2019 Conference Speaker Bios

Angus Australia is very excited by the line-up of speakers that we have planned for the #angusthroughtheages.

Kent Anderson, Zoetis – Genomics in 2030

Kent Andersen was raised on a diversified livestock and farming operation in central Nebraska.  Following graduation from the University of Nebraska (B.S., 1985) and Colorado State University (M.S., 1987 and Ph.D., 1990), Andersen served as Director of Education and Research (1990 to 1999) and Executive Vice President (2000 to 2009) for the North American Limousin Foundation. In his position with Zoetis, Andersen serves as Director of Technical Services, Global Genetics where he primarily supports beef genomic testing and genetic evaluations, as well as related services.  Andersen is active in his family’s commercial cow-calf and farming operation in Nebraska.  He and his wife Wendy, along with fifteen-year-old daughter Claire, reside in Windsor, Colorado.

Adam Arndell, C7EVEN Communications  – ‘Thought Leadership in Agriculture through PR’

Adam is co-founder and Director of C7EVEN Communications, a specialist agri marketing and communications agency. C7EVEN Communications connects brands with regional and rural audiences by creating captivating marketing and communication solutions that inspire.

After growing up on the family farm in the New England area of NSW, Adam has forged a 20 year career in marketing, PR and event management with roles in creative strategy development, campaign development and business management. Over this time Adam has worked with many global blue-chip organisations across a range of industries including agribusiness, FMCG, finance and telecommunications. As Director of C7EVEN, Adam has helped some of the largest agri organisations to market their products and services including Virbac Australia, Achmea Australia, Can-Am, Landmark, Performance Feeds and KUHN Farm Machinery.

Adam has a Master of Business Administration (International Marketing), a Bachelor of Business (Marketing/Business Management) and is a member of the Australian Institute of Management.

Presentation synopsis:

Harnessing PR to improve your thought leadership positioning is critical to build and manage your profile and reputation. Understanding how to provide commentary, opinion and engage the best PR tactics to your advantage can dramatically improve the performance of your business and stand out from your competitors.

Sam Burke, Meat & Livestock Australia  – ‘How MLA works with the catering industry to utilise Australia beef

Sam Burke is an executive chef, marketing and hospitality operations manager with more than 24 years industry experience working with premium beef and lamb.

Starting out as an apprentice chef Sam worked his way up the catering trade in butcher shops, corporate, leisure and sporting events including the Olympics and Rugby World Cup, before joining one of Australia’s largest commercial catering companies for 20 years.

Trading catering halls for beef and boardrooms, Sam took over the executive chef reins at Meat & Livestock Australia (MLA) in 2014 and has since travelled across Australia and the globe promoting and celebrating the quality and diversity of premium Australian beef to the wider community.

Sam’s expertise in large scale catering environments has enabled him to educate beef and lamb users on plate costs, product development and extracting value from the whole carcase. This included working with McDonalds Japan on new sandwich concepts using Australian red meat alongside their traditional burger offerings and enabling other quick service restaurants and retailers to present smaller primal cuts to suit the growing convenience trend.

Globally, Sam has cooked for thousands ranging from trade shows in Asia, wagyu experts in Japan, politicians, sports stars, musicians in Australia and most recently at the Queen’s Young Achievers annual celebration at the Australian High Commission in London.

Sam’s knowledge of red meat spans the entire supply chain, having worked closely alongside farmers, processors, food technology scientists, chefs, restaurant chains, retailers, CEOs and meat traders to understand and celebrate the attributes of beef and lamb to the global chef and foodservice community.

Kelly Payne, Meat & Livestock Australia – ‘How MLA works with the catering industry to utilise Australian beef (with a focus on Angus if possible) to meet consumer expectations, how that has changed and how that may look in the future’

Never pleased with the “Status Quo” Kelly’s pursuit of Tasty Tender Beef every time has become a lifelong ambition.

As the End User Training Facilitator for Meat Standards Australia Kelly has been responsible for implementing the MSA program to the End user sector of the meat Industry.

Training and licensing Hotels, Butchers, Wholesalers and Independent Supermarkets have been the focus of the End User program over the past 20 years.

