02 Oct Future meat industry professionals carve out career prospects and vie for national meat judging team selection
A group of top university students is training in south-east Queensland this week as part of a transformative program to cultivate the next generation of professionals in the red meat sector.
The ICMJ AUS-MEAT Intensive Education and Development Week brings together 21 students selected at the National ICMJ Conference earlier this year to enhance their understanding of meat supply chain businesses.
As part of their week-long immersion, the group will visit numerous production facilities, meet with industry leaders, participate in professional development opportunities and vie for the opportunity to represent Australia on the US meat judging circuit.
One of the highlights on this year’s program is a tour of the Australian Country Choice (ACC) Cannon Hill processing facility in Brisbane.
The processing site is one of the only beef processing facilities in the world that can slaughter, bone, value-add, retail ready package and distribute under one roof, providing students with unique insight into how the industry operates.
ACC CEO Anthony Lee said during their visit, students will have the opportunity to explore everything from livestock management to high-quality meat processing and gain firsthand knowledge of industry-leading practices in sustainability and efficiency.
“These are the future leaders of our industry and we are delighted to support them through the ICMJ program,” Mr Lee said.
AUS-MEAT General Manager of Meat Standards and Training, Ben Robinson said the ICMJ AUS-MEAT Intensive Education and Development Week provided huge benefits to both the participating students as well as the wider meat industry.
“The continual training and development of our workforce underpins Australia’s reputation and commitment to producing high quality food for both the domestic and international markets,” Mr Robinson said.
“The ICMJ program plays an unmatched role in inspiring and developing the next generation of red meat industry professionals and we’re very proud to support that mission.”
Students will also visit Meat & Livestock Australia for a grading workshop, visit AACo headquarters, NH Foods Oakey plant, Mort & Co’s Grassdale Feedlot near Toowoomba, Sunpork Swickers plant at Kingaroy, DIT AgTech and the Teys Australia sites at Murgon and the Port of Brisbane.
Nick Greenwood from the University of Queensland said he was thrilled to have the opportunity to learn more about how the industry operates and the professional roles available within the sector.
“I grew up in the red meat industry and it’s always been a core part of my life, but being part of the ICMJ program has opened my eyes to how diverse the industry really is and how many opportunities are out there,” he said.
“The connections I’ve made through ICMJ have really changed where I thought I was headed and I’m really excited about the future.”
On the final day of the event, five students will be selected to the Australian ICMJ team.
The team will take part in a three-week tour of the US meat industry next year and compete on the US intercollegiate meat judging circuit.
Australian ICMJ Team Coach and former Australian team member Macky Lawrence said the ICMJ program was transformational and had launched countless careers in the global red meat industry.
“This week is designed to provide students with an in-depth understanding of the red meat supply chain, the innovation efforts that support it, and the career pathways it offers.
“We want students to understand Australia’s position within the global supply chain as well as how consumer demands and driving change, both here in Australia and overseas.”
ICMJ’s Intensive Education and Development Week is sponsored by AUS-MEAT. ICMJ is supported by foundation partners, Meat and Livestock Australia and Australian Meat Processor Corporation as well as a range of industry sponsors.