The QCMPA visitors at ACC.
OWNERS and operators of some of Queensland’s smallest meatworks picked up tips from one of Australia’s largest family-run complete beef supply chains last week.
The 12 representatives from the Queensland Country Meat Processors Association (QCMPA) spent time touring the Australian Country Choice processing plant in Brisbane’s inner southeast.
The visitors came from as far away as Bingil Bay neat Tully in Far North Queensland and Mundubbera for the tour which was part of a two-day workshop held twice-yearly by QCMPA.
Association co-ordinator Rob Mollison said technology used at the processing plant and the number of staff were impressive. He added that ACC’s training model was ‘incredible’.
“Visiting the plant, the first impression you get is all the technology, as well as the amount of people and the training that goes into them and how the company has invested in these people. That’s incredible. That’s the message to take home for these smaller operators,” he said.
QCMPA president Lincoln Waldock, from Jimbour Beef & Bacon on the Darling Downs, said it had been interesting going through ACC, seeing how everything works.
“We’re on a very small scale compared to here, obviously. We kill about 80 cattle a week, but it’s good to see the scale of the business and see how it works, like the training.”
He said there were some commonalities.
“I think everyone in the meat industry at the moment has the same struggles with staff – it’s just relative to size. That was quite interesting, and it made me feel a bit better that we’re not the only ones that are struggling with labour.”
The tour was led by ACC’s workplace training officer Tony Kickert. The group included several representatives from Jimbour Beef & Bacon as well as visitors from Carey Bros, Schultes Smallgoods, Mundubbera Meats, Bingil Bay Beef, Big Meats, Maclagan Meats and TAFE QLD.
The group was led by Rebecca Bennett, the Australian meat processor Corporation’s Co-Innovation Manager, a former ACC staffer.
ACC trainer Tony Kickert (centre) explains a knife sharpening tool to some of the visitors.
AMPC’s Bec Bennett explains the layout of her former workplace.
Why cant local butchers get their cattle processed at Rockhamptons two export meatworks,they used to.A lot of proceesd beef comes from out town. Vistitors have been asking for Ro khampton beef as we surposed to be the Beef Capital of Australia.
I could not say about that meat works but we tried to a couple of cattle done at a local meat works in Vic and they literally wanted about $900 per steer. (excuding the cost to send them to our preferred butcher about an hour away.)
Export meat works might just not want to deal with these small jobs. They might just price themselves out of the market, so they don’t have to deal with it.