Beef + Lamb New Zealand Reference Guide New Zealand Beef and Lamb - Products to Be Proud Of
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Beef + Lamb New Zealand Reference Guide New Zealand Beef and Lamb - Products to be Proud of New Zealand has a long history as a Beef and Lamb which carries the producer of quality meat. We are justly Quality Mark provides buyers with proud of the excellent reputation of an assurance that a range of our naturally raised beef and lamb, in quality standards for beef and lamb, export markets around the world, and beginning at the farm and carried right on New Zealand dining tables. through to retail level, has been met. Meat is important to New Zealanders. The Beef + Lamb New Zealand Beef and lamb are delicious, nutritious Reference Guide has been produced meats which make an important to give butchers, chefs and cookery contribution to a healthy, balanced students a better understanding of diet. The wider meat industry makes New Zealand beef and lamb quality, a very important contribution to the range of processing cuts available employment and to foreign exchange and their attributes, handling and earnings through export, and also cooking methods. It includes a broad as more and more tourists enjoy the background on meat structure and experience of eating New Zealand the nutritive value of beef and lamb, beef and lamb here. with both a glossary and index for easy reference. Beef + Lamb New Zealand is responsible for the promotion of beef and lamb If you would like further information on within New Zealand and is jointly funded beef and lamb, contact us at Beef + by farmers, processors and retailers. Lamb New Zealand on freephone 0800 733 466 or email enquiries@beeflambnz. Included in its activities to promote co.nz, or visit www.beeflambnz.co.nz the consumption of beef and lamb is the production of leaflets on meat cuts, recipe cards and information packs for school teachers and health professionals, and the highly successful campaign to highlight awareness of the importance of iron in the diet. Beef + Lamb New Zealand also works Rod Slater closely with the foodservice industry in Chief Executive Officer order to encourage excellence in beef Beef + Lamb New Zealand and lamb cuisine. Beef + Lamb New Zealand manages the New Zealand Beef and Lamb Quality Mark. The introduction of the Quality Mark in September 1997 put New Zealand’s domestic meat industry at the forefront of quality initiatives. 3rd Edition, 2010 Contents Naturally raised, Quality assured Naturally raised, quality assured ...................... 1 Quality begins on the farm ..............................2 Processing notes ............................................... 10 New Zealand Beef & Lamb Quality Mark ......3 Tenderness and eating quality ....................... 16 Processing: efficient, hygienic and humane Meat cuts .......................................................... 23 Beef cuts ...................................................................................... 24 Pre-slaughter care ...................................................................... 4 Veal cuts ...................................................................................... 35 Slaughter process ........................................................................ 4 Lamb cuts .................................................................................... 36 Post-slaughter: conditioning and aging .................................. 4 Meat inspection .......................................................................... 5 Edible offal/variety meats .......................................................... 44 Special cultural procedures: Halal and Kosher ....................... 5 Notes for meat buyers (Foodservice) ........... 49 Flow chart: beef processing ...................................... 6 Food safety and meat hygiene ..................... 57 Good nutrition with beef and lamb ............... 62 Flow chart: sheep and lamb processing ........... 7 Meat cookery ................................................... 69 Classification: putting like with like ........................ 8 Cooking techniques ........................................ 74 New Zealand beef classification ............................ 8 Glossary of meat, butchery, cookery and menu terms ..................................................... 105 New Zealand sheep classification ......................... 8 Index ................................................................ 121 1 Quality begins on the farm The New Zealand Beef & Lamb Quality Mark New Zealand cattle and sheep are New Zealand beef cattle breeds Today the New Zealand Romney is the Quality for the customer The Quality Mark label on beef Processors and independent raised on grass - their natural diet - a In 2009 New Zealand’s beef herd country’s main sheep breed, being The New Zealand Beef and Lamb and lamb provides customers with wholesalers are audited on average luxury this country can afford because numbered nearly four million. 