Pakistan's meat industry is currently unorganized and informal. The dairy industry has modernized but the meat industry remains at early stages of development. There is opportunity to apply lessons from dairy to improve meat production, handling, and exports. Key areas for development include establishing recognized meat breeds, improved production systems, cold chain infrastructure, export market growth, and better utilization of byproducts. The government could form a central meat authority to regulate quality, pricing, and promote a level playing field for industry stakeholders.

3. https://ourworldindata.org/meat-production

14. Before Now
Dairying is for daily income Dairy is long term investment
Rule of 1-3-7
Bull is used for problematic cows A Bull Is Half the Herd
A successful farmer puts 25% of his efforts in
each of 4 components (Feeding,
Management, Breeding and Disease control)
Breeding – 70%
Feeding – 10%
Management – 10%
Disease Control – 10%
Male Calves are for sale Male Calves are your premium
Heifers need less feed The early, the better

16. Progressive Initiatives in retail market
Retailers
Company
size
Positioning
Metro Group Large Beef , Mutton and Meat products in retail markets
Zeenith Large Beef, Mutton and Meat products in retail markets ( Lhr
City)
Meat One Large Beef , Mutton and Meat products in retail markets
Zabehea Large New retail brand with products beef, mutton
PK Meat Large Value added products of red meat mostly in super stores
Super Malls Medium Meat and Products

17. Pakistan Meat Export Destinations
Source: Trade and Development Authority of Pakistan
Total: $300 Million
Volume – 80,000 Tons
Year 2019-20

18. Pakistan is blessed with immense source of Livestock both in number and production.
• Milk and Dairy industry has seen a revolution in the past 10 years’ time and it is the right time to explore the
potential of meat sector in Pakistan.
Meat industry is at the same level as the dairy industry was 20 years back.
• It is believed that the learning from dairy sector can help shorten the period of enhancing the production of meat
and its allied products both at smallholder as well as big corporate farms level.
Time has come to seriously consider and ensure and develop
• Meat Breeds (Right Genetics)
• Improved systems of meat production (Best Farm Practices)
• Handling and marketing (Cold Chain Improvement)
• Boost to meat exports and to meeting local demand.
• Utilization of animal by-products and animal wastes

19. Unorganized / Informal meat production system
•Meat industry is simply seen as a byproduct of dairy industry
•Animals for slaughtering are reared by either Dairy Farmers Or Nomads,
transhumant/sedentary or small households
•Formal Cow-calf operation, stocker/Backgrounding, Feedlot concept not yet
in place
•Farmers sell their culled / diseased / near-to-death animals to butchers, or
only in case of urgent cash flow needs
•Due to nonexistence of proper market mechanism, farmers often cull their
male calf at a very early stage, In case of large animals, and same is for the
female kid in case of small animals.
•The meat industry itself is highly fragmented and there is no larger role
player

20. No recognized Meat Breed
• Mix up of genetics for milk-meat-draught purposes
• Widespread breeding of inferior type animals
• Not all the calves perform (depend upon the initial care from birth)
• No genetic improvement plan from Government or Private sector player
Fattening farms sustainability issues
• Farmers involved in fattening business have always a cash flow issue.
• Lack of training of livestock production methods
• High cost of production as compared to the prevailing sale price

21. Fixing of meat prices
• Never a balance between Cost of Production Vs Sale Price
• Suppresses the production system
• Quality and value addition is Compromised
Meat animals are fed on crop residues / open grazing only
• Farmers following the traditional / conventional feeding and management practices
• Mainly green fodder and wheat straw
• Concentrate feeding not in place because of low returns in the shape of meat price
Dominated by informal sector, controlled by middlemen
• The Vapari and Butcher play the major role throughout value chain
• No professional way of buying and selling

22. Market (Mandi) is a nightmare for farmers
• No facility for farmer or his animals (Water, feeding, shade, weighing,
grouping, etc)
• Unpredictable behavior of Mandi
There is no meat or animal grading system in place
• All buying / purchasing is based on visual speculations
• No rules or criteria of buying / selling at farm level (weight, age, breed,
sex etc)
• Serious marketing issues

24. Meat Market Dynamics Pakistan
Beopari
Livestock Grower
Beopari
MANDI
Commission Agent
Butchers
Contractor Processing

25. Quality of Meat for export
• Age
– The meat quality deteriorates as the age of animal increases
• Sex
– Male animals have good quality meat as compared to female
• Breed
– Bos Indicus (Indian Breed with Hump) are considered good for quality of meat
• Health (Body Condition Score – BCS)
– Animals with average BCS are considered good for meat quality as compared to
very low or very high BCS
• The best meat is available from young animals (less than 2 years of age, with
milk teeth).

