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.

September/October 2026

Celebrating one year of Meat Monthly, this edition explores the rising costs, evolving traditions and practical innovations shaping Australia’s meat industry. From an international comparison of meat processing costs and AMIC’s judging revamp to smarter cool room hygiene and the family story behind SilvaSide Biltong, this issue delivers valuable insights for butchers, processors and suppliers alike. Plus, prepare for the festive season with a guide to Christmas favourites, discover a slow-cooked lamb shoulder recipe and catch up on the latest industry news from Australia and overseas.

Issue Topics

  • Australian meat processing costs compared internationally

  • AMIC’s Sausage King and Best Butcher’s Burger judging revamp

  • A smarter approach to cool room hygiene

  • SilvaSide Biltong’s family tradition and growing appeal

  • A butcher’s guide to Christmas favourites

  • National and international meat industry news

  • Slow-cooked lamb shoulder recipe

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News & Insights

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Featured
Australia meat processing still most-costly
5 min read
Australia meat processing still most-costly
5 min read

Australia continues to have the most expensive meat-processing among its main competitors – a reason why meat wholesale costs stay stubbornly high. 

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5 min read
What is happening in Overseas Butcher shops
5 min read
What is happening in Overseas Butcher shops
5 min read

Slagter Grønvall in Bredballe has just been named Butcher Shop of the Year in Denmark. The award was presented when the Mad Med Mere chain held its annual general meeting at the Foodexpo food fair.

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5 min read
AMIC Judging Revamp 
5 min read
AMIC Judging Revamp 
5 min read

Sausage King and Best Butcher’s Burger has long been one of the highlights of the AMIC calendar — a chance for members across the country to showcase their craft and be recognised by their peers. As the program continues to grow, AMIC is investing in the foundations that will support it for years to come, and the next step in that work is a national approach to judging. 

Read more →
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.

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