KNIFE & STEEL RETAIL REPORT BY KERRY MELROSE QUEENSLAND STATE SAUSAGE KING. Queensland Edition

Transcription

1 Queensland Edition October 2006 Volume 11 Number 5 KNIFE & STEEL RETAIL REPORT BY KERRY MELROSE As the year draws to a close having completed all major AMIC functions for the year, and thanks to you, all events have been a resounding success. Congratulations to all State Sausage Kings and finalists who fought out the event on Peoples Day at the Ekka. For the first time ever, all section winners were from the country (come on Brisbane). Check out the results inside this edition. We wish our five State Sausage Kings good luck as they will be off to the National final being held in Perth, 10 March Keep up the good work by bringing home some trophies. If you haven t been to Western Australia before, give some thought to going along in support. There will be plenty to do both formally and informally, sharing time with like-minded people. So consider taking a few days off, you won t be disappointed. QUEENSLAND STATE SAUSAGE KING It was a tough decision for the judges to choose the five Sausage Kings at the RNA Show on 16 August to go forward representing Queensland at the National final in Perth next year. The entries were judged across a range of criteria including appeal of product both raw and cooked, consistent shape and thickness, shrinkage due to oil or air, and bloom whether the sausage looks and smells fresh and bright. But after a few furrowed brows, the category winners were announced and the five Kings crowned at the EKKA. See inside this edition for full winners story and photos. Thank you to all our sponsors; Lesnie s for sponsoring the Continental category, Corona Manufacturing the Gourmet/Open Class category, and Devro for general sponsorship of the National Sausage King competition. You ll also need to mark a few days on the calendar as next May (2007) the inaugural AMIC International Retail Conference is being held, where else, the Gold Coast! It will be the first of its kind to be run in Australia. The conference looks to be interesting with trade shows, exhibitions, seminars specific to your business, motivational speakers, both formal and informal functions, and of course, social activities. Make sure to get in early when bookings are announced. Were you aware that you re a member of the largest Retail Butcher employee organization in the World? That s right, AMIC! MLA s Red Meat Networking Club is also gaining intensity with membership now covering almost a third of Australian retailers. Most of these members have, at some stage, left the protection of their four walls as part of the organized trips to broaden their horizons, views and gain new ideas. And yes, it s working. On a recent visit to Joe and Bev Mill s shop in Redland Bay, we learnt how they had made that difficult decision to spend some money to refit and face lift their shop. With a total transformation utilizing every nook and cranny, Joe and Bev have managed to double the display space with new cabinets, and installed a European style window, (similar to the Kerslarger franchise in Holland) with an enviable display of Australian and imported olives, cheeses, smallgoods, and cooked deli items. The Mills have seen an overall increase in trade of 35%, so go and have a look Joe and Bev would be pleased to talk to you. Christmas is just around the corner, so good luck in your preparations. With pork legs looking to be the most expensive for years, don t forget to keep your prices up, you may need a little extra cash for the Casino at the Retail Conference in May! L R Mundubbera Butchering Co, 1st Place 100% Pork - Bruce Saunders, Saunders Quality Meats, Bundaberg, 1st Place Poultry Mark Nolan, Gray s Modern Meats Mart, Toowoomba, 1st Place Traditional Australian - Justine Edwards, Mt Pleasant Meat Specialists, Mackay, 1st Place Gourmet / Open Class - Rob Ashton, Ashton s Butchery, Pittsworth, 1st Place Continental INDEPENDENT LOCAL BUTCHER S MEAT HALL AT THE RNA SHOW EKKA Also at the Ekka, AMIC, with the support of Meat and Livestock Australia presented a program of meat cutting, cooking and sausage making demonstrations to entertain and educate the public. We do this every year and invite sponsors to participate over the 10 days and promote their products. The shows are presented by Stan Cornish, Gwyn Gilson and Bill Langley, with the support of MC Bob Retallick. Sponsors include Nolan Meats, Terry Orreal s Quality Meats, Gern s Smallgoods, Gotzinger Smallgoods, Mick Salm Meats Carindale, SC Industries, QCMPA, Cook on Commercial Catering and Unilever Foods. Assistance is also forthcoming from many others who are willing to give their time and expertise to assist in promoting the meat industry in general. The Retail and General Industry Council thanks all those who help make the show the success it is and looks forward to your support again next year. Suite 3b, 70 Prospect Terrace, Kelvin Grove, QLD 4059 Telephone Facsimile Web

