BULLETIN ISSUE 27: Autumn 2020
A WORD FROM TONY This time of year is often a difficult balancing act. We have farmer suppliers desperate for space, the plants stretched to capacity and holidays that seem to get in the way. Each season is slightly different depending on the climate, and this year we have a mix of dry conditions and falling market prices to contend with, particularly in China. This has farmers understandably nervous waiting to get stock processed, and the processing staff are understandably keen to have some time off with the family. Our industry is not for the faint hearted … and sometimes my job is to ensure that everyone is equally unhappy. What impresses me most at times like this is the passion with which each member of our Team argues their corner but equally how we collectively accept that some compromise is necessary … this proves we can be ‘one team’, even when we are all fighting with each other! At the coal face our procurement Team is doing a tremendous job ensuring that our dedicated Greenlea
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clients get space as quickly as possible. We are currently holding our schedules higher than our competitors’ levels in recognition of this loyalty and the year-round relationship we have with our farmers. At the same time, I have been spending some time in both plants seeing first-hand the effort going in to processing the large numbers of bulls and prime currently in the mix. No other meat company in NZ achieves tally as consistently as Greenlea thanks to this commitment. Meanwhile, the marketing team has a mountain of meat to move in a falling market. The Chinese Government intervened to reduce prices prior to Chinese New Year, by releasing 190,000 tons of pork and this had a flow on effect reducing sheep and beef market prices by 15-20%. We have had to weather this storm, but thankfully, the marketing teams’ efforts over many years to build strong relationships with our regular customer base has proved invaluable. It’s times like this that the Greenlea Brand makes a real difference smoothing the dips. So, while it’s a balancing act, as a team, we are being proactive to make the best of the situation.
The Greenlea team look forward to welcoming you to our new site at Fieldays 2020. This year we move a few sites down F street to an even larger space. Our new site at F59 will have more room for our VIP guests, our loyal Greenlea suppliers, where we will continue to serve hot and cold drinks, snacks and our famous beef tastings at lunchtime. This year we will be joined by our ambassador chef, Andrew Clarke, the executive chef at Camarosa here in Hamilton. If you haven’t sampled his fabulous fare at Camarosa, you are in for a treat!
PART 3 IN A SERIES
IS MEAT OBSOLETE?
We introduced this series of articles in our spring issue and examined the animal welfare aspect of meat production in our summer issue. Previous issues of the Bulletin can be found on our website, greenlea.co.nz. In this third article we examine the nutritional arguments for and against red meat consumption.
fats’. HDLs carry cholesterol away from arteries. While the percentage of saturated fat varies considerable by species and cut, the percentage of saturated fat still precludes any red meat from being labelled as “heart healthy”.
The World Cancer Research Fund and the American Institute for Cancer Research recommend that we “eat no more than moderate amounts of red meat and little, if any, processed meat.” Moderate amounts are defined as no more than three portions per week or a total of 350-500 grams cooked weight. Their recommendation is based on research that links red meat consumption with colorectal cancer. The linkage between bowel cancer and processed red meat is particularly strong and has resulted in the American Cancer Society declaring processed red meat as a known human carcinogen along with the likes of asbestos, tobacco and benzene.
Despite these negative aspects, red meat is a valuable source of protein, iron, zinc and vitamin B12. While these macro- and micro-nutrients are available from non-animal protein sources, red meat provides these in their most bioavailable form. The high protein content of red meat means that a much smaller portion can deliver the same protein as a much larger plant-based source. For example, you would have to eat 4 cups of quinoa (642 calories) to get the same amount of protein as contained in an 85-gram piece of rump steak (160 calories). In addition, research is starting to show that grass fed meat has a higher concentration of omega 3 fatty acids when compared to grain fed. Omega 3 fats play a role in lowering heart rate, reducing blood pressure and improving blood vessel function by delaying the build-up of plaque in coronary arteries.
Red meat consumption is also associated with coronary artery disease (heart disease) due to its saturated fat content. Saturated fats increase your low-density lipoproteins, commonly known as LDLs or ‘bad fats’. LDLs carry cholesterol around the body and “dump” cholesterol in the artery walls. The opposite role is performed by high-density lipoproteins (HDLs) or ‘good
As with most things in life, moderation is the key. Lean red meat should be considered as part of a healthy diet.
Recipe Contest
In our summer issue we announced the new supplier-only page on the Greenlea Butcher Shop (greenleabutcher.co.nz). By using the Greenlea portal to enter our online shop, you get access to a range of great deals on beef … everything from mince to eye fillet. To celebrate the launch of the Butcher Shop farmer portal we are asking you to send us your favourite recipe made with Greenlea beef. The winners will have their recipe included in a special Fieldays recipe book. The winners will also receive a free beef pack, a set of Jamie Oliver steak knives and a gift pack with meat sauces and seasonings. Send your recipe to butchershop@greenlea.co.nz by April 30. Good luck!!
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BOBBY CALF SIGNUPS It’s almost that time again! While everyone is enjoying the last of the summer sunshine, we are getting ready for bobby calf season. Check our website (greenlea.co.nz) from March 15 for our easy online application.
A NOTE ABOUT NOVEL CORONAVIRUS … As you will have read in the news, the outbreak of a novel coronavirus in China has created considerable market uncertainty and lead to a number of port closures. Fortunately, the Shanghai port, which handles the majority of our customers’ shipments, is still operating.
Our major customers are coping well despite the challenges. No existing orders have been cancelled, but we are experiencing some delays. We are in close contact with our Chinese customers to offer our support and assistance.
