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Victorian Edition
December 2009 MEAT INDUSTRY NEWS
Victorian Lamb Brand to Go The 2009 Victorian Sausage King
Legislation Sunsets 16 June 2010 Awards Dinner
The legislation which requires lamb products in Victoria to be The popularity that this event enjoys may Tribute was also paid to Richard Baker
marked with the roller brand will cease to operate after 16 see us looking to find a larger venue to from the William Angliss Institute of
June 2010. From this date the definition of “lamb” for sale accommodate our members in 2010. Once TAFE. Many of our members have done
of domestic product will be removed from the law and again some last minute RSVPs had to be turned their apprenticeship training with Richard
product will cease to have the roller brand applied. down as seating arrangements had already going back some 30 years or more.
been made and there was no turning back. Richard’s commitment to our Sausage King
If the processor is AUS-MEAT accredited, which accounts for more competition is beyond reproach.
than 90% of lamb processed in Victoria, the lamb definition will The awards evening is gaining notoriety for
continue to apply and those plants will continue to be audited. the ability to “bring the rain” as once again As you will see by the results (Page 2) the
The roller brand application is not an AUS-MEAT requirement. it was a wet night in Melbourne. winners and place getters were widespread with
city and regional areas sharing the honours.
The AMIC Retail Council is opposed to the sunset of the lamb The evening kicked off with an
legislation and in this it is supported by the major chain impromptu and very humorous dialogue After years of attempts, Bo McCormack &
stores. All retailers agree that the roller brand should from none other than Mr. Sam Kekovich. Yvette Hall of Lockington came home with
continue until a “better option” is available. Sam’s performance was organized by our the number one prize in the Poultry Category
Retail Council Chairman, Brendon Watts with and their reaction was overwhelming.
The Victorian Department of Primary Industries (DPI) remains the assistance of MLA. Councillor Frank
strongly of the opinion that the lamb brand is not a food Russo went out of his way to chauffer Sam Andrew’s Choice returned to the competition
safety issue and should therefore be allowed to lapse as to and from the function purely for our in 2009 with a bang and the ever popular Alf
planned on 16 June 2010. There is a strong view from members to enjoy his diatribe. Di Cenzo was a welcomed choice in taking out
Government that little will change if the legislation is
the coveted Gourmet class Sausage award.
allowed to lapse because there are industry and Quality
Mark Fine of radio 1116 SEN was our host for
Assurance systems (enforced by PrimeSafe) in place.
the night and presented admirably. The Our thanks to National Sponsors Corona,
entertainment was provided by Fat Sam and the AMIST Super, MLA and the return of APL.
At a recent Lamb Brand Workshop arranged by DPI the above
Toothpicks featuring Ms. Andrea Lees on vocals.
issues were widely discussed. Outcomes included:
State sponsors William Angliss, South West
1. The lamb brand does not actually provide integrity to
The presentation of the Rocky Di TAFE, DTS Laboratories, SGS and Bunzl were
lamb product. Problems of alleged abuse of lamb
Salvatore Achievement & Encouragement all well represented on the evening and
integrity have occurred with the lamb brand attached.
2. There is an assumption that the removal of the lamb brand Award by the Di Salvatore Family was a without their support we could not hold an
will result in a lack of confidence with consumers. It was moving moment. The recipient, Anita awards evening such as this.
pointed out that the lamb brand is frequently seen on legs Keddell of Eildon Quality Meats, had no idea
but not on other cuts. The view that consumer confidence what was coming as her employers Mandy My thanks to all attendees and we hope
will fall if the lamb brand is removed was questioned. and Colin Gesler had done a wonderful job to see the attendance bigger, better and
3. There is an assumption that all lamb has high eating keeping the honour a secret. brighter in 2010.
quality and therefore the lamb brand guarantees eating
quality. It is a fact that there is genuine lamb product in
the market with the roller brand but it does not eat well.
4. The removal of the lamb definition in Victorian
legislation can create a problem for definitions for
PrimeSafe quality assurance programs. A possible way
forward would be to have the AUS-MEAT definition of
“lamb.” This could then be used by PrimeSafe as
support for the quality assurance program.
