Australian Butchers‘ Guild Podcast
Australian Butchers‘ Guild Podcast
Join Meat & Livestock Australia’s Retail Manager and Corporate Butcher Doug Piper as he chats with a variety of butchers and industry representatives around issues and events that are happening in the Australian Independent Retail Butcher channel.Social links:
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ABG - EP 37 Matt Tyquin & Paul Klooster discuss the "Artistry of modern butchery"
Winner of the 2022 World Butchers Apprentice Matt Tyquin and Veteran butcher Paul Klooster join us to discuss the ongoing impact of taking out top prize in the “Olympics of meat” and how the industry has evolved into an art form.
22:48
ABG - EP 36 - WBC Young Guns
Kai Dennis and Jayden Hermon talk to us about their journey to qualifying for the World Butchers’ Challenge in Paris and why they would encourage others to consider pursuing a career in butchery.
20:45
Episode 35: Jess Bartles - Carving out a career in butchery.
In this episode we chat with Jess Bartles about what it has been like carving out a career in a traditionally male dominated industry. The Tassie butcher explains how she has developed unique techniques to deliver the same great results as her peers with less need for brute strength. Jess also…
22:07
Episode 34: Laura Ross
In this episode, we connect with Laura Ross, 2022 winner of the Australian Meat Industry Councils Apprentice of the Year in Victoria. Laura works in Ballarat for Sinclair Meats during the week and has ventured into her own farm kill business on the weekends. Laura talks about her journey to becom…
18:48Clean
Episode 33: Taking on the Texans - Grant Coleman
Grant Coleman talks to us about his career in the red meat industry, his passion for low and slow BBQ and his top tips for achieving both texture and tenderness.
20:07
Episode 32 - Live Fire Grilling & BBQ Master David Olson
Live fire grill master, David Olson from Live Fire Republic joins us for our latest podcast episode. From his culinary adventures worldwide to essential BBQ tips, this episode is one you don't want to miss!
26:49
Episode 31 - The meat of the matter
Mark Rogers from Stapleton’s Quality Meats talks to us about the importance of catering to diversity and knowing what keeps your customer coming back for more.
26:38
Episode 30: Meatsmith`s Troy Wheeler - Traditional craft meets new-age flavours.
Master craftsman Troy Wheeler has a taste for all things foodie in their suburban butcher shops.
26:28
Episode 29: Michael Robinson - Hungerford Meat Co.
Michael Robinson, owner of Hungerford Meat Co in the Hunter Valley, talks to us about his journey from chef to butcher, his dedication to using high quality, locally sourced, sustainable meat, and his passion for charcuterie.
26:04
Episode 28 - Marcus Papadopoulo, Whole Beast Butchery
In this episode, Marcus Papadopoulo, the proud owner of Whole Beast Butchery, shares his journey to becoming a butcher, dry ageing techniques and the art of using the whole carcase.
36:55