Victorious Victorians Blitz the National Sausage King Competition! Brad Drew of Hillie s Meats is ecstatic about winning the Poultry category

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1 Victorian Edition February 2012 MEAT INDUSTRY NEWS Victorious Victorians Blitz the National Sausage King Competition! Congratulations to Paddy Maginn of Paddy s Meats in Kew, Bred Drew of Hillies Meats in San Remo and Paul Darroch & Mark Kemp of Top Meats in Castlemaine for taking out first place in the Australian Lamb, Poultry and Gourmet categories respectively. Paddy Maginn also took home a second placing in the Continental Category. The Victorian Retail Council would like to extend their most sincere congratulations to our guys for producing such a magnificent result. Frank Russo with Mark Kemp and Paul Darroch of Top Meats Castlemaine, winner of the Gourmet category Roger Bond of MLA congratulates Paddy Maginn of Paddy s Meats on his win in the Lamb category. Paddy also took 2nd place in the Continental category Brad Drew of Hillie s Meats is ecstatic about winning the Poultry category Thank you to our National Sausage King Event Sponsors Glenn Appleby of Corona congratulating Robert Dangerfield who accepted the Gourmet award for Top Meats Castlemaine Suite 4, Level 6, 14 Queens Road, Melbourne VIC 3004 Telephone Facsimile Web

2 The National Sausage King Victorian Retail Chairman Frank Russo with his wife Marina Ben Alvarez of Wedderburn having a laugh with MC Con the Fruiterer (aka Mark Mitchell) Con the Fruiterer with judge Paul Meredith from SW TAFE Stephen Hollis with his wife Kerrie represented Victoria in the Traditional Australian category Paddy Maginn gets a hug from the Sausage King Mascot Frank Russo awarding Paul Rettke his certificate as a National finalist in the Pork category Brad Drew with his wife Jillian Apprentice Thomas Bouchier was one of 6 who took part in the Apprentice Competition and came 2nd Kate Hayes, Robert Dangerfield, Paul Darroch of Top Meats Castlemaine with AMIC s Peter Spence Steve Bonney and Peter Bouchier Victorian Member Services Manager Mark Seymour making sure the trophies are ready for the Awards Dinner 2 VIC

3 R Radford and Son Pty Ltd wins prestigious awards AMIC extends our congratulations to Rob Radford of Radfords Warragul for winning two awards in the prestigious NAB 2011 Agribusiness Awards for Excellence. Radfords took the honours in the environmental sustainability category for their commitment and development of their water recycling project. This massive project originally commenced in 2006 with a major investment in the plant s effluent facilities. In 2010, with a plan to build self-sufficiency and security in their water supply, Radfords installed an Ultrafiltration system a first in the Australian red meat industry. Phase 2 of the Water and Energy Recovery project took place last year enabling both significant energy savings (heat recovery) and water efficiency. Impressively in a very strong field, Rob Radford also won the Agribusiness Leader of the Year award. This has previously been won by individuals such as the late Richard Pratt of Visy, Frank Costa and Barry Irwin of Bega. Rob was humbled that his little meat company in Warragul has received such an accolade. Radfords has a 66 year history in Gippsland where it has expanded to employ over 100 employees in its enhanced plant including a state-of-the-art boning room, large scale abattoir and wholesale and retail meat supplier. Chairman - Australian Meat Industry Council Victorian Meat Processors Council Member - Australian Meat Industry Council - National Meat Processors Council President - Wholesale Butchers Credit Services Board Member and past Chairman - Lardner Park Events Member - Victorian Government Advisory Committee - National Livestock Identification System Member - Victorian Government Cattle Compensation Advisory Committee Member - Victorian Government Lamb and Sheep Compensation Advisory Committee Founding and Board Member Committee for Gippsland Rob is passionate about industry issues from the trials and tribulations of the retail butcher through to the day-to-day requirements for the larger processors. Radfords as a company has a commitment to the future by investing in areas such as technology, training for staff and supporting the extended community. Read more about Radfords at: On behalf of AMIC Management, staff and members Congratulations to you Rob! The awards are run by Monash University in association with National Australia Bank (NAB) Agribusiness. They are a highlight on the calendar of Australia s agribusiness, food, fibre and beverage sector, recognising the importance of agribusiness to the Australian economy. Apart from the management of his business, Rob is also very actively involved in industry councils and local community development. These involvements include: Member Services Manager Report By Mark Seymour This year commenced with some members visited by Worksafe Victoria. Items such as electrical equipment not tagged and tested and the condition of leads and cords for electrical devices have been high on the hit list. Other issues frequently raised are: the supply of a mesh glove for the non knife hand and up to date Material Safety Data Sheets from your chemical suppliers. A handbook is available for downloading called 12 ways to make small business safer as well as a host of other information we suggest visiting the website. National Sausage King: I would like to take this opportunity to thank William Angliss Institute of TAFE, South West TAFE, Rivalea Pork and Westside Meats for coming forward as sponsors to aid Victoria in hosting the National Sausage King Competition. With the school year now underway, the First Aid course mentioned late last year in 2012 is on the agenda. To register your interest and enquire on the cost for your business, please call Ivon Shell on Last year a few members both regional and city based, attended some AMIC Victorian Retail Council meetings and were pleased to have the chance to give their input. The invitation is extended to any member that would like to participate this year. Just call us if you wish to attend so that we can provide you with relevant information beforehand. Office: Mark Seymour: Peter Spence: VIC 3

