At this event, which draws over 35,000 visitors, shoulder cuts were utilised in slow cooking while various sweet cut dishes were showcased in the entrée meal promotional component at the show. In all, 12 different goat meat demonstrations were performed over the period of the four day show.
Goat meat was also featured at a barbecue held at Parliament House, Canberra, on Monday 20 October. The barbecue, hosted by The Hon. Tony Burke MP, Minister for Agriculture, Fisheries and Forestry, entertained over 130 politicians and media and placed goat meat squarely on the map alongside beef and sheepmeat. All who tasted the goat patties, sausages and rending tartlet’s were pleasantly surprised with the product which proved to be a popular offering.
As part of an important supply chain initiative, new on-pack labels have been developed for a specific supplier to assist in marketing their product at retail. This has been identified as an effective way to differentiate goat meat at the point of sale and although it is early days, the initiative is building demand where the product is on offer.
Although the domestic market remains constrained by an inconsistent supply of the right kind of product, programs proving to deliver results in key areas will be expanded in the future to help ensure that the domestic market develops as an important alternative market to the commodity goat meat export and live export markets.