Join us for an afternoon focused on meat quality and eating attributes – what they are, why they matter, and how you can influence them on-farm through feeding and genetics.
Join us for an afternoon focused on meat quality and eating attributes – what they are, why they matter, and how you can influence them on-farm through feeding and genetics.
We’ll dive into kill sheets, dissect carcass data, and cover both beef and sheep. Hear from leading experts and take home practical insights to optimise your carcasses and add value to your business.
BBQ to follow.
Speakers
- Alan McDermott – founder of Pearl Veal and partner in AgriFood Strategy, Alan brings deep expertise in sustainability, premium value chains, and meat quality innovation.
- Tricia Johnson – Science Team Leader Animal Genomics at Bioeconomy Science Institute (AgResearch), Tricia specialises in genetics and meat quality traits, helping farmers improve carcass performance through science-driven solutions.
- Dani Darke and her husband Anthony are sheep and beef farmers from the King County, farming coopworth ewes and fresian bulls. Dani is a director for Ballance Agri-Nutrients and is currently finishing off a Nuffield Scholarship with a focus on how we sell our beef to the world. Dani loves rural communities and is interested in anything that makes our farms more profitable and therefore our communities stronger.
Registration
Registration essential.
Sponsors
