NEW ZEALAND

-the natural food factory

New Zealand meat is raised in a farming paradise. Surrounded by a large expanse of ocean and being one of the least densely populated countries in the world means that crowding, pollution and other problems are kept to a minimum. With only four million people, but approximately 40 million sheep and 4.4 million beef cattle, New Zealand is focused on producing high quality beef and lamb for the discerning customers around the world.

Animals are reared in the fresh, open outdoors, on their natural diet of abundant green grass. The high rainfall, rich soils and gentle climate of mild winters and long warm summers, allow livestock to live outdoors all year round. New Zealand livestock only requires natural supplementary feeding during winter, such as hay and preserved pasture.

All these natural advantages would mean little, however, without the sound management and regulatory foundation of:

•   Proper management of the farm environment

•   Natural resources to produce the best quality animals

•   Strict quarantine to back up the advantages of geographic isolation

•   Strict adherence to the best practice in veterinary medicine

•   Progressive technology in selective breeding

•   World-class standards in processing, packaging and food safety

This all means New Zealand has never experienced diseases like foot and mouth or BSE, and that meat products are lean, nutrient-rich and free of unwanted substances and harmful residues. This has been so since the inception of pastoral farming in New Zealand 160 years ago.

Faced with quota restrictions or other barriers the New Zealand farming industry has had to get smart, and stay smart. Constant research into technology and farming practice- for example, pasture management, superior sires, and producing animals to meet specific market preferences (lean content, muscle size, etc.)-means that New Zealand is a leader in farm productivity and the quality of farm products.