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.

Delivering its inaugural issue for professionals in the meat processing industry, spotlighting cutting-edge technology, automation, and workforce evolution. This edition explores AI surveillance replacing human CCTV monitoring, automation delivering rapid ROI in carcass cutting, and neurodivergent talent reshaping workforce strategies. It also features butcher success stories, equipment innovation such as automatic wrapping systems, supplier spotlights, market commentary on US beef imports, and profiles of rising industry leaders including 2025 apprentice award winners. The publication blends industry insight, technology innovation, human stories and marketplace commentary — all tailored to practical, commercial relevance for butchers and processors.

Issue Topics

  • CCTV scanning ‘unreliable’

  • Would you sell US meat?

  • Rising AMIC stars

  • Country butcher:

  • Hay’s Macker’s Meats

  • Jamila Gordon: My story

October Issue

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A person is using a large butcher's knife to cut a rack of meat on a wooden cutting board. The background is black, and the person’s arm and hand are visible.

News & Insights

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Featured
Females top apprentice titles in five states
5 min read
Females top apprentice titles in five states
5 min read

Female apprentices have topped the ranks in five of the seven state titles in the annual AMIC apprentice of the year competitions.

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5 min read
Human CCTV scans ‘unreliable’
5 min read
Human CCTV scans ‘unreliable’
5 min read

Surveillance of abattoir CCTV is not reliable, according to an Australian-based pioneer of  camera-based AI systems “Humans are not good at watching videos.

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5 min read
The Cutting Edge of Knife Maintenance
5 min read
The Cutting Edge of Knife Maintenance
5 min read

An interview with Russell Carroll, Meat Processing (Retail Butcher) teacher at William Angliss Institute, on why knife maintenance is

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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.

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