australian butchers' guild newsletter - march 2014

1MARCH 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

MARCH 2014

For all your Australian Butchers’ Guildenquiries please contact

Meat & Livestock Australia Limited (MLA)Level 1, 40 Mount StreetNorth Sydney NSW 2060, Australia

T. +61 2 9463 9333 F. +61 2 9463 9393W. www.mla.com.au

A U S T R A L I AStephen PocockTrade Marketing Manager

T. 03 9249 9510 M. 0411 680 506E. [email protected]

N S W / A C TMatthew CarmodyState Program Manager


V I C / T A SMichael TanState Program Manager


Q L D / N TGary McPhersonState Program Manager


S ABrett AtkinsonState Program Manager


W ARafael RamirezState Program Manager


N E W S L E T T E R I N Q U I R I E SElisha Moran

T. 02 9463 9188E. [email protected]

australianbutchersguild.com.au

C O N T E N T S

4S T A T E W R A P U P

6M S A L A M BF A S T F A C T S

8T R I - N A T I O N T E A MA N N O U N C E D

1 0T R I - N A T I O N ST H E W H O ' S W H O

1 8L A M B R O A S T

2 0S A L T I M B O C C OM I D - W E E K L A M B R O A S T

AUSTRALIAN BUTCHERS’ GUILD

04 AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER04

Our Australian Butchers’ Guild (ABG) paddock to shop tour was held on 5th of March. A group of SA & Vic retailers visited stores in the Yarra Valley. Prior to heading to the region, the attendees visited retail shops; Brendon’s in Doncaster East, Montrose Meats, and Rainbow Meat's flag-ship store in Chirnside Park. Afterwards the participants visited Healesville retail shops; The Beef Joint, Main Street Butchers and K&B Butcher. Before visiting MSA cattle property, Tibooburra Angus, attendees enjoyed lunch at The Healesville Hotel, where they sampled trending red meat cuts: lamb neck and beef short ribs.

V I C & T A S

Australian Butchers’ Guild (ABG) held a Paddock to Plate tour to the Hunter region on the 24th February. Having joined forces with Meat & Livestock Australia’s (MLA) chefs club Rare Medium, a coach filled with butchers and chef’s visited ‘Grenell’ a 6th generation cattle property and E.C Throsby abattoir that has been in operation for over 50 years. On the property, cattle farmers Greg and Leonie Ball took tour attendees across what it takes for farmers to grow quality beef; from breeding right through to running costs. At the Throsby abattoir, butchers and chefs went through the slaughter floor, boning room, offal and tripe rooms, cold store and plate freezers as well as rendering plant. Calling all Sydney Butchers, invitations are out for our next information day, Butcher's Block Wahroonga, 1st April. The day will cover upcoming campaigns, ABG and activities, Meat Standards Australia and Racking up your Profits demonstration. Please keep an eye out for further details or give Matthew Carmody a call 0411 680 507.

N S W & A C T

05MARCH 2014

Six Australian Butchers’ Guild (ABG) retailers crossed state lines to attend a Paddock to Plate tour held in Melbourne on the 3rd & 4th March. The tour consisted of visiting other retail shops, spending time on Angus cattle farm – Tibooburra and attending a Beef and Lamb Masterclass held by top chef/lectures at the William Angliss Institute. These tours are a great way for butchers to spend time with fellow interstate retailers and discover new trends, innovative and progressive business practices. Invitations have been sent for the next two butcher educational nights, please fill in the registration form and send it back by Monday 31st March Autumn Retail Campaign: Tuesday 8th April at the Barn, Mt Gambier Autumn Retail Campaign: Wednesday 9th April at the Belgian Beer Café.

S A

Exciting events happening this month. Australian Butchers’ Guild (ABG) networking events will be held at The Steakout – Bunbury, 18th March, Indian’s – Cottesloe, 19th March and at Lime 303 - Albany 25th March. If you haven’t had a chance to book your seats you better hurry up as we are running out fast. Very soon you will be receiving your new Lamb Roast Point-of-Sale kit. One element of the kit is a chance for your customers to win a $10,000 Family Travel Getaway or one of five $2,000 travel vouchers simply by purchasing a lamb roast and registering online during the month of April.

