Is bord Bia a government quango?

Willfarman

After being in Germany over the weekend and seeing Argentinian beef getting premium place on supermarket shelves and restaurant menus and no promotion of irish produce I ask where are my levies going?

More bull£!t in the news over the last few days about the U.S. and Chinese markets. And processers are pulling the price in the middle of May for f sake.

The Argentinian steak was excellent.. Second to none..Hormones and all!!

rangler1

Willfarman wrote: »

After being in Germany over the weekend and seeing Argentinian beef getting premium place on supermarket shelves and restaurant menus and no promotion of irish produce I ask where are my levies going?

More bull£!t in the news over the last few days about the U.S. and Chinese markets. And processers are pulling the price in the middle of May for f sake.

The Argentinian steak was excellent.. Second to none..Hormones and all!!

And much much cheaper any where I've seen it

Willfarman

The Chinese and Americans have also reopened access to the Brazilians. I don't think we achieved anything as special as supershiney Simon says! How much is is costing per year for bord bia? Would it be better if we tendered private marketing and pr firms?

joejobrien

PRICE PRICE AND PRICE.
The braizalians can supply at a far lower cost than most.
Consumer want cheap food ,
distributers also want product cheap as possible ...max margins
factories buy as chaep as possible just likeany input and beef cattle falls into that
OUR super shiney image is only apppealing to a small market . The major markets require cheap product.
All our quangos in the beef industy is just that quangos......box filling excerise is all it is.
and of course JOBS!!!!

dzer2

joejobrien wrote: »

PRICE PRICE AND PRICE.
The braizalians can supply at a far lower cost than most.
Consumer want cheap food ,
distributers also want product cheap as possible ...max margins
factories buy as chaep as possible just likeany input and beef cattle falls into that
OUR super shiney image is only apppealing to a small market . The major markets require cheap product.
All our quangos in the beef industy is just that quangos......box filling excerise is all it is.
and of course HIGH PAID JOBS FOR THE BOYS!!!!

Fixed that for you

rangler1

Willfarman wrote: »

The Chinese and Americans have also reopened access to the Brazilians. I don't think we achieved anything as special as supershiney Simon says! How much is is costing per year for bord bia? Would it be better if we tendered private marketing and pr firms?

All parts of the public service would be cheaper if tendered out

ganmo

There is no point in competing on price with Brazil and Argentina

Nettleman

rangler1 wrote: »

All parts of the public service would be cheaper if tendered out

Yes, if it walks like a quango, talks like a quango, quacks like a quango, then its a money sucking waste of space quango. Their last accounts say it all, average cost per employee a whopping 128k each, and they collect their income from slaughtering fees from farmers, and don't bother pushing live exports in year dairy quotas are abolished. Needs a serious shakeup and reality check-no effective farmer accountibility

Connemara Farmer

Willfarman wrote: »

The Argentinian steak was excellent.. Second to none..Hormones and all!!

Said it before, nicest steak I ever had in my life was in Spain, and that was Argentinian too.

dzer2

Connemara Farmer wrote: »

Said it before, nicest steak I ever had in my life was in Spain, and that was Argentinian too.

Bet ya it wouldnt fit in that supermarket tray:D

Connemara Farmer

dzer2 wrote: »

Bet ya it wouldnt fit in that supermarket tray:D

It was a tight fit on the plate never mind a tray.

Muckit

rangler1 wrote: »

All parts of the public service would be cheaper if tendered out

There's no doubt . Whether the QUALITY of service would be better or not right across the board?... questionable.

coolshannagh28

ganmo wrote: »

There is no point in competing on price with Brazil and Argentina

We are not competing on eating quality either

Base price

Willfarman wrote: »

After being in Germany over the weekend and seeing Argentinian beef getting premium place on supermarket shelves and restaurant menus and no promotion of irish produce I ask where are my levies going?

More bull£!t in the news over the last few days about the U.S. and Chinese markets. And processers are pulling the price in the middle of May for f sake.

The Argentinian steak was excellent.. Second to none..Hormones and all!!

Did you get a chance to price the beef on the supermarket shelves, sirloin, striploin etc.
I would be interested to see how much per kg it is compared to what we pay here for our Bord Bia approved beef.

