1. MLA was previously an exhibitor at FHA-Food & Beverage 2023. What influenced the decision to return, this time as a sponsor, for the 2024 edition?

As the Australian red meat industry service provider, we want to continually be on the forefront raising awareness about Australian beef, sheepmeat and goatmeat credentials. FHA-Food & Beverage is the high-profile and key tradeshow in the region and Valeska mentioned that they always look forward to showcasing Australian red meat because the show does attract regional and global trade participants. We value the opportunity to sponsor the culinary competitions such as FHA Ultimate Meat Challenge and Young Talent Escoffier – it’s a fantastic way to see the chefs, butchers, professionals in action. It’s also about supporting the up-and-coming talents and future cohort of culinary leaders.

2. What’s something attendees can expect from MLA at FHA-Food & Beverage 2024?

Over 20 Australian red meat exporters would be exhibiting alongside MLA at the FHA-Food & Beverage (23 – 26 April 2024). Exporters are on-hand to discuss their product portfolio, share what’s happening in the Australian beef & lamb sector, and of course, the opportunity to sample great-tasting Aussie beef & lamb. Please do visit us in Hall 8 Booth 8A2-01.

3. What sets Australian meat apart in the global market? Could you highlight the unique selling points of Australia’s meat products?

Australian red meat is world-renowned & highly trusted globally, with Australian beef, sheepmeat and goatmeat exported to more than 100 countries worldwide. We pride ourselves as consistently offering high-quality, safe, and sustainably produced red meat. Australia is the ideal environment to produce beef and lamb, with our vast open spaces and pristine landscape, natural pastures. We have some of the most stringent food safety standards and  animal welfare practices – and the Australian red meat industry has set the goal of becoming carbon neutral by 2030. In fact, Australian sheepmeat is already climate neutral, and consumption would not contribute to any additional warming of the planet.

4. MLA plays a significant role in advancing the Australian red meat and livestock industry through research and development. Could you share insights into the industry’s outlook for 2024?
2024 outlook is very positive because Australia is at experiencing a growth & stabilisation phase in our livestock production cycle where we do have the livestock and red meat supply to meet the growing demand of beef & sheepmeat consumption globally. We have around 28.6 million heads of cattle and 76.5 million heads of sheep in Australia, some of the highest livestock numbers in the last decade. We are conscious of climate variability – weather being a key determinant of herd size and farmer decisions – Australia did just come out of drought a couple of years ago, and there is ongoing R&D and investment into making sure that the industry better prepared in anticipating environmental events and that red meat production is done sustainably. The industry is setting the target high and making sure that we are continuing to meet customer expectations regarding animal welfare, environmental responsibility, and ethical sourcing practices.
5. What specific objectives or groups is MLA aiming to engage with at the 2024 event?
Are there any particular goals or partnerships MLA hopes to achieve during the show?

The 2024 FHA-Food & Beverage tradeshow and events would be a chance for MLA and Australian red meat exporters to make new connections and meet their regional customers and partners. Specifically for MLA, we have initiated the Aussie Meat Academy program a few years ago and we are excited

 to see past AMA participants from Thailand, Malaysia, Taiwan Region, Indonesia now honing their skills by participating in the FHA Ultimate Meat Challenge. We are privileged to be able to play a part in the development of future butchers, chefs, culinary professionals and will continue to deliver the Aussie Meat Academy program globally.

6. For consumers looking to choose quality red meat, what tips or considerations would you recommend?
Don’t hesitate to ask the butcher (supermarket deli, meat shop) about their beef or lamb cut recommendations. Be open to trying lesser-known value cuts such as lamb ribs, skirt steak or oyster blade (my personal favourite). Marbling adds tenderness, especially for steak cuts, or go for grassfed beef or lamb for more robust flavour.
7. To end off, how would you summarise MLA’s participation in FHA-Food & Beverage 2024 in just five words?It’ll be an action-packed, successful, productive and inspirational week!

Meet Meat & Livestock Australia at FHA-Food & Beverage, register now: https://bit.ly/3U5U8HL

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