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23/02/15 08:13 Meat and wool Page 1 of 9 http://www.teara.govt.nz/en/meat-and-wool/print Meat and wool by Alistair Nicol and Caroline Saunders From the 19th century, New Zealand built its economy on exports of wool and sheep meat. At first most exports went to Britain. Later, markets became more diverse – halal-slaughtered meat is now sold to Muslim countries, and minced beef for hamburgers to the United States. Meat products, animal welfare and consumer protection New Zealanders each eat around 45 kilograms of beef and sheep meat every year, but most meat produced from sheep and cattle is exported. Meat products The meat of an animal, often termed the carcass, makes up around 85% of the animal’s economic value (excluding the wool on a sheep). Also valuable are co-products such as skins for leather, edible organs such as the liver and kidneys, meat offcuts used for pet food, meat meal for use in poultry and pig feeds, and excess fat (tallow), a useful energy source. Pharmaceuticals are also made from animals. Primal cuts and offal The main cuts of meat that we eat, such as roasts, chops and steak, come from an animal’s carcass, and are called primal and sub-primal cuts. Meat from the organs and other internal parts is called offal. It includes edible organs such as the liver, heart, kidneys and tongue, as well as sweetbreads, from the thymus and pancreas glands. Tripe is from the stomach lining. The testicles of young lambs – often called mountain oysters – are considered a delicacy by some. Welfare and safety Regulations about transporting and handling animals protect their welfare, and systems used at abattoirs and freezing works are audited to ensure their humane slaughter. The markets for animal products increasingly demand more traceability of the product from the ‘field to the fork’, and quality assurance programmes involving the farmer, the processor and the supermarket are becoming common. All meat products are subject to systems that ensure they are fit for human consumption. This starts with a signed, legal declaration by the farmer about the origin and health status of the animals, and the types of feed they have eaten. The animals are inspected before slaughter, and later the carcasses and internal organs are examined for diseases, defects or contamination. Random sampling of meat for drug residues is also undertaken. These checks and sampling are done by independent inspectors. Classifying products Grading ‘raw’ products

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Page 1: Http ::Www.teara.govt.Nz:En:Meat and Wool:Print

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Meat and wool

by Alistair Nicol and Caroline Saunders

From the 19th century, New Zealand built its economy on exports of wool and sheep meat. At firstmost exports went to Britain. Later, markets became more diverse – halal-slaughtered meat is nowsold to Muslim countries, and minced beef for hamburgers to the United States.

Meat products, animal welfare and consumer protection

New Zealanders each eat around 45 kilograms of beef and sheep meat every year, but most meatproduced from sheep and cattle is exported.

Meat products

The meat of an animal, often termed the carcass, makes up around 85% of the animal’s economic value(excluding the wool on a sheep). Also valuable are co-products such as skins for leather, edible organssuch as the liver and kidneys, meat offcuts used for pet food, meat meal for use in poultry and pigfeeds, and excess fat (tallow), a useful energy source. Pharmaceuticals are also made from animals.

Primal cuts and offal

The main cuts of meat that we eat, such as roasts, chops and steak, comefrom an animal’s carcass, and are called primal and sub-primal cuts. Meatfrom the organs and other internal parts is called offal. It includes edibleorgans such as the liver, heart, kidneys and tongue, as well as sweetbreads,from the thymus and pancreas glands. Tripe is from the stomach lining. Thetesticles of young lambs – often called mountain oysters – are considered adelicacy by some.

Welfare and safety

Regulations about transporting and handling animals protect their welfare, and systems used atabattoirs and freezing works are audited to ensure their humane slaughter. The markets for animalproducts increasingly demand more traceability of the product from the ‘field to the fork’, and qualityassurance programmes involving the farmer, the processor and the supermarket are becomingcommon.

All meat products are subject to systems that ensure they are fit for human consumption. This startswith a signed, legal declaration by the farmer about the origin and health status of the animals, and thetypes of feed they have eaten. The animals are inspected before slaughter, and later the carcasses andinternal organs are examined for diseases, defects or contamination. Random sampling of meat fordrug residues is also undertaken. These checks and sampling are done by independent inspectors.

