TL;DR: Neat Meat’s Simon Eriksen champions faster beef finishing for New Zealand’s red meat future. Emphasising breed changes and dairy industry integration, he highlights the Speckle Park breed’s potential. With a focus on efficiency, quality, and strong branding, Neat Meat aims to lead the industry by adding value to lesser cuts and promoting sustainable practices.
Increased Efficiency in Beef Finishing
Neat Meat founder Simon Eriksen emphasises the future of New Zealand’s red meat industry is linked to improving beef finishing efficiency.
Farmers should change beef breeds to move cattle through faster over the next five to ten years.
Keeping stock for over three winters is unaffordable.
Full animal value is better achieved at 500 days rather than 1000 days, finishing them in the second winter.
Adding Value to Carcasses
The meat industry must find ways to add value to carcass parts that are not top-end cuts.
Potential Sources and Changes:
The dairy industry is a rising source of beef as hill country herds stop expanding.
Over 180,000 stock units in North Island were replaced by trees, equivalent to 20,000 cattle.
This year’s national kill of 3,840,000 is down by 3%, resulting in 115,000 fewer beef cattle.
Growth Opportunities:
Beef breeds that cross well with dairy cows are poised for growth, presenting a huge opportunity for the Speckle Park breed.
The dairy industry faces the challenge of handling 2 million bobby calves humanely and profitably each year, offering a chance for the entire meat industry.
Journey from Paddock to Plate
Simon Eriksen, part of an east coast farming family, started his journey after earning a degree in agribusiness and working in London.
In 2001, he began Neat Meat, supplying Australian beef to Auckland restaurants, forging lasting relationships in hospitality.
He moved to NZ-sourced meats, focusing on differentiated meat types and branded products like Angus Pure.
Joined by brothers Will and Tim Eriksen and Andy Ham, they maintained a family-oriented company.
In 2010, Neat Meat, along with Mark Hunter, bought Harmony Meats, adding organic beef and lamb to their range.
In 2014, they partnered with Mike and Sharon Barton to introduce Taupo Beef.
Managing Meat and Poultry Brands
Neat Meat now manages 20 meat and poultry brands.
One of the newest brands is Speckle Beef, supplied to 60 restaurants, eight premium butchers, and exploring export markets in the Pacific Islands. Also sold online.
Speckle Park is ideal for its size, temperament, birth weights, fast finishing, high marbling, colour, and sustainability.
Company and Brand Evolution
Neat Meat’s development and branding experience culminated in Speckle Beef.
The brand name reflects the coat colours and marbling, essential characteristics.
Neat Meat’s processing partners are Alliance Group (Mataura, Levin) and Taylor Preston (Wellington).
Cattle suppliers receive bonuses for high marbling scores over the prime price schedules.
Reliable Finishing Farmers
Neat Meat sources farmers through meat companies and livestock agencies, focusing on those producing mainly Speckle Park F1 steers and heifers.
Good genetics and farming.
Trusted relationships along the supply chain.
Importance of Grading and Verification
Grading and verification are crucial for consumer experience, quality, and variety of lesser cuts.
Paying a premium to farmers requires recovering costs through quality and storytelling, from paddock to plate.
Future of F1 Crosses
The future lies in verified Speckle Park bulls and semen producing easy-calving, fast-growing calves that express beef marbling early.
Dominant coat markings lead to fast growth but can be inefficient if marbling isn’t expressed, wasting value.
Grazing Efficiency
Speckle Park’s quality and grazing efficiency use the dairy-cross resource, reaching the market without a second winter.
Simon Eriksen envisions butchers telling stories about their meats and offering a range of quality alternatives, much like wine stores.
Restaurants could enhance menus by sharing the authentic stories behind their meat options.
Neat Meat’s focus on efficiency, quality, and branding highlights the future path for New Zealand’s red meat industry. By embracing new breeds, enhancing carcass value, and leveraging dairy industry opportunities, the company sets a strong example for the industry’s evolution.