W A

Q L D & N T Well done to David Shaw from Arana Tender Cut Meats whose Aegean Lamb Roast took out the title of best value added recipe in the recent Australian Butchers’ Guild (ABG) website launch competition. David will be joining retailers from Queensland and Victoria on a combined Paddock to Plate/retail tour to Far North Queensland as his prize. David has been making his winning Aegean Lamb Roast for the past eight years and still, to this day remains a popular item with his customers. This is an innovative use of one of the lesser used lamb leg cuts, lamb silverside, a cut usually set aside and used for lamb mince. Value added products are a large part of business with recipes from Racking up your Profits, and Beefing up your Profits rotated in his offerings regularly. If you would like to join David on the upcoming tour there are still a few spots left. Contact Gary 0411 680 515 for more information.

06 AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

Did You Know?M S A L A M B F A S T F A C T S

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T: 1800 111 672 E: [email protected]

W: www.mla.com.au/msa

What should I do next?For more information on MSA

please contact Meat & Livestock Australia (MLA) directly on:

07MARCH 2014

001 All MSA lamb must be 18kg or heavier and a minimum 6mm fat (at GR site)

002 MSA lamb can be bought as carcases or carton primals

003 MSA lamb will be identified with an insert in the packaging or a carcase stamp

004 Lamb carcases can be broken and sold according to the cut to cook poster

005 MSA lamb has a minimum 5 days ageing requirement

006 The eating quality information can be found on the carton panel

007 There are 12 MSA lamb brands. Look at the list of MSA brands

008 In 2012/13, 5.4 million lambs were presented for MSA grading. This was 25%

of all lambs processed in Australia

009 There are 17 abattoirs processing MSA lamb

010 There are 17,500 producers of MSA lamb

A full range of MSA lamb point of sale material is available free to MSA licensed end users and can

be ordered online or by phoning 1800 111 672.

For more information on MSA lamb, click here.Not a licensed MSA butcher? Get your free information pack here.


The Flavour Makers NaturalsA note from the sponser

As the principle sponsor of the team we see the Tri-Nations Butchery Challenge as a serious test of culi-nary innovation and creativity, which is something Flavour Makers is also passionate about. “What better way to promote the skill and culinary craftsmanship of the local butcher. It’s great for the industry and we’re proud to be a part of it” says Adrian Cester, founding partner of Flavour Makers.

The Flavour Makers business was born out of innovation within the fresh meat sector. We’ve always believed that, in an increasingly com-petitive retail environment, product

innovation is the key to success for the local butcher. Showcasing the work of talented operators like Captain Michael James and his team will no doubt inspire other operators to innovate their beef & lamb offering, which all helps to keep our industry moving forward.

Flavour Makers wish the Flavour Makers Naturals the very best of luck throughout the competition.

A U S T R A L I A ’ S 2 0 1 4 T R I - N A T I O N S T E A M A N N O U N C E D

Flavour Makers are delighted to be supporting the Flavour Makers Naturals as they

head overseas for the 2014 Tri-Nations Butchery Challenge. We’re proud to stand behind these talented individuals while they show the world

what all Australian Butchers are made of.

09MARCH 2014

Win a $10,000Family Travel Getaway

for your chance toWin a $10,000Family Travel Getaway

Purchase

for your chance to


Purchase

for your chance to


Purchase

for your chance toWin a $10,000Family Travel Getaway

Purchase


T H E W H O ' S W H O

O F T H E F L A V O U R M A K E R S

N A T U R A L S

Michael JamesTom Bouchier

Gary HineMatthew Papandrea

Adam StrattonTrevor Hill

C A P T A I N :

