FEBRUARY 2014
00
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER FEBRUARY 2014
For all your Australian Butchers’ Guild enquiries please contact
AUSTRALIA
Stephen Pocock Trade Marketing Manager T. 03 9249 9510 M. 0411 680 506 E. spocock@mla.com.au
NSW/ACT
Matthew Carmody State Program Manager T. 02 9463 9236 M. 0411 680 507 E. mcarmody@mla.com.au
VIC/TAS
australianbutchersguild.com.au
Michael Tan State Program Manager T. 03 9249 9593 M. 0408 385 873 E. mtan@mla.com.au
QLD/NT
Gary McPherson State Program Manager T. 07 3620 5211 M. 0411 680 515 E. gmcpherson@mla.com.au
SA
Brett Atkinson State Program Manager T. 08 8471 5800 M. 0411 680 519 E. batkinson@mla.com.au
WA
Rafael Ramirez State Program Manager T. 08 9209 2890 M. 0408 083 014 E. rramirez@mla.com.au
NEWSLETTER INQUIRIES Elisha Moran T. 02 9463 9188 E. butchers@mla.com.au
Meat & Livestock Australia Limited (MLA) Level 1, 40 Mount Street North Sydney NSW 2060, Australia T. +61 2 9463 9333 F. +61 2 9463 9393 W. www.mla.com.au
CONTENTS 4 STATE WRAP UP 6 Q U A R T E R LY PRICING 10 NATIONAL SAUSAGE KING COMPETITION 12 MSA UPDATE 14 NUTRITION UPDATE 16 SAUSAGE RECIPES 18 FORMAL ENTERTAINING
04
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
QLD & NT
SA
Australia’s Tri-Nation team are about to start training. Events like this can’t be run without a good support network. Australian Butchers’ Guild member and well known Gold Coast retailer Trevor Saville is showing his support and getting behind the team by offering his factory facilities and product for the team’s training sessions. Trevor and Vicki will also be joining the Tri-Nation tour as delegates with the team as they head to the United Kingdom in July this year.
Another year has passed and we are already in February! It’s great to hear that retailers have had a solid festive season! Upcoming events...... write them on your calendars. 1. Autumn Retail Campaign – Monday 7th April at 6:30pm at The Barn in Mt Gambier. 2. Autumn Retail Campaign – Wednesday 9th April at 6:30pm at The Belgian Beer Café. Invites will be sent out in the coming weeks for registration. Our Melbourne Study Tour participants can’t wait until early March when they will experience Melbourne’s new trends, innovative & progressive business practices along visiting Victoria’s greener pastures. Don’t forget...... Like us on Facebook!
FEBRUARY 2014
05
WA
I would like to take this opportunity to congratulate Kyla Howard from WA who recently took out the National AMIC Apprentice Butchery Competition in NSW. It has been reported that the competition was extremely close amongst the competitors until it came to the final display section where Kyla blew them away with her innovation skills. Kyla now has a State and National title to her name, well done. Our next WA – Australian Butchers’ Guild event will be held in Perth, Bunbury and Albany mid-March so keep an eye out for your invitation. Seats will be limited, so register your interest now to avoid disappointment.
NSW & ACT
Happy New Year to you all, let’s hope 2014 is a prosperous one! A tremendous show of support again was shown for our Australia Day Lamb campaign, Sam Kekovich did a fantastic job encouraging us to feed the younger generation Lamb in our Generation Lamb Campaign. Upon visiting various outlets over the last few weeks, it’s great to see the high level of presentation and innovative lamb products on display. Don’t forget to visit our newly launched Australian Butchers’ Guild website – australianbutchersguild.com.au a valuable resource for all Butchers. MLA will be conducting a Paddock to Plate day trip to the Hunter region visiting ‘Grenell’ farm producers and E.C. Throsby Abattoirs. The day will include lunch and MSA presentation at Blue Tongue Brewery Hunter Valley. This will be held Monday the 24th of February so don’t forget to put it in your diary!
