Advancing Rural Queensland

Red Meat Awards 2013

Queensland Red Meat Awards 2013 - recognising red meat excellence

On Wednesday, 7 August, AgForce Queensland hosted the 2013 Queensland Red Meat Awards. The Queensland Red Meat Awards showcase the whole of the Queensland red meat industry - from paddock to plate, and acknowledge the contributions made by rural, regional and metropolitan businesses of all sizes. The awards have a strong reputation as a showcase of excellence in the industry, and this year showed off the best in red meat for the 13th consecutive year.


2013 Winners
and finalists

Innovation in Red Meat – Beef Producer of the Year Award
Sponsored by Meat & Livestock Australia

Finalists:

Galloway Plains
Mitchell Grass Mats

Winner:
Ian McCamley

A fifth generation Queensland beef producer from Rolleston, Ian McCamley is an innovator and advocate for Queensland and Australian beef. Mr McCamley runs a 6750 head cattle operation on 26,000 ha owned and leased. Pastures and stocking rates are carefully managed to achieve 180-220kg annual liveweight gain per head in order for prime MSA and EU steers to be sold for export and domestic trade markets. Mr McCamley utilizes the P8 Fat Scanner in his marketing decision making process which has allowed for long term profitability and sustainability. He also uses Phoenix Live Herd management recording to track individual animals and their performance. An active member of the beef industry, Mr McCamley has been an AgForce Cattle Board Director, a Cattle Council of Australia Councilor, has traveled to Japan and Korea to review MLA marketing by CCA, and has sat on a multitude of industry committees including Biosecurity, Market Access, MSA, and Animal Welfare.

Innovation in Red Meat – Sheepmeat Producer of the Year Award
Sponsored by Meat & Livestock Australia

Finalists
:
Mark & Vicki Murphy
Stuart and Pru Barkla

Winner:
Silverwood Organics

Beginning in 1999, Silverwood Organics began diversifying from their Merino operation to a Dorper operation by utilising embryo transplanting. In 2000, they decided to convert their property and sheep enterprise to an Organic grazing system. The process took three years and Silverwood Organics has been certified organic by the ACO for the past 13 years. Embracing the Internet, Silverwood Organics began retail marketing via a store front website. After the purchase of an electronic weighing and drafting machine, Silverwood Organics was able to supply a uniform product to different markets with accurate weights. They also utilise a refrigerated delivery van for home deliveries and weekend markets. Embracing social media has also allowed them to connect with customers and to educate others about issues facing rural and remote Queensland. Silverwood Organics keep educated about the best practices for their land, animals and business by attending business and agricultural information days as well as being a part of industry groups.

Best Red Meat Restaurant – Metropolitan Award
Finalists:
Cav’s Steakhouse,
CUT Steakhouse and Tapas

Winner:
Pig ‘N’ Whistle Riverside

Pig ‘N’ Whistle opened in December 2002 by Mantle Group owners Godfrey and Jenny Mantle. Since opening, the team has strived to remove error by cutting out the middle men and dealing directly with local producers. About three years ago, they decided to partner directly with Signature Beef to stock only their exclusive Kimberley Red line. Pig ‘N’ Whistle has actively been promoting beef to its customers through different marketing campaigns. Early this year, Pig ‘N’ Whistle launched their Nose to Tail Beef Appreciation Nights and “So What’s Your Beef” Sunday afternoons. The Nose to Tail Beef Appreciation night included Blair Angus from Signature Beef and the butcher break down two carcases on stage in front of guests discussing each cut and how best to consume the cut. Mantle Group Executive Chef Deniz Coskun interlinked the show with a five course dinner showcasing the new cuts. The “So What’s Your Beef?” night features a different cut of beef, slow roasted on a purpose built spit roast every Sunday afternoon. These events have helped raise awareness, delve further into the paddock to plate practice and, most of all, grown appreciation for quality, local produce.

Best Red Meat Restaurant – Regional Award
Finalists:
Rydges Southbank Grill
The Ascot Hotel

Winner:
The Waterline Restaurant

Located on the deck of Keppel Bay Marian in Northern Australia, The Waterline Restaurant truly embraces from paddock to plate. Owned by prominent Central Queensland graziers, Richard and Libbie Wilson, The Waterline Restaurant serves exclusively Banana Station MSA Beef. First opening in 1996, The Waterline has undergone three major expansions to offer quality bistro style dining by day, and transforming into a secluded fine dining venue by night. Executive Chef Matt Smith puts a lot of time into sourcing the best possible ingredients, matching the Banana Station beef and Keppel Bay seafood with specialised ingredients from Australia and overseas. With menu specials changing weekly, The Waterline designs their specials to feature lesser known cuts of beef to add variety and showcase the versatility of beef. They also actively utilize social media to communicate to local media, promote menu specials, and link with industry and community. The Waterline also relaunched their website featuring “Our Beef” as a key part of the dining experience and the restaurants reputation.

Innovation in Red Meat - Retailer of the Year Award
Sponsored by Meat & Livestock Australia

Finalists:
Ashton’s Butchery,
Cav’s Steakhouse and Butchery

Winner:
Clancyjames

Clancyjames stocks quality meat products and over 200 complimentary deli lines at four Brisbane locations with 15 employees on staff. Since 2007, Clancyjames has only stocked MSA graded beef for the consistent product and in 2012 started selling MSA graded lamb. They also strive to stock only Australian products. All stores are consistent with the same look and feel with six metres of butchers display, two metres of refrigerated pre-pack display and two freezers. Clancyjames targets the middle to upper socio economic person who is time poor and seeks a consistent quality product. They sell the dining experience and compete for “the centre of the plate.” They are committed to helping advance the beef industry by piloting the MSA4 and MSA5 programs in a retail environment. Clancyjames also has a replacement guarantee, customer loyalty program and a customer email database.

Red Meat Industry Emerging leader
Sponsored by Rabobank

Finalists
Tim Emery
Kiri Broad

Winner:
Bronwyn Roberts

Working side-by-side with her parents as a fifth generation beef farmer, Miss Roberts is passionate about implementing best practices to produce economically, environmentally and socially sustainable beef. She also works as the Grazing Land Management Officer with the Fitzroy Basin Association. Rotational grazing is utilized to promote healthy land, clean waterways, pasture growth, and biodiversity. Miss Roberts also uses modern technology such as iPhone apps to record stock movements, production and veterinary treatments. Beyond the farm gate, Miss Roberts embraces social media to help spread the word about agriculture through Facebook, Twitter, blogging and Instagram. She also actively contributes to policy and education resources by acting as a MLA Target 100 Beef Young Farming Champion. In this capacity, she has represented MLA at events such as the Sydney Festival and the recent Regional Flavours festival in South Bank. She’s written numerous articles which have been featured in various magazines, been a keynote speaker at events such as the prestigious Marcus Oldham Rural Leadership Program and Australian Beef Industry Foundation Awards Dinner. Miss Roberts is also an active Art4Agriculture advocate being featured in YouTube videos empowering students and teachers to explore the beef industry.

Our valued sponsors

Thank you to our sponsors for their generous support of the Queensland Red Meat Awards. 


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