2 CONGRATULATIONS TO OUR STATE SAUSAGE KINGS Sausage King Mark Nolan and his Traditional category trophy COUNTY and regional butchers upstaged their city cousins to claim all five categories in the 2006 Queensland Sausage King State final, decided during RNA Show in August. This year s winners, detailed below, came from butcheries as far afield as Mundubbera, Pittsworth, Bundaberg, Mackay and Toowoomba. These five Sausage Kings will now represent Queensland at the National Sausage Kings finals in Perth, early next year. The 2006 competition proved as popular as ever, with more than 650 entries being received from ILBs from across Queensland for the seven regional finals. Head judge Allan Rowan, from butchering supplies manufacturer Lesnie s, said this year s standard of competition had reached a new level, which reflected the great love the typical consumer had for the humble sausage, in all its flavours. And the winners are TRADITIONAL: Toowoomba butcher Mark Nolan from Gray s Modern Meat Mart has been a consistent winner in the Sausage King competition over the years, claiming the Traditional division for Queensland and Australia in 2003, as well as the Queensland continental title again in This year he returned to pick up the coveted Queensland Traditional sausage crown. When we won our first title, our sausage turnover went from 120kg of sausages a week to 800kg a week, and it has only tapered off a little since then. Every time we have a win, the volume climbs straight back up again. Mark said. 100% PORK: Tim Duggan has put his Mundubbera Butchering Company on the map with a big win in the 100% Pork category. Tim said he had entered the competition each year since it started, but in the past had always entered thin pork sausages. This year we used the same recipe, but put them in thick casings for something different, he said. I ve always thought the thick snag was a better sausage anyway. CONTINENTAL: Pittsworth butcher Rob Ashton reinforced his reputation as one of the state s elite sausage makers with a record-equalling fourth State title. In earlier years Rob has won in Traditional, Gourmet and Continental divisions. His German Bratwurst sausage wins him the crown for the Continental category in We ve been playing around with this recipe for years, and it has always been popular, Rob said. The Ashton s Butchery has a list of up to 20 different sausages made in rotation, meaning there is always something different in the display. About eight varieties are sold at any one time. Justine Edwards and her trophy for State Gourmet winner GOURMET: Mackay s Mt Pleasant Meat Specialists picked up its second State Sausage King title this year in the Gourmet division with a tasty honey macadamia beef sausage. Proprietor Adrian Edwards last won a State title in 2002, also for a gourmet sausage. Shop manager, daughter Justine, said while the business still got some residual benefit from the last State win four years ago, the latest result would help top-up the butchery s reputation for top sausages. POULTRY: Winner of the first ever poultry category went to Bruce Saunders, Saunders Quality Meats Bundaberg, with a tasty satay chicken entry. Bruce said after his regional heat win back in May, his overall sausage sales went up by more than 400 percent, from 200kg to 850kg weekly. He anticipates an even larger rise now that he had won the state title. CATEGORY Traditional Australian Sausage King STATE WINNERS Gray s Modern Meat Mart, Toowoomba Sugarland Meats, Mossman Monaco Meats, Broadbeach Waters 100% Pork Sausage King Mundubbera Butchering Co., Mundubbera Continental Sausage King Sponsored by Lesnie s Gourmet/Open Class Sausage King Sponsored by Corona Manufacturing Westcourt Butchery, Cairns Pattemores Meats, Alexandra Hills Ashton s Butchery, Pittsworth Smithfield Choice Cuts, Smithfield, Cairns Jim s Meat Men, Southport Mt Pleasant Meat Specialists Mackay Chermside Quality Meats, Chermside Zac s Meats, Bundaberg 100% Poultry Sausage King Saunders Quality Meats, Bundaberg Wavell Heights Quality Meats, Wavell Heights Kilcoy Butchery, Kilcoy Bruce Saunders receives his 1st Place trophy for Poultry Rob Ashton with his trophies 2 QLD

