Science Powering Progress at Storth Oaks

Based in heartland New Zealand, Tim and Kelly Brittain look globally as they strive to improve the productivity, profitability and eating quality of Angus beef.

In their Storth Oaks stud near Otorohanga, the couple uses every scientifically proven tool at their disposal and source genetics from USA, Australia and New Zealand to produce a genetic package that will benefit their commercial clients, the beef industry and ultimately, consumers.

The Science Behind Quality

As a butcher who grew up on an Angus beef farm, I know that consistency is everything! From chefs plating up premium cuts to a butcher serving awesome customers, you need every piece of beef to be the right size, quality, and eating experience. That’s where the science behind Angus beef comes in and why understanding pH and ossification is crucial.

CUP Scanning Finding Outliers

Mat Bailey from Bailey Scanning has been on a quest to bring better technology to the scanning world. In 2024 he travelled to America where he was certified under the Ultrasounds Guidelines Council (UGC) at Texas A&M University, as well as completing a Centralised Ultrasound Processing (CUP) Lab training programme at Iowa State University.