months and the prices available for these animals vary significantly based on grade, weight and quality.

For the week ending March 31st 2024, the average price paid by Irish beef processors for R3 steers increased slightly by 2c/kg to €5.19/kg. This was 9c/kg behind the corresponding week in 2023 when the R3 steer price was €5.26/kg. Note that reported prices exclude VAT but include all bonus payments such as in-spec bonus, breed-based producer groups etc.

EU and UK prices:

European young bull prices have held relatively stable in the early weeks of 2024. The average reported price for R3 grading young bulls was €5.06/kg (excluding VAT) for the week ending March 31st 2024. This is the same as week 13 last year. Tighter cattle supplies and firm demand have meant deadweight beef prices in the UK have remained strong. This week the average R3 steer price reduced marginally to  €5.69/kg (equivalent to £4.88/kg).

Sheep Trade & Prices

Quotes: Base quotes for hoggets from the major processors have held steady this week with base quotes of 870-900c/kg (+QA bonus) on offer. Declines in the European sheep flock and a move towards killing lighter lambs in some regions to combat higher production costs have resulted in tighter availability of sheep for processing in the early months of 2024. There has also been a significant decline in hogget availability in the UK with the latest AHDB forecast indicating a 10% decline in hogget carryover. Tighter supplies are expected until the 2024 lamb crop starts to come forward for processing in significant numbers. Small numbers of spring lambs have started to be processed in Irish processing plants with quotes of 920c/kg (+QA bonus) available.

Demand for lamb on both the domestic and export markets has shown some signs of recovery as indicated by Kantar figures and Bord Bia’s own market insights. However, as the highest priced protein lamb continues to be the most exposed to shifts in consumer buying habits in response to high levels of inflation.

Prices: Rising demand for lamb in the run up to Easter and Ramadan combined with tighter supplies in both the UK and mainland Europe have contributed to the significant strengthening in eth Irish deadweight trade during the first quarter of 2024.  Last weeks reported price increased to 861c/kg, an uplift of 16c/kg from the week previous. In the corresponding week in 2023 the reported price was 676c/kg. The deadweight trade has also remained firm in the UK regions with reported prices the equivalent of 978c/kg (-4/ckg) in mainland GB last week while the reported price in Northern Ireland was 813c/kg (+3c/kg) for w/e 23/03/2024. Southern Hemisphere prices remain well below European prices which makes Southern Hemisphere product very competitive on EU markets, even with the extra costs of transport factored in. Deadweight lamb prices in Australia and New Zealand were 396c/kg and 338c/kg respectively last week.

Throughput: The total sheep kill in DAFM approved plants for week ending March 31st 2024 was 59,043 head which was a decline of 5,452 head from the same week in 2023. Throughput for the year to date has totalled 677,727 head, four per cent behind corresponding period in 2023. The hogget kill for the year to date has totalled 610,642 head, three per cent behind 2023 levels. Meanwhile the ewe/ram kill was back by over 5,459  head (-8%) to 65,814 head. Small numbers of spring lambs have started to appear for processing with 1,227 processed so far this year.

BORD BIA

Cattle & Beef

Throughput: There were 33,106 cattle processed in DAFM approved plants during the week ending March 24th 2024, taking throughput for the year to date to 430,700 head. This is a 11,783 head or 3% increase on the corresponding period in 2023 when a total of 418,817 cattle were processed. There have been 305,811 prime cattle processed in the first 12 weeks of 2024, a 2% increase from the same period last year (+9,154 head). Within this however there has been a change in the slaughter mix with a notable decline in the young bull kill, which has been compensated for by higher steer and heifer throughput. Cow throughput has remained strong with 107,110 cows processed so far this year.

Prices: Prime cattle supplies have steadied, and this has been reflected in a steadying of the base quotes from the major processors. Base quotes this week are in the region of €5.15-5.20/kg for steers while starting quotes for heifers are around €5.25-5.30/kg. The trade for the smaller numbers of young bulls on offer remains steady with €5.20-5.30/kg available for R grading animals under 24 months of age.

