Niche market opportunities for rare livestock breeds
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Niche market opportunities for rare livestock breeds JD Wood University of Bristol RHL Lutwyche Traditional Breeds Meat Marketing Co Ltd. Rare / traditional / native breeds. Present in small numbers Long British history

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Niche market opportunities for rare livestock breedsJD WoodUniversity of BristolRHL LutwycheTraditional Breeds Meat Marketing Co Ltd


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Rare / traditional / native breeds

  • Present in small numbers

  • Long British history

  • Often identified with a particular place/region (Gloucestershire Old Spot pigs)

  • Represented by Rare Breeds Survival Trust

  • A good way to conserve them is develop markets for their products (meat)

  • Fit well into low intensity high grass systems


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Gloucestershire Old Spots

sows with litters

British Saddleback sows grazing


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Traditional Breeds Meat Marketing Co Ltd

  • Developed out of RBST

  • Markets traditional breeds via approved

  • production units, abattoirs and butchers shops

  • Full traceability of individual animals


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Is meat quality better than in normal commercial animals?

Tenderness and flavour are the most important aspects of meat quality

Quality of meat from traditional breeds






Eating quality in 4 sheep breeds from different farms unpublished university of bristol l.jpg
Eating quality in 4 sheep breeds from different farms (Fisher (Unpublished, University of Bristol)


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Healthiness and Quality of Beef produced from traditional and modern

breeds reared on species – rich, unimproved grasslands

Effects of pasture types on beef composition and quality:

omega – 3 fatty acids

vitamin E and other antioxidants

beef shelf life and flavour

Role and value of traditional breeds in low intensity grazing systems:

Longhorn

Belted Galloway

Beef Shorthorn

Working with Natural England, RBST and TBMM Co Ltd

Funded by Defra at Bristol and IGER


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Longhorns and Traditional and modern

Herefords on Salisbury Plain – over 60 plant species in the pasture.





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Relationship between %dissected lean in FQ and % saleable meat in HQ in steers of traditional breeds


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Eating quality of Longhorn and Charolais cross steers and comparison between ageing treatments(University of Bristol)


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Conclusions comparison between ageing treatments

Meat from traditional breeds is gaining in popularity – fits

with modern demands for low intensity of production / high welfare standards / high taste

Some evidence that meat quality is ‘different’. No deleterious genes linked to selection for leanness. Flavour

differences linked to fat composition in sheep.

Traditional breeds perform well in unimproved grazing situations

Craft – style meat processing may be an important part of higher quality. Opportunities for local food chains and

Niche markets


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