In this episode of The Angus Table, host Scott Wright sits down with Andrew McDonald and Tony Fitzgerald from NH Foods for a comprehensive conversation about building and maintaining premium beef programs at scale.

They discuss the remarkable 15 year growth of Angus Reserve brand from 300 head/week to 3,000 head/week, the measurable genetic improvement delivering 10% increase in feeding performance, navigating China market volatility with 55% tariffs forcing strategic program adjustments, the protein trend driving retail growth globally, and why Australia must compete at the premium end against low-cost producers.

Tony shares insights on cattle quality improvements, vaccination programs reducing BRD from 60% to 15-20% of death loss, and the importance of consistency. Andrew explains secondary cut value growth, the shift from 2+ to 4+ and 5+ marbling programs, and diversification across 40-45 countries.

So pull up a chair at the Angus Table for insights from one of Australia's largest Angus beef operations.

Key topics covered:

• How NH Foods established itself in Australia from late 1970s with integrated farming, feedlotting, and processing operations
• The growth of Whyalla Feedlot to 78,000 head current capacity, with recent and planned expansions
• The evolution of the Angus Reserve brand from 300-400 head/week in 2010 to 3,000 head/week today across 40-45 countries
• The measurable genetic improvement over the last 8 years that has delivered 10% increase in feeding performance
• How consistency within Angus pens compares dramatically to crossbred variation
• Why average induction weight increased from 405-410kg (2019 drought) to 455kg with better seasons
• The results of vaccination programs (BRD reduced from 60% to 15-20% death loss) and the shift from 2+ to 4+ and 5+ marbling programs
• The challenges of the China market, including 55% tariffs and a quota system forcing five months supply vs year-round, meaning uncertainty for long-fed programs
• Supporting voluntary quota system in order to prevent South American grain-fed gaining Australian shelf space
• The importance of diversification to hedge against single market dependence in volatile global politics
• How secondary cut value growth saved the processing sector (beef cheeks doubling, tails over $20/kg, short rib bone-in $50/kg)
• The protein trend driving retail growth globally, with consumers cooking premium steaks at home and beef snacks like jerky an opportunity for those who don’t cook
• The challenge of oversized cuts having weight variations affecting container capacity and box specifications
• How third-party verification through Angus Australia provides integrity and retailer governance confidence
• The success of Whyalla’s graduate program: three grads annually, DISC profiling, structured six-month rotations building team depth
• Why Australia must compete at the premium end against low-cost producers with the best 5% of global herd targeting best 2-4% of consumers

Relevant links mentioned in the episode:

• NH Foods https://www.nh-foods.com.au/

Contact details:

This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/

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CREDITS:

Host: Scott Wright, CEO. Get in touch via email ceo@angusaustralia.com.au

Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au

Audio editing and post-production: Ellen Ronalds Keene at https://perkdigital.com.au