When people think of New Zealand, they often imagine green fields and lots of sheep. But the country’s red meat industry — beef and lamb — is facing big changes. Global trade problems, climate rules, and new food trends are creating serious challenges.

Skip Montreux and Samantha Vega look at New Zealand’s red meat industry and how it is changing. They explain the history of the industry, its importance to the economy, and the problems it now faces.

Their conversation is a great learning resource if you want to build your English listening comprehension skills and expand your business vocabulary. Key points of their discussion include:

Why red meat exports are important to New Zealand.
How global trade and local rules are changing the industry.
What lab-grown meat is and how it could affect farmers.
How producers are focusing on quality, not just quantity, to stay competitive.

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Contact Skip, Dez, and Samantha at

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Meat the Future: New Zealand’s Red Meat Industry in Transition

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