NSW Edition The Issue 45 December 2010 CUTTING EDGE Sausage Kings Reign in Newcastle - The NSW State Sausage King Competition Contestants cooking up their prized sausages A morning shower failed to dampen the fun and serious sausage sampling at the NSW State Sausage King Competition, which took place on Saturday October 9th overlooking the picturesque Newcastle Harbour. Winners from the 19 Regional Competitions from throughout the state gathered to represent their hometowns and vie for the six prestigious State Sausage King titles. Chief judge Dennis Hall was joined by Wayne McGee both of Hunter TAFE Hamilton campus, Keith Ireland retired Head Teacher at Granville TAFE, Prof Paul Baumgartner of the University of Western Sydney, Keith Gridley of Corona, Alex Cruickshank of Chemetall, Mark Hardy and Terry Edgar of APL, Doug Piper of MLA and Patrick Carmody of Jones Meats in Katherine one of only two AMIC Northern Territory members. They sampled 114 sausages before declaring the winners for each category. Continued on page 2 Beef Labelling Requirements in New South Wales The requirements of the Food Amendment (Meat Labelling) Act 2009 apply to ALL beef meat offered or advertised for Retail sale in New South Wales. The requirements will be enforced by the New South Wales Food Authority from January 2011. The Act does not apply to wholesale beef sales, restaurants, take-away food shops and similar outlets. The Act relies on the Domestic Retail Beef Register (DRBR) which is a meat industry controlled AUS-MEAT document. The Domestic Retail Beef Register (DRBR) was developed by the industry to ensure that Government did not define in legislation terms which the Retail meat industry must use or enforce the AUS-MEAT trading language on the Retail sector. Continued on page 4 New South Wales Meat Industry Annual Awards Dinner Col Clarke of Sponsor Neild & Co, Dinner Sponsor addressing the audience This year s Dinner was held at the beautiful Harbourview Function Centre at Queen s Wharf in Newcastle. Retail Chairman Ron Stapleton welcomed members, sponsors and guests to an enjoyable evening of superb food, great entertainment and awards for long service, appreciation, apprentice of the year and for the State Sausage King Competition. More photos on page 3 Judging in the Pork category Some of the Sausage King entrants with their certificates of appreciation: L to r Jason Smith Rathmines Butchery, Neil Roberts - Mrs Beetson s Jewellstown, Bede Jarrett - Jarrett s Waratah Butchery, Steve Smith - Rathmines Butchery and Rod Sellers - R & R Sellers Quality Meats Thank you to our Dinner Sponsor THANK YOU TO OUR NATIONAL SPONSORS 2nd Floor 460 Pacific Highway St Leonards NSW 2065 Telephone 02 9086 2230 Facsimile 02 9086 2201 Web www.amic.org.au
Sausage Kings Reign in Newcastle The NSW State Sausage King Competition Newcastle s own Brad Mowday emceed the event which included sausage making demonstrations with volunteers of all ages trying their hand at making links and tips from local butchers on finding, buying and cooking meat. Entertainment included an appearance by magician/comedian/daredevil stuntman Super Hubert (in complete Superman inspired costume!) and William Doodrop juggler extraordinaire of the clown troupe Ship O Fools. Our sincere thanks goes to the many people who helped make this a successful event; the wonderful judges some of whom travelled a distance to share their expertise, Brad Mowday who stepped in the emcee s shoes at the last minute, Council members who helped organize and run the events, our sponsors whose support has been crucial to our success, AMIC members who helped cook, clean and entertain the public with their knowledge about sausages and meat, AMIC staff for pulling the whole thing together and Mitchell Lee of Robert Constable s Roberts Meats who bravely donned our new Sausage King mascot costume (tights included!) to promote the Competition all over Newcastle! Our new Sausage King mascot with some small fans These sausage supporters were definitely the best dressed of the day Wayne McGee and Keith Gridley (r) scrutinize entries in the Gourmet category William Doodrop of Ship O Fools These cute kids proudly display their perfect links! L to r Rod Sellers, Jason Smith and Steve Smith cooking sausages to give to the public Ron Stapleton serving up samples