The Australian Red Meat Masterclass Training Camp – Guangzhou Station has successfully concluded!
On January 8, 2026, the Australian Red Meat Butcher Club Training Camp – Guangzhou Station was successfully held at the École Internationale de Cuisine Alain Ducasse (Guangzhou). Organized by Meat & Livestock Australia (MLA) and co-hosted by the Guangdong Imported Food Association, this event marked MLA’s first specialized training activity of 2026.
The Australian Red Meat Butcher Club was established by MLA during the 2024 FHC China International Culinary Arts Competition, with the aim of nurturing the next generation of meat industry professionals. The Guangzhou camp focused on the catering and retail sectors, attracting participation from several well-known industry players, including representatives from the foodservice and retail sectors such as GAIA Wagyu Steakhouse, The Food Lab, Olé Boutique Supermarket, and CR Vanguard. Supply chain companies in attendance included Guangzhou Andefris Foods Co., Ltd., Guangzhou Ancai Supply Chain Co., Ltd., Guangdong Borderless Foods Co., Ltd., Guangdong Shanhai Sheng Supply Chain Co., Ltd., Paidafu, Baiyoujia (Guangzhou) Food Co., Ltd., and Shenzhen Baomeirui Agricultural Technology Co., Ltd. A total of 20 professional butchers with prior experience in cutting Australian beef participated in the hands-on training, while more than 10 industry professionals attended as observers.
The training was led by Mr. Kung Chen-hua, a senior technical consultant from MLA. The curriculum centered on cutting techniques for Australian rump and loin, covering everything from optimal cutting angles to product presentation, all tailored to meet the real needs of end users in the catering and retail industries.
The program adopted a “hands-on” teaching approach, designed to deepen participants’ understanding of meat characteristics. Drawing on his extensive technical expertise and detailed live demonstrations, Kung guided the trainees through advanced methods for cutting Australian rump and loin. The course was entirely practice-oriented, with step-by-step instruction that linked cutting angle selection and product appearance optimization directly to the demands of restaurant kitchens and retail displays—ensuring that what was learned could be immediately applied in the workplace.
At the conclusion of the event, all participants who completed the training received certificates of completion. The camp not only upheld the Butcher Club’s founding mission of “enhancing the professional skills of industry practitioners,” but also provided an effective platform for skill exchange among meat technicians in the catering and retail channels across South China.
Looking ahead, the Australian Red Meat Butcher Club Training Camp will continue its rollout, delivering ongoing high-quality training and exchange resources to the industry.