Producers follow meat supply chain with MLA

28 Jul, 2011 04:00 AM
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Garry Garreffa, Mondo Butchers, shows producers a carcase and explains the process which butchers go through to put the cuts on their shelves.
Garry Garreffa, Mondo Butchers, shows producers a carcase and explains the process which butchers go through to put the cuts on their shelves.

WA producers were given the opportunity to have an in-depth look throughout the beef supply chain last week.

Meat and Livestock Australia's (MLA) Beyond the Gate tour allowed producers to follow the supply chain from the processing plant through to the dinner plate.

About 60 producers were lucky enough to make the journey which started off at DBC Wholesale and Food Service processing plant in Bibra Lake before heading to Vince and Anne Garreffa's popular butcher shop, Mondo's Butcher in Inglewood.

They also attended a Red Meat Master class which saw MLA's Rafael Ramirez and Old Brewery chef Greg Farnan show the benefits of cooking with non-loin cuts of red meat.

The group then finished up with a three course meal at the Burswood restaurant Allure.

MLA Beyond the Gate organiser Angus Street said it was a great opportunity for farmers and processors to network and gain an insight into the supply chain.

"Part of MLA's Corporate Communications program is engaging with producers," Mr Street said.

"We have worked with Mr Ramirez, who is our Perth-based MLA representative and we wanted to hold an event like this in Perth."

Mr Street said they decided to hold the tour in Perth after a similar event was a huge success in Melbourne last year.

"We recognised the need for producers to see what happened to their livestock once they left the farmgate," he said.

"The whole idea of this event was to take people on a tour through the whole supply chain and take them to a wholesaler so they could see what MLA does with their money and their levies."

Mr Street said it was an education and awareness day which gave producers the chance to meet other producers and understand where their livestock goes and the process it takes to end up on the family dinner table or restaurant plate.

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