The Efficiency of Australian Beef Producers

Cow-calf systems, weaning rates, and live weight produced per cow are factors that have affected the efficiency of Australian Beef Producers in 2016, but they aren’t the only factors at play. Australia has led the worldwide industry in terms of profitability, and much can be said of how they manage to achieve these levels, though it is not without its opportunities for improvement. A closer look at some of the key elements of the industry, such as labour costs, production, and diversification will help to ensure continued long term profitability of Australian systems.

AREAS FOR IMPROVEMENT

Since northern Australia has more rainfall than many other cattle raising regions, such as Canada and Montana, it is able to keep pace with the higher production typically found in Europe or South Africa. Reproductive rates worldwide on average tend to be around 90 calves per 100 cows, but the rate in northern Australia is only about two thirds this rate, leaving significant room for improvement assuming costs and other factors remain constant. Australian production in terms of kg live weight produced per cow per year falls in the range of 104kg to 340kg lwt, compared to the worldwide production rates of 100-480kg lwt, another potential area for improvement.

Australian beef prices, while competitive with much of the world, could also be improved when compared to North American and European prices. Australia is unlike Europe when it comes to cattle raising in that government intervention has maintained much of the European industry. Revenues were comparable to Argentina and Uruguay, with Australian revenues increased in 2016 over those of 2015.

COSTS OF PRODUCTION AND LABOUR

Cow-calf systems in Australia remain low compared to countries such as Canada and the Ukraine, with an exception in 2016 when there were high animal purchases which followed draught in the years before, leading to a need for increased herd sizes. While much of the world has worked to reduce their cost of production, achieving reductions as significant as 5% (Europe being the exception with an increase of around 20%), Australian costs have been maintained at some of the lowest costs worldwide. This consistency has been maintained mostly in the south of Australia, where costs have been reduced dramatically, while northern producers saw increases to their costs.

Since labour costs were approximately $20 USD per hour, costs in Australia were high compared to most of the world. Although this high comparative cost remains to be the case, the cost level did fall year over year, and given the levels of production achieved in Australia, the cost per kg of live weight is comparable to averages worldwide. Non-factor costs tend to be more similar to North and South American systems than to those of European countries, which tend to be around twice the Australian costs.

HOW PROFITABLE HAS BEEF PRODUCTION IN AUSTRALIA BEEN?

With only 40% of the world’s farms maintaining long term profits, where does Australia fit in? The good news is that Australia is one of the few countries where farms do maintain long term profitability. Calf-cow operations were profitable in two thirds of Australian farms, reaching record profits in 2016. Returns increased significantly as well, by 30% or more, contributing to the increase in profits since costs were held steady. Compared to Europe, where costs tend to be much higher, Australian farms performed exceptionally well, keeping costs at less than half of those related to European cattle raising.

INDUSTRY OUTLOOK

Since Australian farms keep up a balance of systems, they are well positioned to maintain their enterprises, because if cow-calf systems underperform, they have finishing systems to fall back on, and vice versa. Northern systems maintain relatively lower rates of productivity, for several reasons including lower weaning rates, and lower reproduction and growth rates. Australia has seen a 30% improvement in returns though year over year, between 2016 and 2015, which has been helped along by southern Australia’s maintaining of costs, offsetting the increase in Northern Australia. This took profits in 2016 to their highest level in many years, with long term profits being maintained in two thirds of Australian farm systems. The higher labour costs seen in the Australian industry, while heavily influenced by exchange rates, are balanced by the higher level of production.

Italian Beef Environmental Impact

Michael’s Italian Beef is a brand that is recognized in many countries all over the world, It made a big impact due to how delicious and affordable it is. Now, it is getting served in food trucks which is a solid idea since they don’t have to rent a space. They could carry the ingredients and go wherever they want to go. This brand is known to show up at events like music festivals and amusement parks. It is pretty popular for kids of all ages.

How popular is Michael’s Italian Beef?
It is pretty famous because there are over 40 countries that have this extraordinary product. There are a lot of copycats too who think they have the right recipe. That won’t be good for the owner as he worked hard to come up with the recipe. In fact, the Australian beef compare is no contest and his roast beef sandwich stands out. A lot of food bloggers and newspaper columnists have raved about the taste. They have commented about how awesome the taste is and they would have a hard time getting something like that anywhere else. There are some stalls that have long lines because of his product. When you see your food has long lines, you know you are doing something special. It won’t be long before the top restaurants in the world would get Michael as their supplier for roast beefs. Besides, if they see it as something popular then they would not bother making their own as they would need to exert a lot of effort for that.