Prior to this Kelly honed his passion for Beef and Sheep meat owning and running a boutique meat wholesale business as a young man delivering into the Brisbane retail butcher market from a family property on the Darling Downs.

 Kelly also had the opportunity to prepare live cattle and long fed carcase for the Japanese market in the early 90’s for one of Australia’s Pastoral Houses.

To complete the product circle Kelly implemented a new consumer brand into an independent retail and restaurant supply butchery business supplying retail customers and large restaurants across Queensland.

Sue Cannon, The Land – ‘Balancing your marketing in the digital age’

Sue Cannon is a Digital Marketing Specialist with ACM Agricultural Media, with 20 plus years in sales. Sue works with small to medium enterprise by guiding them through the, what can often be tumultuous, ever changing digital landscape.  Sue has helped many businesses including commercial and agricultural to enhance and grow their online presence and drive strong return on investment. Developing strategic, holistic marketing plans to target today’s consumer is a specialty.  As a Digital Marketing Specialist Sue works to initiate effective marketing campaigns online, and to translate business goals into successful marketing campaigns. She is adept at evaluating the needs of the consumer market, using about consumer trends and demands. Sue’s field of concentration include Search Engine Optimisation (SEO), paid Search (PPC) (SEM), display media, site re-targeting and social media in addition to general digital marketing expertise. 

Sam Clark, University of New England  – ‘Breeding better Angus Breeders’

Sam Clark is a senior lecturer in Animal Breeding and Genetics at UNE. Sam has worked on a variety of projects in livestock genetics, ranging from breeding program design to methods used for genomic selection. Sam is also heavily involved in the collection of feed intake information at UNE’s Tullimba feedlot, which has included many cohorts of the Angus Sire Benchmarking Program.

In addition to Sam’s strong research background he also maintains a strong link to commercial beef cattle production through his family farm in Guyra NSW.


Christian Duff, Angus Australia  – ‘10 years of the Angus Sire Benchmarking Program

Christian Duff is the strategic Projects Manager for Angus Australia. His main role is overseeing Angus Australia’s R&D initiatives including the Angus Sire Benchmarking Program. Other areas of management include the pedigree export certification service and the northern development program. Christian is also a part-time PhD candidate at the University of New England focussing on research to further “understand and improve genetic for meat quality in beef cattle”.

Sophia Edwards, Vetoquinol – ‘Advancements in reproductive management for commercial producers’

Sophia joined Vetoquinol Australia in November 2014, after completing her PhD and postdoctoral fellowship at The University of Queensland. Her research, funded by MLA and supported by Vetoquinol was focused on improving the management and understanding of FTAI in northern beef production herds.

During this time Sophia consulted to various Dairy and Beef herds to assist in improving their reproductive management. Recently, Sophia completed a Masters of Business Administration to enhance her skills in this field. Having grown up on a commercial and seed stock beef operation she has an in depth understanding of the daily activities involved in livestock enterprises. With her background her aim is to build the bridge between the deep scientific understanding of reproduction in livestock, and the business aspects of livestock enterprises acknowledging that all activities are aimed at turning a profit.

Sophia has a track record of improving and solving reproductive issues within livestock herds. Sophia provides Angus Australia and its members with reproduction advice and helps guide the FTAI activities for the ASBP on a yearly basis.

Presentation synopsis:

Genetics improvement is a key driver for profitability in any beef commercial operation. Assisted reproduction is the most effective way to disseminate new genetics into beef cattle herds. Sophia’s presentation will enlighten producers on new developments and options for implementing assisted reproduction into commercial beef operations.


