From the Archives - 1970’s “the message has stood the test of time and still rings true” EDITORIAL
August 1974 Magazine
HIGH PRAISE FOR CARCASS ENTRIES June 1973 Magazine
Martin Lenthalls’ grand champion carcass in the Beef Week competition was described by Mr. Bill Waddell, President of the Meat and Allied Trades’ Federation, as the best he had handled for its age. It was a 10-month-old first cross Charolais steer which gained first place on the hooks in milk tooth class. Mr. Waddell said he could not have hoped to get a better carcass. He paid 40.5 cents a pound for the dressed carcass which weighed 494 lb. It had a big amount of eye muscle, its finish was near perfect with just the right amount of fat covering. The grain was fine and it was particularly “sappy” carcass two most important features, said Mr. Waddell. Charolais cattle had good competition. They were entered only in the milk tooth sections and took out four of the six awards plus the grand championship. Judges praised the improving standard of the competition. Mr. David Barker, beef liaison officer with the Department of Agriculture, judged the cattle on the hook. He said there had been an outstanding change in the milk tooth classes in the last few years particularly in the high number of entries which gained maximum points for fat cover. Thirty-three per cent of the milk tooth entries got full points for this but in contrast only four per cent got full marks for body length. Six per cent of the entries got full marks for eye muscle area, Mr. Barker said. Thirty-three per cent. of the entries which gained top points for fat cover was a great deal better than a few years ago and the milk tooth section was generally better than any previous beef week or Royal Show carcass competition, he said. 72
January 2022 Charolais Magazine
I have reached the conclusion that we have a lot of pessimists within the Beef Cattle Industry and, for their benefit, I would like to unequivocally state that the world is NOT coming to an end because of the existing credit restrictions. The breeding of cattle is for ever and particularly with a Charolais up-grading project, the effluxion of time will be one of our most important attributes to quality. Too easily do we forget the crisis in the Wool and Sheep Industry a few years ago and before that the prices we had to accept for cattle. World economic situations fluctuate therefore cattle prices will vary but there should be no reason for anyone to predict a gloomy future. There are good and not-sogood times within any Industry so it becomes imperitive that Charolais breeders now set the tempo for a more productive and economic structure. We are extremely fortunate that we sponsor a breed that is modern and has the elements of high growth factor, and lean, tender Beef to enable higher returns for our end product. It is the responsibility of every one of us to eat more beef and to explain and promote agitate and stir if necessary but, more than anything else, to have confidence in Beef and Australia. Promote optimism, practice economy, exhibit Charolais and their crosses wherever and whenever possible. If our carcasses keep taking out the major commercial show awards it will be very difficult for cattlemen to select other than Charolais bulls if their business is Beef production. Study your markets and rather than saturate a sale with all your bulls, select four different venues if you have, say 20, to dispose of. One of our members donated 12 bulls to three large commercial operators recently and if they prove successful, I know someone, at least, who must sell bulls a bit later on. Exhibit bulls so that cattlemen can see them. A pen at your local show or adjacent to commercial selling centres can evoke interest. There is nothing like success for promoting success so everyone should now set out to be a Super Salesman for Charolais. Enthusiasm is the most infectious trait you can adopt and if you really believe in Charolais you can have almost one half of Australia’s retail butchers on side. Every purveyor of beef is interested in cutability and the most productive carcass must be the Charolais cross, so it will be in your interests if you encourage your local butcher to try one. It may be possible for you to guarantee a continuing supply to your mutual benefit. Please do not let us develop Charolais as a word to remember but as a name we will never forget, that is, A HOUSEHOLD WORD. Frank Hodder, Editor
