Members Club - Specifications

- Angus steers and heifers sired by a 'registered' or 'Breedplan PRAC' recorded Angus bull
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No hormone growth promotants
-
Only heifers or steers
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Grass fed
-
Processed at an approved plant
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Low pH levels of 5.8 or less
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Aged minimum of 21 days
-
All other New Zealand Beef and Lamb Quality Mark standards

This brand has been developed especially for use in the export market.
- Registered or Performance Recorded (PRAC) Angus sire
- No specific female requirement
- No hormone growth promotants
- Grass fed
- Processed at an approved plant
- Low pH levels of 5.8 or less
- Aged minimum of 21 days
- All other New Zealand Beef and Lamb Quality Mark standards
SILVER FERN FARMS / ANGUS BEEF PARTNERSHIP

Silver Fern Farms is currently offering its Angus Beef Partnership as part of its suite of Backbone™ Programme.
Specific supply requirements are as follows:
Angus Beef
- Sired by 100% Angus Bull and a minimum 50% Angus Cow
- P and T grade steers / heifers with a carcass weight of 245.1-370kg
- A&B presentation
- AHB tagged, Non-HGP
- pH measurement of 5.8 or under
- Minimum draft = 8
Angus Cow
- Sired by 100% Angus Bull and a minimum 50% Angus Cow
- P grade cows with a carcass weight of 195.1-295kg
- A&B presentation
- AHB tagged, Non-HGP
- Minimum draft = 8
Angus bulls will be eligible in minimum draft of 30.
A feature of the programme is that suppliers would be paid a competitive schedule on the nominated week of slaughter, and then qualify for a bonus pool payment paid after three months, subject to market returns.
Please phone Silver Fern Farms directly at 0800 362 362 or contact your Silver Fern Farms’ representative for supply, plant and slaughter dates availability.
| Latest News |
| Angus Dominates Steak of Origin Competition |
| For the fifth year running, Angus has been awarded ‘Grand Champion’ at the renowned Steak of Origin competition and a finalist every year since the inception of the challenge, proving its premium quality and taste attributes. This year’s winners were Alistair and... read more... |