Dorian Garrick, Massey University – ‘Next generation selection – Focus on Traits Not Considered’

Dorian began his research career at Massey University after graduating from a B.Agr.Sc degree with First Class Honours.  His predoctoral research investigated some of the first applications of animal model prediction methodologies developed at Iowa State and Cornell Universities to sheep and swine improvement.  He did a PhD at Cornell University where he worked on the theory of pedigree prediction of genetic merit and estimation of variance components, and on their application in the US national population of admixed Simmental cattle.  He returned to Massey University where his work led to the development of new approaches to national evaluation in dairy cattle and sheep including across-breed animal model prediction. He was appointed as a Full Professor at Massey University at age 34, to a position named after Massey University’s A.L. Rae who pioneered scientific approaches to sheep improvement.  In 2002 Dorian took up a professorial position at Colorado State University and in 2007 he took up the inaugural appointment to the Lush Endowed Chair at Iowa State University.  Dr. J.L. Lush wrote the first text book on Animal Breeding in 1937 and is world-recognized as the father of animal breeding. Dorian returned to Massey University in 2016 and is the Chief Scientist of the AL Rae Centre of Genetics and Breeding, as well as a partner in ThetaSolutions LLC, a company he co-founded to license systems for genetic and single-step genomic evaluations that are widely used internationally in livestock improvement.

Presentation synopsis:

Genetic improvement of most species have focused on easy-to-measure traits that reflect income – such as growth traits and some carcass attributes.  Considerable change in average performance has been achieved by such selection activities.  However, for a profit-based goal, all traits that influence income and/or costs should be considered, and such an approach will much more effectively improve the efficiency of beef production.  Reproductive traits, disease traits, and traits that influence environmental hoof print will need more consideration in the future than has been the case in recent times.

Jo-anne Harper, Rivalea Australia – ‘Genetic management in porcine breeding program’

I have worked with Rivalea for 15 years involved in the management of genetics and the breeding program across the many sites within company.  In recent years I have been undertaking a Masters aimed at improving progeny survival through genetic selection.  More specifically looking at developing pre- and post-weaning survival and immune competence traits in pigs.  Other interests are gilt development and farrowing house management.

Presentation synopsis:

My presentation will outline all things breeding programs in pig production systems. Exploring economic traits and breeding objectives, how data is collected and managed on farm and selection of the next generation.

Robert Herrmann, Mecardo – ‘What is the Angus Premium and what it worth’

Mecardo is an independent, specialist Agricultural consulting service with its focus firmly on creating meaningful advice, strategy and insight driven from data and in-depth understanding of the agriculture industry.

While individual rural business advisory is still a core service of the business today, Mecardo’s reputation for high-quality agricultural market intelligence and extensive experience throughout the supply chain has grown and evolved. Today, Mecardo uses these values to deliver analysis and consulting services at regional and national levels with commercial outcomes that are practical, achieve results for business or industry development and provide insight for policy and strategy.

The independence of Mecardo allows it to seek the best outcome for its clients. Mecardo has vigorously protected this independence, which has become a valuable asset for it’s public and private sector clients who operate at levels throughout the supply chain.

Presentation synopsis:

Angus beef has a premium brand, but what does this mean in dollar terms, and how can this brand translate to value for the breed into the future.

We will also consider the implications of a “premium branded product” , how to extract and build value, and if necessary how to defend the brand reputation and standards.

Brad Hine, CSIRO, ” Breeding Angus for Improved Health”

Brad completed a PhD in Chemistry at the University of New England in 2008. Following his PhD, Brad completed two Postdoctoral appointments, the first at the University of Guelph, Veterinary College, Canada and the second at AgResearch, New Zealand, before returning to a Postdoctoral position at CSIRO in 2012. Brad now works as a Research Scientist with CSIRO based in Armidale, NSW and specialising in ruminant immunology.

Brad’s current research is focussed on developing methods to assess the immune competence of livestock and investigating how immune competence and other resilience traits, such as stress-coping ability and temperament, are linked and how together these traits influence an animal’s ability to cope with challenges posed by their production environment. Brad is currently part of the Phenomics team at CSIRO which specialise in developing methodologies to assess difficult to measure traits of significant economic importance to the livestock industries. Working under the guidance of Dr Ian Colditz, Brad recently completed a large MLA/CSIRO co-funded project aimed at developing methods to assess immune competence in beef cattle (B.STU.0244). As part of the project, Brad was fortunate to work with Angus Australia to immune competence test calves from the Angus Sire Benchmarking Program on co-operator herd farms. By working with Angus Australia, Brad was able to ensure that his research was industry relevant and that animals used in the study were representative of those currently in industry. Since completion of this initial trial, Brad has continued to work with Angus Australia to immune competence test cohort 6, 7 and 8 benchmarking calves and this data is currently being used to generate a research EBV for immune competence in Australian Angus cattle and to explore genetic markers for immune competence. Since completion of this initial trial, Brad has continued to work with Angus Australia to immune competence test cohort 6, 7 and 8 calves of the ASBP and this data, along with pedigree and genotypes, is currently being used to generate genetic parameters and research breeding values for immune competence in Australian Angus cattle.