Classifying products

Grading ‘raw’ products

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When first harvested, wool and meat are known as ‘raw’ products.

Carcasses and wool are put into grades or classes based on their specific characteristics (a result ofgenetic differences between the animals and the way they have been farmed). This allows processors toselect the exact product they want, and farmers to be paid according to the quality and type of wool ormeat.

Meat grading

Most carcass characteristics are related to the amount of saleable meat. Generally, as carcass weightincreases, saleable meat yield (SMY) increases, because the percentage of bone decreases. However, ascarcasses become more fatty, SMY declines because more fat has to be trimmed off to meet marketrequirements. Carcasses which are thicker and more rounded have a slightly higher SMY, due to ahigher lean-meat-to-bone ratio.

Meat classification

The New Zealand Meat Classification Authority system classifies beef carcasses into four types – steer,heifer, cow and bull – according to the sex and maturity of the animal. These are classified furtherdepending on their fat content and muscling. Lamb carcasses destined for export are classified using asimilar system.

A typical classification of a beef carcass would be 270 P2 Steer, which is:

a steer (a male cattle beast castrated when young)a 270-kilogram carcassP fatness – a light to medium fat cover, 3–10 millimetres deepmuscling class 2 – good muscle development.

Measuring muscle and fat

Historically, carcass weight has been measured using scales, while fatness and muscling were visuallyassessed by a grader. Since the late 1980s, graders of lamb carcasses have also used a metal probe todetermine the fatness grade. In the early 2000s, computer digital image analysis was being used toassess the SMY and value of lamb carcasses.

Meat exporting history and meat processing

The beginnings of the frozen meat industry

The New Zealand meat industry developed to service the British market. The first shipment, of 842cases of canned meat, was in 1870, and in 1882 the first consignment of frozen carcasses wassuccessfully shipped.

After this, exports of whole frozen lamb carcasses to the UK grew rapidly. Stock numbers increased onfarms, and farmers moved from breeds that were good wool producers to those that were good for bothmeat and wool. The processing sector also developed – in 1882 there were three freezing works; by1893 there were 21.

A good profit

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The Dunedin carried 4,909 sheep and lamb carcasses in the first shipment offrozen meat from New Zealand to Britain. They averaged 80 pounds (36.3kilograms) each in weight, and fetched sixpence per pound in the Londonmarket. One of the companies that shipped carcasses received 22 shillingstwopence per animal after expenses – compared with the 13 shillings theywould have got in New Zealand.

Loosening the ties to Britain

New Zealand sheep meat and dairy products enjoyed preferential access to the UK market through thefirst half of the 20th century, despite increasing competition from suppliers in other countries.However, by the 1960s it became clear that the UK would join the European Economic Community(EEC), which led to concerns that New Zealand trade would be seriously affected. The New ZealandMeat Board introduced the Lamb Market Diversification Scheme, under which meat companies had tosend 22% of exports to countries with no substantial market for New Zealand lamb. However, whenthe UK joined the EEC in 1973 it was still a major market for NZ sheep meat.

European sheep meat tariffs

When the UK joined the EEC, New Zealand sheep meat exports were allowed preferential access as atransitional measure from 1973 to 1977, as New Zealand had voluntarily restricted exports. After 1977,meat exports were subject to the European Union’s Common External Tariff of 20%. In 1980, NewZealand agreed to limit sheep meat exports to the European Union to 245,000 tonnes, in return for alowering of the tariff to 10%. In 1989 the preferential access was reduced to 205,000 tonnes in returnfor a zero tariff – then under the Uruguay Round trade agreements, the preferential access wasincreased to 225,000 tonnes.

Processing for export

From the beginning of the frozen meat trade until the 1970s, whole carcasses were exported. Since the1960s, almost all beef has been exported as boneless cuts, and since the 1980s, lamb carcasses areincreasingly often processed rather than shipped whole.

In the early 2000s, most meat was exported as cuts, reducing transport costs, as they require far lessshipping space than carcasses.