26. BCS

29. Buying Criteria on Live-weight Basis
Input Fileds In Monds
Live Body Weight (kgs) 240 6
Meat Price (In Rs/kg) 630
Offal Sale Price (RS) 5000
Body Condition Score (BCS)
1 2 3 4 5
Expected Carcass yield (%age) 45% 48% 50% 52% 55%
Carcass Weight in Kgs 108 115 120 125 132
Carcass Weight In monds 2.70 2.88 3.00 3.12 3.30
Price of Meat (Rs) 68,040 72,576 75,600 78,624 83,160
Offals (Rs) 5,000 5,000 5,000 5,000 5,000
Price of Animal (Rs) 73,040 77,576 80,600 83,624 88,160
Price per Kg Live-weight (Rs) at Shahpur
Mandi 304 323 336 348 367
Transportation Loss @ 6 to 8% (Rs/Kg) (21) (23) (24) (24) (26)
Effective Price (Rs/Kg) 283 301 312 324 342
Margin of error (3%), Empty Stomach etc (8) (9) (9) (10) (10)
Final Price per kg live-weight at Farm-gate 275 292 303 314 331
Buying Criteria on Live-weight Basis
Input Fileds In Monds
Live Body Weight (kgs) 240 6
Meat Price (In Rs/kg) 630
Offal Sale Price (RS) 5000
Body Condition Score (BCS)
1 2 3 4 5
Expected Carcass yield (%age) 45% 48% 50% 52% 55%
Carcass Weight in Kgs 108 115 120 125 132
Carcass Weight In monds 2.70 2.88 3.00 3.12 3.30
Price of Meat (Rs) 68,040 72,576 75,600 78,624 83,160
Offals (Rs) 5,000 5,000 5,000 5,000 5,000
Price of Animal (Rs) 73,040 77,576 80,600 83,624 88,160
Price per Kg Live-weight (Rs) at Shahpur
Mandi 304 323 336 348 367
Transportation Loss @ 6 to 8% (Rs/Kg) (21) (23) (24) (24) (26)
Effective Price (Rs/Kg) 283 301 312 324 342
Margin of error (3%), Empty Stomach etc (8) (9) (9) (10) (10)
Final Price per kg live-weight at Farm-gate 275 292 303 314 331
Buying Criteria on Live-weight Basis
Input Fileds In Monds
Live Body Weight (kgs) 240 6
Meat Price (In Rs/kg) 630
Offal Sale Price (RS) 5000
Body Condition Score (BCS)
1 2 3 4 5
Expected Carcass yield (%age) 45% 48% 50% 52% 55%
Carcass Weight in Kgs 108 115 120 125 132
Carcass Weight In monds 2.70 2.88 3.00 3.12 3.30
Price of Meat (Rs) 68,040 72,576 75,600 78,624 83,160
Offals (Rs) 5,000 5,000 5,000 5,000 5,000
Price of Animal (Rs) 73,040 77,576 80,600 83,624 88,160
Price per Kg Live-weight (Rs) at Shahpur
Mandi 304 323 336 348 367
Transportation Loss @ 6 to 8% (Rs/Kg) (21) (23) (24) (24) (26)
Effective Price (Rs/Kg) 283 301 312 324 342
Margin of error (3%), Empty Stomach etc (8) (9) (9) (10) (10)
Final Price per kg live-weight at Farm-gate 275 292 303 314 331

30. Offals

36. Cow-Calf
Operation
• Calf to Cow ( 1
to 3 Days
Weaning
• Milk Feeding for 45 to
60 days
• Weaning 90 to 110
Days
• Weight gain from
birth weight of 35 kg
to 100 kgs
Backgrounding
•Next 110 to 130
days
•Weight gain from
90 kg to 220 kg
Feedlot Farm
•Next 60 to120 days
•Weight gain from
220 kg to 350 - 400
kg

37. Weight, kg Age, Days Age, Months Average Daily Gain
Birth, kg 35
Weaning, kg 181.8 184 6.1 0.82
Growing, kg 254.1 374 12.5 0.68
Finishing, kg 489.5 534 17.8 1.36
Brahman cattle from Agri-Life Experiment Station Overton Texas data based on a 4
year study are presented below. This shows what can be accomplished with Bos
Indicus cattle with tropically developed Bois Indicus Beef cattle breeds.

38. The Brahman cattle were fed in a feedlot from 240 kg to 260 kg to 470 kg to 500 kg
over a period of 120 to 160 days with gains in the feedlot of 1.2 to 1.4 kg per day. The
diet was an all concentrate high energy diet. The feedlot performance is in Table 2.
Arrival Weight, kg 254
Final Weight, kg 490
Days on Feed 160
Average Daily Gain, kg 1.43
Average Daily Dry Matter Intake 6.14
Feed to Kg of Gain dry Matter Basis (FCR) 4.3

39. Production Level
•Identification, training, facilitation and exposure of young entrepreneurs with right mind-set
•Create clusters or group based on geography, feedstuff availability etc. Create linkages with local academia,
researchers, industry stakeholders to identify and promote cheaper feedstuff in the area.
•Create linkages with the farmers , industry stakeholders of Punjab and Sind
•Improvement in local breeds through latest technologies, with Introduction of Exotic Beef Breeds
•Involving Nomads and Transhumant , develop the small animal breeds
•Development of rangelands for grazing areas
Policy and Reforms
•Develop a central statutory body (kind of Meat Board etc), governed by Board of Governors comprising of
members from all key stakeholders , and run by professional CEO and his team (with least possible
government interventions)
•Define and standardize animal / meat quality and its pricing based on different qualities both for local and
international market
•Level playing field for both processed and unprocessed sectors

40. Processing Level
• Introduce fresh entrepreneurs with ease of doing business environment
• Installation of modern meat abattoirs,
• Training of meat handlers
• More small scale but neat abattoirs to be establish with some necessary equipment for
quick and hygiene operations. There must be at least 5-6 abattoirs in metropolitan cities.
Marketing
• Define our unique selling propositions (USPs) and market it
• Product pricing to compete international market
• Work on primal cuts and beef boneless frozen products

41. Export
•Engagement of commercial attaches' (ambassadors) and make special cell to
introduce and market our meat in target countries
•Packing and packaging as per international requirements
Offals and Byproducts
•Trade which we are unable to cash it, especially large scale wastage of offals during
Eid ul Adha.
•We don't have will and mechanism to turn this wastage into earning