Natalie Isaac, Meat & Livestock Australia  – ‘International Markets: understanding our consumer and delivering to their needs’

Natalie Isaac is MLA’s Global Manager- Industry Insights and Strategy. Natalie leads the team responsible for collecting and reporting data and insights along the supply chain, from slaughter and sale data through to consumer market research; and developing Global Market Strategy. The supply or production data is well known as MLAs Market Information or National Livestock Reporting service (or NLRS). The combination of production and demand insights are used to develop MLAs global market strategy in consultation with industry. The consumer research is used widely by industry to target the most attractive opportunities for the Red Meat industry and informs MLAs in-market activity.

Natalie has a Master of Applied Science (Food Science and Nutrition) and Master of Management.  She has a real passion for using data and insights to help with business decisions and informing strategy. She has extensive experience in commercial organisations across strategy, sales, marketing and research and development.

Marcel Moodley, Costco Wholesale – ‘Value of knowing its Angus to supermarket customers and what that looks like in the future’

Marcel Moodley is the Assistant General Merchandise Manager overseeing Fresh Foods for Costco Australia.

Originally from Cape Town South Africa, Marcel brings close to 30 years retail experience both in buying and operation roles.

Previous to Costco, Marcel worked for Woolworths South Africa, starting as a student to eventually running his own store before moving into a buying function.

Marcel then immigrated to Auckland, New Zealand in 2000, before taking up a buying role with Progressive Enterprises for the next 6 years.

In 2006, Marcel moved to Sydney where he worked for Gloria Jeans Coffee, before joining Costco Wholesale in 2009. For the last 10 years, Marcel has been driving the focus on fresh foods in Costco Australia.

Jess Pryles, Cook, Author, TV host & a Professional Hardcore Carnivore – ‘The use of Angus beef in the competitive & growing world of BBQ’

Jess Pryles is a cook, author, TV host and a professional Hardcore Carnivore.

Her expertise lies in all things red meat, having once been referred to as “the goddess of all things that have previously moo-ed”. She creates dynamic original recipes with a Southern and Tex-Mex twist, and is also a respected authority on low’n’slow smoked meats, particularly Texas style barbecue.

In addition to being a maven of all things meaty, Jess is a co-founder of the Australasian Barbecue Alliance and occasional cleaverwielding covergirl. She is also the creator of the internationally-acclaimed line of meat & steak seasoning rub, Hardcore Carnivore®, and has authored a cookbook of the same name.

Born and raised in Australia, she fell in love with Texas and now calls Austin home.

Her original recipes, meat articles and photography reach hundreds of thousands of fans each year and resonate with likeminded meat-fans around the globe.

Jess’ expertise in the meat world grew from humble beginnings – a regular consumer who enjoyed the occasional steak at home, but frustrated by her own lack of knowledge on the different cuts available, and more importantly, how to cook them. As she herself puts it: ‘I used to be one of those different cuts available, and more importantly, how to cook them.

As she herself puts it: ‘I used to be one of those people who stood in the meat department at the grocery store overwhelmed by the selection. So I decided to change all that”.

She’s spent years educating herself in the field of meat, and particularly beef. How to cook it, what’s the difference between grass and grain fed, how does aging affect meat… investigating these and a myriad of other carnivorous subjects.

She’s visited ranches, slaughterhouses, butcher shops, gone through the experience of hunting as part of the rite of a responsible meat eater, and even completed courses at Texas A&M University’s Meat Science department, as well as teaching her own classes in the US, Australia, Sweden & Brazil.

