The Cook Government’s Minister for Agriculture and Food is leading the first Western Australian delegation of its kind to the United Kingdom, which includes some of the State’s major sheep meat and cattle producers.

• Agriculture and Food Minister Jackie Jarvis is leading the first Western Australia delegation of its kind to the United Kingdom
• Minister Jarvis and major WA sheep meat companies will visit Smithfield Market, one of the largest wholesale meat markets in Europe
• The mission will also include meetings with the UK’s Minister of State for Food, Farming and Fisheries and stakeholders from the UK’s biggest supermarkets

The Cook Government’s Minister for Agriculture and Food is leading the first Western Australian delegation of its kind to the United Kingdom, which includes some of the State’s major sheep meat and cattle producers.

The purpose of the ‘red meat mission’ is to establish strong relationships with UK market buyers and unlock new trade opportunities for WA farmers.

During the seven-day mission, Minister Jarvis will lead two WA sheep meat companies on a tour of the Smithfield Market, one of the largest wholesale meat markets, in Europe and meet with traders and buyers.

Fletcher International Exports, V & V Walsh and Pardoo Wagyu are looking to leverage the favourable provisions within the Australia-UK Free Trade Agreement to establish or enhance their presence in the UK market.

The delegation will have the opportunity to meet with local experts to further understand overseas supply chains and market entry requirements.

Minister Jarvis is also set to meet with the Minister of State for Food, Farming and Fisheries, the Right Honourable Mark Spencer MP, as well as the British Meat Processors Association, the International Meat Traders Association and Meat and Livestock Australia.

In addition, the delegation will attend the International Food & Drink event (IFE) in London, which will serve as a hub for more than 27,000 buyers for the UK’s entire food, drink, and hospitality supply chain – including stakeholders from Tesco, Marks & Spencer and British Airways.

The Cook Government will have a stand at the event to support WA’s agrifood businesses to showcase their products to global buyers.

 

WA.gov.au

 

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NFU Scotland has called again on the Scottish Government to urgently bring forward details of its proposed reform of the Scottish Suckler Beef Support Scheme (SSBSS).

Government has confirmed that the scheme, currently worth £40 million, will be a feature of future support arrangements in Scotland.

Payments to eligible calves under the current scheme year are imminent but proposed changes to the scheme rules for 2025 and beyond, including the introduction of calving interval rules, have yet to be shared with the industry.

NFU Scotland wants the reformed SSBSS to include the following:

• The budget should be retained and continue to be delivered in the same cyclical manner

• Split payments between meeting existing eligibility criteria and new conditionality

• A mechanism for recognition of pre-registration of stillborn calves

• For a ‘force majeure’ option to be available for any producers affected by unforeseen or exceptional circumstances.

NFU Scotland livestock chair Hugh Fraser said: “We continue to ask for clarity on this vital scheme for those producing beef calves in Scotland. It is not feasible, fair nor realistic for the industry to operate on speculation.

“With payments under the 2023 scheme expected in bank accounts soon, the importance of a clear and timely announcement on arrangements for the new scheme year are essential. [The] Scottish Government must give explicit clarity on their expectations for suckler beef producers so that we can have some certainty”.

 

By Alec Ross | The Herald Scotland 

Florida became the first state to ban cultivated meat, which is made by replicating the cells of real meat without the need to actually raise and slaughter the animal, The Free Press has reported.

Other states, including Arizona, Kentucky, New Hampshire, Tennessee, and Alabama are considering similar bans.

It was on March 6, the Florida House of Representatives passed legislation prohibiting the manufacture and sale of cultivated, or “lab-grown,” meat in Florida, The Free Press added.

Federal agencies have deemed lab-grown, or cultivated, meat safe to eat. But the legislation, supported by the state’s agriculture industry, “pumps the brakes” on the food to ensure it is safe, the report noted.

An earlier version of the bill would have prohibited research into cultivated meat, but concerns were raised that doing so could affect the space industry, which is looking at cultivated meat for long-term space journeys, the health news noted.

 

The New Indian Express

 

See also:

USA: Florida Legislature continues to show no taste for cultivated meat

Lab Grown Lamb On The Way

 

Brecon & Radnor Express

 

See also: UK’s native sheep breeds in spotlight following US taste test

Python meat should be seen as a serious alternative to chicken and beef because of its environmental benefits, according to a scientific study.

Academics say the non-venomous snakes require less food than traditional livestock such as pigs or cattle and can grow at a faster rate during farming.

Dr Daniel Natusch, an honorary research fellow at Macquarie University in Sydney, has suggested its meat should be introduced to restaurant menus, adding he himself is a fan.