11MARCH 2014

Team captain of the Flavour Makers Naturals, Michael James, grew up in a butcher’s shop. In 2014, the fifth generation butcher will proudly celebrate the 100th year his family has owned their Brisbane meat retail outlet. Michael worked in his uncle’s shop, Salm’s Butcher and Smallgoods, after school and on holidays, so it was no surprise he started his butchery apprenticeship in 1994. He bought his own shop, Carina North Quality Meats, in 2006. He expanded the business to three stores but consolidated it back to the original shop in 2013 so he could spend more time with his young family. Today, Michael and his team of six butchers (four of whom completed their apprenticeship at Carina North Quality Meats) and two apprentices are renowned for their service and innovative products Michael is no stranger to competition butchering – as well as winning medals for his sausages, he has represented Australia in the Tri-Nations competition for three years, and was captain in 2013. He is passionate about the future of the

retail meat industry, and contributes as a member of the AMIC Queensland Council. Michael also regularly judges the meat competition at the Queensland RNA.

What skills do you need to have? Good communication and

trust in the other butchers’ skills. As team captain, I don’t break-down the carcases or create the products, my role is more guidance based. I will be helping to plate up the value added products and garnish them, so they are perfect for the judging table.

What secret weapon will you bring to the 2014 team?

I’d like to think this year I can follow in the footsteps of other great Queensland captains, like Darren Lockyer and Cameron Smith!

Michael JamesC A P T A I N :


As a third generation butcher, and one of 14 butchers in his family, Melbourne’s Tom Bouchier is excited about his future in the meat retail industry. Tom, 21, grew-up in Melbourne’s south east. After finishing school, he started his apprenticeship with his father, Peter. Tom finished trade school as dux of his class, and is now based in the Peter G Bouchier Butchers of Distinction store at Toorak – where his father did his apprentice-ship before buying the shop. Tom also works in the family’s Melbourne CDB retail outlet and their smallgoods factory, and has gained experience in boning and trimming at Gundagai Meat Packers. Tom has shown excellence as a young butcher, winning the Australian Culi- nary Challenge as a first-year ap-prentice in 2010, and runner-up in the MLA Mystery Box competition as part of the 2011 Sausage King competition. He also won a gold medal when he represented Victoria at the 2013 Australian Young Butchers Picnic, where he was tested on everything from boning, slicing and preparing products

Tom Bouchierto cooking a restaurant-quality cut. Tom will contribute his enthusiasm for quality meat and his cutting and garnishing skills to the 2014 Australian Tri-Nations Butchery team.


I think I will bring a lot of fresh ideas. I follow a lot of chefs and international butchers on Instagram, Facebook and Twitter so I know which cuts are on-trend at the moment.

13MARCH 2014

Gary Hine may represent Western Australia in the Tri-Nations team, but he brings a wealth of experience from across the nation. Gary grew up in Queensland and was working at a fuel station at Lowood in the state’s south -east, when a local butcher encouraged him to apply for an apprenticeship. After completing his Retail Butcheringand Slaughterman qualifications at the Lowood Butchery in 1987, Gary headed to the Northern Territory. He worked as a butcher at Tennant Creek and Darwin, before the road again called his name. A two year road-trip around Australia ended on the west coast in 1998 – and Gary never left. Gary worked his trade at several Perth shops, including a halal butcher, then managed meat departments at super-markets in the gold fields and in Perth. He took time out to do a Bachelors degree in Youth Work, but with ‘butchering in his blood’ Gary embraced the opportunity to man-age – and eventually buy – a retail shop at Mundaring in the Perth Hills. With a coat of hot pink paint and a passion

Gary Hinefor quality, natural product, Gary never looked back. Today, he and his wife Kirstin manage a team of three butchers and an apprentice. Their hand-picked range of predominately organic, grassfed beef and lamb is popular with locals and even sought by customers as far away as Christmas Island, Dampier, Kununurra and even Malaysia. Gary won the ‘Small Business of the Year’ and ‘Hills Business of the Year’ at the 2012 Mundaring Chamber of Com- merce Business Excellence Awards. This is Gary’s second time representing Australia in the Tri-Nations competition. He looks forward to contributing his passion for natural red meat and innovative products to the 2014 team.