Jess was honored to curate an Australia Day event at the Texas Governors Mansion, has appeared as a celebrity judge on Channel 7’s Aussie Barbecue Heroes and is a regular on Food Network. She’s grilled live on the Today show and judged prestigious BBQ competitions worldwide. Her expertise has been sought for guest speaking engagements at Camp Brisket, National Barbecue & Grilling Association and American Meat Science Association conferences. In 2017, she presented her first public Beef Workshop in conjunction with the Texas Beef Council.

In 2017, the JP signature edition Pitts & Spitts smoker was released. Designed by Jess, each pit is custom made in Texas, individually numbered and bears her signature. Pryles is also a proud core ambassador for Gerber Legendary Gear.

Touted as “the female Ron Swanson” by loyal followers, Pryles has pioneered a unique lifestyle brand encompassing travel, Southern staples andTexan life all while encouraging and educating folks to cook meat like they mean it.

Anthony Puharich, Owner & Butcher-in-chief at Vic’s Premium Quality Meat & Victor Churchill Butchery – ‘How Beef (particularly Angus) preparation and selling in a wholesale and retail space has changed and what the risks and opportunities are facing the Angus brand

Anthony Puharich knows meat. He has an established reputation as one of Australia’s leading butchers and entrepreneurs. Few people share his depth of knowledge and passion for all things meat. Anthony’s expertise and enthusiasm has seen him regularly appear in Australian media – culminating in his own Lifestyle FOOD program – Ask the Butcher.

Anthony has an unmatched understanding of the people and produce that are the backbone of Australia’s meat industry. He holds a unique position in the Australian food chain, connecting the best meat producers in the country with the best chefs.

Anthony and his family have created one of the most successful wholesaling businesses in Australia, Vic’s Premium Quality Meat, which he established with his father Victor Puharich in 1996. It has since grown to become the country’s leading distributor of quality meat, servicing many of Australia’s finest restaurants from Vic’s Meat businesses in Sydney (est.1996), Melbourne (est.2013) and Brisbane (est.2017). The success of the business was driven by combining his father’s artisanal butcher skills (Victor is a fourth generation butcher and has worked in the industry for over 40 years) with Anthony’s passion for produce and keen business acumen.

In August 2009, Anthony opened one of the world’s finest boutique butcheries, Victor Churchill in Woollahra. Designed by Anthony and Dreamtime Australia, the store set a new benchmark around the world for meat retailing – attracting a number of accolades including the 2010 International Interior Design Award for retail stores, held in New York. Victor Churchill was competing against international retail behemoths like Hermes and Louis Vuitton, yet walked away with the top gong. It has also become a destination for international food royalty and celebrities, receiving praise from the likes of Anthony Bourdain, Fergus Henderson, AA Gill, Hugh Jackman and Oprah Winfrey. Victor Churchill will open its doors to discerning New Yorkers in November 2019.

Anthony opened his second retail outlet, Vic’s Meat Market in October 2014, the first and only butcher located at the famous Sydney Fish Market in Pyrmont. The Butcher, Smokehouse & Grill offers premium quality meat to a wider demographic, complemented with honest, friendly customer service from knowledgeable staff who share a passion for meat. Bringing fresh quality meat from the Butcher straight to the Smokehouse & Grill, the menu showcases both smoked meat and perfectly grilled steaks.

MEDIA EXPERIENCE

Anthony has appeared on a number of popular Australian television programs including Masterchef and the Today show. He also hosted Anthony Bourdain on a tour of Victor Churchill, which appeared on Bourdain’s internationally syndicated program No Reservations.

He has contributed to in-magazine and digital content for some of Australia’s leading food publications including Gourmet Traveller, Good Food, The Sydney Magazine, The Australian and is currently co-writing a monthly column in Delicious Magazine, The Chef and The Butcher, with Colin Fassnidge.

In March and April of 2013, Anthony hosted the Ask the Butcher TV series which first aired on Foxtel’s Lifestyle Food channel. The six-part series featured a large contingent of the country’s most talented and renowned chefs including Matt Moran, Peter Gilmore, Kylie Kwong and Neil Perry, along with leading Australian meat producers.

Most recently Anthony published the highly anticipated book MEAT: The Ultimate Companion with co-author Libby Travers. The book is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might ask before you buy your meat.