3 HAM, BACON AND SMALLGOODS AND BUTCHER S CHOICE COMPETITIONS 2006 Congratulations to all who entered the Ham, Bacon, Smallgoods and Butcher s Choice competitions this year. The quality of entries was excellent and the Judges had a difficult time in selecting the winners. The numbers of entries in the Smallgoods competition, held on Wednesday 9 August at 10am in the Meat Hall at the RNA, were again up on the previous year. The leg ham, bone in, and boneless categories and bacon category were well supported. The Butcher s Choice competition was also well supported with a vast array of innovative and imaginative entries in both the Meat Pie & Pastry Category, and the Wet Dish Category. Although the scores were very close for and places, there can only be one category winner. The trophy presentation to the winners will take place at the Awards Dinner on Saturday 7 October, so book your tables and come along and support your colleagues. Thank you to our proud sponsors: Cryovac Sealed Air Corporation, Vadals, Kerry Ingredients, Devro BACON, HAM AND SMALLGOODS COMPETITION WINNERS Leg Ham on the Bone - 1st Beenleigh Bacon & Ham Barritt s Butchery Bundaberg Wide Bay Ham & Bacon Boneless Leg Ham - 1st Terry Orreal s Quality Meats Kawungan Quality Meats Ashton s Butchery Cooked Corned Silverside - 1st Salm s Mt Bruce Butchery Terry Orreal s Quality Meats Wavell Heights Quality Meats Bacon Rashers (Full Middle) - 1st Circle T Meats Salm s Mt Bruce Butchery Gerns Continental Smallgoods Pre Scalded Sausage - 1st Gotzinger Smallgoods - 6 Cheese Kransky Gotzinger Smallgoods - Continental Franks Gotzinger Smallgoods - Continental Breakfast Platter Presentation - 1st Gotzinger Smallgoods Circle T Meats Mr Snag BUTCHER S CHOICE COMPETITION WINNERS Meat Pie or Pastry Dish - 1st James Connoisseur Meats Chicken Pie Miles Wholesale Meats - Miles Beef, Tomato & Vegetable Family Pie Chermside Quality Meats Beef & Guinness Pie Wet Dish - 1st Chermside Quality Meats Moroccan Lamb Curry Nambour Plaza Meats Cheesy Dumpling Casserole Mick s Meat Barn Butter Chicken QLD 3

4 RETAIL COUNCILLOR PROFILE Bob Retallick Retallick Resources Collingwood Park Why do you sit on the General and Retail Industry Council? To assist and aid fellow Independent Local Butchers. I also believe in fighting for small business. How long you have been a Retail Councillor? 8 years As a Councillor, what will you contribute to benefit the members and the industry? Time, knowledge, passion, and a desire to improve retail professionalism. What direction do you see AMIC heading? All up hill, going ahead at full strength. What has been the most important lesson you have learned since starting in the industry? Never be afraid to ask for assistance, share your concerns with fellow retailers. What has been the most valuable advice given to you and by whom? Always treat meat like gold and it will ALWAYS pay back double Neil Ives, My first boss for six years. What is your favourite food? Meat & Cabbage Favourite drink? Scotch What is the name of the last book you read? The Da Vinci Code by Dan Brown Favourite pastime when not working? Umpiring Netball APPRENTICE OF THE YEAR 2006 Finalists, Joseph Wigginton from Brooks Meats Rockampton, Adam Barritt from Barritts Butchers Bundaberg, and Casey Orchard from Miles Wholesale Meats Miles, gathered in Brisbane on Monday 14 August to sit a theory test and L R Casey, Adam and Joe, Apprentices at the Ekka demonstrate their skills in front of a live audience at the Independent Local Butchers Meat Hall at the Ekka. The boys were required to prepare a tray of rissoles from 1kg of mince, and to slice and prepare a display tray of a whole rump. Judging was carried out by a panel of three qualified butchers and the practical scores will be added to those from the theory test to determine the Winner. The Apprentice of the Year award is designed to encourage young men and women to enter the meat industry and to reward them for outstanding achievement. The Apprentice of the Year will be announced at the Awards Dinner on Saturday 7 October, so book a table, bring your staff along and support the future of our industry. VACUUM PACKING MACHINES SERVICE, SPARES AND REPAIRS * Service & Repairs carried out on most makes and models of vacuum packing machines * Electrical maintenance and repairs to meat processing machinery * Prompt service anywhere within Queensland Contact:- Ian De Villiers Electrical Licence No Watervale Drive, Redland Bay QLD iandevilliers@primusonline.com.au Mob: or Ph/Fax: QLD

