BEEF: What does your beef customer want?

 

What does your beef customer want? Understanding your beef customer starts with knowing your true buyer, then doing what it takes to meet their needs. 

 Do you know who your customer is? When I ask that question most people get this vision of the end consumer in mind, and possibly the thought of a foreign trade deal tries to slide into their mind as well. 

 The definition of the word customer is: a person or organization that buys goods and/or services from a business. To be direct the person who writes you a check for the cattle you sold is your customer. Unless you direct market the end consumer is not your customer. 

 The way to offer better service to your customer is know your market. What do the buyers willing to spend the most money there want? Figure that out and give it to them. In doing this you cannot cut corners, or pull up short.

 Understanding ‘reputation’ 

 This week I saw a few big strings of reputation cattle sell. The first bunch in this example were weaned thirty plus days. They were all black, vaccinated and on a feed program. These cattle were not the market toppers that day, as one might expect. Two buyers that could have bid them up chose not to. 

 The problem with this bunch is the feed program they are on. It is a good program, to a point. The cattle will eat the stuff, and they will gain. If you start them on it and leave them on it the feed program is awesome. 

The problem is when a customer buys them, and is trying to make money with them, that person will feed them more economically. To be direct, the two times I bought these cattle it was like my back grounding yard became rehab. Not all of them make it out of rehab.

#beef

Public health importance of improving the red meat value chain.

 

Meat hygiene is of paramount importance in the red meat value chain because of meat borne diseases.Meat borne diseases refers to conditions that originates from consuming diseased meat.Meat borne diseases can be of various origins such as bacteria, viral, parasitic and also allergens.

It is important to note that 60% of pathogens that affect man are from animals, this is referred to as zoonosis.

The implication of this is that our association with animals make us susceptible to certain diseases which can easily be prevented with the right knowledge.The failure to carry out the right action is the cause of several unexplainable deaths and chronic conditions. 

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Franchising : A business growth model.

  

 Franchising your business to expand frontiers and smile to the bank.. Thinking of starting a business? use the franchise method to shorten the learning curve. Are you an established brand thinking of scaling up? thinking of creating a global influence? use the franchising method, it is a win- win situation. 

  One shop, one brand scattered all over creating employment and servicing more customers then franchising is the model. 

  Franchising in agribusiness,..read more here

Synthetic meats are on their way, and our farmers are going to be left behind.

Synthetic meats are on their way, and our farmers are going to be left behind.Fake’ animal proteins are set to disrupt world markets – and much faster than our agriculture industry is anticipating, argues food strategist Dr Rosie Bosworth.

Meat groups reassure consumers about antibiotics

Meat groups reassure consumers about antibiotics

CHICKEN OR BEEF; WHICH IS THE BETTER PROTEIN SOURCE??

A study has been carried out to find out which is a better source; http://www.globalmeatnews.com/Industry-Markets/Study-compares-meat-and-poultry-as-protein-sources/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=12-Nov-2015&c=KviYxCjZMiVTKDg7xXT1EFJfqLvNeajb&p2=

TIPS FOR DIABETIC PATIENTS.

http://www.foodsafetynews.com/2015/11/food-safety-tips-for-people-with-diabetes/#.VjkKLrerSM8

VETERINARY MEDICINE: HOW TO MAKE DOG SOUP.

VETERINARY MEDICINE: HOW TO MAKE DOG SOUP. INGREDIENTS. 1)BEEF/Chicken. 2) Pepper. 3)Vegetable oil. VETERINARY MEDICINE: HOW TO MAKE DOG SOUP. METHOD. 1) wash,cut and cook chicken/beef. 2) pour a dash of pepper& oil in the pot containing the beef. 3) Allow to simmer. 4) soup is ready.

FOOD FRAUD IN THE RED MEAT INDUSTRY.

Pictures above shows how #butchers cut corners, holes made in the carcass and filled with water to make up desired weight requested by customers. This practice is also done with the lungs, these are inflated and water is poured to increase the weight.

FOOD FRAUD IN BEEF PROCESSING PLANT.

Beef processing and handling is riddled with a lot of challenges, ranging from lack of insurance policy to lack of compensation to butchers who have their animals condemned.

The food industry has faced with a lot of challenges and all hands must be on deck to ensure that the proper protocols are enforced. The food fraud saga rocking some countries has resulted in several food recalls and a larger percentage of the populace are changing their dietary preferences. 

Sharp practices are employed by processors to ensure they make profit to the detriment of consumers. 

