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Market NewsCattle market shifts20 February 2020FIND OUT MORE
In the space of a few weeks, predominately influenced by rain, the cattle market trends witnessed in 2019 have quickly altered course. -
Market NewsSheep and lamb market red hot20 February 2020FIND OUT MORE
The Eastern states restocker lamb indicator hit 1,003¢/kg cwt on Tuesday this week, 336¢ above year-ago levels. -
Market NewsStrong start for red meat exports, but set to tighten13 February 2020FIND OUT MORE
Typically a slow month, red meat exports in January performed well relative to previous years, although an uncertain future looms. -
Industry NewsSheepmeat demand to remain strong as supply forecast to tighten11 February 2020FIND OUT MORE
Sheepmeat demand to remain strong as supply forecast to tighten -
R&DFarm Gate to Plate – Preliminary study of Argyle’s China Retail Ready SolutionTransporting chilled red meat products to overseas markets, such as China, can be difficult because they require constant refrigeration, have...FIND OUT MORE
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R&DA pathway to improve quality of national beef statistical dataA Red Meat Statistics technical working group incorporating the Australian Bureau of Statistics (ABS), Australian Bureau Agricultural Resource Economics and...FIND OUT MORE
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Market NewsUS cattle herd expansion ends06 February 2020FIND OUT MORE
The USDA released their latest cattle herd estimate last week, with figures indicating an end to US herd expansion. -
Market NewsStrong finish to 2019 for China imports but short-term disruption expected06 February 2020FIND OUT MORE
Strong demand and a massive domestic protein deficit has pushed China to import the largest annual volume of protein in its history. -
Industry NewsAustralian red meat ambitious in both EU and UK trade negotiations05 February 2020FIND OUT MORE
Australian red meat ambitious in both EU and UK trade negotiations -
Industry NewsCattle supplies set to tighten as conditions remain in the balance04 February 2020FIND OUT MORE
Cattle supplies set to tighten as conditions remain in the balance
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