The Post Beef
Welcome to the June edition of The Post where we focus on New Zealand’s beef industry. Our first article discusses the numerous health benefits of grass-fed beef and how New Zealand has one of the lowest carbon footprints for beef and lamb in the world.
We visited Kaipikari Farm in Urenui, Taranaki and met farm manager Gene Thomson and his partner, Danielle, as they showcased the 540-hectare sheep and beef property. The nice, quiet temperament of their Angus cattle is an important part of their operation, along with their regenerating bushland.
Debbie Robertson from Fensin Limited and Rural Safe Limited in the Waikato gives us advice on how to build a strong fence.
Based in the Rakaia Gorge and owned by Ben Todhunter and Donna Field, Cleardale Station comprises stud sheep, Angus beef, cereal crops and winter feed. Farm manager Ryan Esler showed us the 1,700-hectare farm, highlighting their passion for genetics and stock performance.
Green Meadows Beef started in 2012 with the idea of delivering fresh, nutritious grass-fed Angus beef direct to your door. Based in coastal Taranaki, their farm spans 170 hectares and is made up of 400 to 500 steers.
Founded by Elle Perriam, Will To Live has been a massive success story in the rural wellness space. We acknowledge their achievements and share some information on ways that you can get involved.
We dive into farmer-owned organisation, Beef + Lamb New Zealand and their ongoing advocacy and support for sheep and beef farmers across the country.
Our State of the Industry article this month focuses on beef, where we speak to individuals and key leaders who work within the industry to elaborate on how beef farming is progressing.
We intend to continue supplying you with the best stories, activities and techniques in agriculture. If you have anything that you would like us to share, please get in touch.