to the crowd Judge Terry Edgar of APL Jenna Smith of Rathmines Butchery happily samples some entries Judging the Poultry category Super Hubert up to his tricks Congratulations to the NSW State Sausage Kings and good luck in the National Competition Traditional Australian Rod Sellers Sellers Quality Meats Stockton Traditional Australian Pork Tim Brown Brown s Butchery Raymond Terrace Poultry Australian Lamb/ Open Class Tim Brown Brown s Butchery Raymond Terrace Continental Gourmet/ Open Class Craig Fitzpatrick Fitzy s Fine Meats Bradbury Shane Rose Wizards Butchery Tenterfield Gary & Sandra Mcrae Mackers Meats Hay Thank you to our State Sausage King Sponsors 2 NSW
New South Wales Meat Industry Annual Awards Dinner Members and Guests enjoying the Dinner NSW 3
Beef Labelling Requirements in New South Wales Continued from page 1 Beef Product Offered for Sale Labelling Where a beef product is offered for sale, or advertised for sale, the description on the ticket, package or advertisement must comply with the following: 1. The minimum description is Beef. 2. In addition the product description must contain the following: Beef Retail Classifications 1 Beef Retail Classifications 2 Product Beef Yearling YS, Y Beef Young YGS, YG Beef Moderate YPS, YP Beef Mature PRS, PR, SS, S Economy Economy Budget Ox, Budget Cow Manufacturing Manufacturing Manufacturing Examples of suitable descriptors would be: Beef Yearling (for product YS and Y) or Beef (for product YS and Y) Beef Young Beef (for product YGS and YG) or (for product YGS and YG) Beef Economy (for Budget Ox or Budget Cow ie all 8 tooth product) 3. Cut descriptors may be used at the point of sale provided the term appears in Appendix 1: Examples of suitable descriptors would be: Beef Yearling Rump (for product YS and Y) or Beef Rump (for product YS and Y) Beef Young Rump Beef Rump Beef Economy Rump (for product YGS and YG) or (for product YGS and YG) (for Budget Ox or Budget Cow) The Domestic Retail Beef Register is available from the AUS- MEAT web site or by contacting AMIC on 02 9086 2230. The AMIC/Neild and Co Apprentice of the Year The future of the Meat Industryisinthehands of our apprentices and recent graduates. AMIC encourages the young to enter into apprenticeships with the objective of becoming an Independent Local Butcher. Each year AMIC supports TAFE graduation ceremonies and presentations for our apprentices. AMIC is fortunate to have a partner in Neild and Co which is also very supportive of the young people in our industry and sponsors the annual Apprentice of the Year Award. Col Clark of Neild and Co proudly announced the winner at the NSW Awards Dinner as Lindsay Vallance of Barnetts Butchery in Singleton. Lindsay is known and liked not only by the customers of Barnetts Butchery in Singleton but is also well liked and respected by most of the community. He showed an early interest in the trade and did part time work as a wash up boy whilst still at school. Lindsay was eventually employed as an apprentice by the then owner; Graham Barnett who was well know for grooming top quality apprentices and tradesmen as evidenced by his son Colin Barnett who was the Hamilton TAFE s Regional Worldskills winner and Apprentice of the Year in 1998. Bill Gould is now the owner of Barnett s Butchery and Lindsay s employer. Lindsay is a complete tradesman; he can carry out all practical aspects of the trade, including setting up the main displays for the day and customer service. He is also actively involved in the running of the business, ordering and bookwork. Lindsay enrolled at Hamilton TAFE in 2008 and traveled from Singleton every week to complete his first year as an attending student. In 2009 because of the change of ownership, travel and Lindsay s importance to the business structure, his new employer chose to have Lindsay workplace assessed for his 2nd year and he was again a high achiever. Lindsay s natural ability was highlighted at the recent Regional Worldskills Competition where he competed on short notice with only a few days to prepare. He was narrowly beaten by a student who had months of intensive training in a large supermarket environment. Outside of work, Lindsay likes to fish, surf, play Rugby Union and is a member of the town s Shooting Club. Congratulations Lindsay! Lindsay receiving his award from Col Clarke 4 NSW