5 MEMBER PROFILE - TERRY STORER - SMITHFIELD CHOICE CUTS SMITHFIELD, CAIRNS Terry Storer has a lot to smile about recently, taking out yet another trophy at the Queensland State Sausage King last month, winning second place for his fantastic continental sausage. As well as the Sausage King win, last Christmas Terry and his team, on consolidating his two businesses at the Smithfield Shopping Centre, decided to renovate the expanded original premises. The display cabinets were replaced, and a new walk in fridge for hanging goods has been a real hit with customers. The revamp has also attracted new trade and kept regulars coming in. As does his Sausage King wins of course. Terry still stocks his 2003 National Sausage King continental second place winner, clearly labelled Best in Queensland in the open display. Terry has also made sure all winning trophies are displayed with pride with the trophy shelf behind the shop counter. Terry Storer Customers are now returning more than ever to snags. When they see the trophies they are curious about how good the standard is and are always impressed. We have the goods to back up those awards. Terry grins. The Sausage King comps are great! They really promote your business, you just can t buy the kind of advertising a win gets you. I think ILBs who don t enter must be mad! He adds. Not only does Terry enter the Sausage King competition to help promote his business, but he also takes advantage of the great EFTPOS rates he gets as an AMIC member. Lower fees always help. I also find the wages information and IR and HR help really useful. Terry started out butchering at 16, going straight into an apprenticeship with Reg Denny at Farmer Brown Butchery. After four years Terry stretched his wings, learning from others in the trade, He even spent time in Darwin managing and ended up running the Casino butchery up there. In 2000 Terry decided to return to Cairns, and when he saw the well established Smithfield Shopping Centre butchery was for sale, he knew it was the time was right to go out on his own. Terry and his team expanded briefly with two stores in the centre, but being nearly a kilometre apart, when the chance came to revamp and combine them, Terry decided he d had enough of the long walk between the stores. It s much easier with one slightly bigger store than the two smaller ones. They were so far apart and just a hassle. I ve got a young family now so want to be able to spend time with them. However, I ve got a great manager in Rick Coghlan, and he handles everything beautifully! Terry Storer (R) with Daryl Pottemore at the RNA Show QLD 5

6 QCMPA UPDATE - ANNUAL GENERAL MEETING Just a reminder to put aside Friday 3 and Saturday 4 November for the QCMPA Annual General Meeting at the Brisbane Riverview Hotel, corner of Kingsford Smith Drive and Hunt Street Hamilton (Phone ) Site visits are planned for the Friday morning with the formal meeting commencing in the afternoon at 1pm. Business will conclude at midday Saturday, leaving the afternoon free for social activities. QCMPA members QCMPA John Allen, Greg Carey and Dudley Schilf QCMPA Clint Nelson, Colin Frazer and John Allen MEAT MICROBIOLOGY WORKSHOPS 2006/2007 Australian Standards and the US Mega Reg (AQIS) require meat plants in Australia to have HACCP based systems in place to ensure that Standard Operating Procedures (SOP) are effective to ensure meat safety. This applies equally to both domestic and export licensed meat processing plants. Microbiological testing on product and plant surfaces is required to verify that SOP s and HACCP are working. This well known 3-day workshop will provide participants with the knowledge and skills in microbiological sampling and testing procedures to satisfy the requirements of industry authorities. Each course participant receives a detailed manual, which can be used for establishing a company Q.A. manual for this work. The manual, and experience gained from the course, is used by participants to facilitate their own in-house training program. Certificates are awarded for participation in the course and passing the assessments. The course is run by experienced Meat Microbiologists from Primary Industries Research Victoria, and invited guest presenters. It is endorsed by AMIC, NATA, State Meat Authorities, and AQIS. Participants do not need to have detailed knowledge or experience in microbiology to attend this course. Queensland members are invited to enroll in the following course: Date: April 2007 QUT, Garden Point campus, Brisbane QLD Cost: $900 per participant To register your interest in this course, application forms, or for general enquiries please contact: Stacey.Barlow@dpi.vic.gov.au or Jemma.Isaac@dpi.vic.gov.au at DPI, Attwood. Ph: (03) Fax: (03) QLD

