CAROLINE’S TIPS FOR BETTER MEAT QUALITY

Dec 16, 2019

Caroline Mitchell is member of the Topigs Norsvin Meat Group. This is a group of researchers and meat specialists from around the world who use their combined knowledge to support technological quality, eating quality and all other aspects of pork quality.

Caroline’s tips for better meat quality are:

The consumer is the most important member of the supply chain. Without a consumer we have no need to produce meat. Therefore, business decisions at all stages of a supply chain should be made with the consumer in mind.
The starting point of any meat supply chain is the genetics. Choose the best genetics and build in optimization from there.
Meat quality does not negatively affect production efficiencies, often by improving production efficiencies meat quality is also improved.
To be able to manage traits we need to be able to measure them, Topigs Norsvin is continuously carrying out meat quality assessments, across multiple markets, to ensure that the Topigs Norsvin product is always improving.
All stages of the supply chain affect meat quality. So use the combined expertise of the Topigs Norsvin global services teams to improve meat quality.

Source : Topigs Norsvin

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.