Building a Sustainable Red Meat Brand with Hamish Best

What does it take to build a successful red meat brand from the ground up? Hamish Best, a sheep and beef farmer near Wellington, shares his journey in this episode, from his background in agronomy and sales to his return to farming. He chats about the challenges of maintaining product quality and consistency while growing a brand that resonates with consumers. Hamish also discusses his plans for the future and how he’s making his farming model economically sustainable. This conversation is packed with insights for anyone looking to grow and improve their farming business.

• Hamish’s journey from agronomy and sales back to farming
• The challenges of maintaining product quality and consistency
• Growing a red meat brand that resonates with consumers
• Future growth plans for his farm and brand
• Ensuring his farming model remains economically sustainable

Head Shepherd is brought to you by neXtgen Agri International Limited. We help livestock farmers get the most out of the genetics they farm with. Get in touch with us if you would like to hear more about how we can help you do what you do best: [e-mail].

Thanks to our sponsors at MSD Animal Health and Allflex, and Heiniger Australia and New Zealand. Please consider them when making product choices, as they are instrumental in enabling us to bring you this podcast each week.

Check out Heiniger's product range HERE
Check out the MSD range HERE
Check out Allflex products HERE