2010 Sausage King Regional Winners Category Southern NSW 1 September 2010 ACT 1 September 2010 Illawarra 8 September 2010 Southern Highlands 8 September 2010 Southern Sydney 8 September 2010 AUSTRALIAN - 1st Danny Milne - Milne s Country Style Meats Scott Dunn G Hills & Co Butchery AUSTRALIAN - 2nd Anthony Francis Kooringal Butchery Mark Stapleton Stapleton s Meats Gymea AUSTRALIAN - = 2nd Graham Gibbs Meats A Treat AUSTRALIAN - 3rd Glenn Stewart Albion Park Village Meats Mark Walsh Lilli Pilli Gourmet AUSTRALIAN PORK - 1st Glenn Stewart Albion Park Village Meats Graham Gibbs Meats A Treat Mark Stapleton Stapleton s Meats Gymea AUSTRALIAN PORK - 2nd Andrew Johnson - Andrew s Main Street Butchery John Hastie Hastie s Toptaste Meats Fi Tumaka & Steve Pringle Stockman Fine Meats AUSTRALIAN PORK - 3rd Danny Milne - Milne s Country Style Meats David White Tarrawanna Meats A Treat Pat Stedman Stedman s Quality Meats POULTRY - 1st Nathan Trinder Lake Village Butchery Paul Thomas Dandaloo Meats Peter Mangan Thirlmere Meats POULTRY - 2nd James McNaughton Knights Meats POULTRY - 3rd Adam Scerri Adam s Quality Meats Graham Gibbs Meats A Treat LAMB/OPEN CLASS - 1st Grant Yeo - Blake Street Country Fresh Meats John Hastie Hastie s Toptaste Meats Pat Stedman Stedman s Quality Meats LAMB/OPEN CLASS - 2nd Fi Tumaka & Steve Pringle Stockman Fine Meats LAMB/OPEN CLASS - 3rd Gary & Sandra McRae Mackers Meats David White Tarrawanna Meats A Treat Steve Roche Bangor Gourmet Meats LAMB/OPEN CLASS - = 3rd CONTINENTAL - 1st Gary & Sandra McRae Mackers Meats Mark Stapleton Stapleton s Meats Gymea CONTINENTAL - 2nd David White Tarrawanna Meats A Treat Pat Stedman Stedman s Quality Meats CONTINENTAL - 3rd Gary & Sandra McRae Mackers Meats David White Tarrawanna Meats A Treat Steve Roche Bangor Gourmet Meats GOURMET/OPEN CLASS - 1st Danny Milne - Milne s Country Style Meats Glenn Stewart Albion Park Village Meats Peter Mangan Thirlmere Meats Fi Tumaka & Steve Pringle Stockman Fine Meats GOURMET/OPEN CLASS - 2nd Glenn Stewart Albion Park Village Meats GOURMET/OPEN CLASS - = 2nd Paul Thomas Dandaloo Meats GOURMET/OPEN CLASS - 3rd Andrew Johnson - Andrew s Main Street Butchery Mark Stapleton Stapleton s Meats Gymea L to r: Doug Piper, Ron Greene, Ken McKell, Luigi Palermo, Andrew Carlotto and Simon Hoffer judges for the heats at Wollongong Trying to choose a winner Andrew Carlotto hard at work Thank you to our State Sausage King Sponsors NSW 5
Since the official launch of the Partnership Agreement between AMIC and WorkCover NSW back in March this year, two meetings have been held with representatives from WorkCover NSW to formulate and discuss the content of the action plan for the next 12 months of activities. The activities achieved so far include: 1. Additions to the AMIC OH&S/Workers Compensation Database to provide to members industry specific publications and information produced by both parties, which are reliable, practicable and relevant to all sectors; 2. A proposal to update and reprint the bandsaw safety material, poster and stickers, and disseminate the material to the meat industry; 3. Production of injury claims data relevant to each sector of the NSW meat industry. The purpose of gathering this data is to obtain a clearer picture of the most common types and nature of injuries occurring in the industry; 4. Promotion of NSW Safety award to provide recognition for members who have implemented a safety initiative in their workplace; 5. Advice through the AMIC website for members to voluntarily ask for a free For Sale Mathoura Butcher Shop + 3br Residence Great potential for expansion Lovely renovated home Figures available to qualified buyer An excellent lifestyle change! $350,000 ONO Call agent Charles L King & Co 0428 399 711 AMIC & Workcover NSW Partnership Workplace Advisory Visit by a WorkCover Inspector or Business Advisory Officer to provide advice and information on OH&S and Injury Management matters specific to your workplace. 