New South Wales Meat Industry Awards Night Saturday 20 October Thank you to our National Sponsors. Thank you to our State Sponsors

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1 NSW Edition The Issue 56 October 2012 CUTTING EDGE New South Wales Meat Industry Awards Night Saturday 20 October 2012 The 5-star Amora Jamison Hotel The New South Wales AMIC Awards Night will take place on Saturday 20 October Sponsored by Neild and Co, the event will be held at the Amora Jamison Hotel in Sydney. You are guaranteed of a night of high entertainment, fellowship and great food while you participate in the excitement around the announcement of the New South Wales: Sausage Kings Smallgoods Competition Inaugural Winners The Neild & Co/AMIC Apprentice of the Year Entertainment will be provided by comedian Scott Williams better known as the Doctor. Bookings are limited for this quality event. Secure your table by completing the Booking Reservation in this newsletter and be sure that you and your friends attend this Night of Nights. If you have any questions about the AMIC Awards Night, please ring: Craig , Richard or Leonie Thank you to our Dinner Sponsor Scott Williams 2012 New South Wales AMIC Smallgoods Competition Saturday 20 October 2012 The inaugural New South Wales Smallgoods Competition will take place at Darling Harbour on Saturday 20 October This event will be held in conjunction with the Final of the New South Wales Sausage King. The Smallgoods Competition will be held in six categories: Leg Ham Traditional Bone In Boneless Leg Ham Bacon Full Middle Cooked Products (Roast Beef, Roast Pork, Silverside, Pastrami) Cooked RTE Products (Cabanossi, Bologna, Strasburg, Polish Salami) Pre Cooked Scalded Sausage (Franks, Kranski, Chorizo) Members are invited to enter this competition by completing the entry form in this newsletter and faxing it back to AMIC by 5 October Entries must be received by 5.00 pm on Thursday 17 October. This is an opportunity for you to enter your best smallgoods in each of the categories listed above and become an inaugural winner. We are pleased to introduce BE Campbell as the sponsor for the NSW Smallgoods Competition. BE Campbell is an independent business established in 1969 that has grown to be one of Australia s largest family owned meat processing facilities. They have a proud history of providing Australian consumers, butchers and the food service industry at large with the highest quality meat products including pork, beef and chicken. AMIC welcomes BE Campbell as a valued sponsor. The results of the New South Wales Smallgoods Competition will be announced at the NSW Meat Industry Awards night on 20 October. Be sure to book your table for what is guaranteed to be a night of good fellowship and entertainment. If you have any questions about the Smallgoods Competition, please ring: Craig , Richard or Leonie Thank you to our National Sponsors Thank you to our State Sponsors 2nd Floor 460 Pacific Highway St Leonards NSW 2065 Telephone Facsimile Web

2 The 2012 Regional Sausage King Competition AMIC staff and members have been busy with several Sausage King heats over the past few months. Included in this newsletter are results for Nepean, Grafton, Granville and Orange with the remaining regions going into the next newsletter. South West Sydney North West Sydney West Sydney New England Traditional Australian Traditional Australian Traditional Australian Traditional Australian Jason Loader Leppington Country Fresh Meats Glen & Cameron Potts Beef Bullion Shane Rose Wizards Butchery Traditional Australian Pork Traditional Australian Pork Traditional Australian Pork Traditional Australian Pork Jason Loader Leppington Country Fresh Meats Matt Wright Shelton s Quality Meats Poultry Poultry Poultry Poultry Phillip Byrne Macarthur Country Meats Matt Wright Shelton s Quality Meats Mick Newton Mick s Meathouse Tim Rose Premier Meats Australian Lamb/Open Class Australian Lamb/Open Class Australian Lamb/Open Class Australian Lamb/Open Class Phillip Byrne Macarthur Country Meats Bruce Darley Campbell s Superior Meats Shane Rose Wizards Butchery Continental Continental Continental Continental Robert Minnici Campisi Continental Butchery Matt Wright Shelton s Quality Meats Dan Lennon Lennon s Butchery Gourmet/Open Class Gourmet/Open Class Gourmet/Open Class Gourmet/Open Class Craig Fitzpatrick Fitzy s Fine Meats & Deli Duncan Webster Webster s Gourmet Meats Andrew Sinclair Kurrajong Butchery Tim Rose Premier Meats Mid North Coast Traditional Australian Josh Ball L Bo Butchery Traditional Australian Pork Darrel Wisemantle Darrel s Gourmet Meats Poultry Grahame Ball C P Ball Butchery P/L Australian Lamb/Open Class Robert Constable Robert s Meats Continental Robert Constable Robert s Meats Gourmet/Open Class Darrel Wisemantle Darrel s Gourmet Meats Far North Coast Traditional Australian Vince Devine Devine Quality Meats Traditional Australian Pork Shannon Cook Fresh Fine Foods Poultry Garry Leeson Ocean Shores Quality Meats Australian Lamb/Open Class Ashley Thomson Alstonville Quality Meats Continental Garry Leeson Ocean Shores Quality Meats Gourmet/Open Class Ashley Thomson Alstonville Quality Meats Nepean Consumer judges Ciaran Gartland and Steven Baranowski Anthony Spiteri cooking for the Grafton heats AMIC s Craig Wright keeping track of entries 2 NSW