Adding value

Processing adds value to the product and enables processors to meet the very precise specifications ofsupermarkets, and the requirements of consumers. The different cuts vary markedly in value, with thelarge muscle groups of the hindquarters and back worth more. These high-priced cuts contain lessconnective tissue, so are suitable for steaks and roasts. They make up around 45% of the total saleablemeat in a carcass. The rest is used for stews, casseroles and mince.

Tenderness

Contraction of muscle fibres due to rapid chilling after slaughter (known as ‘cold-shortening’) toughensmeat. This is prevented by ensuring that only low levels of muscle glycogen are present in meat beforeit is chilled – most easily done by electrical stimulation of the meat to cause muscle contraction anduse up glycogen.

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In lamb and beef cuts destined for high-priced markets, tenderness is enhanced by ageing, whichcauses the breakdown of muscle fibres over time. Most cuts are aged in vacuum packs to preventweight loss by evaporation, and contamination by micro-organisms.

Marketing sheep meat

Volume and value of exports

In 2006, 362,000 tonnes of sheep meat were exported from New Zealand, earning $2.3 billion. NewZealand produced 6% of the world’s total sheep meat, but accounted for 55% of the international sheepmeat trade and 75% of the lamb meat trade.

From the early 1990s to 2008, the volume of sheep meat exports remained steady, at around 350,000tonnes each year. However, the value of these rose steeply from 1991 to 2001, due to increased pricesand a favourable exchange rate.

Markets

In the early 2000s, the UK was still the largest export destination for sheep meat, by both volume andvalue. The rest of the European Union was the next most important market, taking nearly 150,000tonnes in 2006. Lamb exports to Europe accounted for 51% of New Zealand’s total lamb export tradefor 2006. Other markets included North America (44,500 tonnes), North Asia (39,200 tonnes) and thePacific (24,500 tonnes).

The value of sheep meat exports to China grew considerably from the 1990s, from $560,000 in 1995 to$37.8 million for 2005. In total, exports to North Asia (Japan, Korea and Taiwan) have grown from$74.6 million in 1995 to $157.6 million in 2005, with a record trade of $190.5 million in 2004.

Halal slaughter

In 1979 the New Zealand Meat Producers Board secured a four-year contract to export 200,000 tonnesof lamb to Iran. To meet the requirements of the Islamic religion, this meat had to be slaughtered inaccordance with halal practices.

Halal slaughter is a ritual way of killing animals that follows Islamic teaching. It requires an abattoirapproved and supervised by an Islamic religious organisation, and a trained Muslim slaughterman.The animal must be healthy at the time of slaughter, must face Mecca, and must be killed with a singlecut of a clean, razor-sharp knife that severs the carotid artery, jugular vein, gullet and windpipe,without cutting the spinal cord. All the blood must be drained from the carcass before any furtherprocessing.

The Federation of Islamic Associations of New Zealand signed the first annual contract with the MeatProducers Board (later the Meat Industry Association) in 1984 to provide certification for Muslim halalslaughtermen. From these beginnings, New Zealand has become the world’s largest exporter of halal-slaughtered sheep meat. It also exports halal-slaughtered beef.

From carcasses to cuts

Since the mid-1980s there has been a progressive shift away from shipping whole sheep carcasses. In1971 over 90% of sheep meat was exported as whole carcasses; in 2006 just 3.9% was. The export of

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lamb as cuts has increased from less than 10% in 1971 to 81.5% in 2006.

From frozen to chilled meat

The volume of chilled exports has grown significantly since the commercial release of Captechpackaging, which uses carbon dioxide to extend the life of chilled red meat, in 1988. Chilled productsmade up just below 15% of total export tonnage from 2002 to 2005. It sold for higher prices thanfrozen meat – between 1999 and 2005, the value of chilled exports fluctuated at around 20% of totalsheep meat exports, peaking in 2004 at 25%.

Marketing beef

Export markets

All of New Zealand’s beef was sold on the domestic market until the 1950s. The first exports of boxedbeef were made to the US in 1958, and subsequently to Canada.