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Is Beef Sandwich healthy?
It contains bad cholesterol so the Italian beef environmental impact is pretty much bad. Those who are looking to eat this delicious food item may want to consume it rarely. It is not something you would want to eat at an every day basis. In fact, there are some vegetarian options for this product and it would not hurt to try them once in a while. The leading cause of death in the world is heart attack and you may suffer from that if you eat too much of that. These sandwiches may be wonderful but you are not doing yourself a favor by consuming too much of it. It contains a lot of protein though. If you are mindful about consuming too much meat, you can turn to plant-based food for your protein as the body needs that too.

When did Michael’s Italian Beef start?
Owner Chris Pacelli started it when World War I ended. He decided to supply food to nearby companies and residents as a business. It was a great idea for the beef supply chain and it was not very long before the business grew into something special. It would feel great for the owner to start something from scratch and turn it into something big. Some guy decided to deliver the food to a wedding and when the guests tasted it, they thought it was great. It quickly evolved into what it is today and that is something really special.

What’s the meat cut?
Different types of meat cuts are involved in making the beef sandwich. Among them are eye round and Sirloin roast. They all pretty much taste the same and they were freshly cooked to give you that fresh flavor you have always wanted. Yes, it won’t taste the same anymore if it has been in the ref for quite a long time. It would be best to eat it when it is freshly served. If you still see the meat smoking, then you are going to be excited to eat it. Better not share it with other people

There is a reason why Michael’s Italian Beef has grown into something great. It tastes good and contains a lot of vegetables. It is extremely addicting and the recipe has passed on from generation to generation. There is a reason why it is the way it is right now. In fact, vegetarians are hoping for a meat-free version which is not a bad idea since that won’t contain bad cholesterol. It will also not involved animals who were harmed just for the sake of giving cheap food to humans.

ITALIAN BEEF ORIGIN

It is almost impossible to be in Chicago and fail to have a bite of the Italian beef. The majority of people living in Chicago love Italian beef. This beef is the essence of Chicago and is a sandwich with thin slices of roast beef, which is seasoned, cooked gently, then served as jus on Italian long roll style or served with cheese.

The Italian beef is prepared using beef some cheap cuts from the meat. Most of these sandwiches are made from utilization of the bottom and top round cuts characterized by massive connective tissues. The round cuts are known to have a lot of fats, making the meat intensely flavorful. Depending on the receipt, many other meat cuts can be used in preparing the Italian beef. They include; the eye round, bottom round roast, round tip roast, Sirloin roast, and the Rump roast.

Roast beef is a meal of meat in a roasted form, which is usually is cold cut served. When making a comparison between the Italian steak and the roast, it is almost impossible to differentiate the two. First, most of the Italian beef cuts are the same as the roast beef such as the eye round roast, rump roast, sirloin tip roast with an exception of the rib roast.

The other difference is that not all beef roast makes the best sandwiches, there are specific types used unlike the Italian beef cuts that can all be used to make delicious sandwiches. The Italian beef comes with different flavors, while roasted meat has an almost similar flavor. The other difference is how it is served and the preparation methodology.

The Italian beef origin is in Chicago in the 1930s, which has recently become Chicago’s staple meal. The source of Italian beef is traced to a longtime Al’s owner Chris Pacelli where the sandwich business started as World War 1 ended. Whereby Anthony Ferrari, a Chicago street peddler, drove around the city making deliveries of cooked lunch and cold sandwiches. His customers were blue-collar workers who were distributed all over the city. He went to a wedding one day and changed everything about Chicago culinary history.

This history later got repudiated by people, especially the ones in beef business claiming to be the ones who invented. The only agreement is that the Italian- American immigrants who migrated in the early 1900s brought about this meal, where wedding receptions were home held. The beef cuts and peanuts were some of the cheap meals to feed crowds. Al made his deliveries as usual for about 20years, and then he saw a bigger market that he had to explore.

Italian beef is famous for its sweet taste and time-saving kind of a meal. People have tight schedules; thus, cooking could be time-consuming. You can stop by a restaurant or buy from a food truck as you head to work. This dish is also rich in proteins, and its even provision of potassium into the body. However, daily consumption could be risky; moderation is essential.

The Italian sandwiches consumption is high in most parts of the world, with about 100 countries importing the product, especially in countries where Mc Donald fast food establishments are. It is essential to note that, in as much as these sandwiches are delicious, their consumption rate should be minimized for their high cholesterol levels. Beware that your health is your most significant wealth, and it’s your mandate to take care of it.