The cow trade has remained solid despite the strong throughput in recent weeks. Well fleshed O grading cows are being quoted at €4.30 with €4.50-4.60c/kg available for good quality R grading cows. A significant proportion of the cow kill have achieved a conformation score of P in recent months and the prices available for these animals vary significantly based on grade, weight and quality.

EU and UK prices:

European young bull prices have held relatively stable in the early weeks of 2024. The average reported price for R3 grading young bulls was €5.06/kg (excluding VAT) for the week ending March 24th 2024. This is 9c/kg below the same week last year when the average R3 price was €5.15/kg. Tighter cattle supplies and firm demand have meant deadweight beef prices in the UK have remained strong but this week saw the average R3 steer price reduced to  €5.73/kg (equivalent to £4.90/kg) for the week ending March 24th 2024.

Quotes: Base quotes for hoggets from the major processors have continued to firm this week with base quotes of 800-820/kg (+QA bonus) on offer with reports of higher prices available for producers with suitable hoggets and negotiating power. Tighter hogget supplies in mainland Europe combined with an increase in demand in the run up to the Ramadan festival is contributing to this uplift in the deadweight trade.

Demand for lamb on both the domestic and export markets has shown some signs of recovery as indicated by Kantar figures and Bord Bia’s own market insights. However, as the highest priced protein lamb continues to be the most exposed to shifts in consumer buying habits in response to high levels of inflation.

Prices: Deadweight prices have improved in line with increasing base quotes from the factories. Last weeks reported price increased strongly to 845c/kg, an uplift of 30c/kg from the week previous. In the same week in 2023 the reported price was €6.45/kg. The deadweight trade has also continued to firm in the UK regions with a reported price the equivalent of 978c/kg (-4/ckg) in mainland GB last week while the reported price in Northern Ireland was 813c/kg (+3c/kg). Southern Hemisphere prices remain well below European prices which makes Southern Hemisphere product very competitive on EU markets, even with the extra costs of transport factored in. The deadweight sheep trade is at record levels, driven by a combination of increasing demand in the lead up to Easter and Ramadan and tighter supplies for processing across Europe. Declines in the European sheep flock and a move towards killing lighter lambs in some regions to combat higher production costs have resulted in tighter availability of sheep for processing in the early months of 2024.

BORD BIA 

Scotch Beef is now high fashion in Milan after Quality Meat Scotland (QMS) relaunched the Scotch Beef Club in Italy, focussing on increasing exports to this high-profile, premium market.

To celebrate the relaunch, an audience of leading foodservice stakeholders in the Italian red meat sector were invited to a Scotch-focussed event at one of Milan’s top hotels. A three-course gastronomic menu centred around Scotch Beef was complemented with Scotch whisky tasting, with the aim of building on already-strong exports to the country, which accounted for £10m (15%) of export sales in the year to July 2023.

Any restaurant business, in the UK or overseas, that serves premium quality Scotch Beef can join the Club and benefit from QMS’s marketing collateral and support to promote Scotch Beef.

Tom Gibson, Director of Business Development at QMS, said: “The Scotch Beef Club aims to promote the virtues of quality Scotch Beef to chefs and restaurateurs, and provides added value with support to promote the Quality Assurance, provenance and traceability of our premium beef.

“Increasing trade with high value export markets is top of our agenda, and Italy is a key market for us. We have a mission to work with all exporters on their own bespoke events to maximise this opportunity, and to ensure current and potential customers are aware of the Scotch difference – the factors which make Scotland the choice for premium red meat .”

Quality Meat Scotland 

Australian goatmeat exports for 2023 reached their second highest volume on record for a calendar year since 2014.

A total of 33,891 tonnes of shipped weight (swt) Australian goatmeat was exported in 2023, a significant increase on the 21,831 swt exported in 2022.

While volume was up, the value of exports was down, reflecting the decline in export goatmeat prices from over $12/kg to below $7/kg over the past 18 months.

Australia’s top three goatmeat export markets for volume in 2023 were the United States, China and South Korea, reflecting the significant increase in volumes exported to China.