4 Member Profile Gordon Stabb G.D. & J.I. Stabb One of the most likeable blokes in the industry is Gordon Stabb of Anglesea. Back in 1986 Gordon took over the shop on Great Ocean Road, just past the main township of Angelsea heading towards Lorne. The shop looks pretty much as it did when Gordon took over in 86 as he believes it has a certain kind of character about it. He has of course regularly upgraded counters, fridges and all other equipment as needed over the years. Gordon s staff includes an apprentice, a fully qualified butcher and two cashiers. The shop supports local clubs such as the Anglesea Surf Club, the local footy and cricket clubs and donates to charities such as the Cancer Council. Gordon s motto focuses on his customers and that is Make sure your customers are recognised and appreciated for their business and their support of your business. His advice for someone considering working in the meat industry is clear and concise. Be honest, insist on good service and understand your obligation. Work hard to gain reward and accept the challenges that will inevitably bring both good and bad, but never give up. Anglesea is a beautiful seaside township located just out of Geelong and is a very popular destination with tourists, especially over the summer months. Gordon has a magnificent spot on the Great Ocean Road; the view and shop s location make it a unique place. Gordon has built up a steady clientele of locals and is certainly happy about the population explosion in the area over the holiday seasons. Gordon got his start in the industry by doing his apprenticeship at Syd Knight s shop in Geelong. He is a stickler for customer service and offers a good range of fresh products and meal ideas such as marinated meals, chicken mignons, cordon bleau and his now famous Traditional Australian sausage - having recently won his region of the Sausage King Competition and also placing with his Pork sausage. Gordon has been a great supporter of the Sausage King over many years and sees it as a great vehicle to promote the Independent Local Butcher, highlighting the difference between the quality products available in butcher shops as compared with supermarkets. Away from work Gordon enjoys spending time with his family including his grandkids and walking his dog. At the tender age of 63 Gordon wants to keep trading for as long as he can. I enjoy my business and being a part of my local community. The well stocked shop also sells condiments and juice Welcome back to Megan Young We would like to welcome Megan Young back to AMIC Victoria as our Member Services Officer Administration. Megan was formerly employed in and we are delighted that she has chosen to return. Megan is a keen sports lover especially cricket and AFL and is a mum of two sports crazy sons. We are pleased to have Megan on the team to help keep members informed with accurate and up to date information in relation to the successful operation and promotion of your Independent Local Butcher Shop. 4 VIC

