Having an in-depth knowledge of South Africa’s meat classification system is a vital aspect of successful livestock farming. The age, fat cover, meat-to-bone ratio, and damage to a carcass are all key characteristics that determine the finances of your meat at the abattoir.
Ensuring the quality of meat
According to Chris Ngeleza, national manager at South Africa Meat Industry Company (SAMIC), the meat classification system is in place to ensure the quality of meat produced in Mzansi.
“Farmers need to understand that they need to slaughter at the registered abattoirs, and preferably that are doing meat classification so that they can have an overview of what’s happening on the farm,” he says.
There are five characteristics of meat classification for beef, lamb, sheep and goats. In this podcast episode, he breaks these down in detail. A common misconception is that a heavier carcass or more fat directly equates to higher profits. Simply having a heavier animal or more fat doesn’t guarantee increased earnings. Ngeleza explains why.
Catching up with this week’s #SoilSista
This week, we celebrate #SoilSista Lebogang Sibuyi, a determined agripreneur whose journey from corporate life to farming excellence shines in the Corteva Agriscience Women Agripreneur Programme. Her story of dedication and triumph inspires people across Mzansi.
In this episode, Ngeleza also discusses:
- Age and the profit impact on the quality of meat
- Weight and fat; and
- Understanding of conformation for meat production
Want to know more? Listen to the full episode of Farmer’s Inside Track.
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Option 3: Click here to listen on Google Podcast.
ALSO READ: Meat classification: An essential guide for livestock farmers
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