Passion and a desire to avenge last year’s defeat.


Matthew Papandrea, 22, is fol-lowing in his father’s footsteps as a butcher in south-west Sydney. After helping out in his father’s Bossley Park shop, Joe Papandrea Quality Meats, Matthew decided to complete a Meat Retailing Certificate III at Granville TAFE. He finished in 2013 and now works at the family’s second meat retail store at Wetherill Park, Sydney. Matthew is no stranger to competition butchery – he notched up wins in TAFE challenges and in the WorldSkills Competition at regional and national levels. As a result of his performance in the 2012 WorldSkills Australia National Competition, Sydney, Matthew was awarded a place in the BBM Skilled Futures Program, which included an international scholarship. He travelled to the UK, Denmark and Germany in 2013, gaining experience at butcher shops and participating in leadership programs. Matthew was named the Australian Meat Industry Council Apprentice of the Year in 2012, and the South Western Sydney Apprentice of the Year for 2013. He is looking

Matthew Papandreaforward to testing his butchery skills on the world stage, as one of the two young butchers selected to represent Australia in the 2014 Tri-Nations Butchery Competition. Matthew enjoys making new products and creating something different for his customers. His favourite products are roasts for special occasions and "man size" steaks.

What ‘secret ingredient’ do you bring to the Tri-Nations team?

Skills and knowledge from my workplace and my previous competition experience.

15MARCH 2014

Sydney butcher Adam Stratton thrives on innovation, as his multi-award winning butcher shops demonstrate. Adam spent a lot of his childhood in his uncle’s Sydney butcher shop, where he dreamt of one day owning his own shop. Adam completed his appren-ticeship and, after a stint working in senior levels in the super-market industry, eventually achieved his dream in 2000. Adam now runs three ‘Tender Gourmet Butchery’ stores at Hornsby, Brookvale and Bondi, plus a factory supplying sausages to Thomas Dux and selected Coles stores. The latest business opened at Bondi Beach in November 2013, and in the first weekend alone 750 customers passed through the doors to try his sausages, grass-fed beef and delicious shepherd’s pies and pastries. Adam’s innovative gourmet sausages – Sang Choy Bow, Moroccan lamb and raisin, and Mexi- can beef – have won many accolades, earning him the title of Australia’s most awarded butcher. The energetic butcher is a familiar face on news programs such as A Current Affair, where he

provides a positive perspective on industry issues. He is also committed to mentoring young butchers and hosts regular master classes. Adam stays at the top of the game with regular trips around Australia and overseas, to check out the techniques and products of other leading butchers. He has honed his skills over two previous Tri-Nations Butchery competitions, bringing home gold both times. As well as the new shop and preparing for the competition, Adam is enjoying another challenge, being a dad to his new son Aaron.

What will your secret weapon be for the 2014 competition?

My son, Aaron, who will be watching with my wife from the sideline.

Adam Stratton


Trevor Hill Adelaide butcher Trevor Hill’s

mantra just might be ‘food is life’. His career in the meat industry has come full circle, but throughout he has maintained a focus on keeping meat the centre-piece on the table. Trevor grew up in Victoria but moved to South Australia as a nine-year-old when his father bought a butcher shop in the Adelaide suburb of Grange. It’s a family trade – Trevor’s grandfather was also a meat retailer and his daughter is now completing her apprenticeship. Trevor started as an apprentice under his father in 1977, then worked at Conroy’s Smallgoods followed by a stint selling butchery merchandise at Master Butchers. He donned the butcher’s apron again in 1989, working at another Adelaide shop, Flagstaff Hill Superior Meats, before changing direction and studying a Bachelor in Business Management and Marketing. Trevor notched up roles with MLA’s predecessor organisation, Australian Meat and Livestock Corp, and with brands like Nestle, Unilever, Cadbury and Coca Cola. It wasn’t until 2009

that Trevor returned to the meat retail industry, buying Bruce’s Meat and Poultry in the southern Adelaide suburb of Mitcham. He has expanded to include two more Adelaide shops at Pasadena and Fairview Park. Drawing on his marketing and industry experience, Trevor has positioned his meat retail businesses as a ‘steak destination’. When he is not selling quality cuts to meat-lovers, Trevor contributes to the red meat industry with roles on the AMIC state and national retail councils. He is butcher-in-residence at the annual Adelaide Royal Show, and will compete in the Tri-Nations team for the third time in 2014. What secret weapon will you bring to the 2014 team?

