Totally Wild comes of Age

The wild game industry has come of age over the last decade with domestic and export demand for the nation’s open range meats growing substantially driven by ‘on-trend’ consumer movements. Reflecting the expansion of its membership, which includes a broad range of...

Butcher Wars – more than a trophy

Why on earth would any right-minded butcher think that breaking down half a side of lamb and pork, creating seven dishes – at least – that are Instagram worthy, in 30 minutes in front of a thousand people, is a good idea? Because it is a challenge, it pushes you, it...

Salami Season

The winter months herald the start of the salami season – a time when many Europeans make their own smallgoods based on recipes handed down from generation to generation. A time when customers will turn to their local butcher to source the necessary ingredients and...

Australian Meat News

After more than 20 years, Australian Meat News will no longer be published – June 2024 was our final issue of this industry magazine. We would like to thank everyone who has supported us in this journey, so that we in turn could support you. If you have any inquiries, please contact Athol on 0427 366 720.

Australian Meat News magazine is a trade publication for the Australian meat industry covering the industry including abattoirs, processors and the retail butcher.

Published five times a year since 2002, Australian Meat News has earned a slice of its’ readers time to learn about what’s going on in our industry and reflect their aspirations, needs and plans to run a prosperous business.

In this context, Australian Meat News is a literary signpost that says: Look up that website and find out more; make that phone call; send that email; attend that trade fair; ask about a new training course.

Covering equipment, ingredients, packaging, point of sale, wholesale suppliers and more, Australian Meat News gives the latest news and technology for its readers.

The challenge for the industry is ‘to sell’ the message that meat remains an excellent, value-for-money protein source through good quality products, innovation and communication. Our magazine is with you to remind you to take action for a better meat industry business.

Abattoirs

The abattoir is the first link in the meat industry supply chain, providing quality carcases for both domestic and export markets for red meat, poultry and game. Australia’s meatworks are an exemplary example of quality processing and animal welfare.

Processors

Processors are the ones who provide quality cuts for a range of customers – wholesale meat suppliers, butchers and food manufacturers as carcases or cartons. Many are an extension of the abattoirs providing a paddock-to-plate service for both big and small producers and for a range of species.

Retail

The retail butcher is the customer facing end of the supply chain and sees the trends in food, preparation and public perception of the industry. Providing quality cuts of meat, value-add products and advice, the retail butcher uses machinery, ingredients, equipment, point of sale and more for a successful business.