An analysis of benchmarking results suggests that the gap between the top performing suckler-to-beef producers in NI and those at the bottom is getting wider.

Speaking at the AFBI/LMC beef conference held in Belfast last week, Jim Freeburn, the head of beef and sheep development at CAFRE, said that the average producer was just able to cover all costs. The top 25% were leaving a profit and the bottom 25% making a significant loss.

“The top 25% of producers are getting better. The bottom producers are getting worse each year,” he said.

According to Freeburn, those with top performance are more technically efficient, have a positive attitude that they want to move their business forward and are keen to make use of the latest technology and advice.

He highlighted the importance of good grassland management, making efficient use of nutrients and having high levels of cow fertility.

A quick win, suggested Freeburn, would be for farmers to analyse their soil and take action to correct soil infertility.

In total, around 8,000 samples are taken in NI each year, which equates to approximately 1% of fields. In total, the results of these tests suggest 85% of soils in NI require remedial action.

“It is time to get back to basics,” urged Freeburn.

He also maintained that the failure of many producers to have their cattle killed by 24 months was costing the industry £10m per year in extra feed costs alone, not including any penalties for over 30 months: “If we had a £10m grant for farmers, people would queue out with their sofas around the local DARD offices,” he suggested.

While some have questioned the long-term viability of the beef and sheep industry in NI, given the over-reliance of the sector on subsidies, Freeburn was adamant that the sector is worth supporting, given its importance to the local economy.

He acknowledged the difficulty in reaching part-time farmers with training and advice and the lack of scale at farm level, which leaves farmers as weak sellers in the market place.

He suggested that beef and sheep producers need to consider how they can collaborate together when it comes to buying inputs and selling their produce.

“A possible model is in the room in the form of Aberdeen Angus Quality Beef Ltd,” said Freeburn.

Yield

Looking to the future, Freeburn suggested that the industry should consider moving towards a payment system based on meat yield rather than the EUROP grid.

Previous studies in the Republic of Ireland have shown that the VIA machine currently in place in the main slaughter plants in NI can accurately predict meat yield of carcases.

However, setting up a system would require a major exercise to test and validate the machines in NI conditions.

Groups

A more immediate issue is the next Rural Development Programme and the £250m earmarked for farm improvement schemes.

Included within this are plans for a £200m capital grant scheme. There are also the 150 sector-specific business development groups, each involving a maximum of 20 farmers and likely to be the main focus for CAFRE advisory support going forward.

According to Freeburn, a land improvement scheme is also likely.

A working group has been set up to consider what might be eligible for support under this scheme.

Key factors influencing beef eating quality

Research at AFBI over the last few years has highlighted some of the key factors influencing meat eating quality, including the hanging method, breed, cooking method, electrical stimulation and ageing of beef.

According to Dr Norman Gault from AFBI, pre-slaughter stress is not a particular issue in NI given the level of controls currently in place in abattoirs.

He also maintained that the sex of the animal, the level of conformation and the fat class were all less important factors in determining eating quality. Instead, the AFBI research has highlighted the importance of the chilling regime post slaughter. Too rapid or too slow chilling can result in tough meat. How the carcase is suspended post slaughter has an impact on the tenderness of certain cuts.

Traditionally, carcases are suspended by the Achilles tendon post slaughter, although research has shown that rehanging the carcase from the aitch bone (tenderstretch method) stretches the muscles on the outer part of the hindquarter and also the striploin, leading to more tender beef.

“It is a simple technical innovation that does work,” said Norman Gault.

Ageing of the meat improves both tenderness and flavour, although the increase in tenderness is generally much faster than the increase in flavour.

Research at AFBI has also highlighted some differences across breeds, with Holstein cattle generally coming out ahead of Angus, then Charolais and finally Limousin, breeding for both tenderness score and overall liking in consumer taste tests.

“Continental breeds tend to have less intramuscular fat. There is a consumer preference for dairy-bred beef,” suggested Gault, although he acknowledged the efficiencies that come for meat plants when cutting up better conformation quality cattle.

While not disputing the research findings, the statement about eating quality of dairy breeds prompted the former head of beef research at AFBI Hillsborough, Raymond Steen, to intervene from the audience. He referred Gault to previous work which showed that Belgian Blue x Holstein cattle came out ahead of pure Holsteins in eating quality tests.

“Your findings might not be applicable right across the board,” suggested Steen.

Innovation put into practice on Sam Chesney’s farm

Kircubbin beef producer Sam Chesney provided the farmer perspective at the AFBI/LMC conference.

He said that beef producers must be willing to embrace customer specifications for beef, but in return they must be paid for meeting these higher requirements.

The example he used was the Angus cattle he produces for the Tesco scheme through Foyle Food Group and Aberdeen Angus Quality Beef ltd.

“They require cattle bedded on straw in the finishing period, etc, but in return they pay me well for doing it,” said Chesney.

He maintained that too many farmers are overly focused on their own farming operation and therefore unable or unwilling to embrace change and take on new ideas.

“Look at how dairy farmers do things. Get advice. Go to lots of visits, you always learn something,” he said.

On his farm the emphasis has been on reducing the costs of production by rotational grazing, use of grass clover swards and making high-quality grass silage. The aim is to grow 16t of dry matter per hectare each year.

He is strict when it comes to culling cows – any animal not in-calf, with two bad calves in succession or with temperament issues is culled. Replacements are calved at 24 months with use made of synchronisation and AI. The average calving interval is 353 days and bulls used in the herd are selected on the basis of Estimated Breeding Values (EBVs), and with high accuracy. Blood samples are taken regularly to monitor the health status of the herd and a health plan is in place for calves.

“Prevention is much better than cure. I am using a lot less antibiotics than I did in the past,” he maintained.

Future developments include the possibility of growing a high protein crop, such as Lucerne, next year.