Robert Woodward reckons a whole of supply chain approach must be taken to keep cattle in premium condition.
From discretionary breeding to watching their condition daily means less trim at the coal face.
“Retail butchers don’t want to see a waste basket with a lot of trim in it,” he said. The company runs eight livestock B-doubles full time and employs it’s own drivers.
“Knowing the driver is a good stock man and driver gets you a better result,” he said.
“We don’t believe there’s any financial savings to be had by using our own drivers,” he said, once again it is meticulous care of the supply chain that drives the company to use its own people.
“Often we’re loaded both ways, we’re taking cattle to be backgrounded and picking up those who have been backgrounded,” he said.
The company also runs refrigerated B-doubles interstate, because Mr Woodward believes a timely delivery to capital city depots means there is ample time to ferry the product through city traffic to end retail butchers in smaller delivery trucks.
“Lambs that are processed at the abattoir (in Swan Hill, Victoria) today are dlivered to South Australia and Sydney tomorrow, we need to add an extra day for Brisbane, simply because of the extra distance,” he said.
But like everything in this supply chain, taking care of details is the key.
“We make sure the refrigeration in the trucks is absolutely spot on.
“We go to a lot of effort to produce the right meat and make sure it isn’t downgraded anywhere along the delivery line.
“We must look after it to ensure it’s delivered in great condition.
“It is a big chain, it is super important to have the logistical side of things right,” said Mr Woodward.