5 For Sale - $845,000 WIWO At Meat Training Australia we pride ourselves on working with retail butchers; tailoring training programs to suit your needs. We understand how busy your business can be, we ve been butchers ourselves. This is why we deliver our training in your store; so you don t need to leave your workplace. All of our trainers are qualified butchers with qualifications and experience including: Quality Assurance Auditing Meat Inspection Food Technology Meat Microbiology Management Business ownership Training Training is delivered flexibly at the workplace with the support of a suitably qualified trainer and high quality self paced learning resources. Training courses offered include: Certificate II & III in Meat Processing (Food Services) Butchers Shop Employee - traineeship Certificate III in Meat Processing (Retail Butcher) - apprenticeships Certificate II and III in Meat Processing (Smallgoods) - traineeships Food Safety Plan Compliance Training Introduction to HACCP and food safety Hygiene for Meat Handlers Listeria Management Plan development and Implementation for retailers producing ready to eat products (packaged) Call one of our qualified retail meat trainers today to find out more. VICTORIA Paul Meredith David Suggett Wayne Perry Darren Rohan SOUTH AUSTRALIA Bob Brill Hartdale Park is a 72 acre irrigated property located in the secure Macalister Irrigation District and only a 10 minute drive to Maffra. Properties and business opportunities like this do not come up often. The property boasts a very comfortable 4 bedroom home and well set up, low maintenance farm. Have both the country lifestyle and the income. Perfect for a couple to run and work from home. The business includes an as new Prime Safe Licensed Further Meat Processing Facility that is licensed to process up to 250 tonnes of meat (deer, beef, lamb, pork). The property is currently operating as a deer farm and Venison Processing business targeting the expanding Farmers Market movement. The opportunity exists to continue to fill this profitable niche market, or diversify and expand into more conventional meats and retail sales. For a full list of inclusions or to find out more about this property and business please contact the selling agent: Simon Burns Sales Consultant First National Real Estate Latrobe T: F: M: VIC 5

6 Welcome to New Members William Angliss One Day Courses Ivon Shell and Richard Baker of William Angliss are putting together some courses which you may find of benefit to you and your staff. Wednesday March 28: Fresh sausages using recipes & premixes Wednesday June 13: Smoked products, kranskys, frankfurts etc Wednesday September 26: Smoked hams, jellied products There will be industry involvement from the major suppliers to the trade. The cost has been kept to a minimum of $100 and includes a light lunch. All courses will be conducted at the TAFE in Melbourne. Any enquiries or registration of interest can be made by contacting Ivon Shell at William Angliss on Safety In Action & Melbourne Materials Handling April 2012 Melbourne Exhibition Centre Members are invited to register at safetyinaction.net.au for free entry to both trade shows. Strictly a trade event, Safety in Action is a must see for all Victoria s largest dedicated OHS event 1000s of products & solutions on display 250+ Australian & international companies 100s of experts Fish Meat Direct Pty Ltd Dorothy Wong, Seaford Leemon s Meat Centre Reece Shaw, Sale Benno s Meating Place Pty Ltd Bradley Bennett, Barwon Heads Cohuna Butchers MF & AE Wilson, Cohuna Eltham Gourmet Poultry & Game Robert Rossiani, Eltham Casey Fresh Meats & Poultry Tasha Hayman, Narre Warren Tender Cut Meats DV & SJ Grant, N Farley & JJ Humm, Newcomb Four Degrees Celsius Marcus Lethlean, Port Melbourne Camberwell Market Poultry Hung Cong, Camberwell Poon Boon Lamb Co D J Baden & J & J M Quinane, Swan Hill Cambco Pty Ltd Lynne Sreng, Berwick Burchy s Meats Pty Ltd Glenn Harvey, Mornington Berties Butchers Pty Ltd Darren Moncrieff, Cremorne BK Poultry & Meats Kaitlin Winter, Corio Associate member: Commonwealth Bank Of Australia, Melbourne Butcher Business for Sale-Deniliquin NSW Ideal family business Good clientele New shop only 10 years old Business established for 50 years Annual turnover $430K Equipment all in good condition Owner wants to retire $60,000 walk in walk out ONO Contact Neil Business hours: After hours: VIC