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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER FEBRUARY 2014
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Australian Butchers' Guild Newsletter - February 2014

Mar 23, 2016

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Page 1: Australian Butchers' Guild Newsletter - February 2014

00FEBRUARY 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

FEBRUARY 2014

Page 2: Australian Butchers' Guild Newsletter - February 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

T. 02 9463 9236 M. 0411 680 507E. [email protected]

V I C / T A SMichael TanState Program Manager

T. 03 9249 9593 M. 0408 385 873E. [email protected]

Q L D / N TGary McPhersonState Program Manager

T. 07 3620 5211 M. 0411 680 515E. [email protected]

S ABrett AtkinsonState Program Manager

T. 08 8471 5800 M. 0411 680 519E. [email protected]

W ARafael RamirezState Program Manager

T. 08 9209 2890 M. 0408 083 014E. [email protected]

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

Page 3: Australian Butchers' Guild Newsletter - February 2014

C O N T E N T S

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

6Q U A R T E R L YP R I C I N G

1 0N A T I O N A L S A U S A G EK I N G C O M P E T I T I O N

1 2M S A U P D A T E

1 4N U T R I T I O N U P D A T E

1 6S A U S A G ER E C I P E S

1 8F O R M A L E N T E R T A I N I N G

Page 4: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER04

Q L D & N T Australia’s Tri-Nation team are about to start training. Events like this can’t be run without a good support network. Australian Butchers’ Guild member and well known Gold Coast retailer Trevor Saville is showing his support and get- ting behind the team by offering his factory facilities and product for the team’s training sessions. Trevor and Vicki will also be joining the Tri-Nation tour as delegates with the team as they head to the United Kingdom in July this year.

Another year has passed and we are already in February! It’s great to hear that retailers have had a solid festive season! Upcoming events...... write them on your calendars. 1. Autumn Retail Campaign – Monday 7th April at 6:30pm at The Barn in Mt Gambier. 2. Autumn Retail Campaign – Wednesday 9th April at 6:30pm at The Belgian Beer Café. Invites will be sent out in the coming weeks for registration. Our Melbourne Study Tour participants can’t wait until early March when they will experience Melbourne’s new trends, innovative & progres-sive business practices along visiting Victoria’s greener pastures. Don’t forget...... Like us on Facebook!

S A

Page 5: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 05

Continental Kosher Butchers in Malvern is an example of a retailer using the power of Social Media to generate buzz and driving people into their store. Late last year, they promoted on their Facebook page that for a “limited time” customers could purchase “Lamb Ham”. Not only did this create controversy within the [Jewish] community but it had the desired effect, generating conversation on their page. More importantly, generated extra sales as not only did people go to the shop to see what the fuss was about, they shopped as they were already there. Mark in your diary, March 3 – Retail Study tour with SA butchers, stay tuned for details.

V I C & T A S

Happy New Year to you all, let’s hope 2014 is a pros- perous one! A tremendous show of support again was shown for our Australia Day Lamb campaign, Sam Kekovich did a fantastic job encouraging us to feed the younger generation Lamb in our Generation Lamb Campaign. Upon visiting various outlets over the last few weeks, it’s great to see the high level of presentation and innovative lamb products on display. Don’t forget to visit our newly launched Australian Butchers’ Guild website – australian- butchersguild.com.au a valuable resource for all Butchers.

MLA will be conducting a Paddock to Plate day trip to the Hunter region visiting ‘Grenell’ farm producers and E.C. Throsby Abattoirs. The day will include lunch and MSA presentation at Blue Tongue Brewery Hunter Valley. This will be held Monday the 24th of February so don’t forget to put it in your diary!

N S W & A C T

I would like to take this opportunity to congratulate Kyla Howard from WA who recently took out the National AMIC Apprentice Butchery Competition in NSW. It has been reported that the competition was extremely close amongst the competitors until it came to the final display section where Kyla blew them away with her innovation skills. Kyla now has a State and National title to her name, well done. Our next WA – Australian Butchers’ Guild event will be held in Perth, Bunbury and Albany mid-March so keep an eye out for your invitation. Seats will be limited, so register your interest now to avoid disappointment.

