September 2, 2026 • 9 mins
Beef and Lamb Director Matt McRae looks at upcoming events in the south.
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Speaker 1 (00:01):
The Muster Events Diary, brought to you by Beef and
Lamb New Zealand.
Speaker 2 (00:05):
Click beeflamnz.com.
Speaker 3 (00:11):
Matt McRae of Moccarita All The Yams joins us once
again on the Beef and Lamb side.
Speaker 2 (00:16):
Of course, he is the director for Beef and.
Speaker 3 (00:18):
Lamb New Zealand, as well as being a sheep and
beef and stuff farmer out there at Moccarita.
Speaker 2 (00:24):
G'day, Matt.
Speaker 1 (00:26):
Afternoon, Andy. How are you?
Speaker 2 (00:27):
Yeah, going pretty well, thanks. Look, you're out there, it's,
what are we, the 3rd of September.
Speaker 3 (00:32):
How's spring faring for you so far, dare I ask?
Speaker 1 (00:35):
Yeah, I think spring's just finally turned up in the
last hour, and we've seen a bit of sunshine break through,
so it's been pretty good, but she's been a wet
old week, so certainly thoughts with those guys that have
been in the thicker lemming at the moment, so it's
no doubt been a bit of a slog, but yeah,
we're just Probably fortunate that, like, studs and terminals have
(00:56):
been gone three days and I've hit the ground running. But, yeah,
made a lot of use until the end of the week,
so here's hoping for a bit of fine weather later
in the week.
Speaker 2 (01:06):
Have you got much tucker ahead of you?
Speaker 1 (01:09):
Yeah, last time I was doing there, we'd splashed on
a bit of nitrogen, and I'm yet to see the
benefit of that yet. It certainly doesn't feel like it anyway, but, yeah, no, I'd...
I'd say it's holding, but we're going to need some grass.
I mean, whenever you drive through paddocks and leave black
marks behind, it's not real encouraging, is it? But like
(01:29):
I say, the stock have been in good knuck, and
we've done everything else we can to get them to
where they are. So they're doing what they do, and
we'll see how we go in a few weeks.
Speaker 3 (01:40):
Now, Matt, you're a director in Beef and Lamb New Zealand,
elected to the role in March of this year.
Speaker 2 (01:45):
How's it been? What's it like from your perspective?
Speaker 1 (01:48):
Yeah, I've been really enjoying the challenge. Obviously, something reasonably
passionate about, well, extremely passionate about, and it's been quite
a good learning experience for me as well. And enjoying
meeting new people and new challenges, and it's been good
a few days off farm, but still firmly with the
boats on the ground and involved in the day-to-day here
(02:12):
as well. So it's been a good mix, and yeah,
Looking forward to putting or adding value where I can
and certainly shaping the future of our sector into a positive,
vibrant one.
Speaker 3 (02:23):
A lot of positives in the sector, and we'll touch
on that today as well. The price of red meat
just seems to be a positive that keeps on going
pretty good.
Speaker 4 (02:31):
Yeah, it's great and well-deserved for a lot of red
meat farmers that have probably struggled a bit over the
last couple of years.
Speaker 1 (02:42):
For me, it's capturing these tailwinds at the moment and
turning that into where do we want to be in
the next five or ten years. And, yeah, adding a
bit of value and things like survival and genetics. And then, yeah,
there's plenty of other stuff that we're doing at Beef
(03:03):
and Lamb to make sure we're getting good value for
our levy money. And, yeah, it's just helping drive those
decisions so we can move onwards and upwards.
Speaker 3 (03:13):
Interesting you talk about the outlook for the next five
or ten years. I'd say the key word there would
be consistency.
Speaker 1 (03:20):
Yeah, it would be. In the past it's been a
bit of a rollercoaster, hasn't it? But, I mean, last
year was extremely good and this year's shaping up to
be another in terms of product prices. Just how do
we capture those and turn it into, like you say,
consistently getting good results because it certainly makes it a
lot easier to invest make investment decisions in both in
(03:42):
your business and outside. And also the succession side of
things as well makes it a bit easier when there's
a bit more profitability or fat dropping out the bottom.
Speaker 2 (03:52):
Now, the Southern Farmer Council AGM is coming up. Tell
us about it.
Speaker 1 (03:56):
Yes, we've got a Farmer Council AGM in Riversdale this
year on 28th of October. Yeah, it's a good opportunity
to hear about what the council have been up to
and the issues facing the farming sector. We've got a
few positions on the council up for grabs if there's
anyone that's interested in it. Yeah, reach out to myself
(04:18):
or Courtney or Claire, Dean or one of the Beef
and Lamb team and learn a wee bit more about it.