VIC & TAS
Continental Kosher Butchers in Malvern is an example of a retailer using the power of Social Media to generate buzz and driving people into their store. Late last year, they promoted on their Facebook page that for a “limited time” customers could purchase “Lamb Ham”. Not only did this create controversy within the [Jewish] community but it had the desired effect, generating conversation on their page. More importantly, generated extra sales as not only did people go to the shop to see what the fuss was about, they shopped as they were already there. Mark in your diary, March 3 – Retail Study tour with SA butchers, stay tuned for details.
06
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
Q U A R T E R LY P R I C I N G Butcher Sales Improve Year-On-Year
PETER BOUCHIER
In the December quarter 2013, meat sales improved year-on-year across all categories, according to the results from MLA’s butcher survey carried out by Millward Brown.
FEBRUARY 2014
07
MSA BEEF JUL-SEPT 2013
O C T- D E C 2013
DIFF %
193
176
-8.8
Beef Rib Eye/Cube Roll
31.97
32.45
1.5
Beef Round/Knuckle
14.78
15.02
1.6
Beef Sirloin Steak
27.96
27.81
-0.5
Beef T-Bone Steak
22.2
22.03
-0.8
Beef Rump Steak
20.62
20.99
1.8
Butt Fillet
38.46
37.62
-2.2
Beef Blade
12.7
12.71
0.1
Beef Diced
14.63
14.62
-0.1
Beef Stir Fry
16.84
15.99
-5.0
Respondents
Beef and chicken sales were the strongest, followed by lamb and pork. Assisting this improvement has been the retreat in prices over the period, making lines more affordable for consumers. Over the quarter, 37% of respondents noted that beef sales were ‘very good to excellent, compared with 38% in the September quarter & 33% in the December quarter 2012. For lamb, 33% reported ‘very good to excellent’ sales in the last quarter of 2013, unchanged on the September quarter, but well above the 26% noted for the December quarter 2012. For pork, 30% stated ‘very good to excellent’ sales compared with 22% in both the September quarter 2013, and the December quarter 2012. Chicken sales were reported to be much weaker than the previous quarter, with a greater percentage (43%) stating ‘good’ sales, and a smaller percentage noting ‘very good to excellent’ performance (34%), compared with the
September quarter (44%), although this trend was still above the same time last year (31%). When asked about the change in the popularity of cuts, the survey results showed an increase for grilling and barbecue cuts, which is typically associated with the warmer weather during October, November & December. Butchers interviewed during the quarter also indicated that their business performance was better than the September quarter, and on the same period in 2012, with 21% reporting a ‘thriving’ business compared with 18% in the September quarter and 15% in the December quarter.
Survey carried out by Millward Brown
08
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
NON-MSA BEEF
Respondents
JUL-SEPT 2013
O C T- D E C 2013
DIFF %
325
325
0.0
Beef Rib Eye/Cube Roll
29.62
29.64
0.1
Beef Round/Knuckle
14.91
15.01
0.7
Beef Sirloin Steak
27
26.5
-1.9
Beef T-Bone Steak
21.29
20.82
-2.2
Beef Rump Steak
20.99
20.28
-3.4
Butt Fillet
35.77
35.28
-1.4
Butt Silverside-Corned
10.88
10.66
-2.0
Butt Silverside-Fresh
12.35
12.34
-0.1
Beef Blade
13.09
12.76
-2.5
Beef Mince (Regular)
9.8
9.29
-5.2
Beef Mince (Premium)
12.24
12.11
-1.1
Beef Diced
14.31
13.87
-3.1
Beef Stir Fry
16.06
15.61
-2.8
Beef Sausage (Regular)
8.87
8.78
-1.0
Beef Sausage (Premium)
11.67
11.54
-1.1
Veal Schnitzel
27.85
27.39
-1.7
Veal Stir Fry
24.53
23.05
-6.0
Veal Roast
18.73
17.61
-6.0
JUL-SEPT 2013
O C T- D E C 2013
DIFF %
CHICKEN
Diced Chicken
14.43
14.4
-0.2
Stir Fry Chicken
14.88
14.56
-2.2
Whole Chicken
7.42
7.58
2.2
Chicken Breast
14.06
14.09
0.2
Chicken Wings
4.76
4.72
