Foodservice & retail

As retailers and foodservice operators have a strong influence on consumer meal decisions, it is necessary to encourage and support the evolution of red meat retailing and menu innovation. MLA's retail and foodservice programs aim to increase industry standards in areas such as:

• Food safety
• Food presentation
• Red meat quality
• Customer service
• Staff knowledge

In addition to this the program seeks to increase carcase utilisation and grow the use and awareness of Meat Standards Australia.

Red Meat Market Report Australia – Retail and Foodservice 2011 update

• The Australian market is the largest and most stable market of Australian beef and lamb, though it was impacted by weaker consumer confidence and spending on meat in 2011.
• MLA's estimates of consumer expenditure on red meat during 2011 suggests that Australian spending on beef fell 8% year-on-year, to $6.4 billion – following a 5% decline in utilisation and 3% fall in retail prices.
• Australian expenditure on lamb increased 1%, as the 9% jump in retail prices offset the 7% fall in utilisation.

Download the full Red Meat Market Report Australia – Retail and Foodservice 

The Red Meat Networking Club™

The Red Meat Networking Club is a networking initiative for retail butchers designed to initiate knowledge sharing between retailers and improvements in business practices.

Join the Red Meat Networking Club

Chef's Special

Chef's Special is a seasonal magazine distributed to more than 10,000 foodservice establishments. The articles highlight the latest beef, sheepmeat and goatmeat menu ideas, food trends, on-farm developments that impact on the consistency and eating quality of red meat, health and nutrition, and food safety trends.

Read the latest issue of Chef's Special

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