Global meat market insights

Kiwi chef Al Brown (left) at the Alliance conference with Queenstown farmers Lucy and James...
Kiwi chef Al Brown (left) at the Alliance conference with Queenstown farmers Lucy and James Clouston, who manage Walter Peak Station. Photo: Louise Scott.

Farmers from across New Zealand have been in Queenstown this week for the Alliance Pure South Conference.

A range of national and international speakers addressed the 180-strong audience to discuss global market trends, customer insights and ways to improve farm productivity and profitability.

The Invercargill-based Alliance Group is owned by about 5000 farmer shareholders and is the world's largest processor and exporter of sheep meat.

Guest speakers at the Queenstown conference included Simon Peterson, chief executive Rowing New Zealand, Stephen Bradley, from Queenstown's popular burger bar Fergburger, Tony Ruffo, president of The Lamb Company North America and Kiwi chef and author Al Brown.

Mr Brown grew up on a farm, but told the audience he never wanted to be a farmer, much to the disappointment of his father.

He was keen on the hunter-gatherer side of things and this sparked his love of food.

His restaurants focus on "informal food'' working mainly with secondary cuts of meat.

He sells skirt steak in his restaurant, includes offal in his recipes and says pork hocks can hold a huge amount of flavour.

Tony Ruffo, president of The Lamb Company, flew in from the US to attend the conference. His company imports 38,000 tonnes of New Zealand lamb annually.

He described the Kiwi product as "best in class.''

The conference finished yesterday.

- Louise Scott 

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