Beef Central news briefs 1 November

Beef Central, 01/11/2012


First beef ‘functional food’ released 


A US company has released a line of beef products enhanced with additional Omega-3 beneficial fatty acids. The company, NBO3, says it has developed an efficient first-to-market protein supply chain system that includes a proprietary feeding protocol for livestock. It claims this results in ‘healthier animals, and meat that taste better and is nutritionally better for the consumer, including being higher in the essential fatty acid, Omega 3.’ This is arguably the first ‘functional food’ development within the red meat spectrum to come to market. The company’s product, GreatO Premium Meats is produced from fed Holstein dairy steers using a network of regional calf ranches, growers and feedyards, and licensed NBO3 packers. The cattle are said to be raised on a diet naturally rich in healthy Omega-3 fatty acids, based on flax seeds, healthy oils, and other natural whole grains high in protein and Omega -3. GreatO claims to be the first and only USDA-labelled and certified beef product naturally-abundant in Omega-3 fatty acids. NBO3 Technologies said it had invested ten years in research, in partnership with Kansas State University experts in beef cattle nutrition. “This work with has validated and has proven the efficacy of our proprietary feed system and premium feed,” the company said. GreatO 80/20 Premium Ground Beef will be sold in 1-pound loaves or brick packages. Other beef products will include frozen patties, fresh patties, steaks and roasts. Omega-3 levels will be displayed on the products’ USDA-approved labels, the company said. Previous research has shown that feed ingredients like flax seed oil can certainly lift omega 3 levels in beef, but the process was found to be prohibitively expensive.


Beefing up producers’ social media presence

NSW DPI will host another round of its popular Social Media workshops in the Southern Tablelands region this month. The next round of half-day workshops will take place at Avoca Community Hall from 1.30pm on Tuesday, November 13 and Goulburn CWA Rooms from 9.30am on Wednesday November 14. Earlier workshops delivered in Tamworth, Tumbarumba and Holbrook were all filled to capacity. Social media offers beef producers more than just sharing photos with friends and family. It holds opportunities range from promoting your beef business to capturing the most current news and views impacting on beef production. Local producers keen to know how to use social media more effectively, or who are just curious about what it all means, are invited to attend one of the workshops, targeted specifically at beef producers. The workshops are free, and all participants need to bring is their smart phone, laptop or tablet. Places are limited to 15 producers per session.  To register producers need to contact the NSW DPI at Goulburn on (02) 4828 6600 by November 9.


Tenderness claims standardised

The USDA’s Agricultural Marketing Service has launched a set of industry standards for tenderness marketing claims for beef products sold in the US. AMS developed standards by which meat processors can receive USDA certification for ‘tender’ or ‘very tender’ product through third-party verification, AMS Deputy Administrator Craig Morris told processors at the recent North American Meat Association’s outlook conference. The thresholds for tender product are set by Warner Bratzler shear force tests, with a limit of 4.4kg and a slice shear force of 20kg. The respective thresholds for very tender product are 3.9kg and 15.3kg. The thresholds could be adjusted based on industry consensus, Mr Morris said. Five years in the making, the standards aim to address variability in tenderness, which has been an issue particularly with USDA select-grade beef cuts. The program was developed amid the rapid proliferation of value cuts and increasing tenderness marketing claims, Meating Place reported.


JBS now king pins in chicken

Just three years after JBS acquired the US Pilgrim’s Pride chicken business for US$2.8 billion, the Brazilian company in August became the biggest poultry producer in the world, as well as being king-pin in beef. JBS became the world’s largest chicken manufacturer when it took over the lease on the Doux Frangosul Farms business in Brazil. That business has now reached its maximum production capacity, lifting JBS’s daily chicken slaughtering to 8.5 million birds, slightly above the 8.4 million processed by North America’s Tyson Foods. Chicken was already an R$18 billion business for JBS, CEO Wesley Batista said. In the past three years, the company’s poultry operations had grown to represent 25pc of the company’s turnover, and is estimated to grow to 40pc within five years.


Japanese consumers still wary of US beef safety

The eight million copy circulation Japanese newspaper Asahi Shimbun reported recently that Japanese consumers appeared to have become less interested in BSE issues as positive cases across the world had declined, but deep-rooted concerns remained about the ability of the US to guarantee delivery of safe beef. When the Food Safety Commission invited public submissions on the issue, Asahi Shimbun said that many consumers pointed out that unlike Japan, very few US cattle undergo BSE testing compared to slaughter numbers. Concerns were also raised about whether the age of individual US cattle can be accurately determined.



Science and Innovation to be rewarded

Young innovators and scientists are being encouraged to apply for the 2013 Science and Innovation Awards for Young People in Agriculture, Fisheries and Forestry. Minister for Agriculture Joe Ludwig said applications were now open for grants of up to $22,000 for innovative projects across Australia’s agriculture, fisheries, forestry, food and natural resource management sectors. “The 2013 Awards support young people 18-35 years who have an innovative project that will benefit Australia’s primary industries,” he said. “Young people are passionate about the future of our primary industries. The future of rural Australia and these Awards are a way to bring their ideas to fruition and help advance their careers.” There are a number of industry categories available to applicants, supported by Australia’s R&D corporations. Categories relevant to the red meat industry include animal welfare, red meat processing, meat and livestock, and new and emerging rural industries. Successful recipients can use their funding for a range of activities including study, training and development, research projects, industry visits or conferences and workshops. Applications close on Friday 23 November. Application forms are available here, or contact 02 6272 2260 or email




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