Raw T-bone steak on a rustic wooden cutting board with a meat cleaver in the background.
Person slicing a large piece of raw beef with a knife on a red cutting board, wearing a red apron and a chainmail glove.
Raw whole quails placed on a stainless steel tray at a meat market or butcher shop.

November/December 2026

Looking ahead to the future of Australia’s meat industry, this edition explores the challenges, opportunities and achievements shaping the trade. From our special feature on butcher shops in 2046 and Brisbane hosting the 2028 World Butchers’ Challenge to beef affordability and mounting pressure on processors, this issue delivers valuable insights for butchers, processors and suppliers alike.

Plus, celebrate the winners of the Melbourne Royal and AMIC meat excellence awards, catch up on News Around the Traps, try a delicious pork stir-fry recipe and test your knowledge in our latest quiz.

Issue Topics

  • The future of butcher shops: 2046

  • Brisbane to host the 2028 World Butchers’ Challenge

  • Can Australia budget for a beef boost?

  • Melbourne Royal and AMIC meat excellence awards

  • Why pressure on processors matters

  • News Around the Traps

  • Pork stir-fry recipe and meat industry quiz

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News & Insights

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Featured
2028 Butchers Challenge
5 min read
2028 Butchers Challenge
5 min read

The future of butcher shops: 2046 Independent butcher shops will still exist in 20 years?

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5 min read
The future of butcher shops: 2046
5 min read
The future of butcher shops: 2046
5 min read

Brisbane has beaten major global cities to host the 2028 World Butchers’ Challenge (WBC) - the largest butchery competition in the world - bringing 200 elite butchers from 20 nations to compete in Queensland.

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5 min read
Why pressure on processors matters to every livestock producer
5 min read
Why pressure on processors matters to every livestock producer
5 min read

Australia’s red meat processors face mounting challenges across the supply chain and global marketplace amid a complex mix of factors that are reshaping operating conditions across the industry.

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5 min read

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Meat Monthly is designed to keep you informed, inspired and connected to the heart of Australia’s meat industry. From industry innovation and equipment insights to butcher profiles, business success stories and market trends — we spotlight the people, technology and ideas shaping the future of meat processing.

For more information or enquiries please contact us

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