The Victorian Retail Council has considered the outcomes of the AMIC’s Mark Seymour presents the Rocky Di Salvatore
workshop and agreed that, if the legislation on lamb branding Achievement & Encouragement Award to Anita Keddell (far
is to sunset as planned, the AUS-MEAT definition must be right) of Eildon Quality Meats while Viv Di Salvatore (l), Victorian Retail Council Chairman Brendon Watts
adopted to underpin the PrimeSafe quality assurance programs. Colin and Mandy Gesler – Anita’s employers proudly look on hosted the Awards Dinner
Seasons Greetings
We wish all of our Victorian
Members and their families and
staff a Merry Christmas and a
safe and Happy New Year.
Suite 4, Level 6, 14 Queens Road, Melbourne VIC 3004 • Telephone 03 9867 7294 • Facsimile 03 9867 7286 • Web www.amic.org.au
The 2009 Victorian Sausage
King Awards Dinner
John Buchanan (l) presents the First place award for Bacon Richard Baker (l) receiving his award for Service to Industry l to r Traditional Australian 3rd place getter Paddy Maginn, 2nd
in the Smallgoods Competition to Peter Bouchier (r) from Member Services Manager Mark Seymour place getter Mal Johnson and 1st place winner Cliff Dalgleish
The 2009 Victorian State Sausage King Winners The 2009 Victorian State Smallgoods Winners
CATEGORY WINNERS CATEGORY WINNERS
1st Traditional
Cliff Dalgliesch - Heritage Meats, Geelong West 1st Ham ON The Bone Brad O’Malley - Red Hills Gourmet Meats, McRae
Australian
2nd Traditional
Paddy Maginn - Paddy’s Meats, Kew Brendon Bouchier - Brendon Bouchier’s Mortlake
Australian 2nd Ham ON The Bone
Butcher, Mortlake
3rd Traditional
Mal Johnstone - Meat Matters, Eaglehawk
Australian
3rd Ham ON The Bone Greg Sait - Willhome Farm Fresh Meats, Swan Hill
1st Lamb/Open Class Graeme Finlay - Wonthaggi Meat Supply, Wonthaggi
Andrew Vourvahakis - Andrew’s Choice
1st Ham OFF The Bone
2nd Lamb/Open Class John Bartlett - Wattle City Meats, Maryborough Smokehouse, Yarraville
3rd Lamb/Open Class Matthew Fraser - MG Fraser Selected Meats, Strathmore 2nd Ham OFF The Bone Aaron Hirst - Aspendale Quality Meats, Aspendale
1st Traditional
Glen Harris - Sizzlin Sensations, Kyneton 3rd Ham OFF The Bone Greg Naylor - Naylors Butchery, Lakes Entrance
Australian Pork
2nd Traditional
Robert Frost - Donohue’s Meats, Benalla
Australian Pork 1st Bacon Peter Bouchier - Butchers of Distinction, Moorabbin
3rd Traditional
Greg Alessi - Seaview Meats, Beaumaris
Australian Pork
2nd Bacon Brad Plant - Planty’s Prime Meats, Kangaroo Flat
1st Poultry Bo McCormack-Hall - Locky Meats, Lockington
3rd Bacon Ray Wilton - Wiltons Lara Centreway Meats, Lara
2nd Poultry Peter Bouchier - Butchers of Distinction, Moorabbin
3rd Poultry Jason Twaddle - Terang Central Meats, Terang 1st Strasbourg Michael Dove - Belmore Butchery, Yarrawonga
Andrew Vourvahakis - Andrew’s Choice
1st Continental 2nd Strasbourg Michelle Shaw - Shaw’s Quality Meats, Stratford
Smokehouse, Yarraville
2nd Continental John Bartlett - Wattle City Meats, Maryborough
3rd Strasbourg Michael Farinaccio - Fresh Central Meats, Ashburton
3rd Continental Peter Bouchier - Butchers of Distinction, Moorabbin
Stephen Hollis - Main St Butchers &
1st Kabana
Smokehouse, Healesville
1st Gourmet/Open Class Alf Di Censo - Di Censo Meats, Doncaster
2nd Kabana Brad Plant - Planty’s Prime Meats, Kangaroo Flat
2nd Gourmet/Open Class Brad O’Malley - Red Hill Gourmet Meats, McCrae
3rd Gourmet/Open Class Jamie Cotton - Hamilton City Butchers, Hamilton 3rd Kabana Robert Frost - Donohue’s Meats, Benalla
How Sausages are Judged
During the Sausage King Competition, the question often asked is: “How are each. Factors that come into consideration in the uncooked are: Does the sausage
the products actually judged?” fill out the skin? Is the appearance of the product enticing enough to sway you
towards buying it? Is the filling consistent in the appearance of the product?
