AUSSIE MEAT ACADEMY
What we do…
The Aussie Meat Academy is here to connect, educate and inspire foodservice chefs from all sectors of the industry to achieve success with Australian red meat. Join us on this educational, inspirational journey!
Unlock the full potential of red meat
The Aussie Meat Academy provides in-person, training and inspiration for businesses using Australian Beef, Lamb & Goat - at Zero Cost! Topics include:
- Sustainable farming & animal welfare
- Meat grading for consistency
- Consumer trends
- Supply forecastings
- Cuts, menu ideas & trends
- Butchery training & insights
- Front-of-house staff training
- Culinary operations training
Culinary guide for college and university dining services
This guide outlines how to successfully incorporate Aussie Beef & Lamb into college and campus dining programs. The activities can be easily implemented in a way that supports staff responsible for culinary, procurement, student engagement and communication functions.
“The Aussie Beef & Lamb program offers great tasting, grass fed and
natural products that were raised and produced humanely."
-Alexander Ong, Director of Culinary Excellence, UMass Dining
Discover The Down Under Difference
We’re super chuffed about the new profile FSR magazine has put together on Aussie Beef and Lamb, dubbed “The Down Under Difference.” It gets into the why (and where) behind the recent surge in Wagyu’s popularity, the consumer type who’s driving grassfed beef sales, and explores the recent rise in lamb consumption. Want to get technical with MSA grading and wet aging? It’s all there, and chokkers with insights and inspiration! Plus, you hear directly from chefs working with Aussie beef and lamb!
Check it out!