3 The 2012 Regional Sausage King Competition Inner Metropolitan Northern Beaches Northern Suburbs Central West Traditional Australian Traditional Australian Traditional Australian Traditional Australian Matthew Campbell Campbell s Southpoint Tender Meat Tim Gorman Butchers Delight Glenn Short Short s Butchery Traditional Australian Pork Traditional Australian Pork Traditional Australian Pork Traditional Australian Pork John Hannan Hannan s Quality Meats Jason Douglas Exclusive Meats Clint Ramien S & S Meats Mudgee Poultry Poultry Poultry Poultry Ricardo Fioravanti The Gourmet Sausage Company Jason Douglas Exclusive Meats Clint Ramien S & S Meats Mudgee Australian Lamb/Open Class Australian Lamb/Open Class Australian Lamb/Open Class Australian Lamb/Open Class John Hannan Hannan s Quality Meats Jason Douglas Exclusive Meats Peter Roche Gulgong Butchery Continental Continental Continental Continental Ricardo Fioravanti The Gourmet Sausage Company Jason Douglas Exclusive Meats Shannon Bermingham Parkes Central Butchery Gourmet/Open Class Gourmet/Open Class Gourmet/Open Class Gourmet/Open Class Ricardo Fioravanti The Gourmet Sausage Company Tim Gorman Butchers Delight Peter Roche Gulgong Butchery Murray Harpley and Ron Clarke of Nepean TAFE Elisha Pearce, Michelle McMullen, Jesse Forrest Lamb sausages up for judging Wayne Luckmann, Dennis and Enid Dougherty Jenny Crerar, Jeremy Billett, Graham Cravigan Mel Marshan, Johnny Hermiz and Col Reynolds NSW 3

4 The 2012 Regional Sausage King Competition Thank you to the TAFEs for hosting our heats and to all the judges and cooks who gave their time and expertise at each event. Nepean Judges: Doug Piper and Mel Marshan - MLA, Peter Hopkins - AMIC, Toni McKay - WorkCover NSW, Steven Baranowski - Friendly Grocer NSW and Ciaran Gartland - consumer judge Granville Judges: Ben Barrow - TAFE head teacher, Keith Ireland - retired Butchery Head Teacher, Steven Baranowski - Friendly Grocer NSW, Terry Edgar - APL, Mel Marshan - MLA, Johnny Hermiz - Oppenheimer and Col Reynolds - HTN Cooks: Ron Clarke and Murray Harpley of Nepean TAFE Ben Barrow, Keith Ireland and Steven Baranowski Nepean judges Mel Marshan and Doug Piper MLA and Toni McKay - WorkCover NSW Grafton Judges: Michelle McMullen, Elisha Pearce, Jesse Forrest, Jeremy Billett, Graham Cravigan, Jenny Crerar, Wayne Luckmann, Dennis and Enid Dougherty Orange Judges: Steven Baranowski, Kellie Gibbs and Michelle Laroche Cook: Ciaran Gartland Cooks: Anthony Spiteri, Mervyn Robinson and Zachary Cowell of Grafton TAFE Mervyn Robinson did a great job cooking at Grafton Orange judges Steven Baranowski, Kellie Gibbs and Michelle Laroche 4 NSW

5 AMIC/WorkCover Priority Program Manager of the WH&S Division, AMIC and various presenters. The next workshop will be held in Wagga Wagga on Thursady 15th November to provide a continuous forum for member networking. The project has already commenced in the North West Hub of NSW, with a workshop to be held in Tamworth later this year. Since April this year the AMIC and WorkCover NSW have been conducting a project for meat processing plants in the South West region of NSW for the purposes of addressing OH&S and Workers Compensation injury issues. The South West Hub relates to seven processing plants. The purpose of the project is to reduce the risk of injuries in such workplaces by focusing on the prominent types of injuries and causes. This project will provide direct and indirect information to assist the meat industry to reduce the hazards in their workplace and provide suggestions for improvements and the potential to reduce the cost of workers compensation claims. The project involved 3 stages: 1. Preliminary visit and discussion on the purpose of the project and a highlighting of the injury data for the 7 plants; 2. Onsite validation visit to look through the plant; 3. Holding of a workshop to highlight key findings and provide networking opportunity amongst representatives of the 7 plants, AMIC and WorkCover NSW. Ken McKell - AMIC, John Watson GM of the WH&S Division & Mark Stothard - WorkCover Inspector On 26th June 2012 the workshop was held at the Wagga Wagga RSL and was attended by representatives of the 7 plants as well as officers from WorkCover, including John Watson, General Bandsaw Safety Posters Employers are required to provide a safe work environment for workers by implementing adequate controls to all identified hazards. Bandsaws are dangerous machines and should only be used by employees who have had proper training. Reminders on the safe operation of bandsaws should be posted in order to minimize the risk of injuries and as a secondary safeguard for operators. AMIC has laminated posters available free of charge to members to help increase the focus on bandsaw safety procedures. Please call your Member Services Officer if you would like one. Welcome to New Members Tiffen s Quality Meats, D, K & R Tiffen, Bourke Tolland Meat Centre, Andrew Nelson, Tolland Barham Meats, Bruce Bott, Barham Port Meat Store P/L, Peter Hensley, Port Macquarie Hahn s Quality Meats, J. Cho & D Lee, Homebush For Sale Hino Dutro (Diesel) 2002, manual, rego 8/13, 285,000km Superb condition Interior body is fibreglass Carrier Fridge unit runs off the motor Complies fully with NSW Food Authority Body 2.7m L x 1.9m W x 1.8m H (no hanging rails) Payload in excess of 1100 kg To replace same NEW is $68,000 Will photos upon request Sale price only $14,950 Call (Tamworth) NSW 5

