Presented by Mr Rudi van der Westhuizen Executive Director SAMIC 8 March 2017

Transcription

1 Presented by Mr Rudi van der Westhuizen Executive Director SAMIC 8 March 2017

2 There are 3 fundamental basic principles that every Red Meat Producer needs to understand, namely 1 You need to measure to know, 2 The consumer is king, and 3 Genetics, and that is where the studfarmer is coming in selling bulls to commercial farmers to ensure the necessary quality characteristics to zoom in with the National Red Meat Classification System

3 In SA more people is born than people who die. Statistics told us that new births arrive every year in SA. In the same time, people pass away every year. The growth of population is more or less per year in SA

4 There are 410 abattoirs registered by DAFF to slaughter beef, sheep and pork, in SA.

5 Cattle Small Stock Pigs TOTAL

6 Animal Welfare Act Meat Safety Act Agricultural Product Standards Act Water Act Pollution Act Health Act

7 Beef - 37g per capita per day Mutton & Lamb 7g per capita per day Pork 11g per capita per day Chicken 95g per capita per day Processed Meats 12g per capita per day

8 Beef ton per year, representing 71% Sheep ton per year, representing 9% Pork ton per year, representing 20%

9 Currently ton Chicken per year ton Pork per year ton Beef per year ton mutton and lamb per year

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11 Meat traders to describe their specific requirements in simple terms when purchasing carcasses. Utilization of variety in the market with a view to optimum consumer satisfaction. Utilization of price differences Determining selling prices

12 To encourage the production of high quality red meat in with regard to the market needs To demonstrate the classification system and the advantages thereof to producers To demonstrate to producers that the desired carcass characteristics are visible on live animals

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14 AGE 0 Teeth 1 2 Teeth 3 6 Teeth More than 6 Teeth CLASS A AB B C

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23 FATNESS No Fat Very Lean Lean Medium Fat Slightly overfat Excessively overfat CLASS

24 CONFORMATION Very Flat Flat Medium Round Very Round CLASS

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31 DAMAGE Slight Moderate Severe CLASS 1 2 3

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36 The carcase of a ram or a bull as well as of a hamel, a kapater or an ox showing signs of late castration of the AB, B or C age classes, are identified.

37 Trait Mark Where on the Carcass Age One mark on each A qu quarter of beef carcase AB (A, AB, B, C) B C Fatness* Eg. Only one mark on the (0 to 6) Class 3 carcase for lamb, sheep and goat carcases * Discuss measles 3

38 Trait Mark Where on the Carcass Conformation Eg. One mark on each side of (1 to 5) Class 3 beef carcases. 3 No mark for lamb, sheep and goat carcases. Damage** <1> Taking into account the (1 to 3) <2> area of damage, one mark <3> on each side for beef carcases. Only one mark on the carcase for lamb, sheep and goat carcases.

39 Trait Mark Where on the Carcass Gender MD One mark on each side of beef carcases. Only one mark on the carcase for lamb, sheep and goat carcases.

40 *In the case of a sheep carcase with a fat tail, a double impression of the mark. **Damage, if it occurs, is indicated on a scale of one to three for the areas concerned, viz B (buttock), L (loin) and F (forequarter).

41 EXAMPLES OF THE ROLLER-MARK COMPOSITIONS FOR: Beef, Lamb, Sheep and Goat Carcases*

42 AAA ABAB BBB CCC - Age class of the animal is an indication of ZWZ ZWZ ZWZ ZWZ tenderness. The A age class is roller- AAA ABAB BBB CCC marked in purple (most tender), AB carcasses are in green (tender), B in ZWZ ZWZ ZWZ ZWZ brown (less tender) & C in red (least AAA ABAB BBB CCC tender) Fatness class** of the carcase. This ZWZ ZWZ ZWZ ZWZ symbol can be replaced in the roller- AAA ABAB BBB CCC mark by 111, 222, 333, 444, 555 or ZWZ ZWZ ZWZ ZWZ - Abattoir-identification code

43 The National Department of Agriculture appointed SAMIC as an assignee for the purpose of the application of sections 3(1)(a) and (b) and 8 of the Agricultural Product Standards Act (no 119 of 1990) with regards to the classification and marking of meat intended for sale in the Republic of SA. The SAMIC coordinators operating across the country perform this duty with full commitment to consumers, farmers, abattoir owners and meat traders to ensure always 100% integrity in our product beef, lamb, goat and pork. It is therefore important that no fraudulent activities will go unpunished and that the playing field stays level at all times. In other words, the standard of Meat Classification is coordinated across all Red Meat Abattoirs who participate voluntary.

44 Means a word or expression or brand name or quality indication mark or any other mark or symbol that may directly or by implication influence the choice of the buyer in buying that specific meat, that is approved by the executive officer on written request for use in a rollermark or as a stamp on the carcass or as an indication on meat or the packaging thereof.

45 Independent Brand auditing on Quality Indication Marks at: Farms, Feedlots, Abattoirs, Deboning Plants and Outlets. These Trademarks are all registered at the National Department of Agriculture.

46 Examples of Quality Indication Marks Grassfed, Grainfed, Free Range, Etc

47 SAMIC judges 90 National Carcass Competitions annually, in all 9 provinces. The aim of these competitions are to demonstrate to producers what market specifications and consumer requirements are, to insure optimal red meat production Commercial as well as emergent farmers participate in these competitions respectively, in their own leg against each other.

48 We assesses Meat Classifier students to become qualified Meat Classifiers

49 My wish for you today is Dream as if you gonna live forever live as if you gonna die today!

50 I thank you!