The South African Meat Industry Company (Samic) hosted the 28th annual Carcass Competition Awards, gathering leading producers, dignitaries, sponsors, and industry role players to celebrate exceptional talent and unwavering commitment in the South African red meat industry.
Samic executive director Tom Westphal highlighted the legacy and purpose of the competition, noting that for many years, the SAMIC Carcass Competition has been about more than just awarding prizes.
“It’s about encouraging the production of high-quality red meat that meets both market demands and consumer expectations. We celebrate the traits we want in our carcasses, starting from the live animal, and showcase the integrity of the meat classification system,” he said.
Ensuring quality and affordability
Westphal explained the unique balancing act required of red meat producers. “They must deliver animals that satisfy evolving consumer preferences to serve the consumer from farm to fork.
“This year’s competition saw participation from both established and emerging producers. In total, 49 carcass competitions took place nationwide: 21 for lamb, 21 for pork, six for beef, and one for goats. The 2025 edition attracted 375 commercial producers and 25 emerging producers, testifying to the competition’s enduring appeal and its role in raising industry standards,” he said.
Marina Fourie from Red Meat Industry Services (RMIS) emphasised the diversity in South African consumers’ tastes, preferences, and spending power, requiring the industry to balance quality and affordability across segments. She highlighted the importance of consistent product quality, traceability, and providing consumers with clear information about the origin and characteristics of meat.
“This transparency builds trust and helps consumers make informed purchasing decisions, encouraging repeat buying,” she said.
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Fourie pointed out the need for consumer education on the variety of cuts and cooking methods to enhance value and promote healthier, home-cooked meals without reliance on fast food.
Chef Andile Somdaka discussed the importance of consistency in quality and supply for the hospitality industry. He said reliable traceability and stable relationships with reputable suppliers ensure that restaurants can meet customer expectations consistently. This consistency fosters customer loyalty through signature dishes showcasing quality meat.
The way forward
Highlighting Samic’s forward-looking approach, Westphal announced important changes for the competition’s future.
“Quality remains central, but new criteria will integrate economic elements, sustainability criteria to ensure consistency of quality and value for consumers. We are investing in closer collaboration with industry bodies and academic partners to ensure more holistic and relevant judging in the years ahead.
“We are also working closely with producer judging partners to bring the criteria of live judging and carcass classification closer together. The principle of good animals translates to good carcasses and good-quality meat for the best consumer eating experience,” he said.
These criteria will encourage even greater participation, innovation, and excellence, safeguarding the sustainability and profitability of South Africa’s red meat industry.
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