41% of the national flock. Coopworths Quality Mark represents a set of an assurance the meat has been four times a year and retailers are of the temperate climate, and its (Romney/Border Leicester cross) standards designed to deliver a produced in a way which ensures high audited a minimum of twice a year. extensive pasture and hill country. The majority of New Zealand’s represent 12%; Perendale (Romney/ consistent level of quality. It was standards of: cattle herd evolved from traditional Cheviot) 10%; and the Corriedale, the launched to the consumer in 1997. Product tenderness is audited at point This is not the case elsewhere in the British breeds, including Angus and first New Zealand-bred sheep, 2%. • eating quality including tenderness of sale (retail). Random samples world. In the USA and Europe, for Hereford. Today the main beef breed Beef + Lamb New Zealand is and colour; of beef and lamb are purchased example, many animals are finished on is Angus, followed by Hereford and the Some other sheep breeds include New responsible for implementing the • microbiological quality (food from meat retailers and analysed for a grain-based diet for varying periods of crossbreeds of these. Zealand Halfbred, Merino, Borderdale, Quality Mark programme. safety); tenderness (see page 21). time and some are housed indoors for Texel, Drysdale, Southdown, Cheviot, • storage and handling treatment; part of the year. Other beef breeds include: Simmental, South Suffolk, Suffolk, Poll Dorset, Dorset The Quality Mark label appears only on • animal welfare. Customer feedback Shorthorn, Charolais, Murray Grey, Down, Dorset Horn, English Leicester, meat which has achieved standards Customers are encouraged to call Pasture-fed beef is generally lower in South Devon, Limousin, Blonde Hampshire, Cormo, Polwarth and set by Beef + Lamb New Zealand and Auditing the Quality Mark Beef + Lamb New Zealand toll free on fat with less marbling than grain-fed d’Aquitaine, Belgian Blue, Salers, Lincoln. More recently breeds such as representatives of the meat industry at The Quality Mark programme involves 0800 733 466 or email any concerns beef. Gelbvieh, Chianina, Piedmontese, the Finn have been introduced. East all levels through to retail. producers, processors, wholesalers, to [email protected] if they Welsh Black and Red Devon to name Friesian, a breed used for milking as retailers and marketers. have any issues about Quality Mark A very small percentage of New a few. well as meat has also become popular. beef and lamb products. Zealand beef and lamb is grain-finished To ensure the success of the Quality to meet specific market demand. The Some beef originates from New Quality meat comes from unstressed Mark, regular auditing is undertaken at animals are fed a specially formulated Zealand’s dairy herds (mainly Friesian/ animals all points to ensure standards are being grain-based diet for a specified time Holstein), often being crossbreeds There are some differences in meat met. before slaughter. derived from traditional beef bulls. texture between the different breeds of cattle and sheep. Beef with more New Zealand’s healthy feed regime New Zealand sheep breeds marbling is likely to be more succulent. produces quality beef and lamb, In 2009 New Zealand’s estimated and the technology and hygienic sheep flock was just over 32 million. Flavour differences in meat are related Why have the Quality Mark? conditions employed in processing to an animal’s age, feed and breed. meat are unsurpassed. Since the refrigerated meat export business began over 125 years ago, For meat tenderness, the feeding and The quality of meat cannot be judged The Quality Mark provides for some Beef and lamb are nutritious meats there has been an increasing focus on management, pre-slaughter handling solely by its appearance. additional requirements in these areas providing high quality protein. They are developing dual-purpose breeds to and processing of the animal are as well as having a specific eating considered nutrient dense (ie a small produce both quality meat and wool. far more significant than any breed Customers today want consistent quality standard. serving gives a high concentration of More recently, with wool prices low difference. quality. If a product does not meet many essential nutrients). and lamb, especially chilled lamb, a their expectations or if the quality For some years Beef + Lamb New premium product in overseas markets, Quality begins on the farm. An animal is inconsistent, they will switch to Zealand research at retail level showed most sheep are being bred first and stressed because of undernourishment something else.