Recently I was given the opportunity to participate in Meat and Livestock Australia’s Meat Science course held in Brisbane.
This course was run over an intensive five days covering the scientific elements affecting eating quality of red meat, from production through to consumption.
At the helm of the course were Dr John Thompson, formerly of the University of New England and Beef CRC and Dr Graham Gardner from Murdoch University. Both of whom have trained participants from over 30 processing plants in the past 15 years.
Dr Thompson and Dr Gardner were highly engaging and clearly demonstrated the value and need for efficiency throughout the beef supply chain in delivering a high eating quality piece of beef.
Participants in this course came from throughout the beef supply chain, including producer, processors, meat sales representatives, service providers, research scientists and lot feeders.
This course provided excellent networking opportunities and generated multiple points of view and questions for an engaging and educational environment.
This program offered a stimulating approach to experience and understanding of new technologies within the processing sector. It also provided a sound knowledge of MSA and its anticipated future in the beef supply chain.
While there are many exciting new opportunities in the beef industry, this course also covered some of the challenges faced by our industry, our standards as producers and where the future of our domestic and exports markets exists.
As a member of the Commercial Supply Chain team, this program was highly valuable in broadening my knowledge of recent research, new technologies, consumer trends and how Australian beef is valued in the international marketplace.
This course also afforded me the opportunity to engage with, build and strengthen relationships with other participants from the beef supply chain, which is a key aspect of the function of the Commercial Supply Chain program.