BULLETIN ISSUE 27: 30: Autumn Summer2020 2020
From Our Family to Yours...
The Egan family and the entire team at Greenlea wish you a Happy Holiday season! We all look forward to 2021, and we certainly hope it’s a bit more “normal” … whatever that is!
OUR KIWI SUPERHERO Every crisis needs a superhero. Is it a bird (yes!)? Is it a plane (no!)? It’s a flightless creature without a cape hiding in the undergrowth of our nation … a wingless bird that has perfected the art of isolation … that gives hope for a grounded and impounded world … a slightly less spectacular Ninja - the Kiwi. Our superhero has perfected its many talents with nocturnal rummaging in the undergrowth of our nation. Often emerging with a worm at the end of its long beak, this is clearly no vegetarian who simply eats roots and leaves, but a wise old bird who prefers a tasty morsel and knows how to get it by tending the soil with regenerative determination. While the rest of us debate definitions and obsessively effuse about what the world needs, the humble Kiwi has got on and created a sustainable ecosystem, turning isolation into a balanced diet and a feed for tomorrow. The Maori word for this is Te Taiao! There are plenty of highfliers who would look down on our wingless wonder and try and fix it with red tape. COVID has taught us more about the Kiwi … that sometimes simple is best, and perhaps there is more to our national icon than meets the eye! If you get a chance, read ‘Fit For a Better World’ – written by Kiwis for Kiwis.
www.greenlea.co.nz
MUDGEY’S COLUMN
Finally it’s happened!
I drove around the Waikato in the first week of November and there was green, yellow and pink bales everywhere, but isn’t this meant to happen in late September/early October? The seasons and landscape are certainly changing. I think it is just the start – some of it is a little frightening at first, but with change comes opportunity. Opportunity to turn things upside down, look at different systems, different ways which hopefully all lead to improvement. On plant, we have seen lots of changes with livestock supply. Yes, cows still have a real peak season kill, but plenty are spreading this for us by milking empties longer and adding value with extra weight. Interestingly enough, cull cows 10 years ago used to always average in the mid 180kg range, the last couple of seasons our average kill weight has started with a two and is more like 205-210kg. Certainly more cross-bred cows in the system, but cows in general being fed well and not being helped in the marketplace as premium price is received for leaner fat percentage product. Have seen the same with early bulls processed with plenty of condition on them with product being discounted in the marketplace because the chemical lean rate is not as lean. Prime markets are also hard work at the top with top-end restaurant table cuts not receiving the premium pricing we have been used to for the last few seasons and it’s not just the beef industry – the lamb processors are seeing similar changes as well. Little bit of a whisper around the traps about Mudgey going, rest assured I’m too young to sit on the deck and watch the tide come in and go out, but when you see talent and potential in an individual you need to harness and utilise it. Hence, over the next season, Greg Clark will be developed and upskilled into the role of Livestock Manager. Mudgey will still be involved with a slightly different focus and hopefully a bit more time for fishing and farming. For now, it’s time to grab that chainsaw out of the shed, go and cut down that rough pine tree and sit it in the corner of the lounge. From all the Greenlea team, thanks for supporting us over a ‘crazy mad’ year. When all the jobs are done, relax and enjoy the festive season.
www.greenlea.co.nz
MARKET UNCERTAINTY HEADING INTO 2021 2020 has certainly been a year for the record books … and a year that most people would just as soon forget! While the meat industry, as an essential service, was relatively protected from the worst of Covid, as we look forward into 2021, we can certainly see some headwinds. Probably the most significant issue we are facing as an industry is shipping disruptions. A perfect storm of port strikes and delays throughout the Australian eastern seaboard and the Port of Auckland are severely affecting vessel schedule integrity. Add to that the start of peak import season creating congestion and lost opportunity for empty containers to be repositioned into NZ, and the result is a gridlock situation which is unlikely to ease until January at the earliest. In the USA, Covid is completely uncontrolled and as they head into the Northern hemisphere winter, Covid is spiking again and is likely to further affect the HRI trade. There is uncertainty over fast-food demand, but this situation should be relatively elastic unless supply chains are disrupted. A repeat of US domestic production disruption is possible in 2021 when the Presidency changes but is far from certain just yet. Europe – for the second time in nine months, demand from Europe has basically disappeared overnight and will likely remain negligible until sometime in the New Year. This will likely result in a build up in NZ of certain products (e.g. bull tenderloins). However, it’s not all bad news! If the status quo prevails, China will remain the most stable market for NZ beef. As is normal, demand post the Lunar New Year holiday will be key to maintaining the current strength in this market. Asia - happily, these key mid-size markets seems relatively stable with good demand and the reduced supply from Australia will help maintain this strength.
