Alliance Group chief executive steps down
Alliance Group chief executive Willie Wiese is leaving the company after three years in the role.
Alliance Group’s Pure South Handpicked 55 Day Aged Beef has been crowned the best grass-fed steak and the best ribeye in the world.
The Pure South Handpicked grass-fed steak and ribeye triumphed over entries from across the globe at the recent World Steak Challenge in London.
Medalists from a preliminary World Steak Challenge event in the Netherlands in September went on to the ‘best of the best’ contest in the UK with the winners revealed on 13 November.
Shane Kingston, general manager sales and marketing at Alliance Group, says the award was a globally credible and recognized accolade, which is always the strongest endorsement of a product.
“It is testament to Alliance’s exceptional focus on excellence and the dedication and hard work our farmers put in day in, day out to raise the best grass-fed meat in the world,” Kingston says.
“It was already a great honour to have won gold in the World Steak Challenge where multiple gold, silver and bronze medals can be awarded in each category,” he says. “But to now have our steak judged as the best of all the ribeye and grass-fed steak gold medal winners globally is just outstanding.”
Kingston describes the award as the ‘pinnacle’ of the co-operative’s achievement for its end-to-end beef system, adding that it reflects the commitment to the high standards at every level of farmers, the company and it’s processes.
“This programme was developed specially to deliver consistently superior eating quality outcomes for the customer,” he says. “The eating quality attributes the product is assessed against during the selection process are what makes this product superior.
The ribeye has unprecedented levels of tenderness and a milder beef flavour profile, he says.
The steak has a robust, zesty, buttery, and creamy flavour that gives it a deeply satisfying savoury presence, along with caramelisation of marbling, which builds on the flavour.
Pure South Handpicked is aged craft meat as nature intended. From free range pastures in New Zealand, the animals are carefully selected and graded by internationally-accredited assessors based on a range of criteria including marbling score, fat colour, fat cover, meat colour, and pH.
Only the finest meat makes the grade. From there, the meat is aged in a vacuum bag for up to 55 days, allowing the natural enzymatic processes to enhance tenderness and develop exquisite flavours. The beef is sourced from prime cattle of any breed.
The ribeye was selected at the co-operative’s Pukeuri plant in Oamaru.
Despite near universal optimism in the rural sector, a panel of New Zealand’s leading food and agri minds caution that the sector must be intentional about its future path.
The panel say this is needed if the sector is to successfully
navigate the social, economic, environmental and technological forces impacting its operating environment.
Their views form part of the latest version of Rabobank’s annual white paper ‘Succession 2050 – gearing up for New Zealand’s food and agri future’.
The white paper focuses on the topic of succession at an industry level.
In addition to Rabobank’s own insights, the paper brings together a selection of 14 leading New Zealand and international food and agri experts – including trade negotiators, economists, systems analysts, scientists and technologists along with sectoral experts in sustainability, the future of fibre and Māori enterprise – to share their perspectives on what the New Zealand food and agri sector could look like in 2050 and what needs to change to achieve that vision.
Launching the new paper at the Primary Industries New Zealand Summit in Auckland today, Rabobank New Zealand CEO Todd Charteris said the experts who contributed to the white paper had identified plenty of reasons for New Zealand to be confident about its food and agri future.
“To name just a few, we’re a major food producer in a food-hungry world that’s on track to need 56% more food by 2050,” he said.
“Our food and fibre exports are also growing strongly and are forecast to hit $64.3 billion for the year to June 2026, while our government has signalled its plans to help double overall New Zealand exports by 2034.”
While there were many reasons for optimism, Charteris said, the expert contributors had also noted a host of changes taking place across the global food and agri operating environment that would need to be navigated for the industry to achieve ongoing success in the decades ahead.
“A number of key changes shaping the future of the sector came through in the perspectives of the expert contributors,” he said.
“There are the well-canvased issues of increasing global food insecurity, the challenging trade environment driven by geopolitical tensions, and the need to produce food within planetary limits."
“However, the experts also raised emerging trends, including what we’ve called ‘Identity eating’ – which is the growing way of signalling who you are as a person through what you eat – and is leading to higher demand for ethical and health-conscious foods.
“Another key trend identified out to 2050 was ‘Exponential everything’, which covers the transformation of the sector through science and technology.”
Rather than let these changes wash over it like a tsunami, Mr Charteris said, the broadly held view among the expert contributors was that New Zealand’s agriculture sector would need to lean in and proactively shape the changes occurring around it.
“We heard this message in many different ways; whether it was influencing global trade policy, embracing technology, capitalising on sustainability, training up for the future, defending our advantage in dairy or kiwifruit, growing Māori enterprise or more deliberately utilising all the wealth in our big blue backyard,” he said.
Charteris said the white paper contributors had identified 23 changes they would like to see in New Zealand between now and 2050 that will help set up the sector for success.
“Essentially, they boil down into five buckets with four to five ‘work ons’ in each bucket,” he said.
“At the centre, we need a change model that starts from the customer perspective and works outward from that, feeding into more purposeful decisions about land use and production systems.
“Then once we are clear on what customers are asking for and where we want to play, we need to stack talent and technology.
“Between these items we have the elements of a 2050 growth engine.”
What’s exciting, Charteris said, is that New Zealand has the geography, the capacity, the ideas, and the time, to make something outstanding of its future.
“My wish is that our experts’ thinking will inspire others to join me in pushing for a more deliberative strategic future for New Zealand,” he said.
The dairy industry cannot rest on its laurels despite providing one in every four export dollars earned by the country, says DairyNZ chief executive Campbell Parker.
The Government is looking at intervening on behalf of Waikato farmers who face new regulations around agricultural land use while Resource Management Act (RMA) reforms are underway.
The country's second largest milk processor, Open Country Dairy, is building a butter plant at its Awarua site in Invercargill.
After 25 years it is the right time to step away, says Colin Glass, the retiring chief executive of New Zealand's largest private corporate dairying company, Dairy Holdings.
Politicians calling for New Zealand to withdraw from the Paris Agreement on climate risk damaging two of our gold-plated free trade deals.

OPINION: Central Hawke's Bay farmer Mark Warren recently told the Hawke's Bay Times it's time for a conversation about allowing…
OPINION: A nation that relies as heavily as NZ does on functional global shipping lanes will have to do its…