But yeah, it's certainly a good forum to generate some
discussion and for people that are passionate about advocating for
farmers and contributing to the industry. Yeah, 28th of October.
You'll see a bit in the e-dories, and I look
(04:39):
forward to seeing a few people there. There's a guest
speaker turning up as well, and it's just for the afternoon,
so it'd be good to get a few off. I
think a few will be ready by then to come
and catch up with a few.
Speaker 2 (04:53):
What time on the 28th? Is it an evening thing?
Speaker 1 (04:56):
No, it's 1.30 to 4.30.
Speaker 4 (05:00):
It is in Riversdale.
Speaker 1 (05:00):
I'll have to look up the exact venue of it.
Speaker 2 (05:03):
It'll be the pub or the rugby club?
Speaker 1 (05:05):
Yeah, yeah, quite likely. Yeah, it'll be really good in
the past. Yeah, there's a really good group on our
farmer council there, but, yeah, we are looking for a
few extras to join and add some value. So, yeah,
reach out if you're keen to get on board.
Speaker 2 (05:22):
So what's the real positive about being involved with a
farmer council? What's something.
Speaker 3 (05:27):
Someone listening to this thinking, yeah, I'd like to add
some input. What's some things that you think have been,
you know, from your experiences have added?
Speaker 1 (05:34):
Yeah, I guess it opens you up to a wide
range of what Beef and Lamb is doing. I guess
the primary function is around the extension and helping the
ideas for events that we're running in our region and
also advocating for bits and pieces that are happening in
your specific area that relate to Beef and Lamb. But
(05:56):
There's also, you get a bit of insight into things
like your research, your environmental stuff going on, a wee
bit of advocacy, your farm survey data. There's just so
many layers that Beef and Lamb are doing. And some
extremely talented and passionate people that work for the industry. So, yeah,
(06:18):
it's just good to learn that, get that extra perspective
on where your levy's going to and how you can
add value and help shape the future.
Speaker 2 (06:27):
This upcoming referendum, tell us about it.
Speaker 1 (06:30):
Yes, every six years it appears as part of the
Levy Act. It'll be coming up in February, March next year.
We're working on a strategy at the moment for beef
and lamb to put out in the coming months and
I guess demonstrate how we are adding value and where
(06:51):
the levy's going. There'll be a bit of correspondence coming,
emails and posts about that in the next few months. But, yeah,
I guess as being a reasonably new director, I'm always
pretty keen to hear from individuals around their thoughts and
feedback on beef and lamb and where they see it going. So, yeah,
(07:11):
I'd be quite keen to get around a few discussion
groups and field days and bits and pieces and get
your opinion, because I guess that's why I... Join the
boarders to take that grassroots approach and make sure that
our region's being heard and be a strong voice for
the South. If there's any opinions, my phone's always available
(07:32):
to give me a call.
Speaker 3 (07:33):
And just quickly to wrap up, tell us about the
e-diary that goes out every Friday morning too.
Speaker 1 (07:39):
Yeah, so the e-diary's emailed out. Claire and the team
put it together with a few events and bits and pieces.
that are coming up, as well as some of the
other research and historical stuff that have been pulled out
of beef and lamb. So it's a really good way
to keep informed of what beef and lamb have been
doing in our region. It is a region specific for
(08:02):
Otago South, and there's a wee bit of national stuff
in there as well. So a good way to keep connected,
and I'd encourage anyone, all levy pairs, both sheep and dairy,
to jump on and see what there is there. a
wide range of stuff, including dairy beef and calf rearing
and everything, popping up in there. But, yeah, one of
(08:23):
my goals has been to increase engagement from probably what's
historically been moderate, so a really engaged, positive industry. So
if you're not on the electoral roll, I'd encourage you
to get involved. Jump on the Beef and Land website.
We'll give one of the team a bell and get
in and have your say because they're a stronger... stronger
(08:43):
support we have for the levy body, the more we
can push for where we're wanting to go. So it'll
be really great to see.
Speaker 2 (08:52):
Thanks for your time as always, Matt. You enjoy the afternoon.
Speaker 1 (08:55):
Appreciate it. Cheers, Andy, and hope everyone has a good
next couple of weeks in the lambing and in the calving.
Speaker 3 (09:03):
Matt McRae of Beef and Lamb, beeflambnz.com slash events to
receive the e-diary into your inbox every Friday morning.