7 ANNUAL MEAT INDUSTRY AWARDS DINNER Saturday 7 October, It s not too late to buy tickets for the event of the year! Join us for the Annual Meat Industry Awards Evening overlooking the Brisbane River at Riverside Receptions, 50 Oxlade Drive, New Farm. The evening commences with pre-dinner drinks overlooking the beautiful Brisbane River, followed by a sumptuous three course dinner, the Industry Awards and music and entertainment throughout the night. Price (inc GST): $68.00 per head - Tables of 10 are still available. Bring your staff! THANK YOU TO OUR SPONSORS: MLA, Amcor Fibre Packaging, Australian Wholesale Meats, Devro Pty Ltd, Vadals, SafeFood Qld, Lesnies, Denco and Kerry Ingredients. Price includes pre-dinner drinks and savouries, beer, wine, soft drink for 5 hours, three course dinner, tea and coffee, lucky door prizes, and entertainment. (Special price for spirits $2.50 between 7pm and midnight) Parking: Venue Carpark and Street Parking. A courtesy bus will offer transport to the Valley and City at the end of the evening. Awards Night 05 - Businessmen not just butchers, Daryl Bein, Daryl Pattemore, Peter Tronc & Peter Boodle at last year s evening Nearest Accommodation (4 minutes by taxi) is the Central Brunswick Apartment Hotel. 455 Brunswick St, Fortitude Valley, 4.27 star accommodation minutes from CBD and Chinatown. Please make your own bookings at: or phone (07) Don t miss the best night of the year! Call the Queensland AMIC Office now to book (07) Awards Night 05 - The Purcell Table, Awards dinner 2005 RETAIL BUTCHER INSURANCE SCHEME LOWER YOUR INSURANCE COSTS SPECIAL OFFER TO INDEPENDENT LOCAL BUTCHERS One of the great reasons to be an AMIC member is the discounts and savings that have been negotiated with suppliers through the power of group purchasing. With the end of the financial year not too far away, now is great time to start getting some quotes for your shop insurance. JMD ROSS Insurance Brokers offer AMIC members substantial savings on premiums and greater flexibility. JMD ROSS s Retail Butcher Insurance Scheme Package includes cover for the following items: Fire Building, Contents, Plant & Equipment Glass Breakage -Internal and External Burglary Business Interruption Public and Products Liability Machinery Breakdown and Deterioration of Stock Money Cover JMD Ross Insurance can also assist with Workers Compensation Insurance. If you would like to take advantage of this offer and receive an immediate quotation on your insurance renewal, please contact Graeme Fitton of JMD Ross Insurance Brokers on free-phone: NB: If an AMIC member chooses to take up the discounted offer, JMD Ross will pay 50% of their agent s commission to AMIC. AMIC uses this commission to help fund the provision of services to members. AMIC acts as a referrer for JMD Ross Insurance Brokers and no recommendation or opinion is provided by AMIC in relation to the product. QLD 7

8 WELCOME NEW MEMBERS! Mad About Meats, Rothwell Easy T Butchery, Robina 2006/07 CALENDAR OF EVENTS October Nov Annual Meat Industry Awards Dinner Riverside Receptions 50 Oxlade Drive New Farm QCMPA Workshop/Meeting Brisbane Realcold Milmech (Associate Member), Eight Mile Plains Mayfair Fresh Markets, Redbank Plains The Chicken Shop, Kuluin Feb March May 2007 QCMPA Young Guns Workshop Mackay National Sausage King Perth, WA AMIC International Retail Conference Gold Coast 8 QLD