In 2006 beef was exported to over 80 countries. The largest market was North America, which took48% of New Zealand’s beef, followed by North Asia (Japan, Korea and Taiwan), with 23%. Thedomestic market took 15% of the country’s production.

New Zealand was also a major exporter of grain-fed and organic beef products, and of halal beef toMalaysia and Indonesia.

Volume

In 2006 New Zealand produced 1% of the world’s beef and veal, 19% of which was consumeddomestically. New Zealand contributed 6% of the global beef trade, and was the world’s fourth largestbeef exporter, behind Brazil, Australia and Argentina. In 2006 New Zealand exported over 370,000tonnes of beef, with a value of $2.3 billion dollars.

Hamburger heaven

Most of the beef that New Zealand exports to the US is eaten as ground beef– much of which is used to make hamburgers. In 2005 Americansconsumed, on average, around 31.75 kilograms of beef each. Ground beefmade up 42% of that – a lot of hamburgers.

Export tonnages and values

United States

The US limits competition with its domestic beef producers by setting quotas for beef imports. In theearly 2000s New Zealand’s quota was 213,402 tonnes per annum. Over 70% of beef exported to theUnited States was lean beef for hamburgers. The remainder supplied the hotel and restaurant tradeand the retail sector, and other sectors for further processing.

Asia

Japan was New Zealand’s third largest international market in terms of volume – but the high value of

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the meat cuts made it second largest in value, at $277 million.

South Korea was the second largest beef export market in terms of volume and third largest by value.In 2006 New Zealand exported over 46,000 tonnes, worth over $233 million.

Taiwan was the fourth largest beef export market by value. In 2006, over 24,000 tonnes of NewZealand beef went to Taiwan, earning $147 million.

Europe

Apart from exporting about 200 tonnes of high quality beef to the European Union, New Zealand beefproducers have little access to the European market.

Wool production and processing

Wool is shorn from sheep once or twice a year. Around 220,000 tonnes – about 5.4 kilograms persheep – is harvested annually in New Zealand.

Fine, finer, finest

The finest Merino wool is the most valuable because it can be made intolightweight, soft fabrics for fashion clothing. When wool testing began in the1980s, the average fibre diameter of New Zealand Merino wool was 20 to 21microns. Once farmers identified their finest sheep, they could breed fromthem so over time the whole flock became finer. The average diameter isnow about 19 microns, and the finest is as low as 12 microns – the finestwool in the world.

Wool properties and uses

All wool is classified before it is sold. Environmental, management and genetic factors all have amarked influence on its properties, including fibre diameter, length, tensile strength, yield (theproportion of clean washed wool from the original greasy state), colour and bulk. These all affect theuse to which the wool can be put. For example, very fine, white Merino wool is suitable for making softfabrics that can be dyed a wide range of colours and worn against the skin. Strong and off-colouredwool from a Drysdale would make a fabric too coarse to wear, which could only be dyed dark colours –so it is used for carpets and not apparel.

Strong or coarse wool is suitable for blankets, upholstery fabric, curtains and carpets. Short,discoloured wool can be used for insulation, or for absorbing industrial spills. Protein extracted fromwool is used in cosmetics and medicine. Wool grease (lanolin), which is recovered from the woolscouring process, is a base in many cosmetic products.

Wool is tested to ensure that residual insecticide levels from dipping or spraying the sheep are belowinternationally acceptable minimum levels.

Shoddy, twaddle, tops and yarns

Shoddy is woollen cloth that is torn up, shredded and made up into newfabrics. Twaddle is the measure of the strength of a solution of sulphuric acidused to remove burrs from wool. Tops are wool that has been scoured andcombed. Yarns are spun from tops, and are then ready to be woven or

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knitted.

Wool processing

Wool is largely processed outside New Zealand. About 80% is scoured in New Zealand to removegrease, dirt and other contamination. Nearly 70% is exported raw or scoured, to be spun and wovenoverseas. Of the 30% processed in New Zealand, just over half is made into carpets, rugs or otherfinished products locally. The rest goes through various stages of wool processing, including combing,spinning and being made into yarn.

