Page 112 - Hereford Magazine 2021

Information is the key to success in the farming and Consumers are concerned about animal welfare, what animals
specifically the beef industry. Hereford beef producers are fed and how, and sustainability of the red meat industry,
need to help educate the public via media. Invite people to thus leading to an increase of plant-based diets globally. There
our farms, let them experience the cattle in their natural are many health benefits of grass-fed beef and other animal
habitat. More information in restaurants about the specific proteins, that farmers should not be worried about the rise of
meat, where it’s from and how it’s fed and raised. plant-based diets or synthetic meats. There is an ambiguity
with what ingredients are used in the creation of synthetic
It is important for grass-fed producers to promote the benefits meat. While grass-fed beef is 100% the ‘real deal’, synthetic
of grass-fed beef over alternatives, and market the story meat often has several ingredients to replicate the taste and
behind where their product comes from. This will ensure texture of beef, including chemicals and artificial flavours.
grass-fed beef always has a market on a global scale. Grass-
fed beef offers a number of health benefits and advantages Beef has a role in the human diet for health benefits that are
over synthetic alterative proteins/meats. A naturally grown far greater than those of synthetic meats that are emerging in
and produced product such as Hereford Prime offers healthy the marketplace. The nutritional value of beef when compared
levels of fat, protein and iron, which are all essential for to synthetic meats is healthier because it is the natural form,
optimum muscle and brain development and function when lower hormone levels and higher levels of vitamins that are
consumed as part of a well-balanced diet. Grass-fed beef also essential for humans to have adequate amounts in their diets.
offers an eating experience that cannot be compared to a As producers who raise Hereford beef, we understand the
synthetic meat. True red meat has colour, flavour, juiciness quality eating experience that is associated with these grass- ARDO AJAX 7086 STUD COWS
and a texture that can only be mimicked by alternatives. fed products and the satisfaction of having a high-quality
steak to enjoy. Consumers who are jumping on this trend of
Grass-fed beef allows for full traceability back to the day synthetic meats don’t fully understand that real beef is less
the animal was born and shows what has been put into processed because it is naturally grown in the environment.
the animal. If synthetic meats were to be included in the Globally, the need to market grass-fed Hereford beef in
consumer’s diet over plant-based diets the amount of this same manner is there as consumer disconnect from
chemicals a person would consume in a day would come agriculture grows and the media becomes more prominent in
to a worrying level, which would result in more health shaping consumers’ minds.
problems as an outcome.

Figure below: Beef carcass theory diagram.
Can you correctly identify all the cuts of meat in their correct herefordprimenz
location? Answers are on page 135. www.herefordprime.co.nz
ARDO AJAX 7044 ARDO COW AND CALF ELITE TRUST K215

Q N K
M

B P J FOR THE INDUSTRY’S TOP PERFORMANCE SEE THE ARDO CATTLE AT THE TOP OF EVERY INDEX LIST

A O L I An Ezicalve herd producing 250 bulls for sale annually Wintering 14,000 stock units with a 50:50 sheep
(mostly as yearlings).
to cattle ratio.
Large lines of quality in-calf cows and heifers for
A New Zealand Hereford “Herd of Excellence” and a
F H C sale annually. “Steak of Origin Producer of the Decade”.
D E Breeding quiet Ardo Hereford cattle that are born easily, grow fast, and can quickly fi nish to
C optimum specifi cations on our meat schedules.
G

100 YEARLING BULLS & 30 TWO YEAR OLD BULLS FOR ON-FARM AUCTION.

TH
MEAT CUTS TO MATCH: Cube Roll / Rib Eye / Scotch Fillet • Wing Rib • Sirloin / Striploin Porterhouse T-Bone 12 NOON, TUESDAY 28 SEPTEMBER, 2021.
• Fillet / Tenderloin • Flank Steak • Blade (outside) • Chuck (inside) • Shin • Brisket (point end) • Brisket (navel end) Bulls, semen, support and bull back-up always available.
• Prime Ribs • Short Ribs • Flank • Rump • Thick Flank • Topside (inside leg) • Silverside / Outside Round (outside leg) 150 females available annually as in-calf rising-3-year heifers and in-calf cows. Enquiries welcome anytime.

WILLIAM MORRISON: 027 640 1166 • 06 327 8236 • E: ardofarm@xtra.co.nz
110 HEREFORD MAGAZINE Year 2021 702 Fern Flats Road, RD 2, Marton 4788, New Zealand
Facebook: www.facebook.com/morrisonfarmingnz • Twitter: @MorrisonFarming • WWW.ARDOHEREFORDS.CO.NZ