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

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.

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.

More beef is headed towards Australian eaters … but can they afford it? National records are being topped as Australian beef production is forecast to exceed 3m tonnes carcase weight in 2026.

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

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.

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. 

Tired of cleaning the cool room? Australian-owned and manufactured, ultraviolet IM disinfection units from Australian Ultraviolet Services (AUVS) provide an additional method of microbial control for cool rooms and refrigerated food environments.

The CEIA THS/210®-MBH9 will make its Australian trade show debut at Foodpro 2026 this July, where Heat and Control will introduce the new metal detector to local food processors.

Up to 20 international teams involving up to 200 elite butchers are expected to compete before an audience of up to 10,000 people from 9-12 March. 

It seems a long way from finding two dead birds on WA’s scenic south coast to a national shortage of chicken, but bird flu’s threat to the nation’s $10bn poultry industry is now upon us.

Butchers play a critical role in the success of Australia’s red meat industry – helping consumers connect with and love our product.

Meat and alcohol tend to be perfect partners so it is an obvious choice for butchers to sell either beer or wine with the customer’s purchase.

However, few retail butchers sell this add-on to their product mix, but one Melbourne group has embraced the concept for many years now. 

For the first time, the Australian Meat Excellence Awards Dinner saw AMIC combining its flagship annual awards into one prestigious event, held at Melbourne’s RACV club earlier this year. 

As Australia’s meat industry continues to evolve, workforce capability remains one of the sector’s most important strategic priorities. From processing plants to retail butcher shops, maintaining a skilled workforce is essential to ensuring the long-term strength, competitiveness and sustainability of the industry.

Australia’s meat industry is shifting, with major investment, new ownership and emerging risks reshaping the sector.

Meat & Livestock Australia (MLA), in partnership with The Gourmet Goat Lady, has successfully completed a proof-of-concept project to develop a salami product made from Australian goatmeat.

Late-February’s launch of US beef into Australia immediately after President Trump announced 15% tariffs seemed tricky timing. 

Chicken meat could be presenting Australian consumers with a growing risk of microplastics, according to one of the country’s leading meat industry experts.

Lamb vs beef? The battle broke out on social media in mid-January, prompted by veteran Lambpro GM Tom Bull.