Australian goatmeat exports surge in 2023

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 

QMS reports early signs of seasonal uplift in the pig market

Quality Meat Scotland (QMS) has indicated that the pig market is showing early signs of a seasonal uplift.

After experiencing downward pressure at the start of 2024, the GB Standard Pig Price (SPP) has been relatively stable in February and March. Notably, carcass prices for weights between 70-104.9kg have seen a slight increase, rising 0.4% from earlier in the year.

Despite this uplift, prices are still trailing behind the levels from the previous year, marking the first time in two years that this has occurred. However, they are up 35% on their five-year average as of mid-March, reflecting a significant market rebound from spring 2022 to 2023.

The pig producers are also seeing some relief with the cost of feed, which has decreased by 25-30% compared to 2023 levels. This is due to a well-supplied global arable crop market, improvements in Ukraine’s export capacity, and favourable growing conditions in South America.

While the industry is slowly recovering from the financial crisis of 2021/22, the legacy of a smaller pig herd has supported higher farmgate prices. Slaughter data indicates an 11% decline in prime pig throughput at GB abattoirs in 2023, and the trend has continued into 2024, with a further 4% drop in the first two months.

In Scotland, there’s a stronger momentum with a 14% increase in the number of pigs leaving farms for slaughter compared to the lows of 2023. However, sow numbers in England were still 19% lower than in December 2021, suggesting that while there may be some recovery, significant rebound in prime pig slaughter is unlikely in 2024.

Excessive cost rise impacts Scottish meat chain

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 

The Origins of Corned Beef

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.

What is Wagyu beef?

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

 

 

The Meatex Masterclass – A Tour de Force Through the Various Meat Cuts!

Welcome, meat enthusiasts and budget-conscious gourmands alike, to the most tantalizing and educational experience you’ll ever embark upon: The Meatex guide to the different cuts of beef, lamb, pork, and poultry.
Get ready to explore the succulent universe of meat cuts, unravel their mysteries, and become an astute connoisseur of the carnivorous arts!
Picture this: you’re strolling through the aisles of your local butcher or supermarket, eyes glazed over with the plethora of choices before you. The options seem overwhelming, each cut with its own unique characteristics, and you find yourself perplexed. Fear not, for we have the ultimate meat cut guide to your rescue!
Let’s commence this savoury journey with the grandest of them all – beef. Enter the world of tenderloin, the filet mignon of dreams, a melt-in-your-mouth masterpiece.
Savour the T-bone steak, where the tenderness of the filet harmonizes with the rich flavour of the sirloin. Craving something juicy yet economical? Behold the brisket, a true hero of low and slow cooking methods, beckoning you with its succulent fibres.
Next up on our voyage, lamb – the epitome of culinary elegance. Discover the enchantment of the leg of lamb, the bone-in roast that promises unparalleled succulence with every bite.
Marvel at the versatility of the lamb shoulder, destined to be braised or slow-roasted to perfection. Don’t forget the chops, tender and succulent, destined to gratify the palate of the discerning lamb lover.
Now, let’s venture into the world of pork – a realm teeming with possibilities. Journey through the rib section, where the renowned baby back ribs beckon you with their luscious meat falling off the bone.
Delight in the pork shoulder, the unsung hero of pulled pork, tirelessly imparting its smoky tenderness.
And let us not overlook the ham, whether it be smoked or cured, ready to become the centrepiece of your next festive feast.
Finally, we reach our destination – poultry, the feathered frontier of delectable delights.
Prepare to be dazzled by the majestic beauty of the whole roasted chicken, adorned with crisp, golden skin, and boasting a juiciness that’s beyond compare.
Savour the velvety tenderness of chicken thighs, a versatile canvas for an array of succulent recipes. And last but not least, the classic turkey, a grandeur centrepiece on every Christmas table, bringing families together in gratitude and joy.
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