Many advances have been made in New Zealand in developing processing techniques that enhancewool as a product. These include shrink-proofing, permanent creasing, flame and insect resistance, andextraction and purification of wool grease.

Wool products and marketing

Wool was New Zealand’s main export earner from the 1850s until the start of the 20th century, andproduced almost 90% of total export income in 1860. Since then wool has fallen in importance – in2006 it made up 2.73% of New Zealand exports, with a value of $839 million. However, New Zealandremains the world’s second largest exporter of wool, with 20% of the world’s exports by volume, afterAustralia (52%).

Wool products

The specific use of wool depends on the fineness of the fibre. Coarse wool is used in the interior textileindustry and fine wool in the apparel industry. In 2006 New Zealand’s wool exports were, by volume,5% fine wool, 15% medium, 33% fine crossbred and 47% coarse crossbred.

About 68% of New Zealand’s wool production is used in the manufacture of interior textiles:

machine-made carpet (50%)hand-made carpet (11%)bedding (4%)upholstery (3%).

The remaining 30% is used for apparel:

machine-knitting yarn (17%)hand-knitting yarn (7%)woven apparel (6%).

Export markets

In the early 2000s New Zealand exported wool to over 50 different countries. The top export marketsby volume were:

China (25%)United Kingdom (13%)India (10%)Italy (9%)Belgium (8%).

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There were around 25 active wool exporters in New Zealand, with the five largest handling around 80%of exports. About 45% of New Zealand’s wool was sold directly to private buyers and end users.Farmers were also developing relationships with processors so they could adjust wool production tobetter meet the requirements of the processors.

Simply the best

Italian textile company Loro Piana is the single biggest buyer of the world’sfinest wools. It buys large quantities of Merino wool from New Zealandfarmers to produce Zelander fabrics. Each year the company runs the LoroPiana World Wool Record Challenge to find the world’s finest bales. In 2006it paid $1,000 per kilogram for two bales of 12-micron New Zealand wool.

Competitive advantage

A key competitive advantage for wool exporters is that all wool sold at auction in New Zealand is testedat an accredited testing facility, which measures commercially important features, so wool can besupplied to meet buyer specifications. The characteristics tested include yield, condition (moisturecontent), fibre diameter, colour, length, strength, and bulk. Many manufacturers are beginning todemand that chemical residues are also measured, as customers become more conscious ofenvironmental and health issues.

External links and sources

More suggestions and sources

Calder, Mick, and Janet Tyson. Meat acts: the New Zealand meat industry, 1972–1997. Wellington:Meat New Zealand, 1999.

Carter, Bill, and John MacGibbon. Wool: a history of New Zealand’s wool industry. Wellington: NgaioPress, 2003.

McCrystal, John. A long season: the centennial history of AFFCO New Zealand. Hamilton: AFFCONew Zealand Ltd, 2004.

Robinson, Derek. No news is good news: a history of New Zealand’s meat hygiene service, 1898–2002. Wellington: Steele Roberts, 2006.

More links and websites

Beef & Lamb New Zealand IncThe Beef & Lamb New Zealand Inc site includes nutritional advice, cooking tips and contemporarycuisine.

Beef & Lamb New Zealand LtdThe Beef & Lamb New Zealand Ltd (previously Meat & Wool New Zealand) site includes statisticalinformation on New Zealand’s sheep and beef industry.

New Zealand Wool Testing AuthorityThe site of New Zealand’s major wool testing laboratory.

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Wool production in New ZealandThis section of the Ministry of Agriculture and Forestry site has information about wool productionand exporting.

How to cite this page:Alistair Nicol and Caroline Saunders. 'Meat and wool', Te Ara - the Encyclopediaof New Zealand, updated 9-Nov-12 URL: http://www.TeAra.govt.nz/en/meat-and-wool/print

All text licensed under the Creative Commons Attribution-NonCommercial 3.0 New Zealand Licence (http://creativecommons.org/licenses/by-nc/3.0/nz/deed.en). Commercial re-use may be allowed onrequest. All non-text content is subject to specific conditions. © Crown Copyright.