This is outlined in the information sent out to entrants, but as it seems to be a
recurring question and the participation has increased the answer is as follows: In the cooked state, the product is judged in three areas - Aroma, Texture and
Flavour, which again are all marked out of a possible 10 points. Most
The product is presented in both its raw and cooked state. The appearance of both importantly, the sausage should taste like its description i.e. if it’s a cheese
raw and cooked sausage is judged with 10 being the highest possible score for and vegemite sausage then the taste should reflect those ingredients.
2 VIC
The 2009 Victorian Regional
Sausage King Competition
CATEGORY Central - 3 Sept 2009 North West - 17 Sept 2009 South East - 1 Oct 2009
1st Traditional Mal Johnstone Joe Wellington Bradley Drew
Australian Meat Matters, Eaglehawk J&C Wellington, Hopetoun Hillie’s Meats, San Remo
2nd Traditional Brady Tamblyn Greg Sait John Davies
Australian Boydie’s Butchery, Bendigo Willhome Farm Fresh Meats, Swan Hill Foster Butchery, Foster
3rd Traditional Ron Thompson Dallas Barnstable Shane Connaughton
Australian Raywood Butchers, Raywood Gary’s Meats, Echuca NC Olivers Meats, Morwell
John Bartlett - Wattle City Meats, Greg Sait - Willhome Farm Fresh Meats, Swan Graeme Finlay - Wonthaggi Meat
1st Lamb/Open Class
Maryborough - Rosemary, Thyme & Honey Hill - Lamb, Roasted Capsicum & Baby Spinach Supply, Wonthaggi - Lamb & Mint
Brady Tamblyn - Boydie’s Butchery, Luke Dixon - The Main Course Butchery, Bradley Drew - Hillie’s Meats, San
2nd Lamb/Open Class
Bendigo - Greek Lamb Echuca - Lamb, Honey & Rosemary Remo - Lamb, Honey, Rosemary & Mint
Brady Tamblyn - Boydie’s Butchery, James Clee - Meats on Brooke St, Craig Young - Craig Young Butchery,
3rd Lamb/Open Class
Bendigo - Turkish Lamb Inglewood - Thick Lamb Curry Mirboo Nth - Lamb, Honey & Rosemary
1st Traditional Glen Harris - Sizzlin Sensations, Kyneton Tim Cottam - Cottams Family John Davies - Foster Butchery,
Australian Pork - Traditional with Rosemary & Garlic Butchers, Rochester - Traditional Pork Foster - Traditional
2nd Traditional John Harbour - John Harbour Quality Greg Sait - Willhome Farm Fresh Peter Leemon - Leemon’s Meat Centre,
Australian Pork Meats, Ballarat - English Pork Meats, Swan Hill - Traditional Pork Sale - Pork & Bacon Seasoning
3rd Traditional Peter Gray - Gray’s Quality Meats, Bob Sloan - Horsham Plaza Meats, Don Campbell - Brasko’s Quality Meats,
Australian Pork Kilmore - Traditional Horsham - Traditional Pork Morwell - Traditional
David Dargaville - Flora Hill Quality Meats, Bo McCormack-Hall - Locky Meats, Wayne Claridge - Trafalgar Butcher
1st Poultry
Flora Hill - Sundried Tomato & Basil Lockington - Chicken & Chive Shop, Trafalgar - Malay Satay
Mark Kemp - Top Meats Castlemaine, Luke Dixon - The Main Course Butchery, John McDonald - Traralgon Poultry,
2nd Poultry
Castlemaine - Chicken & Chive Echuca - Chicken, Cheese & Chive Traralgon - Chicken & Chive
Dennis Ash - Strath Hill Fresh Meat & Brett Gebhardt - Langtree Ave Butchers, Craig Young - Craig Young Butchery,
3rd Poultry
Poultry, Bendigo - Chicken, Cheese & Chive Mildura - Chicken, Cheese, Chive & Bacon Mirboo Nth - Chicken & Tomato
John Bartlett - Wattle City Meats, Justin Tassone - Tassone’s Butchery, Craig Young - Craig Young Butchery,
1st Continental
Maryborough - Italian Red Cliffs - Mild Continental Mirboo Nth - Continental
