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Niche market opportunities for rare livestock breeds JD Wood University of Bristol RHL Lutwyche Traditional Breeds Meat

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 breeds JD Wood University of Bristol RHL Lutwyche Traditional Breeds Meat

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

  2. 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

  3. Gloucestershire Old Spots sows with litters British Saddleback sows grazing

  4. 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

  5. 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

  6. Comparison of 4 pig breeds (Wood et al, 1979)

  7. Comparison of 11 pigs breeds (Warriss et al, 1996)

  8. Comparison of 11 pig breeds (Warriss et al, 1996)

  9. Comparison of sheep breed and production system groups (Fisher et al, 2000)

  10. Eating quality in 4 sheep breeds from different farms(Unpublished, University of Bristol)

  11. 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

  12. Longhorns and Traditional Herefords on Salisbury Plain – over 60 plant species in the pasture.

  13. Conformation classes of steers of traditional breeds

  14. Fat classes of steers of traditional breeds

  15. % dissected lean in FQ in steers of traditional breeds

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

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

  18. Conclusions 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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