DO N ’ T FO R G ET YO UR
Christmas table AN D SU M MER BBQ NEEDS !
LAST DAY FOR ORDERS: DECEMBER 20 | REOPEN FOR ORDERS: JANUARY 5 VEN I S O N , GOATS C HE E SE A ND GR I L L E D STO N E F R UIT C R OSTI NI Makes 20 pieces CROSTINI INGREDIENTS Half a baguette 2 tbs olive oil salt and pepper INGREDIENTS 300g First Light venison rump Salt and pepper 1/2 c balsamic vinegar 2 ripe peaches or nectarines 2 tbs cooking oil 2 tbs butter 100g soft goats cheese Handful of fresh mint, chopped 1 hour before cooking, remove the First Light venison rump from the refrigerator to come to room temperature. Cut the venison rump along the grain into 2 long strips. Pat dry and season with salt and pepper. Preheat oven to 180°C fan bake. Slice the baguette into 20 rounds approximately 1cm thick and arrange onto a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 5 minutes, remove from oven, turn the pieces over and place
back into the oven for a further 5 minutes until lightly golden. To prepare the stone fruit, cut in half, twist open and remove the stone. Slice each half into 5 even pieces so that you have 20 in total.
SEE OU R WEBSI T E FOR MORE FEST IVE EN T ERTA I N ING REC I PES
Pour balsamic vinegar into a small saucepan. Bring to boil, then turn down to medium heat and reduce for 15 minutes until thick. The balsamic reduction will thicken on cooling. Heat 2 tablespoons oil in a heavy frying pan. Once hot, sear the venison pieces for a total of 8 minutes, turning to sear all sides. Remove venison pieces to a chopping board to rest for 10 minutes before slicing against the grain into 20 pieces. While the meat is resting, clean and dry the frying pan and place on high heat. Add butter and cook sliced fruit on high heat for 3-4 minutes until just starting to caramelise. Remove from heat. To assemble, spread the crostini with soft goats cheese, add a slice of venison and top with a slice of fruit. Using a teaspoon, spoon over balsamic reduction and scatter with chopped mint.
OR D ER I N TIM E F O R THE HO LI DAYS AT
greenleabutcher.co.nz
www.flightforlife.co.nz
WE COULDN’T HAVE SAVED KHAN WITHOUT YOU A moment of distraction while driving almost cost Khan his life. On the evening of May 6, Khan was driving back to the Reporoa farm where he worked and lived. The 21-year-old knew the route well but his attention shifted causing him to lose control of his car, which left the road, skidded across a paddock and started rolling. The roof collapsed on impact shooting the farm assistant out of his car, sliding him metres through the paddock. Local residents heard the crash and phoned an ambulance. A neighbour eventually found the accident trail which had demolished the paddock and “looked like a herd of cows had run through”. Upon seeing the crushed car and Khan’s battered body he was convinced the unconscious man wouldn’t survive in the freezing -2 degrees. Swift air transport by the Greenlea Rescue Helicopter to Waikato Hospital’s Intensive Care Unit was crucial to stabilise the critically injured and hypothermic patient.
four months and would also have difficulty walking again. Khan thought four months was far too long. Stubborn and optimistic, Khan gradually taught himself to walk.
“Like most mothers of son’s my age, I’ve often dreaded receiving that call. Although his injuries will affect him forever, we are extremely grateful for the saving of our son’s life.” - ANN WALLACE Khan knows the road to full recovery will be long and is eternally grateful to be saved from death thanks to the neighbours and the swift actions of the Greenlea Rescue Helicopter medics and emergency services.
The brutal crash caused acute brain trauma, broke Khan’s jaw, injured his spleen, liver, lungs, shoulder and broke his ribs piercing the back of his heart. Surgeons later told Khan’s family that his survival was a miracle. Khan underwent surgery for his injuries which included a brain bleed, torn heart and collapsed lung. Attended by an Orthopaedic surgeon, Cardiologist and a Neurosurgeon, the operation lasted over five hours including stitches to half of Khan’s heart. Khan remained in an induced coma for three weeks. Once conscious, despite the obvious physical injuries, deeper harm became apparent. Khan’s brain trauma had affected his memory, temporarily causing him to forget vital details, people and places. Doctors advised Khan should expect to be in hospital for at least
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