David Dargaville - Flora Hill Quality Warren Ackerley - Mallee Meats & Peter Leemon - Leemons Meat Centre,
2nd Continental
Meats, Flora Hill - Spicy Italian More, Irymple - Mild Italian Sale - Bratwurst
Glen Harris - Sizzlin Sensations, Michael Smith - Mickey’s Meats, Chris Sargent - Sargent’s Meats,
3rd Continental
Kyneton - Pork Italian Swan Hill - Mild Italian Traralgon - Sweet Italian
1st Gourmet/ Glen Harris - Sizzlin Sensations, Luke Dixon - The Main Course Butchery, Nick Moore - Moore’s Family Butcher,
Open Class Kyneton - Pork & Apple Echuca - Beef, Sundried Tomato & Basil Yarram - Pork, Fennel & Chilli
2nd Gourmet/ David Dargaville - Flora Hill Quality Meats, James Clee - Meats on Brooke St, John Davies - Foster Butchery,
Open Class Flora Hill - Lamb, Sundried Tomato & Basil Inglewood - Thick Pizza Foster - Sundried Tomato
3rd Gourmet/ Daniel Beaumont - Ballarat Meat Co, Joe Wellington - J&C Wellington, Greg Naylor - Naylors Butchery, Lakes Entrance
Open Class Wendouree - Beef & Bacon Hopetoun - Steak & Vegetable - Country Beef, Sundried Tomato & Pepper
An entry in the Poultry category - Radio 1116 SEN Sports Journo and announcer The eventual State Gourmet/Open Class The new Lamb category provided plenty of
Malay Satay Mark Fine judging at the State Final winner – Alf Di Cenzo’s Masterpiece interest with many entries at each heat
VIC 3
The 2009 Victorian Regional
Smallgoods Competition
CATEGORY Central - 3 Sept 2009 North West - 17 Sept 2009 South East - 1 Oct 2009
Mark Kemp - Top Meats Castlemaine, Greg Sait - Willhome Farm Fresh Brad Pinch - Lindenow Butchers,
1st Ham ON The Bone
Castlemaine - Honey Cured Meats, Swan Hill Lindenow
Mark Kemp - Top Meats Castlemaine, Greg Naylor - Naylors Butchery, Lakes
2nd Ham ON The Bone
Castlemaine - Traditional Entrance
David Dargaville - Flora Hill Quality Michelle Shaw - Shaw’s Quality Meats,
3rd Ham ON The Bone
Meats, Flora Hill - Classic Country Ham Stratford - Smoked
Mark Kemp - Top Meats Castlemaine, Greg Sait - Willhome Farm Fresh Greg Naylor - Naylors Butchery,
1st Ham OFF The Bone
Castlemaine - Hickory Smoked Meats, Swan Hill Lakes Entrance
David Dargaville - Flora Hill Quality Jason Healy - Riviera Meats,
2nd Ham OFF The Bone
Meats, Flora Hill - Smoked Paynesville
Mark Kemp - Top Meats Castlemaine, Michelle Shaw - Shaw’s Quality Meats,
3rd Ham OFF The Bone
Castlemaine - Honey Cured Stratford - Smoked
Brad Plant - Planty’s Prime Meats, Mathew Grayline - Pedlers Chris Sargent - Sargents Quality Meats,
1st Bacon
Kangaroo Flat - Traditional Short Rasher Butchery, Red Cliffs Traralgon - Red Gum Smoked & Rolled
Rob Hughes - Midvale Quality Meats, Greg Sait - Willhome Farm Fresh Michelle Shaw - Shaw’s Quality Meats,
2nd Bacon
Mount Clear - Traditional Rind On Meats, Swan Hill Stratford - Short Cut Rindless
John Bartlett - Wattle City Meats, Ian Buffalo - Buffons Butchery,
3rd Bacon
Maryborough - Beechwood Smoked Mildura
David Dargaville - Flora Hill Quality Greg Sait - Willhome Farm Fresh Meats, Michelle Shaw - Shaw’s Quality Meats,
1st Strasbourg
Meats, Flora Hill - Finely textured Swan Hill - Continental Strasbourg Stratford
Stephen Clifford - Cliffords Quality Mathew Grayline - Pedlers Butchery, Brad Pinch - Lindenow Butchers,
2nd Strasbourg
Meats, Castlemaine - Traditional Pork Red Cliffs - Traditional Strasbourg Lindenow
Brady Tamblyn - Boydie’s Butchery, Neil Bates - Rochester Meat Supply,
3rd Strasbourg
Bendigo - Traditional Strasbourg Rochester - Traditional Strasbourg
