Red Meat Industry: Opportunities and Challenges

The red meat industry is a complex one, with opportunities and challenges that are unique to the sector. This blog post will provide an overview of the opportunities and challenges in the red meat industry, as well as some tips on how to navigate these waters. By understanding the opportunities and challenges in the red meat industry, you will be able to make informed decisions when it comes to investing in this sector.

1. Introduction

The red meat industry is a large and profitable one with a lot of potential, but it also has a lot of challenges. This article will cover some of the opportunities and challenges in the red meat industry, and how businesses can best take advantage of them.



One of the main opportunities in the red meat industry is that it is a high-protein food. Protein is essential for human health and is important for building and repairing muscle tissue. In addition, red meat is a good source of iron, zinc, and other important minerals.

Another advantage of the red meat industry is that it is a sustainable food source. It is environmentally friendly to produce and it is also a good source of energy. The production of red meat also helps to reduce the number of livestock in the world.

However, there are also some challenges in the red meat industry. One of the main challenges is that it is a high-fat food. Too much fat can be harmful to the body, and it can also contribute to obesity and other health problems.

Another challenge is that red meat is a high-calorie food. Too much red meat can lead to weight gain and other health problems.

Overall, the red meat industry has a lot of potential, but it also has a lot of challenges that businesses need to be aware of. By understanding these challenges and opportunities, businesses can best take advantage of the opportunities in the red meat industry.

2. Current state of the red meat industry

The red meat industry is experiencing some challenges at the moment. This is mainly due to the fact that people are becoming more health-conscious and are looking for alternatives to red meat. This has resulted in a decline in the sales of red meat.

However, the red meat industry is still a big business. There are many opportunities for businesses in the red meat industry. Here are a few:

- Produce red meat products that are healthier and have a different flavor profile.
- Develop new meat products that are based on red meat but are healthier.
- Develop new meat products that are based on red meat but are environmentally friendly.
- Develop new meat products that are based on red meat but are more affordable.
- Develop new meat products that are based on red meat but are easier to cook.
- Develop new meat products that are based on red meat but are more sustainable.
- Develop new meat products that are based on red meat but are more humane.

3. Opportunities in the red meat industry

The red meat industry is booming and there are many opportunities for businesses looking to get in on the action. The market is growing at a rapid rate, and there are many people who are looking for high-quality, affordable meat products.

One of the biggest challenges businesses in the red meat industry will face is educating people about the benefits of red meat. Many people are still unaware of the health benefits of eating red meat, and it will be important for businesses to continue educating the public about the benefits of red meat in order to tap into this growing market.

Another challenge businesses in the red meat industry will face is the environmental impact of meat production. The livestock industry is one of the biggest contributors to greenhouse gas emissions, and it will be important for businesses to find ways to reduce their environmental impact.

4. Challenges in the red meat industry

The red meat industry is a challenging one. It's not just because of the environmental challenges but also the health challenges. For the most part, people in the developed world consume too much red meat and that has negative consequences.

One of the biggest challenges in the red meat industry is finding a way to increase production without compromising the quality of the product. In order to do that, you need to find ways to improve the production process and also find ways to reduce the environmental impact.

Another challenge is the competition from other food products. For example, vegetarianism is on the rise and that's going to have a big impact on the red meat industry. Vegetarians and vegans are going to demand more red meat products and those products are going to have to be of high quality to stand out.

5. Conclusion

The red meat industry is a big business and there are many opportunities and challenges facing it. Opportunities include the growing trend of plant-based meat alternatives, the increasing demand for ethical meat, and the growth of the global middle class. Challenges include the environmental impact of raising and slaughtering animals, the global trade deficit in red meat, and the health concerns around eating red meat.

The red meat industry is big and growing, so there are many opportunities and challenges to consider. In this article, we discuss some of the opportunities and challenges facing the red meat industry. We also provide some tips to help you navigate these opportunities and challenges.

We hope you enjoyed our blog post about the red meat industry. The red meat industry is a large and growing one, and there are many opportunities for those who are willing to work hard. However, the industry also has many challenges, and it is important to be aware of them before starting a business in this field. We have outlined the most important ones for you in this post, and we hope that it will help you make the best decisions for your own business. Thank you for reading!

Namibia now a net importer of controlled meat products

Namibia now a net importer of controlled meat products.Due to decreasing beef production during 2021 as well as an increase in pork imports, Namibia became a net importer of controlled meat and meat products in 2021. 

A net importer means the country imports more than it exports. Commenting on the monthly trade statistics for the third quarter of 2021, the Meat Board of Namibia pinned it on ongoing re-stocking activity as a result of the drought aftermath that created this unusual trade position.

 “An expected rebound in the cattle sector and better prospects in the sheep sector in the absence of quantitative restrictions is likely to reverse the current scenario,” reads the report. 

 “Exports of beef products increased substantially during the third quarter of 2021 on account of a doubling of the quarterly performance by export abattoirs in comparison to the year 2020.

Agribusiness : How to calculate dressing percentage in slaughtered cattle.

 Cattle business is no doubt profitable  but you can actually calculate the profit if you track the numbers, yes! do the math.

  Cattle business can be broadly divided into:1) sale of live animals. 2) buy the animal, fatten and sell. 3) buy, slaughter and sell. 

 How do you calculate the meat to expect from the carcass ? many people believe that the live weight of the animal is what to expect when animal is slaughtered. A lot of people  are often surprised at quantity of meat after processing because dressing percentage is different from live weight.

