By Australian Butchers’ Guild
Join Meat & Livestock Australia’s Retail Manager and Corporate Butcher Doug Piper as he chats with a variety of butchers and industry representatives as they share their thoughts and experience
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The podcast currently has 39 episodes available.
In this episode I catch up with Son of a Butcher, Matthew Papandrea and Meatsmith, Justin Wade to talk about all thing's meat. Two of Australia`s premium innovative butchers discuss the opportunities that help build their success and what the next 12 months have in store for them.
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Meat the butcher behind Meat@Billys; Marketing and branding are so important to any business, listen in as we catch up with Bill Gibney as he explains how effective it has been for one of Queensland top butcher shops.
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Winner of the 2022 World Butchers Apprentice Matt Tyquin and Veteran butcher Paul Klooster join us to discuss the ongoing impact of taking out top prize in the “Olympics of meat” and how the industry has evolved into an art form.
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Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery.
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In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry.
The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength.
Jess also gives insight on how butchers can harness social media to grow their business.
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In this episode, we connect with Laura Ross, 2022 winner of the Australian Meat Industry Councils Apprentice of the Year in Victoria.
Laura works in Ballarat for Sinclair Meats during the week and has ventured into her own farm kill business on the weekends.
Laura talks about her journey to becoming a butcher and what she loves about the trade.
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Grant Coleman talks to us about his career in the red meat industry, his passion for low and slow BBQ and his top tips for achieving both texture and tenderness.
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Live fire grill master, David Olson from Live Fire Republic joins us for our latest podcast episode. From his culinary adventures worldwide to essential BBQ tips, this episode is one you don't want to miss!
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Mark Rogers from Stapleton’s Quality Meats talks to us about the importance of catering to diversity and knowing what keeps your customer coming back for more.
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Master craftsman Troy Wheeler has a taste for all things foodie in their suburban butcher shops.
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The podcast currently has 39 episodes available.
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