Processors hone in on reducing carbon footprint

Shan Goodwin
Updated April 7 2021 - 10:07am, first published April 4 2021 - 3:00pm
HIGH END: Wagyu cattle supplying the Clarke family's premium beef brand 1829.
HIGH END: Wagyu cattle supplying the Clarke family's premium beef brand 1829.

FROM the enormous attention being paid to reducing carbon footprint to the new doors opening in the wake of China tensions, one of the country's most experienced beef and lamb exporters provided fascinating insight into the current state of play in red meat processing at a recent industry webinar.

Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

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