The Aussie Meat Butcher's Club Training Camp – Shenzhen Station & Olé Skills Workshop Concludes Successfully

On August 22, the Aussie Meat Butcher's Club Training Camp – Shenzhen Station & Olé Skills Workshop was successfully held at C'est Léman Fire-Grilled Steakhouse (One Mall Branch) in Shenzhen. The event was hosted by Meat & Livestock Australia (MLA) and co-organized by the Guangdong Imported Food Association.

The Aussie Meat Butcher's Club was established by MLA during the 2024 FHC China International Culinary Arts Competition, with the aim of cultivating the next generation of meat industry professionals. This year, MLA expanded its program by launching offline training camps in Beijing, Shenzhen, Shanghai, and other cities, providing a platform for contestants and industry professionals to acquire specialized knowledge and exchange expertise.

Focusing on the retail channel, this Shenzhen event was the second specialized training following the Beijing session. The training camp is set to expand to more cities in the future. The program featured a special on-site lecture by Mr. Kung Chen-hua, a senior technical consultant from MLA. Sixteen professional butchers with prior experience in cutting Australian beef took part in the training.

During the session, Mr. Kung drew on his solid technical expertise and detailed live demonstrations to guide participants in mastering cutting techniques for Australian rump and loin. The course was entirely practice-oriented, employing a “hands-on” teaching method to enhance participants’ understanding of meat characteristics—from selecting optimal cutting angles to improving product presentation—all aligned with the practical needs of retail outlets, ensuring that the skills learned could be directly applied in their workplaces.

At the end of the event, all participants who completed the training were awarded certificates. The workshop not only upheld the Butcher Club’s founding mission of “enhancing the professional capabilities of industry practitioners,” but also provided an effective platform for skill exchange among meat technicians in the retail sector across South China.