I’m an artisan-style butcher, so breaking-down beef and preparing cuts is my speciality. I think my other ‘secret ingredient’ is vision, to see past the butcher shop counter, into consumers’ kitchens, to help them enjoy life around food.

17MARCH 2014


As the days get a little shorter and the mercury starts to drop, Australians shift away from the

barbecue and head back indoors.

The 2014 Autumn Lamb Roast campaign once again features a TVC with bikers spreading the message that Easy Lamb Roasts are so simple

to cook, anyone can be a mum.

Supported by in-store POS, shopalite panels in shopping centres- some with recipe dispensing

capabilities, commercial radio spots, bus side panels and a taste.com.au sponsorship, there will be a concerted push to reinforce the message with

consumers that there are a range of Lamb Roast options that are easy and convenient to prepare.

The campaign will be in market from the 30th March nationally in the lead up to the Easter break.

Lamb Roast

19MARCH 2014

Inks Cyan, Magenta, Yellow, Black

For full cooking instructions, download the new LambRoast app.

*For medium, cook at 170°C for 30 mins per 500g

LMB1630_LAMB_ROAST_A2_POSTER.indd 2 20/02/14 4:35 PM


I N G R E D I E N T D E S C R I P T I O N 1U N I T

2U N I T S

5U N I T S

1 0U N I T S

2 0U N I T S

Lamb Rump (denuded*) 200g 800g 1.6kg 3.2kg 8kg 16kg

Butter Softened 50g 100g 200g 500g 1kg

Lemon Juice 2.5g 5g 10g 25g 50g

Chives Chopped Finely 2.5g 5g 10g 25g 50g

Sage Leaves Chopped Finely 2.5g 5g 10g 25g 50g

Pepper Cracked Black 0.25g 0.5g 1g 2.5g 5g

Garlic Crushed 2.5g 5g 10g 25g 50g

Prosciutto Thinly Sliced 80g 160g 320g 800g 1.6kg

Sage leaves Whole, Extra 4 8 16 40 80

Serves 4 8 16 40 80

A tasty lamb roast, providing its own delicious sauce to serve.

Saltimbocca Lamb Roast Racking Up Your Profits Vol. 1

R A C K I N G U P Y O U R P R O F I T S

21MARCH 2014

S E R V I N G S U G G E S T I O N

1. Serve with creamy mashed potatoes and steamed green vegetables. Top with juices from roasting dish.

R E T A I L P R E S E N T A T I O N

1. Display on trays or in foil containers, ready to bake.

P R E PA R A T I O N

1. Combine butter, lemon, chives, chopped sage, pepper and garlic. Spoon into piping bag with 10mm diameter nozzle.

2. Cut slit in top of lamb rump, 70mm long and 25mm deep. Pipe butter into slit (approx.15g).

3. Wrap in very thinly sliced prosciutto. Top each with a whole sage leaf.

C O N S U M E R I N S T R U C T I O N S

1. Heat fan forced* oven to 180°C.

2. Place roast, uncovered, in deep roasting pan. Bake for 30-35 minutes until lamb is cooked through. Remove from oven, cover loosely with foil and rest for 10 minutes.

3. Carve into thick slices against the grain.

PROMOTIONAL OPPORTUNITIESSell with packs of vegetables, ready to cook.

* USE LAMB ROSTBIFF OR KERNEL OF LAMB CHUMP AS AN ALTERNATIVE

R E C I P E N O T E S

* If using a conventional oven, you may need to increase temperature or allow additional cooking time.

australian butchers' guild newsletter - march 2014

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