-0.8
Chicken Legs
6.03
6.02
-0.2
Chicken Thighs (Boneless)
12.74
12.77
0.2
FEBRUARY 2014
09
LAMB JUL-SEPT 2013
O C T- D E C 2013
DIFF %
Lamb Cutlets
33.99
33.89
-0.3
Lamb Forequarter Chops
12.62
12.49
-1.0
Lamb Chump
18.72
18.55
-0.9
Lamb Loin Chops
20.42
20.3
-0.6
Lamb Shanks
11.16
10.88
-2.5
Easy Carve Lamb Leg
16.59
16.38
-1.3
Lamb Mini Roast
20.61
19.89
-3.5
Diced Lamb
20.08
19.73
-1.7
Lamb Leg Roast
12.36
12.28
-0.6
Lamb Mince
15.77
15.61
-1.0
JUL-SEPT 2013
O C T- D E C 2013
DIFF %
Pork Loin Cutlets
19.55
18.87
-3.5
Pork Mince
13.33
13.33
0.0
Pork Stir Fry
16.06
15.68
-2.4
Pork Scotch Fillet
16.23
16.19
-0.2
Roast Pork Leg
10.8
10.82
0.2
Diced Pork
14.48
14.28
-1.4
Ham (Sliced)
22.46
22.19
-1.2
Bacon
15.24
15.11
-0.9
Pork Chops (Loin)
15.76
15.67
-0.6
Pork Chops (Forequarter)
10.34
10.15
-1.8
MLA collects prices over the last three months from a sample of butchers in NSW, VIC, QLD, SA and WA. The tables provided show the average prices collected in the December quarter.
PORK
10
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
National Sausage King Competition 2014 The National Sausage King Competition was held on the 1st February in the Hunter Valley with butchers travelling across the country to enter their winning sausages in the annual competition held by the Australian Meat Industry Council (AMIC) with Meat & Livestock Australia (MLA) being a Major Event Sponsor. The competition was fierce with judges from throughout the industry given the tough job of picking the winners.
Traditional Australian Category Anthony Skara Skara Smallgoods Nairne, South Australia •
Australian Lamb/Open Class Category Jade Thompson Pittsworth Meats Pittsworth, Queensland Lamb, Spinach & Feta
FEBRUARY 2014
11
Gourmet /Open Category Nathan Alcock Mountainside Meats Shoalhaven Heads, New South Wales Beef & Lamb with Macadamia Satay & Fresh Coriander •
The National Sausage King also showcases the country’s finest apprentices with inaugural National Apprentice of the Year title going to;
Kyla Howard Mondo’s Butchers Inglewood, Western Australia Apprentices were given a ‘Mystery Box’ of selected beef and lamb cuts and other ingredients, with which they had to develop a series of value-added retail products that were not only appealing to the eye, but good eating and economically attractive to a customer. This year’s mystery box contained an MSA beef rump and a bone-in MSA leg of lamb, plus an assortment of herbs, garnishes and other ingredients. The contestants had an hour and a half to devise and execute a series of products for the display cabinet. See more at: http://www.beefcentral.com/ trade/article/4216#sthash.wt64uCyn.dpuf
12
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
MSA Update • What’s next for consumer awareness of MSA?
MLA has developed four webisodes that help explain what’s required to deliver quality beef and lamb through the MSA supply chain. The webisodes are based on the central message that MSA helps consumers to choose tender beef and lamb every time. They have been developed to increase consumer awareness and understanding of MSA; we want consumers to see the MSA logo as a symbol of quality they can trust. The webisodes are 1-3 minutes in length and hosted by fifth generation butcher Anthony Puharich from Victor Churchill’s Butchery and fourth generation beef and lamb producer Lachlan Graham of Argyle Prestige Meats, Harden NSW. Awareness of the MSA symbol currently tracks at 50% of our target audience, consumers aged 18-54. Our goal is to increase consumer awareness of the symbol to 60% by 30 June 2014. The videos can be viewed at www.beefandlamb.com.au/MSA
14
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
NUTRITION UPDATE Back to School Turn last night’s roast or BBQ into a delicious school lunch.