6. During September 2010 the AMIC and WorkCover NSW visited 7 member sites 2 retailers, 2 smallgoods manufacturers, 2 meat wholesalers and a boning room operation. The purpose of the visits was to obtain input from the company representatives on OH&S issues that need to be addressed for the meat industry and can be included in the workshops scheduled for next year. 7. The development of a Manual Tasks in the Meat Industry Fact Sheet. Future activities include: The development and implementation of industry specific workshops, which will be conducted in metropolitan and regional centres across NSW in May/June 2011. The Partnership Agreement will initially apply for 12 months but will be an ongoing project between the two parties. Members will be advised of progression of this project in future issues of this newsletter as well as the AMIC website. Butcher Shop in Cairns for Sale Dreaming of a warm & sunny location to escape winters? Come to captivating Cairns - an idyllic place all year round! Annual Turnover $1mil Good traffic flow (with rapid population growth) Sale includes quality plant/ machinery only 4 years old $250,000 + Stock Don t pass up this opportunity to relocate to your dream destination! Contact 0401 528 440 or butcherforsale@bigpond.com 2010 Council Wrap up The NSW Retail Council represents the interests of all members in industry issues relevant to your business. Some of the Council s top achievements for this year include: Holding a Strategic Planning Meeting where the future direction of AMIC and the meat industry was discussed and planned. Working with industry to ensure that the Beef Grading Bill was not enforced on members and was replaced with the Beef Labelling Bill. Completed the most successful Sausage King competition with record entries. Took the Sausage King Final to Newcastle in the first regional event to promote Independent Local Butchers. Establishing the OH&S Database Index on the AMIC website to assist members in finding information on numerous workplace topics. Forming a strategic Partnership Agreement with WorkCover NSW for close communication to be more proactive in averting workplace incidents in the meat industry with a 12 month action plan to achieve specific goals. Continuing representation of retail members at the Retail and Wholesale WorkCover Industry Reference Group. Involvement in the progression of the Fast Track Apprenticeship program with MINTRAC. The Council would like to thank all members for their support throughout the year and wishes you a very happy holiday and a safe, prosperous New Year. 6 NSW
Member Profile Ian Goldfinch Sydney Butcher Boys Sydney Butcher Boys is a country style butcher in the Quadrangle Shopping Village in Castlecrag on Sydney s lower north shore. I have been here for four years and it is the first shop I have owned, said Ian Goldfinch. Prior to this I was at Springbok Delights in Lane Cove. His apprenticeship was through Wollongong West TAFE and early experience was in the Southern Highlands at when it was owned by the renowned butcher, John Way. Ian s staff consists of Mick, Liam and three wash up boys. All young and passionate - efficient and honest. Clientele is made up mostly of locals who are loyal to the shop. Ian has a children s toy stove to keep little kids busy while a roomy bench-seat is available for customers who are waiting for their orders. http://www.sydneybutcherboys.com. Our online ordering is from near and far. A butcher in Melbourne orders our Biltong and we also wholesale it around the state, said Ian. It is made from imported South African spices and spends two days in preparation before undergoing a three day drying process in a climate controlled drier. Droe wors and Boerewors are also sold and made fresh. Everything is made fresh on the premises and we only use carcases - no carton meat, explained Ian. Our motto is Specialising in Aged Beef the way it should be and we prepare our beef traditionally, drying and ageing which gives it a tender and intense beef flavour. We make our own hams, bacon, sausages and frankfurts. We have an extensive value add range; pies, lasagnes, chicken lollipops, butterflied chickens & lamb, prosciutto wrapped chicken breast, smoked speck, pancetta wrapped pork fillet, pesto lamb rumps, Moroccan lamb rumps, quiches, black puddings and more. His Top Ten Bestsellers include Toulouse and Irish sausages along with his first prize winning Italian sausage. Sydney Butcher Boys is listed in the Good Food Guide 2011. Ian supports his local community by providing sausages to the Willoughby public rugby team for their fundraisers. In last year s AMIC charity drive for the