Connemara Farmer

Muckit wrote: »

There's no doubt . Whether the QUALITY of service would be better or not right across the board?... questionable.

Another factor is accountability, which system would be best for that.

AP2014

rangler1 wrote: »

All parts of the public service would be cheaper if tendered out

Muckit wrote: »

There's no doubt . Whether the QUALITY of service would be better or not right across the board?... questionable.

Connemara Farmer wrote: »

Another factor is accountability, which system would be best for that.

Have to disagree with some of these statements, I work in the public service myself. My area has tendered out some of the services we support at DOUBLE the cost of running them in house. So definitely not all cheaper with private sector.

The guys that were doing these services of course have jobs for the rest of their days so are sitting on their hands now.

Muckit has a point about quality, the service has actually had more problems since outsourced at double the cost, ironic. especially when you hear so much about private v public sector bashing.

Con makes a great point about accountability, its win win for our mgt. Even though its double the cost we ain't increasing our staff budget which is key in the public sector now. Problems with the service, its the outsourced company. Less responsibility and they still get paid the big bucks. Feck all accountability from the private sector company either.

Look at companies like KPMG and companies that work for the HSE and the amount of money they get from government.

Farmer Pudsey

Board Bia and the processors have never attempted to brand any Irish Beef or Lamb. It is too easy to sell cheap and maintain a margin. At present bar germany and poland we have the cheapest beef in the EU. However in truth Brazilian and Argentinian beef is sold way cheaper than Irish product trading at 2.5/kg approc there fore allowing a massive margin for processors and retailers.

Other issue is steak size despite the opinion of some most cattle from these countries are killed at less than 550 kgs. In Argentina most are AA or HE while in Brazil most are Zebu typr cattle.

Bord Bia and the processors failure to brand Irish beef has lead to a situtation in some markets we are competing with this beef and Argentina has a more market appealing brand name. Scottish along witn AA and HE beef has show what a brand name can do. We have failed to brand Envoirmental (Reps) and grass fed beef.

The only international agri brand ever developed in Ireland is Kerrygold butter. This was developed in the 60's by Mr Dr Sir Anthony Tony O'Reilly ( trying to make sure I get his name and title right). This means that any time we produce over 30K cattle/week the factorys screw us completely.

Bullocks

Farmer Pudsey wrote: »

The only international agri brand ever developed in Ireland is Kerrygold butter. This was developed in the 60's by Mr Dr Sir Anthony Tony O'Reilly ( trying to make sure I get his name and title right). This means that any time we produce over 30K cattle/week the factorys screw us completely.

Was there a lad called Brosnan aswell or am I mistaken ?

freedominacup

Bullocks wrote: »

Was there a lad called Brosnan aswell or am I mistaken ?

I'd say you're on about Dennis. He drove the development of Kerry co-op.

Base price

Someone in Brazil is doing something right :rolleyes:
http://www.farmersjournal.ie/brazil-beats-ireland-in-race-for-chinese-market-181474/

Willfarman

I really think all bord bia are not up to the job we need them to do for us. There is nothing but backslapping and self congratulatory statements and press releases. They applaud themselves on spending only a twentieth of the dept of ags overall budget.

I didn't check the supermarket price of Argentinian beef as there was no comparable irish beef to be seen.

Bullocks

freedominacup wrote: »

I'd say you're on about Dennis. He drove the development of Kerry co-op.

That's the name , the old lad bought shares during his time in Kerry and he is damn happy with them now . Gives that lad praise whenever he is on about them

tomieen jones

Argentinian fillet steak I ate in Spain this year was the most tender I ever ate ! And half the price of a steak here! where the fcuk are we going wrong? Should we just accept we are not at the races and start using hormones here?

Farmer Pudsey

tomieen jones wrote: »

Argentinian fillet steak I ate in Spain this year was the most tender I ever ate ! And half the price of a steak here! where the fcuk are we going wrong? Should we just accept we are not at the races and start using hormones here?

The reason that Argentinian stake is tender is it spends 2-3 weeks in chill room while it is on its way to Europe. Again most processors will not age beef right and neither will some retailers and some butchers. There is a Supervalu near us and I would not buy either beef or lamb there as in general it is tough and tasteless. Beef needs to be aged at least 3 weeks and lamb two weeks. Lots of Supermarkets and butchers only age the meat for half that.