Adrian Richardson, La Luna Bistro  – ‘Changes over time of Angus beef prep/serve & what it might look like for the consumer in the future’

For many people air travel and good food are two mutually exclusive experiences. But for Richardson it was one that led him to the other. Thankfully for Melbourne gastronomes his dreams of becoming a pilot were trumped by the captivating chaos of the kitchen. “I started working in kitchens part time to pay for my lessons and that’s where it sort of kicked off, I gave up the flying lessons and went back to school.” Since then he has worked in some of the most prestigious kitchens around the world.

Despite his early stint in aviation Richardson had “always been around good food, from day one” admitting “I didn’t know what “bad” food was”. Growing up in a household with “a mélange of North African, Middle Eastern and Italian cuisine” Richardson’s heritage definitely helps explain his enthusiasm for quality food that’s packed with flavour. What his heritage doesn’t help explain is his interest in all things blood and guts, given one side of his family are strict vegetarians.

Nevertheless when it comes to meat Richardson wrote the book on it, literally, MEAT was released in 2008 and provided readers with a simplistic guide on how to buy, cook and enjoy meat.  At his restaurant every cut has been dry aged, on the bone for 7 to 8 weeks and is butchered on the premises, “we actually use a lot of cuts that aren’t mainstream, so we’re using the whole animal in our own particular, strange sort of way.” He encourages people to “eat good meat, sustainable produced if you can, grass fed, animals that live a healthy life”.

His second book, The Good Life, is a throwback to his younger years. Influenced by memories of times spent cooking at home “the book is about, just enjoying food with your family and friends and taking it easy and making some things at home. It’s a simple pleasure, it’s not rocket surgery”. Richardson’s philosophy on food has always involved unabashed enjoyment.

Adrian has hosted and appeared on many television shows in Australia and around the world, he can be seen daily on ‘Good Chef Bad Chef’ on channel 10. His other shows ‘Secret Meat Business’, ‘Richo’s Bar Snacks’ and ‘Boys Weekend’ are favourites on many food networks around the world. One of his highlights is competing in Iron Chef USA.

When not cooking Adrian is at home trying to raise three teenage sons with his partner in Melbourne.

Angus Street, AuctionsPlus – ‘Staying ahead of the game – evolving your brand through the ages’

A global agribusiness leader with verifiable success achieving business growth objectives within start-up, corporate and rapid-change environments.

Angus has extensive experience with technology systems, which require deep understanding of critical business drivers in multiple markets and industries, opening of new markets through strong sales and trade marketing as well as growing businesses through innovation, process improvement and transformational technologies.

CEO of AuctionsPlus, Angus is focused on taking the $830 million transactional business to the next level. Angus wants to add value right along the supply chain and sees online marketplaces as a key enabler of success.

Passionate about helping businesses evolve to stay ahead of the pack through the use of digital technology, Angus believes that with a little country music, genuine conversations and a plenty of curiosity that ‘the sum of us beats the one of us’.

Jason Strong, Meat and Livestock Australia – ‘Look how far we’ve come and where we’re going – an insight into the evolvement of Angus cattle and beef across the last 100 years’

Mr Strong has more than 30 years’ red meat and livestock experience, knowledge and connections from the farm through to the end consumer in both domestic and international markets. He is a well-recognised and respected senior executive with extensive skills in commercial and industry business management and administration, supply chain development, meat science and grading, genetics and marketing as well as on-farm experience. Mr Strong is Managing Director of Meat & Livestock Australia Ltd and is a director of Integrity Systems Company Limited, MLA Donor Company Limited, AUS-MEAT Limited and Red Meat Traceability Systems Pty Ltd, and Chair of the EU and UK Red Meat Market Access Taskforce.

Previous roles: CEO, Smithfield Cattle Company, Managing Director AA Co, MLA’s Regional Manager in Europe and Russia, Pfizer (now Zoetis), past Chair of the Australian Beef Industry Foundation. Manager and coach of the Australian Inter Collegiate Meat Judging Team and councillor and NSW Chairman and National Vice President of Cattlemen’s Union of Australia.