W A

Page 6: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER06

Butcher Sales Improve Year-On-YearQ U A R T E R L Y P R I C I N G

In the December quarter 2013, meat sales improved year-on-year across all categories, according to the results from MLA’s butcher

survey carried out by Millward Brown.

PETER BOUCHIER

Page 7: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 07

M S A B E E F

J U L - S E P T2 0 1 3

O C T - D E C2 0 1 3

D I F F%

Respondents 193 176 -8.8

Beef Rib Eye/Cube Roll 31.97 32.45 1.5

Beef Round/Knuckle 14.78 15.02 1.6

Beef Sirloin Steak 27.96 27.81 -0.5

Beef T-Bone Steak 22.2 22.03 -0.8

Beef Rump Steak 20.62 20.99 1.8

Butt Fillet 38.46 37.62 -2.2

Beef Blade 12.7 12.71 0.1

Beef Diced 14.63 14.62 -0.1

Beef Stir Fry 16.84 15.99 -5.0

Beef and chicken sales were the strongest, followed by lamb and pork. Assisting this improvement has been the retreat in prices over the period, making lines more affordable for con- sumers. Over the quarter, 37% of respondents noted that beef sales were ‘very good to excellent, compared with 38% in the September quarter & 33% in the December quarter 2012.For lamb, 33% reported ‘very good to excellent’ sales in the last quarter of 2013, unchanged on the September quarter, but well above the 26% noted for the December quarter 2012.

For pork, 30% stated ‘very good to excellent’ sales compared with 22% in both the September quarter 2013, and the December quarter 2012. Chi- cken sales were reported to be much weaker than the previous quarter, with a greater percentage (43%) stating ‘good’ sales, and a smaller percentage noting ‘very good to excellent’ per-formance (34%), compared with the

September quarter (44%), although this trend was still above the same time last year (31%). When asked about the change in the popularity of cuts, the survey results showed an in-crease for grilling and barbecue cuts, which is typically associated with the warmer weather during October, November & December. Butchers interviewed during the quarter also indicated that their business perfor-mance was better than the September quarter, and on the same period in 2012, with 21% reporting a ‘thriving’ business compared with 18% in the September quarter and 15% in the December quarter.

