How aviation is helping build demand for Australian red meat

We often talk about Aussie red meat in kitchens around the world, but what about in the skies? Recliner seats and large screens aren’t all that make a first-class experience.

Whether it’s a Wagyu steak or a premium lamb cutlet, there’s a certain standard that must be met at 30,000 feet.

Both within the product itself and how it is presented to the consumer.

Global air and travel service provider dnata hosted an immersion day at their Melbourne catering and retail facility earlier this month to give the next generation of culinary talent a firsthand look at what it takes to succeed.

MLA’s Master Butcher Rafael Ramirez and Corporate Executive Chef Samuel Burke were invited to attend.

The event was held in collaboration with the Nestlé Golden Chef’s Hat Award and took 12 young finalists behind-the-scenes of one of Australia’s leading aviation caterers.

Participants gained firsthand insight into an operation that processes more than 329 tonnes of Australian red meat annually for airlines, including Emirates and Jetstar.

As part of the event, Rafael and Sam presented an exclusive butchery session to introduce the chefs to the high-quality cuts served in the air.

Lamb was at the centre of the demonstration with the duo highlighting how whole-carcase utilisation drove value and efficiency on high-volume menus.

The group also toured dnata’s facility to see how the process – from the kitchen to the conveyor belt – translates into ready-to-serve dishes.

They saw how consistency, safety and exceptional dining standards were maintained.

dnata Executive General Manager Product Robert Smithson and Senior Corporate Chef Kieran Brine concluded the day with a lunch featuring international dishes that showcased the versatility of Australian red meat. 

This equipped the participants with the insights and confidence to become Aussie red meat advocates, while opening potential career pathways across butchery, product development, large-scale catering and aviation hospitality.

The event also provided a valuable opportunity to strengthen MLA’s partnerships with global aviation and culinary leaders.

In doing so, it reinforced Australia’s red meat position as the protein of choice for premium menus, both on the ground and in the air.

The event highlights reached nearly 400,000 culinary professionals across both the Golden Chef’s Hat Instagram and Nestlé Professional LinkedIn channels.