RED MEAT 2019 SPECIAL FEATURE Red meat on the menu Red Meat consumed as well.Red meat wasn’t just talked about at the event – there was plenty 2019: Participants gained insights into simple, delicious meal options using Australian redthe numbers meat with cooking demonstrations by MLA Corporate Chef Sam Burke, P&O Cruises Australia Executive Chef Uwe Stiefel and MLA Culinary Chef Julie Ballard. As the crowd enjoyed lunches including slow‑cooked beef brisket and lamb shoulder, the chefs whipped up delicious dishes such as Masterstock soy‑braised New England lamb with wok‑tossed choy sum and caramelised wild rice puffs. Sam said the demonstration intended to showcase the 550 versatility of red meat. “Food doesn’t have to producers and be hard, and dishes stakeholders attended like this show both the Red Meat 2019 versatility and simplicity Australian red meat provides.” ■ MLA’s Culinary Chef Julie Ballard and Corporate Chef Sam Burke with P&O Cruises Australia Executive Chef Uwe Stiefel during one of the lunch‑time cooking demonstrations. 15 technology providers in attendance Tune in to 13 different red Meat meals Red Meat 2019 on the menu If you didn’t make it to Tamworth for Red Meat 2019, you can catch up on what you missed on MLA’s YouTube channel. Videos include: • on‑farm producer tours wrap • daily wrap‑ups • MLA Managing Director Jason Strong’skeynote speech. ■ 6 youtube.com/meatandlivestock red meat industry forums 11