Extracting more value from cull cows

Shan Goodwin
By Shan Goodwin
August 5 2020 - 5:00am
DEEP DIVE: Charles Sturt University students Jake Bourlet, Christine Harris and Jessie Phillips looked at liveweight and meat quality gains from feeding cull cows.

AS Australian beef production shifts further into playing in the high quality branded space, one avenue being identified as having far more potential to explore is the utilisation of cull cows for premium markets.

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Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally.

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