Changes in New Zealand red meat production over the past 30 yr

Abstract

Implications • Consumer attitudes globally and nationally influence pasture production systems in New Zealand. • New Zealand red meat production has decreased its environmental footprint per unit of production over the last 30 years. • The national ewe flock has halved but gains in animal production have maintained similar levels of meat production. • Meat production has been improved through increased lambing percentages and lamb growth rates on fewer but larger farms. • Greater animal production has been supported through improved pastures with an emphasis on their legume component which has increased lamb growth rates and reduced methane emissions per unit of product.