Brad Plant - Planty’s Prime Meats, Michael Carruthers - Dimboola Quality Michelle Shaw - Shaw’s Quality Meats,
1st Kabana
Kangaroo Flat - Traditional Kabana Meats, Dimboola - Cheese Kabana Stratford - Chilli Chicken
Jay Jantzen - Latrobe St Mega Meats, Justin Tassone - Tassone’s Butchery, Michelle Shaw - Shaw’s Quality Meats,
2nd Kabana
Delacombe - Chicken Kabana Red Cliffs - Traditional Kabana Stratford - Traditional
Brady Tamblyn - Boydie’s Butchery, Justin Tassone - Tassone’s Butchery, Chris Sargent - Sargent’s Meats,
3rd Kabana
Bendigo - Pepper & Port Kabana Red Cliffs - Cheese Kabana Traralgon - Smoked Kabana
Richard Baker (l) and Ray Buceman (far right) from William SGS Boss (and chef) John Buchanan with Not only can he cook, he cleans too!!
Angliss TAFE give Herald Sun Journalist Terry Brown the run Royston Bennett of AMIST Super AMIC’s Peter Spence.
down on the art of sausage making at the State Finals
4 VIC
Member Profile - David Dargaville
Flora Hill Quality Meats
“I manufacture my own smallgoods and initially I Ham off the Bone in the Victorian Smallgoods
was apprehensive about the new listeria guidelines,” Competition. David has also placed in competitions
said David. “But I have created a demand for the as far afield as the Sydney Royal Easter Show.
products and have to offer my customers packaged
ready-to-eat meats. Now that I have my head around
the guidelines courtesy of AMIC and councillor
Eddie Kowalski, I can say it hasn’t changed my
business much - in fact, business has grown.”
David also offers a range of value-added products. “I
sell a small range of vegetables, local oils, marinades
and sauces, honey, marinated and crumbed products.
You must be diverse to survive.” All of David’s add-on
sales are sourced from local suppliers. Flora Hill Quality
Flora Hill Quality Meats is located amongst a
Meats wholesales to pubs and clubs but David Dave with some of his many awards
small group of eight traditional old style “strip
explains that “Our passion is over the counter trade
shops” in Flora Hill, a suburb of greater Bendigo.
and that makes up the majority of our business.” Flora Hill Quality Meats has undergone a facelift over the
The shop is bright, well stocked and has a friendly
years. “I have totally remodelled the shop from the process
atmosphere. It services the local residential area
David supports the South Bendigo senior and junior area to a complete renovation of machinery, refrigeration
but as David has built his business over 6 years at
football clubs, the Cystic Fibrosis Foundation and a and the customer service area. This has enabled me
this site, he has many loyal customers from outlying
number of other community groups. to move forward and grow my business,” said David.
areas as well as central Bendigo.
“My first job in meat was with Safeway. Thirty
years ago I moved on to shops in Melbourne and
regional Victoria,” said David. Prior to owning
this shop, David did beef boning at Kyneton for
eight years, and before that spent over eight years
managing shops in and around Bendigo. He was also
a slaughterman at Gathercoles in Carrum.
My staff offer great service and always ask for feedback
David’s business motto is It’s all about Quality and from our customers about the products they purchase,”
this is evident in the many awards that he has won. said David. The staff comprises a butcher, an apprentice,
“I have entered the Sausage King and Smallgoods 4 part time counter girls and a school-based apprentice.