6 Members in the News Coopers Quality Meats Devitt Wholesale Meats Northern Beaches Finalists Mona Vale Quality Butchers Plateau Fine Quality Meats RG Wholesale Meats Trents Gourmet Meats 6 NSW

7 Everything you need to improve workplace safety The Safety Show Sydney Australia s largest workplace health and safety Trade Show is just around the corner offering innovative systems and equipment for every work environment, from mine sites to factories and offices. To be held October concurrently with Sydney Materials Handling at the Sydney Showground, Sydney Olympic Park, the Show offers visitors a convenient opportunity to find the latest OHS products all under one roof. The aim is to improve workplace performance with technology and knowledge. In tandem will be free workshops and seminars, where experts in the field will acquaint visitors with changed workplace settings and their impacts. Visitors will learn about the latest and most efficient ways to better handle their materials; how to help ensure height and machine safety is taken seriously, and why managing risk is the best way to protect both their employees and their workplace. The full program can be found at thesafetyshow.com.au Also concurrently running and co-located will be CleanScene, The National Cleaning & Hygiene Expo showcasing the latest cleaning equipment and supplies, as well as a large range of hygiene solutions for a large number of industries beyond the commercial cleaning sector, such as healthcare and hospitality. To register or for more information, go to thesafetyshow.com.au or call MANUFACTURERS & WHOLESALE DISTRIBUTORS WHEN IT ABSOLUTELY, POSITIVELY, HAS TO BE THERE RING FREE CALL: FOR MOBILES: Visit NSW 7

8 Member Profile Bill Denne Value Valley Meats Bill Denne is a second generation butcher who has owned Value Valley Meats in North Richmond for almost 32 years. The business is in a suburban retail centre and is the only butcher shop in the suburb. Bill with some of his famous smallgoods Bill grew up with the family business and gained his experience in various retail butcher shops. Two family members also work in Value Valley Meats along with three apprentices (including one mature aged). Our staff are reliable, loyal and enthusiastic, continually looking to improve products and service. They carry great pride in where they work, said Bill. A broad range of condiments Over the years Value Valley Meats has won many locally based customer service awards. Bill is proud of his customer service record and also of the high grade products he sells. League Club and the North Richmond Cricket Club as well as over 12 local schools. We provide support through sausage sizzles, meat trays and sponsorship of team uniforms. The shop was remodelled in 2005 and equipment is refurbished as and when needed. Ever since Bill invested in two smoking ovens, his production of bacon, hams and other smallgoods has flourished well beyond expectations. Bill asserts that it is the best business decision he has ever made. Bill and his staff are kept busy trying to keep up with the demand for his unique and extremely popular smoked products. His recipes have eliminated many chemicals, which is very appealing to the public. My motto is Never Say No!! We hope to extend into selling our wholesale ham and bacon and we are continually expanding our value added range, said Bill. We do nine styles of pies, mignons, pastry wraps, hand made kebabs, our own ham and bacon and 15 varieties of gourmet sausages and chorizos. We also offer vacuum packing and camping packs, added Bill. This year was Bill s first year in the Sausage King Competition. We were not able to satisfy the judges even though we produce a thousand kilos of sausages each week! said Bill. However, we will just make sure we continue to improve and hopefully impress the judges next year, he added. Bill spends his days off with his immediate family wife Tracy and children Danielle, Marissa and Angus on their recently purchased cattle farm. Bill s advice to anyone interested in going into meat retailing is; Be prepared to go the extra mile be it in service or your work ethics. It s not an easy trade by any means, but with enough effort it can be rewarding. Some of the popular value added products The shop is open seven days a week as business is doing very well. We cater to a very loyal local customer base in addition to child care centres, restaurants, cafés, schools, pubs and clubs, said Bill. We also sponsor cricket, football and soccer clubs such as the Hawkesbury City Junior Rugby L to r: Bill, Arthur, Dan and Liam 8 NSW