Sam Kade

Farmer Pudsey wrote: »

The reason that Argentinian stake is tender is it spends 2-3 weeks in chill room while it is on its way to Europe. Again most processors will not age beef right and neither will some retailers and some butchers. There is a Supervalu near us and I would not buy either beef or lamb there as in general it is tough and tasteless. Beef needs to be aged at least 3 weeks and lamb two weeks. Lots of Supermarkets and butchers only age the meat for half that.

So that's why beef is like trying to eat leather :mad: I thought it was my wife's cooking

tomieen jones

Farmer Pudsey wrote: »

The reason that Argentinian stake is tender is it spends 2-3 weeks in chill room while it is on its way to Europe. Again most processors will not age beef right and neither will some retailers and some butchers. There is a Supervalu near us and I would not buy either beef or lamb there as in general it is tough and tasteless. Beef needs to be aged at least 3 weeks and lamb two weeks. Lots of Supermarkets and butchers only age the meat for half that.

we are still double the price for a fillet in the restaurant! And we don't have three Weeks transport costs

Base price

tomieen jones wrote: »

we are still double the price for a fillet in the restaurant! And we don't have three Weeks transport costs

In addition the longer beef ages the lighter the carcass becomes. So by the time the beef gets to Germany it is a lot lighter than when it left Argentina. The German buyers or Argentinian sellers must also factor this in on purchase or sales price.

Farmer Pudsey

tomieen jones wrote: »

we are still double the price for a fillet in the restaurant! And we don't have three Weeks transport costs

Transport costs are funny in that it seems when you take costs of chill etc it is nearly as cheap to transport from Argentinian as from Ireland to Germany or Spain.

Base price wrote: »

In addition the longer beef ages the lighter the carcass becomes. So by the time the beef gets to Germany it is a lot lighter than when it left Argentina. The German buyers or Argentinian sellers must also factor this in on purchase or sales price.

Doubt if it more than 1-2% of carcass weight. That is equivlent to 5c/kg at a price of 2.5/kg. Ageing beef makes a huge difference to the product. However no butcher or supermarket in general will age beef for 3-4 weeks. Was told once that the outside of the carcass should be growing mould before it is cut up.

In LIDL or ALDI lately I saw that some of the steaks are aged for 3 weeks have got beef from them before and it is better that most Supermarkets in general

Base price

Farmer Pudsey wrote: »

Transport costs are funny in that it seems when you take costs of chill etc it is nearly as cheap to transport from Argentinian as from Ireland to Germany or Spain.



Doubt if it more than 1-2% of carcass weight. That is equivlent to 5c/kg at a price of 2.5/kg. Ageing beef makes a huge difference to the product. However no butcher or supermarket in general will age beef for 3-4 weeks. Was told once that the outside of the carcass should be growing mould before it is cut up.

In LIDL or ALDI lately I saw that some of the steaks are aged for 3 weeks have got beef from them before and it is better that most Supermarkets in general

While on a visit to France many years ago we went to a local butcher/ restaurant in a village near Agen. The butcher/chef used to buy in Blonde cow carcasses from the local Midatest centre. The carcasses would hang for up to a month. The meat was nearly black in colour. The one thing that I remember him saying at the time was the more fat cover an animal had the longer it could hang as it did not loose excessive moisture, too much was as bad as too little, iykwim.
While we were there a lady came to buy some sirloin for roasting. He cut a suitable sized piece, trimmed off every bit of fat, turned to a cupboard along the wall, opened a door downwards (to make a shelf) and pulled what looked liked kitchen towel from a roll, wrapped and tied the steak with it.
The "kitchen towel" was a form of rendered fat on a roll used to protect the meat while roasting and then given to the dog afterwards
That experience brought home to me how aware the French are for their health.

Willfarman

The dealer says they are announcing 9 new appointments on the board next week. How the fup does an ordinary mortal land one of these plum jobs I wonder!?

joejobrien

Willfarman wrote: »

The dealer says they are announcing 9 new appointments on the board next week. How the fup does an ordinary mortal land one of these plum jobs I wonder!?

Good question, because I want to be on that train when it pull out:D