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FARMERS WEEKLY – farmersweekly.co.nz – November 15, 2021
Warning over looming processing backlogs Neal Wallace neal.wallace@globalhq.co.nz MEAT plants are opening earlier and farmers are urged to offload ewes and lambs now, rather than holding on to them to avoid looming processing backlogs. Silver Fern Farms (SFF) is warning space could become an issue in the North Island within two weeks and opened its Waitotara plant near Whanganui two weeks earlier than planned and is offering assistance to send ewes to the South Island for grazing and slaughter. In a market update, chief executive Simon Limmer says a labour shortage, disrupted shipping schedules and uncertain
container availability hangs over the traditional early season surge in livestock availability, which could create a space backlog. Limmer says pressure on the South Island network is forecast for late November and he urged all farmers to work with livestock representatives to plan supply. “We strongly encourage suppliers who can offload lambs and ewes to do so now to avoid lengthy delays that are expected in the coming weeks,” Limmer said. The warning does not come as a surprise to AgriHQ senior analyst Mel Croad, who says they have been forecasting this for some time. She notes it will impact
In early areas, farmers are only getting half their usual weaning drafts away, or they are having to wait one or two weeks longer for liveweights to pick up. Mel Croad AgriHQ all processors. Spring in parts of the North and South Islands has been wet and cool, which has slowed lambs putting on condition
PRESSURE: SFF chief executive Simon Limmer says pressure on the South Island network is forecast for late November and he urged all farmers to work with livestock representatives to plan supply.
and, in areas which have had several unfavourable seasons, ewes are not performing as expected. “In early areas, farmers are only getting half their usual weaning drafts away, or they are having to wait one or two weeks longer for liveweights to pick up,” Croad said. She says the seasonal influx combined with slower chain speeds, due to a shortage of meat workers and shipping issues, is likely to create space congestion in North Island plants from December and in the South Island in late December to January. Limmer says lamb pricing is forecasted to ease from $9.40/kg at present to about $8 by Christmas, but Croad says if prices fall $1.40/kg in six weeks, it will not be because of weak markets. “We don’t see that degree of downside in overseas markets for lamb this side of Christmas,” Croad said. All overseas markets for lamb are strong and have yet to show any weakness, but Croad acknowledges prices could be influenced by domestic issues such as labour shortages, shipping issues and expected space congestion. These factors will result in some pricing pressure, but AgriHQ is still forecasting an average price above $8.50/kg for December with further downward adjustment in the new year as markets respond to increased export lamb volumes.
HAT-TRICK: Alliance’s handpicked beef won three gold medals at the recent World Steak Challenge.
NZ wins big at World Steak Challenge Staff reporter THREE New Zealand red meat producers won big at the World Steak Challenge in Dublin. Anzco and First Light Foods won a gold medal each in the ribeye section, while Alliance Group’s Pure South Handpicked 55-Day Aged Beef won three gold medals. Hundreds of beef suppliers from around the world had their finest products judged by an independent panel of chefs and experts at the prestigious event. Alliance general manager of sales Shane Kingston says the win reaffirmed the status of Handpicked 55-Day Aged Beef as among the world’s best. “Handpicked 55-Day
Aged Beef is in demand across the globe and we expect this to continue. It is a remarkable product with unprecedented levels of tenderness and a milder beef flavour profile. Anzco general manager sales Rick Walker says he’s thrilled with the recognition. “Greenstone Creek is hand-selected by master graders at our Eltham site who ensure only the best goes into a Greenstone Creek bag,” Walker said. “Every Greenstone Creek product is then aged for 21 days resulting in meat that’s beautifully marbled and tender. “Greenstone Creek is featured at 23 top New Zealand restaurants and we’re sure the award will heighten interest in the premium range.”
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