Survey carried out by Millward Brown

Page 8: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER08

C H I C K E N

J U L - S E P T2 0 1 3

O C T - D E C2 0 1 3

D I F F%

Diced Chicken 14.43 14.4 -0.2

Stir Fry Chicken 14.88 14.56 -2.2

Whole Chicken 7.42 7.58 2.2

Chicken Breast 14.06 14.09 0.2

Chicken Wings 4.76 4.72 -0.8

Chicken Legs 6.03 6.02 -0.2

Chicken Thighs (Boneless) 12.74 12.77 0.2

N O N - M S A B E E F

J U L - S E P T2 0 1 3

O C T - D E C2 0 1 3

D I F F%

Respondents 325 325 0.0

Beef Rib Eye/Cube Roll 29.62 29.64 0.1

Beef Round/Knuckle 14.91 15.01 0.7

Beef Sirloin Steak 27 26.5 -1.9

Beef T-Bone Steak 21.29 20.82 -2.2

Beef Rump Steak 20.99 20.28 -3.4

Butt Fillet 35.77 35.28 -1.4

Butt Silverside-Corned 10.88 10.66 -2.0

Butt Silverside-Fresh 12.35 12.34 -0.1

Beef Blade 13.09 12.76 -2.5

Beef Mince (Regular) 9.8 9.29 -5.2

Beef Mince (Premium) 12.24 12.11 -1.1

Beef Diced 14.31 13.87 -3.1

Beef Stir Fry 16.06 15.61 -2.8

Beef Sausage (Regular) 8.87 8.78 -1.0

Beef Sausage (Premium) 11.67 11.54 -1.1

Veal Schnitzel 27.85 27.39 -1.7

Veal Stir Fry 24.53 23.05 -6.0

Veal Roast 18.73 17.61 -6.0

Page 9: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 09

L A M B

J U L - S E P T2 0 1 3

O C T - D E C2 0 1 3

D I F F%

Lamb Cutlets 33.99 33.89 -0.3

Lamb Forequarter Chops 12.62 12.49 -1.0

Lamb Chump 18.72 18.55 -0.9

Lamb Loin Chops 20.42 20.3 -0.6

Lamb Shanks 11.16 10.88 -2.5

Easy Carve Lamb Leg 16.59 16.38 -1.3

Lamb Mini Roast 20.61 19.89 -3.5

Diced Lamb 20.08 19.73 -1.7

Lamb Leg Roast 12.36 12.28 -0.6

Lamb Mince 15.77 15.61 -1.0

P O R K

J U L - S E P T2 0 1 3

O C T - D E C2 0 1 3

D I F F%

Pork Loin Cutlets 19.55 18.87 -3.5

Pork Mince 13.33 13.33 0.0

Pork Stir Fry 16.06 15.68 -2.4

Pork Scotch Fillet 16.23 16.19 -0.2

Roast Pork Leg 10.8 10.82 0.2

Diced Pork 14.48 14.28 -1.4

Ham (Sliced) 22.46 22.19 -1.2

Bacon 15.24 15.11 -0.9

Pork Chops (Loin) 15.76 15.67 -0.6

Pork Chops (Forequarter) 10.34 10.15 -1.8

MLA collects prices over the last three months from a sample of butchers in

NSW, VIC, QLD, SA and WA. The tables provided show the average prices collected in the December quarter.

Page 10: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER10

The National Sausage King Competition was held on the 1st February in the Hunter Valley with butchers

travelling across the country to enter their winning sausages in the annual competition held by the Australian

Meat Industry Council (AMIC) with Meat & Livestock Australia (MLA) being a Major Event Sponsor.

The competition was fierce with judges from throughout the industry given the tough job of picking

the winners.

Traditional Australian CategoryAnthony Skara

Skara SmallgoodsNairne, South Australia

Australian Lamb/Open Class CategoryJade ThompsonPittsworth Meats

Pittsworth, Queensland Lamb, Spinach & Feta

National Sausage King Competition 2014

Page 11: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 11

Gourmet /Open CategoryNathan Alcock

Mountainside MeatsShoalhaven Heads, New South Wales

Beef & Lamb with Macadamia Satay & Fresh Coriander

The National Sausage King also showcases the country’s finest apprentices with inaugural National

Apprentice of the Year title going to;

Kyla Howard Mondo’s Butchers

Inglewood, Western Australia

Apprentices were given a ‘Mystery Box’ of selected beef and lamb cuts and other ingredients, with which they

had to develop a series of value-added retail products that were not only appealing to the eye, but good eating

and economically attractive to a customer.

This year’s mystery box contained an MSA beef rump and a bone-in MSA leg of lamb, plus an assortment of

herbs, garnishes and other ingredients. The contestants had an hour and a half to devise and execute a series

of products for the display cabinet.

See more at: http://www.beefcentral.com/

trade/article/4216#sthash.wt64uCyn.dpuf

Page 12: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER12

MLA has developed four webisodes that help explain what’s required to deliver quality beef and

lamb through the MSA supply chain.

The webisodes are based on the central message that MSA helps consumers to choose tender beef and lamb

every time. They have been developed to increase consumer awareness and understanding of MSA; we want

consumers to see the MSA logo as a symbol of quality they can trust.

The webisodes are 1-3 minutes in length and hosted by fifth generation butcher Anthony Puharich from

Victor Churchill’s Butchery and fourth generation beef and lamb producer Lachlan Graham of Argyle Prestige

Meats, Harden NSW.

Awareness of the MSA symbol currently tracks at 50% of our target audience, consumers aged 18-54. Our

goal is to increase consumer awareness of the symbol to 60% by 30 June 2014. The videos can be viewed at

www.beefandlamb.com.au/MSA

MSA Update • What’s next for consumer awareness of MSA?

Page 13: Australian Butchers' Guild Newsletter - February 2014
Page 14: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER14

Turn last night’s roast or BBQ into a delicious school lunch.

Help kids perform in the classroom and learn to love their lunch box with beef and lamb.

With the new school year upon us, research commissioned by MLA has revealed that only one-third (33%) of 8-14 year olds pack their lunch boxes every day. The study of over 400 children showed that those who pack their lunch only occasionally are less likely to eat everything in their lunch box than those children who pack it every day – and may be subsequently missing out critical nutrients and energy to support learning and play.