Speaker 2 (09:11):
Nathan Burden's up next to talk sport.
The Muster Events Diary, brought to you by Beef and
Lamb New Zealand.
Speaker 2 (00:05):
Click beeflamnz.com.
Speaker 3 (00:11):
Matt McRae of Moccarita All The Yams joins us once
again on the Beef and Lamb side.
Speaker 2 (00:16):
Of course, he is the director for Beef and.
Speaker 3 (00:18):
Lamb New Zealand, as well as being a sheep and
beef and stuff farmer out there at Moccarita.
Speaker 2 (00:24):
G'day, Matt.
Speaker 1 (00:26):
Afternoon, Andy. How are you?
Speaker 2 (00:27):
Yeah, going pretty well, thanks. Look, you're out there, it's,
what are we, the 3rd of September.
Speaker 3 (00:32):
How's spring faring for you so far, dare I ask?
Speaker 1 (00:35):
Yeah, I think spring's just finally turned up in the
last hour, and we've seen a bit of sunshine break through,
so it's been pretty good, but she's been a wet
old week, so certainly thoughts with those guys that have
been in the thicker lemming at the moment, so it's
no doubt been a bit of a slog, but yeah,
we're just Probably fortunate that, like, studs and terminals have
(00:56):
been gone three days and I've hit the ground running. But, yeah,
made a lot of use until the end of the week,
so here's hoping for a bit of fine weather later
in the week.
Speaker 2 (01:06):
Have you got much tucker ahead of you?
Speaker 1 (01:09):
Yeah, last time I was doing there, we'd splashed on
a bit of nitrogen, and I'm yet to see the
benefit of that yet. It certainly doesn't feel like it anyway, but, yeah, no, I'd...
I'd say it's holding, but we're going to need some grass.
I mean, whenever you drive through paddocks and leave black
marks behind, it's not real encouraging, is it? But like
(01:29):
I say, the stock have been in good knuck, and
we've done everything else we can to get them to
where they are. So they're doing what they do, and
we'll see how we go in a few weeks.
Speaker 3 (01:40):
Now, Matt, you're a director in Beef and Lamb New Zealand,
elected to the role in March of this year.
Speaker 2 (01:45):
How's it been? What's it like from your perspective?
Speaker 1 (01:48):
Yeah, I've been really enjoying the challenge. Obviously, something reasonably
passionate about, well, extremely passionate about, and it's been quite
a good learning experience for me as well. And enjoying
meeting new people and new challenges, and it's been good
a few days off farm, but still firmly with the
boats on the ground and involved in the day-to-day here
(02:12):
as well. So it's been a good mix, and yeah,
Looking forward to putting or adding value where I can
and certainly shaping the future of our sector into a positive,
vibrant one.
Speaker 3 (02:23):
A lot of positives in the sector, and we'll touch
on that today as well. The price of red meat
just seems to be a positive that keeps on going
pretty good.
Speaker 4 (02:31):
Yeah, it's great and well-deserved for a lot of red
meat farmers that have probably struggled a bit over the
last couple of years.
Speaker 1 (02:42):
For me, it's capturing these tailwinds at the moment and
turning that into where do we want to be in
the next five or ten years. And, yeah, adding a
bit of value and things like survival and genetics. And then, yeah,
there's plenty of other stuff that we're doing at Beef
(03:03):
and Lamb to make sure we're getting good value for
our levy money. And, yeah, it's just helping drive those
decisions so we can move onwards and upwards.
Speaker 3 (03:13):
Interesting you talk about the outlook for the next five
or ten years. I'd say the key word there would
be consistency.
Speaker 1 (03:20):
Yeah, it would be. In the past it's been a
bit of a rollercoaster, hasn't it? But, I mean, last
year was extremely good and this year's shaping up to
be another in terms of product prices. Just how do
we capture those and turn it into, like you say,
consistently getting good results because it certainly makes it a
lot easier to invest make investment decisions in both in
(03:42):
your business and outside. And also the succession side of
things as well makes it a bit easier when there's
a bit more profitability or fat dropping out the bottom.
Speaker 2 (03:52):
Now, the Southern Farmer Council AGM is coming up. Tell
us about it.
Speaker 1 (03:56):
Yes, we've got a Farmer Council AGM in Riversdale this
year on 28th of October. Yeah, it's a good opportunity
to hear about what the council have been up to
and the issues facing the farming sector. We've got a
few positions on the council up for grabs if there's
anyone that's interested in it. Yeah, reach out to myself
(04:18):
or Courtney or Claire, Dean or one of the Beef
and Lamb team and learn a wee bit more about it.
