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FeedBack why??? To produce the Product the consumer wants Producer Processor End Product the consumer wants!

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Presentation on theme: "FeedBack why??? To produce the Product the consumer wants Producer Processor End Product the consumer wants!"— Presentation transcript:

1 FeedBack why??? To produce the Product the consumer wants Producer Processor End Product the consumer wants!

2 How can the fault be fixed if the producer is not getting feedback Who bears the cost of the fault  Processor – Product that he can not sell  Producer – Diminished demand and return  Consumer – Poor eating experience  Industry – Reduced demand for our Meat

3 Grass Seed

4 Incorrect Vaccination = Damage

5 Bruising

6 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.

7 Dirty Stock – Poor presentation Difficult to process – E-coli, Salmonella, Trim Damage

8 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

9 Cold Carcase Weight 23.0 kg GR 20.0 mm Fat Score 4 Saleable Meat Yield 47% LAMB B Cold Carcase Weight 23.0 kg GR 10.0 mm Fat Score 2 Saleable Meat Yield 57% LAMB A

10 Fat/Bone: 12.2 kgs Fat: 9.9 kgs Saleable meat: 10.8 kgs Saleable meat: 10.8 kgs Saleable meat: 13.1 kgs Saleable meat: 13.1 kgs LAMB B FS 4 LAMB B FS 4 LAMB A FS 2 LAMB A FS 2 Assumes ave retail value = $17.40/kg

11 Carcase cost 23.0 $4.70 per kg $108 Fat & Bone 12.2 kg Saleable Meat10.8 kg Carcase cost 23.0 $4.70 per kg $108 Fat & Bone 12.2 kg Saleable Meat10.8 kg Cost per kg of Saleable Meat : $108 ÷ 10.8 = $10.00 per kg Carcase cost 23.0 $4.70 per kg $108 Fat & Bone 9.9 kg Saleable Meat13.1 kg Carcase cost 23.0 $4.70 per kg $108 Fat & Bone 9.9 kg Saleable Meat13.1 kg Cost per kg of Saleable Meat : $108 ÷ 13.1 = $8.24 per kg LAMB A FS 2, GR 10mm LAMB A FS 2, GR 10mm LAMB B FS 4, GR 20mm LAMB B FS 4, GR 20mm

12 Cold Carcass Weight 28.0 kg GR 30.0 mm Fat Score 6 Saleable Meat Yield 42% LAMB B Cold Carcass Weight 28.0 kg GR 15 mm Fat Score 3 Saleable Meat Yield 54% LAMB A

13 Retail value $205 Retail value $205 Retail value $263 Retail value $263 Fat/Bone: 16.2 kgs Fat: 12.9 kgs Saleable meat: 11.8 kgs Saleable meat: 11.8 kgs Saleable meat: 15.1 kgs Saleable meat: 15.1 kgs LAMB B FS 6 LAMB B FS 6 LAMB A FS 3 LAMB A FS 3 Assumes ave retail value = $17.40/kg

14 Loss due the fat Fat/bone diff: = 3.3kg Value of fat and bone Fat/bone diff: = 3.3kg Value of fat and bone 3.3 kgs X X $4.64 (6cents kg for fat/bone, 4.70 on farm carcass price) = = $15.30 Extra losses = trim costs, loss of meat sales

15

16 Comparison of Selected and Unselected Broilers at 42 Days of Age Unselected 1957 control broiler Selected pedigree broiler Source: Aviagen

17 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


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