TAKE a look in any supermarket retail chilled cabinet, and it’s evident that value-added meat products are rapidly soaking up space previously devoted to basic chilled, packaged beef and lamb.
Around the world, time-poor householders are increasingly looking at more convenient heat-and-serve and ready-to-eat meals.
One of the pioneers in the value-added further processing industry in Australia, David Beak, sits down with the Weekly Grill podcast host Kerry Lonergan this week.
His Sydney-based food manufacturing business, Beak & Johnston, employs 1200 staff, and is in the process of opening an enormous new state-of the-art facility to keep up with booming domestic and international demand.
What does it mean for the Australian beef and lamb industries?
As an aside, David has a close family connection with pastoral industry legends, the Vestey family, and recounts some of his memories with Kerry.
Beef Central’s Weekly Grill podcasts brought to readers by sponsors, Zoetis and Elders.
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