A new “centre of excellence’’ for the Australian meat and livestock industry has been established on Sunshine Coast.
Kilcoy Global Foods has partnered with Meat & Livestock Australia and the Australian Meat Processor Corporation to launch a state-of-the-art innovation hub.
The new facility at Birtinya will allow KGF to develop, test, evaluate and present new red meat concepts with customers and vendors.
The hub is designed to simulate global best practice in food service and retail testing facilities.
It features spaces for dining, a bar/canapé, butchery facilities with racking and a walk-in cool room, freezer, wash and dry room and a full theatre kitchen.
Kilcoy Global Foods Group Chief Executive Officer Dean Goode said KGF and the industry deserved a facility showcasing its capabilities.
“The hub will, in a short time, become the centre of excellence our industry so richly deserves,” he said.
He said the facility provided the whole supply chain (with) an opportunity to develop opportunities “that will ensure our industry an exciting and sustainable future.”
“It is no longer acceptable for industry to sit back and do what we have always done. We need to show leadership by taking our product to market in new and innovative ways, meeting challenges head on.”
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Australian Meat Processor Corporation (AMPC) Chief Executive Officer Chris Taylor said AMPC was excited to support this initiative, which has plenty to offer the red meat industry, including processors.
“Australian processors have some of the highest operating costs in the world, 24% higher than the US, 75% higher than Argentina, and double those of Brazil,” he said.
“But delivering cost efficiencies is only one element of a competitive and sustainable supply chain, and it’s encouraging to see commercial participants partnering with R&D (research and development) providers to grow the top line.”
Mr Taylor said AMPC was proud to have provided project and funding support.
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Meat & Livestock Australia Managing Director Jason Strong said the new facility was an exciting and innovative reimagining of how to showcase the industry’s world-leading production system, from farm to fork.
“This facility is the culmination of strong collaboration across the supply chain in rethinking our approach to our global customers,” Mr Strong said.
“During the next three years Kilcoy Global Foods will pilot different approaches to using the facility, compiling a number of case studies and lessons learnt which will be made available to the broader industry.
“Importantly, the facility will be also be open to red meat industry participants to hire, with up to 25 days a year allocated to external parties to book and enjoy the facility.”
The Innovation Hub was launched during an event at Beef 2021.