China has now overtaken Korea as our second largest export market, despite Korea also increasing its volume.

Market share and export volumes to these three markets in 2023:

• The US accounted for 43% of Australian goatmeat exports, with volume increasing to 14,477 swt in 2023, up from 12,505 swt in 2022.
• China accounted for 20% of Australian goatmeat exports, with volume increasing to 6,757 swt in 2023, up from 290 swt in 2022.
• South Korea accounted for 18% of Australian goatmeat exports, with volume increasing to 5,994 swt in 2023, up from 3,757 swt in 2022.

A number of other markets also increased their volumes in 2023, including Trinidad and Tobago, and to a lesser extent, Malaysia and New Zealand.

Meat & Livestock Australia 

Scotland’s meat industry is at risk of being rendered ‘uncompetitive’ in comparison to the rest of the UK by the imposition of huge cost increases by Food Standards Scotland (FSS).

An April 1st price hike by FSS of 20% for the provision of Official Veterinarians (OVs) and a 17% rise in the cost of Meat Hygiene Inspectors (MHIs) has been described as excessive and unacceptable by the Scottish Association of Meat Wholesalers (SAMW).

“The Food Standards Agency (FSA) in England and Wales is, in contrast, raising its OV rate by 4% and MHI rate by 10%, leaving both charges well below the levels our members are being required to pay,” said SAMW President, Ian Bentley. “If the FSS increases are allowed to stand without any abatement, they will impact our businesses, the staff our members employ and the wider farm-based rural economy from which we draw our raw materials.”

SAMW has discussed the issue with senior staff at FSS and written to the Scottish Government Minister for Public Health, Jenni Minto, warning that the planned 20% and 17% cost increases ‘will have a detrimental effect on the industry’ to the extent of ‘jeopardising’ member businesses ‘competitiveness and sustainability’.

“Individual members are shocked at the level of OV and MHI increases they are now facing, especially when compared to their own efforts to keep processing plant cost rises closer to the 4% level which FSA is achieving,” said Mr Bentley.

One business owner said he would never be able to negotiate a 20% rise with his own customers and would never accept such an approach from a commercial supplier.  Another business executive commented that if FSS was his supplier in the commercial world then it wouldn’t be his supplier anymore.

“We understand the pressures under which FSS has been operating, with its need to absorb the Scottish Government’s civil service wage rise of 7% for 2023/24 and the introduction of a 35-hour-week from October this year,” said Mr Bentley. “According to FSS, this equates to a cost recovery requirement of £424,000.

Scottish Association of Meat Wholesalers 

Corned beef, with its succulent taste and rich history, has traversed continents and centuries, captivating palates worldwide. 

The term “corned beef” is thought to have originated from the English term “corn,” which referred to the coarse grains of salt used in the curing process. This preservation method dates back centuries, to an era when refrigeration was nonexistent, and preserving meat was essential for survival. The practice of curing meat with salt has ancient origins, with evidence of salted meats found in ancient Chinese and Roman cultures.

The story of corned beef as we know it today truly begins in medieval Europe, where salt was a precious commodity and a cornerstone of culinary preservation. In the British Isles, particularly in Ireland, corned beef emerged as a staple food item due to the abundance of salt and widespread cattle farming. During the Middle Ages, beef was salted and preserved in large quantities, providing sustenance during lean times and long voyages at sea.

However, it was not until the 17th century that corned beef rose to prominence on the global stage, thanks to the interplay of trade, colonisation, and cultural exchange. Ireland, renowned for its beef production, became a major exporter of salted beef to the British colonies in North America and the Caribbean. Irish immigrants brought their culinary traditions with them, including the consumption of corned beef, which soon became a dietary mainstay in regions such as New England and the Caribbean islands.

In the New World, corned beef found fertile ground for innovation and adaptation. In colonial America, corned beef became a popular dish among settlers, who embraced it as a hearty and nourishing meal. It was often enjoyed with cabbage, potatoes, and other vegetables, a precursor to the iconic dish known as corned beef and cabbage, which would later become synonymous with Irish-American cuisine, particularly during St. Patrick’s Day celebrations.