Help kids perform in the classroom and learn to love their lunch box with beef and lamb. With the new school year upon us, research commissioned by MLA has revealed that only one-third (33%) of 8-14 year olds pack their lunch boxes every day. The study of over 400 children showed that those who pack their lunch only occasionally are less likely to eat everything in their lunch box than those children who pack it every day – and may be subsequently missing out critical nutrients and energy to support learning and play. To make it easier for children to get involved in lunch box preparation, Accredited Practicing Dietitian Kate Di Prima, together with MLA, devised a handy recess and lunch box meal plan and a lunch box portion template to make child lunch box packing easy. “Packing a nutritious school lunch which includes red meat, wholegrain bread, vegetables, fruit and dairy foods provide critical nutrients, such as protein, carbohydrate, iron, zinc and B vitamins; important for energy and learning at school”, Kate said.
The recess and lunch meal plan and lunch box portion template provide healthy recess and lunch ideas packed with nutrient-rich foods that are recommended in the Australian Dietary Guidelines. “Including foods such as beef and lamb 3 to 4 times a week – such as that to fill a sandwich or wrap – provides iron required to support brain function and zinc for a healthy immune system. This is especially important as low iron can contribute to tiredness and poor concentration in the classroom.” For easy sandwich and wrap fillings that kids can pack them, Kate encourages parents to “Plan dinner meals which can be used for lunch box leftovers the next day. For example, a barbecue beef meal on Sunday night provides great Monday lunch leftovers.” For the recess and lunch meal plan, lunch box portion template, top lunch box tips for parents and kids, and dinner and lunch recipes, visit www.beefandlamb.com.au/lunchbox
FEBRUARY 2014
15
16
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
SAUSAGE RECIPES Flavour Makers
Flavour Makers who are the principle sponsor in this year’s Tri-Nations Competition have shared two delicious recipes for a Lamb, Lemon Oregano Sausage and a Roast Beef & Horseradish Sausage, both Gluten Free. Let Flavour Makers inspire you to create new and exciting sausages that will keep your customers lining up and the BBQ going throughout the year.
FEBRUARY 2014
17
RECIPE 1
RECIPE 2
LAMB, LEMON OREGANO SAUSAGE
ROAST BEEF & HORSERADISH SAUSAGE
INGREDIENTS (COMBINE)
INGREDIENTS (COMBINE)
Lamb Trim (67cl minimum)
8.0kg
Beef Trim (67cl minimum)
9.0kg
Flavour Makers Lemon Oregano Sausage Pre-Mix
1.0kg
Flavour Makers Roast Beef & Horseradish Sausage Pre-Mix
1.0kg
Iced Water
2.0kg
Iced Water
2.0kg
Rocket Leaves
300g
Horseradish Cream
Feta Cheese
500g
18g / 1 tbsp
Pitted Black Olives
200g
Finished Block
12.0kg
Flavour Makers T: 03 9580 3344 E: enquiries@flavourmakers.com.au W: http://www.flavourmakers.com.au
Finished Block
12.018kg
AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER
18
FORMAL ENTERTAINING Mexican Lamb Sausages Racking Up Your Profits Vol. 1
Everyone’s favourite flavour all wrapped up in a sausage. Hola!
INGREDIENT
DESCRIPTION
Lamb Mince
85cl
Sausage Premix
Neutral Based
Water
1
UNIT
2
UNITS
5
10
20
UNITS
UNITS
UNITS
1kg
2kg
5kg
10kg
20kg
100g
200g
500g
1kg
2kg
230ml
460ml
1.15L
2.3L
4.6L
Red Chilli
Chopped
20g
40g
100g
200g
400g
Garlic
Crushed
20g
40g
100g
200g
400g
Paprika
Sweet
8g
16g
40g
80g
160g
Cumin
Ground
8g
16g
40g
80g
160g
Oregano
Dried Leaves
2g
4g
10g
20g
40g
Red Capsicum
Finely Chopped
200g
400g
1kg
2kg
4kg
Coriander
Chopped Coarsely
40g
80g
200g
400g
800g
Sausage Casings
23mm Diametre
FEBRUARY 2014
19
P R E PA R A T I O N 1.
Combine all ingredients. Fill into sausage casings.
RETAIL PRESENTATION 1.
Display on trays.
CONSUMER INSTRUCTIONS 1.
SERVING SUGGESTION 1.
Serve with avocado and tomato salad and baked tortilla wedges.
Heat BBQ or frying pan on low to moderate heat. Cook sausages for 15 minutes, turning frequently to brown evenly.