  The concept of dressing percentage is key to profit calculation in cattle business, this is the math critical to business evaluation.

  What is dressing percentage and how do you do the math?  The dressing percentage is the portion of the live weight that results in hot carcass weight.

 What is the hot carcass weight? this is the weight of the unchilled carcass after the head,internal organs and hides have been removed. The hot carcass weight for cattle is approximately about  60-64% of the live animal weight. The hot carcass weight can vary from one animal to another depending on some factors.

 The dressing percentage =  hot carcass weight / live weight X 100.

 If an animal weighs 300 kg, working with 62.5% as hot carcass weight means the dressing percentage will be: 187.5 /300 X 100=  62.5. 

The dressing percentage used in the meat industry  does not equate to amount of beef that will be available for sale because the carcass will be divided into various meat cuts.

 The whole animal is cut into halves and separated into front and hind quarters. These quarters are separated into primal cuts ,this is referred to as breaking down the  carcass. The  amount of beef available can be affected by amount of fat in carcass which will be trimmed off or the size /weight of bone because bone can weigh more. 

The more bone is left in the  beef cut the higher the yield percentage but when retail cuts are boneless then the percentage yield will be lower.

   This calculation is a template to determine profit whether you are supplying beef using different cuts or you are selling retail.

 

Face shields in abattoirs and meat processing plants.

Abattoirs and meat processing plants has been labelled "hot spots" for Covid-19,this has prompted stringent restrictions and even shut-downs in some countries. The working conditions in these plants has been fingered as the likely cause of rapid spread of the Corona virus amongst workers.

 The operators of these facilities have changed operational protocols to ensure safety of workers and also food safety. The use of face shields significantly reduce the amount of inhalation exposure to influenza virus, another droplet-spread respiratory virus.

 In Australia, a part of Victoria's response to the COVID-19 crisis, is that meat works will move to two-thirds production with workers to be dressed in full protective personal clothing, including gowns and face shields.


 In Nigeria, some of the processors are already adopting  the change to ensure safety of workers and food safety. Meat processing facilities have taken steps to ensure safety such as coordination with state and local health agencies to reduce transmission or prevent ongoing exposure within the workplace, including offering testing to workers.

 There is daily screening of personnel prior to entering the plant and also temperature screening. An aggressive sanitation protocol throughout the day in all common areas and office spaces as well as additional cleanings each night.


Major food processors have installed protective barriers on the production floor between employees and provides full face shields for personnel performing any job where the installation of a protective barrier is not feasible due to the movements inherent in the performance of the job.

  Read why a face shield is better than a mask.

 Reporting in the April 29 Journal of the American Medical Association, experts led by Dr. Eli Perencevich, of the university's department of internal medicine, and the Iowa City VA Health Care System, said the face shield's moment may have come.

 While the U.S. Centers for Disease Control and Prevention began advocating the use of cloth masks to help stop COVID-19 transmission in April, laboratory testing "suggests that cloth masks provide [only] some filtration of virus-sized aerosol particles."

 According to Perencevich's group, "face shields may provide a better option." To be most effective in stopping viral spread, a face shield should extend to below the chin. It should also cover the ears and "there should be no exposed gap between the forehead and the shield's headpiece," the Iowa team members said.

 Shields are usually more comfortable to wear than masks, and they form a barrier that keeps people from easily touching their own faces. When speaking, people sometimes pull down a mask to make things easier -- but that isn't necessary with a face shield. And "the use of a face shield is also a reminder to maintain social distancing, but allows visibility of facial expressions and lip movements for speech perception,"


 Research from Johns Hopkins University has found that Covid-19 specifically can be contracted via the eyes, “through exposure to aerosolized droplets or hand-eye contact”. Face shields should only be one part of any infection control effort, along with social distancing and hand-washing.

High livestock prices not stopping upgrades as abattoir targets overseas markets.

High livestock prices not stopping upgrades as abattoir targets overseas markets. High livestock prices are forcing down the number of animals being processed by abattoirs. In Victoria's north-west, one facility is reporting a 30 to 40 per cent reduction in the number of sheep and cattle it is processing. 

 Woodward Foods produces many of the livestock it slaughters — sometimes half the animals going through a facility originate from the family business's farms. But with high prices for livestock, keeping up the supply is a challenge. Despite the downturn, the business's Swan Hill Abattoirs is working to upgrade its facility and undertaking what it describes as a cultural change in its workforce. 

 General manager Mick Bird said the facility had undergone a rebrand and was selling meat into domestic and overseas markets, promoting the company's paddock to plate story. He said current conditions were a challenge, but branching into foreign markets such as the United Arab Emirates, USA and China should enable the business to keep improving. more

TUBERCULOSIS IN CATTLE.

BOVINE PAPILLOMATOSIS.

Papillomatosis also referred to as warts.Its caused by a virus and are various species that are specific.calves are most susceptible. Bovine warts are caused by contagious virus,the papilloma virus.This usually spread by contact from infected cattle to non infected cattle or indirectly from feeders,halters and restraining equipment.

The warts are like cauliflower lesions or flat thickened lesions on the neck,head,trunk,teats and penis.These lesions normally appear 1-6 months after infection and not all infected cattle show lesions. 

The lesions normally spread from ears to other sites,cattle with ear tags or tatoos are prone to infection with secondary bacteria thus causing wide spread purulent discharges . Cattle with these lesion are properly examined if presented for slaughter in the abattoir and the skin should be condemned.