MEAT OF THE MATTER
Australia aims to become the global leader in carbon-neutral beef, writes Anchalee Kongrut
Australia aims to become the global leader in carbon-neutral beef through eco-friendly ‘regenerative agriculture’.
In order to become the beef hub of the world and secure the premium market, Australia, one of the world’s leading beef exporters, has set an ambitious goal to become the global leader in carbon-neutral red meat. Judge, a robust breeding bull, is placidly chewing grass. The black Angus lazily stands up and, using its hoof, scratches the soil before munching on fresh green pasture.
A few hundred metres away, several female breeding cows listlessly walk around the ranch, while some lie on the ground.
Judge and the female breeding cows live at Food Farm, a 120-hectare (750-rai) ranch in Yarramalong Valley on the coast of New South Wales, about a three-hour drive from Sydney.
Like many cattle ranches in Australia, Food Farm stretches beyond where the eye can see.
Every few months, Judge and the heifers will be moved to another paddock.
The rancher lifestyle and the landscape symbolise the open space and natural basis of Australia’s cattle industry. The country is considered a leading producer of natural beef, with animals raised in pastures and fed natural grass.
Tim Eyes, 28, a manager at Food Farm, says the animals live in the most natural way possible.
“Here we let our animals do a lot of the farming for us and utilise their natural instincts and behaviour to help us improve our soil. Healthy soil is everything,” Mr Eyes tells members of the press from Southeast Asia on a visit to the farm sponsored by Meat and Livestock Australia.
MLA is an industry research and marketing body for domestic cattle, sheep and goat producers. The trip is part of a campaign to raise awareness of “True Aussie” beef and lamb.
Launched in 2014, the brand aims to tell foreign markets about the unique qualities of the Australian way: an environmentally friendly location that can raise happy and disease-free animals, the integrity of Australia’s meat production standards and the joy of eating Australian beef.
Mr Eyes says the farm does not use tractors to plough the soil; that helps reduce the use of petrol, a cause of carbon emissions. Nor does it need chemical fertilisers to enrich the land.
“The soil and legumes help store carbon emissions,” he says.
Food Farm is one of the cattle ranches in Australia that embrace “regenerative agriculture” — a farming method heralded as a weapon against climate change because of its ability to store carbon in farm soil.
Regenerative agriculture is a further step for sustainable farming, according to Mr Eyes.
Regenerative agriculture prioritises the replenishment of the soil and avoids chemicals and industrial fertilisers. It also uses the strip-grazing method, meaning the animals are moved to a fresh pasture every few days.
This approach is better for animal welfare, the soil and the environment, as the animals’ scratching at the soil helps till the land, enabling the soil to absorb nutrients and greenhouse gases.
This method lets the pasture recoup, regenerate for a minimum of 150 days and make the most of the nutrients that the animals have left through their manure, Mr Eyes says.
Regenerative farming has become popular in Australia’s cattle industry, touted as one of the measures helping the sector reduce carbon emissions and become eco-friendly.
In 2017, Australia’s red meat industry set itself a goal to be carbon-neutral by 2030.
The ambitious goal aims to raise Australia above its competitors, giving consumers more confidence in the quality and integrity of the country’s red meat.
Cattle are major emitters of methane, generating 17% of greenhouse gas emissions.
‘‘ We want to make our meat and livestock industry become a fully sustainable chain from paddock to plate. PIP BAND Manager of sustainability strategy and stakeholders, Meat and Livestock Australia
The government in February officially announced the Climate Solutions Fund, providing an additional A$2 billion to continue the momentum towards reaching the 2030 emissions reduction target.
Research is continuing on scientific methods to reduce methane gas, according to Pip Band, manager of sustainability strategy and stakeholders at MLA.
During the last five years, the livestock industry has reduced water consumption by 14%. By planting trees and taking care of the land and grass, Ms Band says the cattle industry can bring down carbon emissions.
Apart from looking after the environment, researchers are studying how to improve animal genes, develop feed such as pastures and legumes to reduce methane in animals, and use methods such as regenerative agriculture to increase the soil’s ability to store carbon.
“We want to make our meat and livestock industry become a fully sustainable chain from paddock to plate,” Ms Band says. “Sustainability covers economics, welfare of animals, the environment and the community.”
The meat industry and commercial market in Australia are also taking the carbon-neutral path.
For instance, North Australian Pastoral Co this month plans to launch Five Founders, a certified-beef brand harvested and produced using the carbon-neutral process.
RED MEAT UNDER FIRE
Red meat has been challenged by advocacy groups for animal rights, as well as the trend towards vegetarianism and veganism. Yet the figures for red meat consumption rarely falter, according to Lisa Sharp, MLA’s chief marketing and communications officer.
The demand for red meat remains high, and in Australia red meat is well positioned. Still, MLA research has found that consumers have developed complicated needs and have become more educated.
“Consumers want more fresh and natural products,” Ms Sharp says. “They want good quality products that do not create an impact.”
Consumers are now more eco-conscious and pay more attention to animal welfare and issues of sustainability.
FOOD TRACEABILITY
In Thailand, consumers are becoming better informed about food and are willing to pay for quality products, Patcharin Hameunggull, managing director of Gourmet One Food Service, a high-end food supplier, tells the Bangkok Post.
TV shows like Iron Chef and food contests have made people curious about issues like the value chain and sustainability.
In terms of beef, imports from Australia, the US, Japan and Argentina dominate Thailand’s premium market.
Each exporting country has a different character and image. In Australia’s case, the image is of environmentally friendly beef with a respected traceability and quality control system, Ms Patcharin says.
Australia employs the National Livestock Identification System, a traceability scheme that requires each head of cattle to be marked with an electronic tag to track its mobility and related data such as health to monitor the condition of the animal.
To ensure quality control, Meat Standards Australia was developed by the red meat industry to improve the quality consistency of beef and lamb.
“The character of Australian beef is its natural harvesting, and most cows are grass-fed and raised in large spaces where they can roam free,” Ms Patcharin says.
Australian beef is likely to gain a bigger market share after beef tariffs are waived under the Thailand-Australia Free Trade Agreement.
Under the deal, the 5% tariff on imported beef will be scrapped in 2020 and the quota of 1,400 tonnes a year will be waived in 2021.