Shane Thomson, Holbrook Vet Centre – ‘Managing the high fertility beef herd

Shane is a veterinarian and partner at the Holbrook veterinary centre (HVC). HVC has a strong focus on production and breeding services to the beef industry. We service the artificial breeding requirements of both seedstock and commercial producers Australia-wide; including artificial insemination (AI), embryo transfer (ET), bull fertility examinations and ultrasound pregnancy diagnosis. In addition to HVC’s on-farm reproduction services, we also run a specialised artificial breeding centre (managing donors for embryo production) and large-scale recipient herd. HVC also provides production-based advice involving animal health programs and on-farm consultancy services.

Shane completed his veterinary training at Charles Sturt University (CSU) in Wagga Wagga, NSW and is currently undertaking a Masters in whole farm veterinary consultancy through the Fred Morley Centre at CSU. This degree focuses on the analysis of the farm system as a whole and the provision of sustainable, economically viable production advice. In addition to Shane’s role at HVC he also maintains a strong connection with the realities of beef cattle production through his commercial cattle enterprise that he manages with his wife Caity and two sons.

Presentation synopsis:

Fertility is a significant driver of profitability in extensive beef breeding enterprises – but how do we define fertility, what are the benefits of fertility, and are there any associated risks? This presentation will look to define fertility by demonstrating how to understand and assess average calving dates (ACD) and how this index can be used to analyse and benchmark performance. As managers of beef enterprises have become more educated and experienced with time, many have increased their profitability by pursuing high fertility, and the benefits have come in spades. We will discuss how this high performance is associated with the potential for higher risk, and what MANAGEMENT options are available to mitigate this risk, to ensure long term profitability.

Sam White, Bald Blair Angus – ‘Look how far we’ve come and where we’re going – an insight into evolvement of Angus cattle and beef across the last 100 years

Sam White was raised on Bald Blair a cattle and sheep property at Guyra on the Northern Tablelands of New South Wales.  Following a brief stint in the Royal Australian Navy (1979 – 1982) Sam worked in the fitness industry, running gyms in Adelaide.  While in SA he completed an Associate Diploma in Accounting (1987-1990) at TAFE.  Sam returned home to the family farm in 1990 and worked along side his father Richard White, while graduating with a Bachelor of Financial Administration (1991-1992) and Graduate Diploma in Agricultural Economics (1995) from the University of New England.  He and his wife Kirsty along with their sons Abbott (13) and Arthur (9) are building on the hard work of previous generations of the White family with a continually improving and profitable livestock operation and a sustainable resource base. This year Bald Blair Angus is celebrating 100 years of membership to the Australian Angus Society and over 110 years of angus cattle selection.

Diana Wood, Marketing and Communications Manager Angus Australia – ‘Do you have a powerful brand identity?

The Angus breed is in Diana’s blood, she grew up on parents property at Coonamble NSW where Outwest Angus has been run since its inception in 1989. Diana’s grandfather is a life member of Angus Australia.

Diana is a product of the Angus Youth program having been an Angus Youth Ambassador in 2002 and involved in the Angus Youth Management Committee in subsequent years. In 2004, Diana won the Angus Youth National Judging Competition and subsequently studied at the University of Illinois in 2005 on a scholarship as the award for winning that competition.

Diana has completed a Bachelor of Economics with a Marketing Major at the University of Sydney and has worked as a Marketing and Administration Assistant at the Balmain Leagues Club, as a BREEDPLAN processor at ABRI, Executive Officer at Murray Grey Beef Cattle Society, Marketing Assistant and Marketing & Communications Manager at Angus Australia.

Given her involvement in the Angus Youth program, Diana has a passion for supporting youth in agriculture and believes it is integral for the up and coming stars of the beef industry to be provided access to the tools which can help them succeed, in particular in the areas of marketing and communications.

Presentation synopsis:

Do you have a powerful brand identity? Many of us ‘brand’ our cattle so they can be identified, but have you given any thought to building a brand identity for your business that is instantly recognisable in the marketplace? A brand identity is the sum total of how your brand looks, feels, and speaks to people. (Sometimes that even includes how it sounds, tastes, feels, and even smells.) It is best to look at branding as an opportunity to distinguish yourself in your chosen market, and not an obstacle you need to jump over. It is an opportunity to show the world who you are and what you can do for the world.

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