“At the risk of repeating a cliché, it tastes a lot like chicken,” said Dr Natusch. “You run the knife along the back of the snake and you almost get a four-metre-long filleted steak. Firm white meat, no bones. I’ve had it barbecued, in curries, as biltong and, yeah, it’s great.”

His study, published in the Scientific Reports journal, examined the growth rates and diets of more than 4,000 reticulated and Burmese pythons at two large farms in Thailand and Vietnam.

Dr Natusch found that a well-fed baby python can double in size in a matter of weeks, and can put on more than 45 grams of body weight a day, reaching up to four metres long after a year.

 

Albert Tait | The Telegraph

Russia has announced that it has sent pork to China for the first time since 2008 when the Chinese Government imposed a ban on Russian due to African Swine Fever.

Russia sent 27 tonnes of pork to China on Thursday, according to Russia’s veterinary and phytosanitary service, Rosselkhoznadzor, Reuters reports.

“On March 7, the Rosselkhoznadzor monitored the shipment of the first batch of Russian-made pork to China with a volume of 27 tonnes,” Rosselkhoznadzor said in a statement.

The shipment came after China lifted ASF restrictions, which had been in force against Russia since 2008, in September 2023. Rosselkhoznadzor said it had been trying to open up the Chinese market to Russian pork for some years

China is still by a long distance, the world’s biggest pork importer, despite its import volumes dropping in recent years as its herd recovers from its own ASF outbreak.

The biggest exporters of pork and offal to China are currently Brazil, Spain, Canada, the United States, Denmark and the Netherlands, but Russia is hoping to muscle in and secure 5% of that lucrative market, according to the Russian National Union of Pig Breeders.

 

Alistair Driver | Pig World

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.

The overall pig herd in England fell by 10 percent in 2023, following the huge contraction of the breeding herd in 2022, figures show.

Defra’s December census showed that the breeding herd stabilised last year, but showed little sign of growth. There was also a drop in young pig numbers.

The total number of pigs in England fell to 3.3 million in December 2023, a loss of nearly 400,000 pigs.

The 10% year-on-year decline was driven by an 11% fall in the number of fattening pigs to just over 3 million.

According to Defra’s figures, the overall English pig breeding herd was 1% down on December 2022 at 300,800.

The female breeding herd, which accounts for 79% of breeding pigs, saw a small increase of 0.7% to 239,000 in December 2023.

Continues..

 

Farming UK

Also:

Pig abattoir numbers in England continue to decline

Shocking Defra figures show huge contraction in English pig herd

The attainment of PGI status within the EU for Irish grass-fed beef has been described as a ‘tremendous accolade’ for farmers in both Northern Ireland and the Republic.

Irish grass-fed beef has been awarded an all-Ireland Protected Geographical Indication (PGI), a protection similar to that given to champagne and Irish whiskey.

Northern Ireland’s new farming minister, Andrew Muir, said the news would place it “on the same pedestal as world-renowned products”.

Northern Irish farming bodies had said that any application to register the product with a special EU designation must also include Northern Ireland.

The Livestock and Meat Commission for Northern Ireland (LMC) and the Northern Ireland Meat Exporters Association (NIMEA) had raised ‘real concerns’ of being left out of the process.

Responding to the news, Mr Muir said: “Having a PGI is a triumph, a recognition of how the unique climate, landscape and practices of a region translates into food and drink, bestowing them with a distinctive taste and character.

“It is wonderful that the pedigree of Irish grass-fed beef has achieved this level of international recognition and an accolade to the hard working agriculture industry.”

 

Farming UK

 

see also: Brexit: NI farmers support all-Ireland beef status bid

Irish government wants grass-fed beef to get protected EU status

Staffordshire Moorlands District Council has voted to proactively support local farmers by buying meat and dairy for council-organised events.

The motion ensures that all catering at council-organised events is sourced from local suppliers, following campaigning by the Countryside Alliance.

Unanimously passed by councillors, it specifically includes meat and dairy options, alongside fruit and vegetables.

The motion will also commit the council to encouraging local residents to shop locally by taking advantage of home-grown produce, with an aim of reducing food miles to plates.

Following a debate in the council chamber on Wednesday (28 February), an amendment was introduced to commit the council to protecting agricultural land in the Local Plan when it is reviewed in the next year.

Both the motion and the amendment passed with all councillors voting in favour.

 

By Farming UK

 

See also:

Council to vote on motion to support local farmers in face of meat bans

Second council votes to resist anti-meat and dairy trend