The “fifth quarter” – including offal, cheeks, and trotters – is becoming an essential commercial and nutritional strategy for South Africa’s red meat industry. Supported by findings from the Red Meat Producers Organisation (RPO), Dr Carmen Muller, a researcher at the University of Pretoria, highlights how moving beyond standard muscle cuts captures hidden carcass value while addressing broader socio-economic challenges.

Drawing on recent nutritional testing and industry data, Muller demonstrates how organ meats deliver concentrated doses of bioavailable heme iron, complete proteins, and vital micronutrients to budget-conscious households facing food insecurity.

In this episode, she breaks down the resource-efficiency benefits of whole-animal utilisation. She advocates for integrating offal into mainstream food security policies and consumer education, positioning the fifth quarter as both a practical sustainability win and a high-margin opportunity for the livestock supply chain.