MUDGEY’S COLUMN Last newsletter I talked about change and summer being upon us…… bloody hell, nobody told me it would be 30ºC day after day with no rain! My little spot is looking like a desert and even the rabbits are packing a cut lunch! After travelling most of the North Island over the last month, the only place with a little bit of green is Wairoa, the rest of the North Island is certainly extremely dry with water becoming a real issue in many regions. With this in mind and the long waits everybody is experiencing in getting all stock processed, it’s time to start thinking outside the square. I’ve always said, ‘farmers only really sell for two reasons: either they run out of money or they run out of grass.’ Our Founder says, ‘if you do the same thing the same way, you will get the same result!’ Nobody is enjoying the long delays in getting stock processed; it’s an industry issue and across all species. Get the feeling as seasons change, we are forced to run slightly less numbers if everybody chases weight/ margin we will see this issue again next season. Moving forward, not sure how we will achieve it, but can see winter premiums for supply need to be greater, shifting some of the kill pressure to the months of August/ September and October. Yes, I know about massive spring weight gains and controlling pasture, but perhaps if the difference was the best part of a dollar/kg, we could all shift a few earlier – make a
bit of extra bailage, let the odd paddock go to seed head and naturally re-seed itself. Just ideas – thought starters. I’m sure we will discuss more when we catch up at Fieldays which is just around the corner. Now, I only deal in live ones (livestock!) and leave the marketing to the marketing guru’s but what a roller coaster ride we are experiencing! My half full glass is certainly being tipped up-side-down by everybody. Yes, went up too fast, some got greedy, some got dizzy, some got lucky and some just missed out! Really, it’s the story of life – what goes up, must come down. Nobody could pick such huge swings: a mixture of no pork, no early volume beef, then lots of beef … hello, we’ve found some pork for the new year … add in no rain, plenty of volume and an unknown virus with the same name as a delicious beer and that about sums it all up. One thing for sure, the rate the industry is killing cattle it must slow down one day soon, if you had a rough back paddock and plenty of water, tucking a few away for later might just be a sound option. See you at Fieldays at our bigger site, F59, just along from the old one…. there’s more space – come for a chat and a cuppa.
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A RACE AGAINST THE CLOCK Recently the Greenlea Rescue Helicopter was tasked to over 14 different locations over a one week period. Read more about their busy week below: MONDAY Dispatched to Kawerau – A female patient suffered a severe heart attack. Airlifted to Waikato Hospital.
Dispatched to Te Kuiti for a male with a suspected stroke, he was in a critical condition and was airlifted to Waikato ED.
TUESDAY Dispatched to Turangi River Trail for a male who had fallen from his bike and fractured his hip. Airlifted to Rotorua Hospital.
Dispatched to the Tongariro Crossing for an American woman who had fractured/ dislocated her ankle. Airlifted to Rotorua Hospital for medical treatment.
FRIDAY
THURSDAY
WEDNESDAY
Early morning, a male was airlifted to Rotorua Hospital following a motor vehicle crash. The patient sustained a fractured femur in the crash.
The Rescue Coordination Centre tasked the crew to GPS Locator Beacon that had been activated in the Mohaka River. A fisherman had slipped in the river and fractured his femur which required a winch rescue from his location.
Dispatched to a motor vehicle accident near Putaruru, a critical patient was airlifted from the scene to Waikato Hospital.
SATURDAY A young lady was kicked in the face by her horse at the National Equestrian Centre, she was airlifted to Waikato Hospital in a serious condition.
Dispatched to the carpark of the 42nd Traverse where a teenager had come off his motorbike causing serious chest and abdominal injuries, he was treated on scene and airlifted to Waikato ED.
Tasked to find a tourist who was lost near the North Circuit in the Tongariro National Park, he had a GPS Locator Beacon so was found quickly much to his relief.
While still in the National Park, the team was tasked to assist another tramper on the Tongariro Crossing who had injured her ankle and was unable to walk out. Airlifted to Taupo Emergency Department.
SUNDAY A job came in for 2 competitors from an offroad running event, who both had minor injuries but were unable to continue and were 8km from vehicle access – they were transported to Whakapapa Village.
Tasked by the Rescue Coordination Centre for a beacon activation at a very remote Marae out the back of Ruatuhua. A lady had collapsed during a family gathering. Following a medical assessment, the crew was able to leave her there to enjoy the weekend with her family.
Dispatched to the Northern Circuit in the Tongariro National Park for a male in his 50’s with chest pain. He was treated and airlifted to Rotorua Hospital.
WANT YOUR VERY OWN RESCUE HELICOPTER? You can now purchase your very own Greenlea Rescue Helicopter! Perfect for someone who’s been rescued by the Greenlea Rescue Helicopter, has a passion for aviation, or just wants to donate to charity and receive a gift back. These are available to purchase via our website link below. We have a limited number of replica helicopters, so get in quick!
RESCUE.ORG.NZ/DONATE/#SECTION-MERCHANDISE The Greenlea Rescue Helicopter is dedicated to serving the central North Island community 24/7, 365 days of the year. Thank you to Greenlea Premier Meats and their farmers for continuing to support the lifesaving service of the Greenlea Rescue Helicopter. You’re helping us touch the lives of many people.
Discover more and donate today | 0800 11 10 10 | info@rescue.org.nz rescue.org.nz | @rescuehelicoptersNZ | @rescuehelicoptersNZ