To make it easier for children to get involved in lunch box preparation, Accredited Practicing Dietitian Kate Di Prima, together with MLA, devised a handy recess and lunch box meal plan and a lunch box portion template to make child lunch box packing easy.

“Packing a nutritious school lunch which includes red meat, wholegrain bread, vegetables, fruit and dairy foods provide critical nutrients, such as protein, carbohydrate, iron, zinc and B vitamins; important for energy and learning at school”, Kate said.

The recess and lunch meal plan and lunch box portion template pro-vide healthy recess and lunch ideas packed with nutrient-rich foods that are recommended in the Australian Dietary Guidelines. “Including foods such as beef and lamb 3 to 4 times a week – such as that to fill a sand-wich or wrap – provides iron required to support brain function and zinc for a healthy immune system. This is especially important as low iron can contribute to tiredness and poor con- centration in the classroom.” For easy sandwich and wrap fillings that kids can pack them, Kate encourages parents to “Plan dinner meals which can be used for lunch box leftovers the next day. For example, a barbecue beef meal on Sunday night provides great Monday lunch leftovers.”

For the recess and lunch meal plan, lunch box portion template, top lunch box tips for parents and kids, and dinner and lunch recipes, visit www.beefandlamb.com.au/lunchbox

Back to SchoolN U T R I T I O N U P D A T E

Page 15: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 15

Page 16: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER16

Flavour MakersS A U S A G E R E C I P E S

Flavour Makers who are the principle sponsor in this year’s Tri-Nations Competition have shared two delicious recipes for a Lamb,

Lemon Oregano Sausage and a Roast Beef & Horseradish Sausage, both Gluten Free.

Let Flavour Makers inspire you to create new and exciting sausages that will keep your

customers lining up and the BBQ going throughout the year.

Page 17: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 17

R E C I P E 1

L A M B , L E M O N O R E G A N O S A U S A G E

I N G R E D I E N T S ( C O M B I N E )

Lamb Trim (67cl minimum) 8.0kg

Flavour Makers Lemon Oregano Sausage Pre-Mix

1.0kg

Iced Water 2.0kg

Rocket Leaves 300g

Feta Cheese 500g

Pitted Black Olives 200g

Finished Block 12.0kg

R E C I P E 2

R O A S T B E E F & H O R S E R A D I S H S A U S A G E

I N G R E D I E N T S ( C O M B I N E )

Beef Trim (67cl minimum) 9.0kg

Flavour Makers Roast Beef & Horseradish Sausage Pre-Mix

1.0kg

Iced Water 2.0kg

Horseradish Cream 18g /1 tbsp

Finished Block 12.018kg

Flavour Makers T: 03 9580 3344

E: [email protected]: http://www.flavourmakers.com.au

Page 18: Australian Butchers' Guild Newsletter - February 2014

AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER18

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 Mince 85cl 1kg 2kg 5kg 10kg 20kg

Sausage Premix Neutral Based 100g 200g 500g 1kg 2kg

Water 230ml 460ml 1.15L 2.3L 4.6L

Red Chilli Chopped 20g 40g 100g 200g 400g

Garlic Crushed 20g 40g 100g 200g 400g

Paprika Sweet 8g 16g 40g 80g 160g

Cumin Ground 8g 16g 40g 80g 160g

Oregano Dried Leaves 2g 4g 10g 20g 40g

Red Capsicum Finely Chopped 200g 400g 1kg 2kg 4kg

Coriander Chopped Coarsely 40g 80g 200g 400g 800g

Sausage Casings 23mm Diametre

Everyone’s favourite flavour all wrapped up in a sausage. Hola!

Mexican Lamb Sausages Racking Up Your Profits Vol. 1

F O R M A L E N T E R T A I N I N G

Page 19: Australian Butchers' Guild Newsletter - February 2014

FEBRUARY 2014 19

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

1. Serve with avocado and tomato salad and baked tortilla wedges.

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

1. Heat BBQ or frying pan on low to moderate heat. Cook sausages for 15 minutes, turning frequently to brown evenly.

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

1. Display on trays.

P R E PA R A T I O N

1. Combine all ingredients. Fill into sausage casings.

Page 20: Australian Butchers' Guild Newsletter - February 2014