Sydney Children s Hospital Foundation fundraiser Sydney Butcher Boys collected in excess of $400. Ian also regularly takes part in Movember each year. L to r Ian with Nick making pies with a curtain of Biltong behind them When Ian purchased the shop he refurbished it to his liking, adding a smoke oven and a selfserve upright cabinet. He will soon be getting a new dryer from South Africa. In the future he would like to have at least another shop in another part of Sydney. The shop is open seven days a week, offers free home delivery (within 10km Mon Fri) and has online ordering through its website Sydney Butcher Boys carries several brands of condiments, sauces, marinades and vinaigrettes to complement its meats. It also stocks lots of various kitchen knickknacks and utensils as well as a wide range of attractive, practical homewares. These include stainless steel knife sets, cane baskets of different shapes and sizes, country style foot stools and solid timber butchers chopping blocks with lockable casters. Ian has had a number of placings in the Sausage King Competition and a first place in the Continental category. This has earned him credibility with customers and has boosted sales of his 16 varieties of sausages. During Ian s time off he enjoys watching and playing cricket and sports in general. His advice for those considering working in the meat industry is to Learn all aspects of the trade and the rewards will be there if you are prepared to put in the hours. NSW 7
superior products and innovations Chemetall (Australasia) Pty Ltd is proud to be affiliated with the Australian Meat Industry Council. Chemetall is a worldwide organisation and has been operating in Australia since 1997. The Chemetall Corporation has sales in excess of $1 billion and operates in numerous markets including Food and Beverage. Our expertise is the design, manufacture and supply to our markets of products and processes specifically tailored to address industry requirements. Many of our products are unique and all will provide efficient, cost effective cleaning and sanitation solutions. At Chemetall, we recognise the high risk associated with the production of fresh and processed food products. The implementation of our products and hygiene design in your cleaning and sanitation programs will ensure compliance to the strictest of standards, ensuring optimised product shelf life, along with proper consideration of public health standards. Chemetall s Specific Process Design provides creative solutions by reacting to particular customer and process needs. It ensures that the best products are chosen after considering all of the relevant factors. Our superior products and support are designed to meet today s high standards required by all food producers and processors Chemetall offering fresh, clean solutions. For enquiries or to organise a site visit please call: In Victoria Ben Braszell on 0417 362 760 or Matthew Alderman on 0400 003 887 In NSW Alex Cruickshank on 0425 719 013 Or free call on 1800 088 738 Chemetall local company, global expertise. Welcome to New Members Butcher Shop for Sale in Strathfield Nice location in a small shopping strip with a pleasant outlook opposite a park Well established for over 20 years with good regular clientele and little competition in the area Recently refurbished Low rent $400 per week new lease Easy parking Good family business selling due to retirement $500,000+ pa turnover $120,000 WIWO Phone: 0402 115 939 Email: dforce@optusnet.com.au Shop for Sale Beautiful Beecroft area charming village-like environment Excellent opportunity to own a business in an established suburb Conveniently located only metres from the train station Great potential to grow the business Six-day trading week All equipment in excellent condition Green & Harris Farm Meats, Kevin Green, Albion Park South Wagga Butchery, Liam Hanigan, Wagga Wagga Richard s Meats, Richard Walsh, Balgowlah Beecroft Village Meats, Gary Wolffe, Beecroft Rapley s Midtown Quality Meats, B J Rapley & JD Rapley, Narooma Hunter Institute of TAFE, Wayne McGee, Tighes Hill Bruce Family Butchery, Adrian Bruce, Glen Innes Gow-Gates insurance Brokers, Anthony Gow- Gates, Sydney Rollex Australia Pty Ltd, Graham Longhurst, Gladesville Attractive price hurry while it lasts! Call Richard on 0416 229 461 8 NSW