Meanwhile, in the Caribbean, corned beef underwent further transformation, influenced by the culinary traditions of African, indigenous, and European cultures. In islands such as Jamaica and Barbados, corned beef became a key ingredient in dishes like “bully beef,” a flavoursome stew made with corned beef, tomatoes, onions, and spices. This fusion of culinary influences reflects the dynamic nature of food culture in the Caribbean, where diverse ingredients and cooking techniques converge to create vibrant and eclectic dishes.

As the centuries progressed, corned beef continued to evolve, adapting to changing tastes and culinary trends. In the 19th and 20th centuries, technological advancements, such as the invention of canning, made corned beef more accessible and convenient, further popularising it as a pantry staple in households around the world.

Today, corned beef remains a beloved dish, cherished for its rich flavour, versatility, and cultural significance. Whether enjoyed in a traditional Irish-American feast or as a spicy Jamaican stew, corned beef continues to captivate taste buds and evoke a sense of nostalgia for bygone eras.

In tracing the origins of corned beef, we uncover not just a culinary history but a tapestry of human experience, shaped by migration, trade, and the enduring quest for sustenance and flavour. From its humble beginnings in medieval Europe to its global embrace in the modern era, corned beef stands as a testament to the enduring power of food to connect us across time and space.

Wagyu beef is a Japanese delicacy known for its superb quality, rich flavours, and sumptuous textures. The term ‘Wagyu’ directly translates to ‘Japanese cow,’ and this high-grade beef originates from a selection of Japanese cattle breeds.

There are four principal breeds: Japanese Black (Kuroge), Japanese Brown (Akage), Japanese Polled (Mukaku Washu), and Japanese Shorthorn (Nihon Tankaku Washu).

What sets Wagyu apart from other beef types is its exceptionally high level of marbling. The degree of marbling is a crucial determinant of the quality of Wagyu, leading to a velvety and tender texture unlike any other beef. This abundant fat distribution isn’t just a delight for the senses; it also contributes to Wagyu’s distinctive flavour.

This robust marbling renders Wagyu beef not just juicy but packed with rich, intense flavour. Unlike the saturated fat commonly found in other beef varieties, Wagyu is abundant in monounsaturated fatty acids, which are responsible for the melt-in-your-mouth sensation. When this beef is cooked, the fat slowly melts, basting the meat from the inside. This process amplifies its flavour profile and offers an indulgently unctuous experience. Wagyu beef is described as having a buttery, delicate flavor that lingers on the palate, an exceptional taste enhanced by sweet overtones due to the diet of grains the cattle are raised on.

Commonly, Wagyu is served in fine-dining establishments as steak or prepared in Japanese culinary techniques like shabu-shabu or sukiyaki where it’s lightly seared or slowly simmered to bring out its full potential. Due to the fat content, Wagyu needs minimal seasoning and benefits from simple preparation to allow its natural, full-bodied flavour to shine through.

Wagyu is often regarded as a luxury item due to its high cost, primarily attributed to its specialized breeding process. Japanese farmers are known for treating their cattle with an exceptional level of care.

Some employ methods such as brushing the cows’ coats to increase blood flow and feeding them high-quality grain to increase marbling.

The fact that the production is so meticulously controlled, paired with high global demand and limited supply, is reflected in the price.

In addition to its luxurious cost, Wagyu is prized for its outstanding taste and quality. Eating Wagyu beef isn’t merely having a meal; it’s a sensational dining experience that arouses the palate with every rich, buttery bite, rendering this beef a pinnacle of culinary achievement. With its robust flavour, delicate texture, and unrivalled richness, Wagyu beef is undoubtedly the jewel in the crown of meat cuisine.

See also:

British Wagyu cattle numbers double in 2023

‘Next big thing for meat’: Aldi launches British Wagyu products

US beef breeder – British beef needs to change direction

Taste of Japan: Wagyu beef a cut above