Councillor David Spencer attended a JBS hosted Cocktail party held recently at Beef Australia, Rockhampton.  Beef 2018 gives all in the industry the opportunity to engage with each other, and allows the JBS team to showcase what they do each and every day in markets around the world.

Amongst the guests were politicians and government dignitaries, station owners, beef producers, processors, feedlotters and many other beef industry stakeholders.

An exclusive menu was served which featured some of the JBS leading branded beef products from across the county – Beef City Black, Great Southern and Hereford Boss, Thousand Guineas, Stanbroke Diamantina Wagyu, Signature Beef Kimberly Red to name a few.

In conversation with JBS executives Steve Groom, Denis Conroy and Brad De Luca, the Thousand Guineas product is still proving to be highly sought after. It was also available at an outlet on the showground and was a listed menu item at both the Criterion Hotel and Sterling Hotel in Rockhampton.

The evening culminated with an informal conversation conducted by Pip Courtney of the ABC’s program Landline and Anthony Pratt (Chief Operating Officer and Director JBS).   They discussed many of the prominent issues currently surrounding the beef industry such as land clearing in Queensland, prevailing drought conditions, the live export crisis and the “fake meat” protein alternative.

A summary from Queensland Country Life on this last topic may be of interest as delivered by US National Cattleman’s Beef Association Senior Vice-President Colin Woodall:

“As unappetizing as it may sound, fake meat is here and the beef industry has to get it’s ducks in line. That will mean gathering scientific evidence, looking for the opportunities that present and lobbying hard for fair labeling. This has been the common message from speakers for all over the world at Beef Australia where alternative protein – both laboratory-made and plant-based was the hot topic. “If we truly believe we will have 9.5 billion people to feed on the planet in only 30 years from now, we’d better be developing every form of protein we can muster”.