Competitions since 2004 and won or placed every year. “My two sons and wife work in the business too. I hope
In 2007 I took out the Australian award for Gourmet to pass the business on to the boys by relinquishing my
sausage. The flow from the awards creates local responsibilities,” said David looking to the future. Right
interest and is a definite positive to the business.” now he doesn’t have too much time off but tells us “I
This year David placed in both Ham on the Bone and enjoy my family time and watching my kids play footy.”
Members in the News
VIC 5
Member Services Manager Report
By Mark Seymour
I wish to extend my most sincere thanks for the Now from the good to the disappointing. Following indiscretion is easily fixed - and you will then not
overwhelming support received in this year’s the great job done by Garry Johnson, AMIC chose to incur the cost of an extra audit should the issue be
Sausage King and Smallgoods Competitions. offer free information and explanation nights on the upgraded to a major through non-action on your part.
There are certainly quite a few new names amongst IR changes. To say the least the response was dismal
the winners and place getters with some of the - resulting in two planned regional visits being Through the provision of the Food Safety Plan we
more favoured competitors of years past missing cancelled. The meetings run in Melbourne and supply the tools you require. In our day to day calls
out. There were definitely some mixed reactions Ballarat provided disappointing attendance with we may not geographically be able to get to you at
ranging from elation to devastation. many who had responded failing to turn up. short notice. We will always do our utmost to assist
you, but actioning these items immediately
I would also like to thank everybody involved Food Safety Plans. We are fielding a lot of phone yourselves in conjunction with your auditor and Food
in making our recent Awards Dinner a success. calls from members and attending sites following Safety Plan can save you a lot of inconvenience.
Despite a glitch in the sound system, a good audit for further training. The common item that
time was had by all. A highlight was the brief continues to surface is the issue of minor CARs not As this is the final newsletter of 2009, I would
but much appreciated appearance by Sam being addressed from one audit to the next. If you like to thank members for their support of AMIC
Kekovich whose humour helped to make it a very receive a minor CAR it is imperative that you action throughout the year. May you all have a wonderful
enjoyable evening. it before the next audit cycle, as in most cases the Christmas and a blessed and fruitful New Year.
A Word from the Auditor Welcome to Our
By John Buchanan
I’d like to start by thanking AMIC for giving me temperature before going into the display. If
New Members
the opportunity to contribute to the newsletter. you process product then put it straight into the
Over the next few editions I will pass on to you, display without extra chilling as you risk it not • Menzies Fresh Meats
the AMIC members, with what I hope will be being at the correct temperature. Toa Ty Ung, Dandenong North
information that will help you to maintain • Flat pack the trays in the display and cover with
compliance over this busy period of the year. cling film to keep the temperature in. Remember, • Western Halal Meat Werribee
the display units will not chill the meat down,
Habib Rahman, Werribee
Already this early into the summer we are they will only maintain the temperature.
experiencing high temperatures, and the forecasters • Now is a good time to get your refrigeration
are predicting a long hot and dry summer for serviced and lower the temperature of your • Glen Huntly Halal Butchers
Victoria. This will raise a few challenges for you in display units for these hot months. S Charanya & N Mamani, Glen Huntly
maintaining temperature control of your product. • Check your temperatures more frequently
during the day.
• Pyrenees Gourmet Butchers
Here are a few tips that will help you over this period:
• Only bring out small amounts from the I hope these tips will help. If you need any further Duane Gibson, Avoca
coolroom to process and return them to the information please contact your auditor or AMIC.
chiller as quickly as possible. • Coburg Market Halal Meat
• Once the finished product is “trayed” and ready John Buchanan M Nourine & R M Vahora
for display, rotate the trays back through the SGS Auditing Services - PrimeSafe Program Manager
coolroom or freezer to ensure they are at correct Phone 03 9790 3477
• M & S Francis Meats
Michael Francis, Beaumaris
• The Bush Butcher
R Lev & Theavy Ly, Murrumbeena
• Queenscliff Meats
Alan Follet, Queenscliff
• Ross Family Butchers
Gregory Ross, Wheelers Hill
• Domenic’s Quality Butchers
Domenic Carelli, Fairfield
• Waitley’s Butchery
G J & A D Waite, Myrtleford
• Centreway Steakhouse
Joe Lo Giudice, East Keilor
• Vermion Butchers
Steve Dounias, Oakleigh
6 VIC
