FeedBack why??? To produce the Product the consumer wants
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Transcript of FeedBack why??? To produce the Product the consumer wants
FeedBack why???
To produce the Product the consumer wants
Producer Processor
End Product the consumer wants!
How can the fault be fixed if the producer is not getting feedback
Who bears the cost of the faultProcessor – Product that he can not sellProducer – Diminished demand and returnConsumer – Poor eating experienceIndustry – Reduced demand for our Meat
Grass Seed
Incorrect Vaccination = Damage
Bruising
C. Ovis (Sheep Measles)
We can not export meat with this.
Do you want this on your table?
Will the consumer buy Lamb again?
The producer must be told so they can fix it.
It can be controlled and eradicated.
Dirty Stock – Poor presentationDifficult to process – E-coli, Salmonella, Trim Damage
Heavy and Fat Lambs, Why Not??
• Producer – Extra feed cost as longer on feed• Producer – More work for less stock turnover• Producer – Risk of eruption of teeth• Processor – More Fat and Bone waste• Processor – Lack of demand for heavy carcass• Retail – Item is too costly to the consumer
Cold Carcase Weight 23.0 kgGR 20.0 mm Fat Score 4Saleable Meat Yield 47%
LAMB BCold Carcase Weight 23.0 kgGR 10.0 mm Fat Score 2Saleable Meat Yield 57%
LAMB A
Fat/Bone: 12.2 kgs
Fat: 9.9 kgs
Saleable meat:10.8 kgs
Saleable meat:13.1 kgs
LAMB BFS 4
LAMB AFS 2
Assumes ave retail value = $17.40/kg
Carcase cost23.0 kg @ $4.70 per kg
$108
Fat & Bone 12.2 kgSaleable Meat 10.8 kgCost per kg of Saleable
Meat :$108÷10.8
= $10.00 per kg
Carcase cost23.0 kg @ $4.70 per kg
$108
Fat & Bone 9.9 kgSaleable Meat 13.1 kgCost per kg of
Saleable Meat :
$108÷13.1
= $8.24 per kg
LAMB AFS 2, GR 10mm
LAMB BFS 4, GR 20mm
Cold Carcass Weight 28.0 kgGR 30.0 mm Fat Score 6Saleable Meat Yield 42%
LAMB BCold Carcass Weight 28.0 kgGR 15 mm Fat Score 3Saleable Meat Yield 54%
LAMB A
Retail value$205
Retail value$263
Fat/Bone: 16.2 kgs
Fat: 12.9 kgs
Saleable meat:11.8 kgs
Saleable meat:15.1 kgs
LAMB BFS 6
LAMB AFS 3
Assumes ave retail value = $17.40/kg
Loss due the fatFat/bone diff: 16.2-12.9 = 3.3kgValue of fat and bone
3.3 kgs X $4.64 (6cents kg for fat/bone, 4.70 on farm carcass price)= $15.30
Extra losses = trim costs, loss of meat sales
Comparison of Selected and Unselected Broilers at 42 Days of Age
Unselected 1957 control broiler
Selected pedigree broiler
Source: Aviagen
Where to Now?• What is lack of feedback costing you?• What is poor genetics costing you?(600 grams / day or 250 grams / day)• Correct fat levels, are you wasting money?• The consumer that eats your lamb must be
happy all the time• If we get all this right the consumer will pay