But yeah, it's certainly a good forum to generate some
discussion and for people that are passionate about advocating for
farmers and contributing to the industry. Yeah, 28th of October.
You'll see a bit in the e-dories, and I look
(04:39):
forward to seeing a few people there. There's a guest
speaker turning up as well, and it's just for the afternoon,
so it'd be good to get a few off. I
think a few will be ready by then to come
and catch up with a few.
Speaker 2 (04:53):
What time on the 28th? Is it an evening thing?
Speaker 1 (04:56):
No, it's 1.30 to 4.30.
Speaker 4 (05:00):
It is in Riversdale.
Speaker 1 (05:00):
I'll have to look up the exact venue of it.
Speaker 2 (05:03):
It'll be the pub or the rugby club?
Speaker 1 (05:05):
Yeah, yeah, quite likely. Yeah, it'll be really good in
the past. Yeah, there's a really good group on our
farmer council there, but, yeah, we are looking for a
few extras to join and add some value. So, yeah,
reach out if you're keen to get on board.
Speaker 2 (05:22):
So what's the real positive about being involved with a
farmer council? What's something.
Speaker 3 (05:27):
Someone listening to this thinking, yeah, I'd like to add
some input. What's some things that you think have been,
you know, from your experiences have added?
Speaker 1 (05:34):
Yeah, I guess it opens you up to a wide
range of what Beef and Lamb is doing. I guess
the primary function is around the extension and helping the
ideas for events that we're running in our region and
also advocating for bits and pieces that are happening in
your specific area that relate to Beef and Lamb. But
(05:56):
There's also, you get a bit of insight into things
like your research, your environmental stuff going on, a wee
bit of advocacy, your farm survey data. There's just so
many layers that Beef and Lamb are doing. And some
extremely talented and passionate people that work for the industry. So, yeah,
(06:18):
it's just good to learn that, get that extra perspective
on where your levy's going to and how you can
add value and help shape the future.
Speaker 2 (06:27):
This upcoming referendum, tell us about it.
Speaker 1 (06:30):
Yes, every six years it appears as part of the
Levy Act. It'll be coming up in February, March next year.
We're working on a strategy at the moment for beef
and lamb to put out in the coming months and
I guess demonstrate how we are adding value and where
(06:51):
the levy's going. There'll be a bit of correspondence coming,
emails and posts about that in the next few months. But, yeah,
I guess as being a reasonably new director, I'm always
pretty keen to hear from individuals around their thoughts and
feedback on beef and lamb and where they see it going. So, yeah,
(07:11):
I'd be quite keen to get around a few discussion
groups and field days and bits and pieces and get
your opinion, because I guess that's why I... Join the
boarders to take that grassroots approach and make sure that
our region's being heard and be a strong voice for
the South. If there's any opinions, my phone's always available
(07:32):
to give me a call.
Speaker 3 (07:33):
And just quickly to wrap up, tell us about the
e-diary that goes out every Friday morning too.
Speaker 1 (07:39):
Yeah, so the e-diary's emailed out. Claire and the team
put it together with a few events and bits and pieces.
that are coming up, as well as some of the
other research and historical stuff that have been pulled out
of beef and lamb. So it's a really good way
to keep informed of what beef and lamb have been
doing in our region. It is a region specific for
(08:02):
Otago South, and there's a wee bit of national stuff
in there as well. So a good way to keep connected,
and I'd encourage anyone, all levy pairs, both sheep and dairy,
to jump on and see what there is there. a
wide range of stuff, including dairy beef and calf rearing
and everything, popping up in there. But, yeah, one of
(08:23):
my goals has been to increase engagement from probably what's
historically been moderate, so a really engaged, positive industry. So
if you're not on the electoral roll, I'd encourage you
to get involved. Jump on the Beef and Land website.
We'll give one of the team a bell and get
in and have your say because they're a stronger... stronger
(08:43):
support we have for the levy body, the more we
can push for where we're wanting to go. So it'll
be really great to see.
Speaker 2 (08:52):
Thanks for your time as always, Matt. You enjoy the afternoon.
Speaker 1 (08:55):
Appreciate it. Cheers, Andy, and hope everyone has a good
next couple of weeks in the lambing and in the calving.
Speaker 3 (09:03):
Matt McRae of Beef and Lamb, beeflambnz.com slash events to
receive the e-diary into your inbox every Friday morning.
Speaker 2 (09:11):
Nathan Burden's up next to talk sport.
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