 Have you gone to the market to buy beef weighing a particular KG,but when you leave on kitchen unit you discover a reduction in size? or you cut up the beef and when its done you discover a dramatic reduction? well!!! welcome to food fraud arena. 

The carcass is usually punctured and water is poured in the carcass to increase the weight.When you ask processors to supply beef at a particular weight,they simply add water to make up for the short fall and break even. #change it # new paradigm # better processing # meat inspection laws.# new breed butchers.

FOOD FRAUD.

This refers to illegal practices in the food industry,where food producers/vendors are substituting other food stuff which are substandard ,unhealthy and usually offered at cheap prices.The food fraud is usually done by adulteration of food with chemicals,additives and colors to present to unsuspecting consumers as wholesome.

This food fraud has been going on for sometime,but the rise in rate of recalls has beamed more light on these illegal activities.The chemicals,additives have been discovered to be carcinogenic,opening up another dimension to this fraudulent activity. 

 This food fraud only makes us ask what are we eating???what are the producers fiddling with???............so many questions.A large number of companies have been fingered in this adulteration,but China has popped up a lot of times, where chicken and pork are mixed with additives and cut in blocks and sold as beef.

There are cases where packaged dog meat is sold  in supermarkets, which pops the question again what are we eating? dog meat,horse meat or engineered meat??? your guess is as good as mine. The food fraud has really spread its tentacles from beef to fish to honey to cashew nut to alcohol to beer the list is endless. 

We really need to check our food sources and who is bringing what to our table.............how do we monitor what is in our markets? trace- ability ?,compliance with food safety regulations??? according to Times Mag; 2,500 tons of food we consume are fake, this is really alarming.

MEAT AND HUMAN HEALTH.

Human health is impacted by various factors hinged on animal health. It has been discovered that 60% of diseases in humans are caused by pathogens of animal origin,hence animal health is really human health. 

The various animal pathogen can affect man through consumption of their products and byproducts,hence proper handling,processing and packaging are very essential. Food handling plays a vital role in food safety and every protocol to ensure that meat is wholesome and fit for human consumption must be put in place.

The health status of the animals from the farm to slaughter is very important and must be addressed.Adequate inspection of carcasses in abattoirs is key to meat safety and consumption of wholesome meat and meat products . 

 Meat presented for sale must be clean,odorless,with no swellings/pus exuding.Meat must be hygienically processed and packaged before being adjudged wholesome and fit for human consumption. 

These pictures show diseased animal organs that should never be consumed,but condemned and discarded. MEAT AND HUMAN HEALTH.

AGRIBUSINESS: FOOD SAFETY IN THE MEAT INDUSTRY..

             FOOD SAFETY IN THE MEAT INDUSTRY.

.Food safety is of paramount importance in meat industry;handling,processing,packaging and storage are hazard analysis critical points(HACCP).Food safety deals with protocol/procedure that are employed to prevent food borne illness,which are usually fatal.

                   FOOD SAFETY IN THE MEAT INDUSTRY. 

 Food safety in meat industry actually begins on the farm where these animals are raised; the feeding,medication and management practice play vital roles in the quality of meat that is processed and sold.

The animals are fed on balanced rations,given required vaccination and medication.The animals are not raised on growth promoters or other hormones that impact human health,and all drugs administered must have been completely expelled from system before slaughter.

 FOOD SAFETY IN THE MEAT INDUSTRY. The animals presented for slaughter must be healthy,and certified fit by veterinarian at antemortem inspection.Sick,debilitated and pregnant animals are not to be slaughtered.

 The animals are to be slaughtered in a clean facility with clean water source,the food processors must be well equipped to prevent transfer of microorganism to the carcass.Water plays a vital role in the abattoir because its the medium used to clean the carcasses,floors,drains and working area.The carcass is duly inspected and diseased parts are condemned,or in some cases the entire carcass is condemned.

 Hand washing is very important; hands should be washed at intervals during processing to prevent food borne illness.Food can easily be contaminated during transportation and storage,hence proper cooling vans must be used in transporting meat,and these must be stored at right temperature to prevent growth of bacteria.


 Meat presented for sale must have following qualities;1) clean. 2) have no odor/foul smell. 3) have no lumps,pustules or swellings . 4) must not have holes/tunnel with flukes ,5)must not discharge any fluid/pus 6) must no give off any color-tinged fluid when pressed 7) must maintain original color. 

When meat is processed  it must be done at proper temperature,exposure of meat to environmental elements such as dust,flies, and excessive exposure to sun affect the quality of meat with resultant impact on human health.

  When next you are in the meat market , check it out properly before you buy.