Where does red meat come from?
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Module focus
Livestock farming for meat production has been an established
industry in England, Wales and Northern Ireland for centuries.
Animal health and welfare, and sustainability are high priorities for
farmers.
Animals have been bred to produce leaner meat which has a positive
impact on our diet and health.
This module contains an overview of information on how cattle, pigs
and sheep are farmed.
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Lifecycle of the animals
Pregnancy
Birth
9 months
5 months
Weaning
6-9 months
18-24 months
12-14 weeks
14 weeks – 1 year
4 weeks
6-7 months
3 months,
3 weeks
& 3 days
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Finishing
Health and welfare
Farmers spend a lot of time with the livestock monitoring their health and
welfare.
Veterinarians and animal nutritionists will often work with farmers to provide
expert advice on improving and maintaining animal health.
Key to livestock production are five freedoms :
1. Freedom from Hunger and Thirst – by ready access to fresh water and a
diet to maintain full health and vigour.
2. Freedom from Discomfort – by providing an appropriate environment
including shelter and a comfortable resting area.
3. Freedom from Pain, Injury or Disease – by prevention or rapid diagnosis
and treatment.
4. Freedom to Express Normal Behaviour - by providing sufficient space,
proper facilities and company of the animal’s own kind.
5. Freedom from Fear and Distress – by ensuring conditions and treatment
which avoid mental suffering.
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The environment
Farmers will also maintain fences, farming
equipment and other areas of the farm.
Another priority for farmers is managing and
maintaining the hedgerows and field
boundaries, which are also wildlife habitat.
Existing wetlands are preserved and managed
for wildlife.
Not only are trees and shrubs attractive
landscape features but they are important
habitats for the diversity of wildlife.
Grazing cattle and sheep play an important
part in managing our natural grasslands.
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Housing
Most cattle and sheep spend the summer months in fields grazing on pasture
and many are housed in large barns in the winter when the grass has stopped
growing and the weather can turn bad. Pigs can be indoors or out-door reared.
Housing for livestock must meet specific regulations allowing good ventilation,
animals the freedom to move and socialise and access to food and water.
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Traceability
There are national records and systems in
place to ensure animals can be traced back to
the farms they were born on.
For example, cattle receive a passport and an
ear tag which records where the animal was
born. This passport travels with it and aids
traceability within the industry.
Sheep are tagged with ear tags when they are
young and cannot be moved from the farm
without a movement licence.
Pigs will either be tagged or tattooed with an
individual number to track their origins.
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Slaughtering
Cattle, pigs and sheep are slaughtered in modern abattoirs where the
conditions are strictly supervised and every effort is made to ensure that
the operation is humane. This includes rendering the animal unconscious
immediately prior to slaughter
The animal carcase is initially divided into large ‘primal quarters’.
These are then butchered into the various cuts, like roasting joints and
steaks and offal, such as liver and kidneys.
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Food assurance schemes
• Food assurance schemes certify the production of food products to
a quality management system based on certain criteria, including
food safety principles.
• Red tractor, Protected Geographical Indication and Farm Quality
Assurance are Food assurance schemes which cover red meat
produced in England, Wales and Northern Ireland.
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Why choose the Red Tractor?
The Red Tractor label is used as a mark of assurance and quality.
Assurance - rigorous standards apply throughout the supply chain, for example
animal farms and feed, livestock transportation, the slaughtering process and the
production methods for processed meats.
Welfare - over 100 standards relating to animal husbandry and welfare (at all
stages) , design of animal housing, staff training, health monitoring, feed, animal
transportation and overall animal management.
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Why choose the Red Tractor?
Traceability - Every aspect of the red meat production process is fully
traceable.
Peace of mind - farms, transportation companies, abattoirs and
processing plants are inspected by independent auditors at least twice a
year. Red Tractor farms are inspected four times a year by specialist
animal vets as well as annual spot checks by independent auditors.
Farms will lose certification if they do not meet the standards.
Country of origin - The flag in the Red Tractor logo guarantees that the
meat has been reared on UK farms – not just processed in the UK.
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Farm quality assurance
Northern Irish consumers are guaranteed the quality of the beef and
lamb products which they are buying. This assurance scheme has very
similar values to the Red Tractor scheme.
Northern Irish red meat produced under the Farm Quality assurance
can bear the Red Tractor logo when being sold in England.
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Protected Geographical Indication (PGI)
The PGI status prevents unfair
competition and the misleading of
consumers by non-genuine products
which may be of inferior quality or
different flavour.
PGI status was awarded by the
European Commission to Welsh Beef in
2002 and to Welsh Lamb in 2003.
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Protected Geographical Indication (PGI)
The objectives of PGI:
• protect the reputation of the regional food product
• promote rural and agricultural activity
• help producers to obtain a premium price for their authentic products
in return for a “genuine effort to improve quality”
• communicate clear messages to consumers about product origin.
The PGI status of Welsh Lamb and Welsh Beef guarantees the
authenticity and integrity of the brand. The benefits of the natural
landscape are maximised with tried and tested traditional farming
techniques to produce lamb and beef to a high standard.
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Summary
•The different animals have different lifecycles, however the health and
welfare of the animals is a priority for livestock farmers.
•Livestock may graze outdoors in summer, however many animals are
housed in large barns during the winter to protect them from bad weather.
•Livestock housing must meet certain criteria, for example stocking
density, have good ventilation and allow the animals to move and be
sociable.
•Farmers also ensure that maintaining the environment is also a priority.
•A variety of food assurance schemes operate setting out strict guidelines
for farming and reassures consumers about standards of production,
welfare and origin.
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go to:
www.meatandeducation.com
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