BUTCHERS’ QUARTERLY

SUMMER 2020/21

SUSTAINABILITY REDUCING PLASTIC IN OUR FOOD & BEVERAGE INDUSTRY

WAGE SURVEY OVERVIEW

SUMMER IS COMING YOU MEAT JUNKIES

PARTNER PROTEIN UPDATES BEEF + LAMB, PORK & CHICKEN

... the low down on all our latest events 1 IN THE KNOW

In the events space, we really had to think outside the box to bring the events to life this year, and to our surprise we received record entries in the Great New Zealand Sausage Competition with a whooping 605 entries from 99 stores. We also received great entry numbers in the Alto Young Butcher, ANZCO Foods Butcher Apprentice and brand new CONTENTS Pure South Master Butcher competitions. We challenged ourselves to turn the Grand Final into a live streamed event and were pleased with how it turned out, and even more pleased that to date we’ve had around 18,000 wider views from around the world!

This year has taught us to be resilient and adaptable. We 1 In The Know FROM THE OFFICE feel prepared going ahead in such uncertain times. We hope to bring you all of the events and activities as normal 2 Wage Survey What a wild ride this year has been, I can’t comprehend next year but after adapting this year, we know we have that we’re in the midst of a global pandemic. There has options to draw on if we need to. Thanks for all of your support in 2020 and for reaching out to us. That is what 3 From the Board Table been many obstacles and challenges to face but we are lucky to be part of this incredible industry which plays a we’re here for so please continue to do so. 4 The Christie Award major role in keeping New Zealand fed. A very fortunate position to be in. Stay safe over the holiday break and best wishes going into 2021. This will be the last update from me for a while as 5 Summer Is Coming You Meat Junkies We are still working in the background to get butchers I take off on maternity leave at the end of January. In my absence, please reach out to Antoinette or Michelle. 6 Sausage Competition Wrap Up deemed essential in the case of any future lockdowns and our next step will be writing a ‘BIM’ – a brief to incoming Minister Stuart Nash of MBIE, to advise him of who we are, Pippa Hawkins 8 Alto Young Butcher, ANZCO Food what we do and why we should be working together. General Manager, Retail Meat New Zealand Butcher Apprentice & Pure South [email protected] // 09 489 0879 Master Butcher of the Year 2020 11 Inspiring Instagram Profiles 12 Apprentice Corner 13 Slow Food - Snail of Approval 14 Sustainability - Reducing Plastic in our Food and Beverage System MEMBER RESOURCES 16 Partner Protein Update - EMPLOYMENT RESOURCES Beef and Lamb New Zealand We’re building our ‘Member Resources’ section of the website (reminder password is RetailMeat!) and 18 Partner Protein Update - more specifically we’re currently focused on the Employment Resources we have available for you. Poultry Industry Association of New Zealand Keep an eye out over the coming months as we add new employment agreements that will include 20 Partner Protein Update - clauses for Covid-19 and the new Privacy Act, the agreements are being developed in consultation New Zealand Pork with an employment lawyer. We will have resources such as job description templates, tips for interviewing and information on industry pay rates.

If there is anything else you’d like to see in the Member Resources area, please let us know and we will work on providing it for you.

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FROM THE BOARD TABLE

WAGE SURVEY

Thanks to all who took the time to complete our recent wage survey. We’ve included the results below and also in the Member Resources section of our website along with more information about the different types of minimum wage. The password to access the Member Resources section of the website is RetailMeat! MICHAEL BROOKS SHANNON MARSHALL EXECUTIVE DIRECTOR HEAD OF SALES OCEANIA, Poultry Industry Association of New Zealand (Inc.) ANZCO Foods RMNZ WAGE SURVEY

My involvement with the Poultry Industry Association of Shannon was co-opted on to the RMNZ Board in 2020 and 2020 New Zealand began in 2002 after working for a number of has been involved in the meat industry for 12-years. He trade associations, including several years with the Meat currently oversees red meat (Raw Material) sales across By Job Title Sample Size Average Lowest Highest Industry Association, which gave me an understanding of Oceania for ANZCO Foods. He has worked with all major Apprentice 48 $ 19.39 $ 15.12 $ 25.00 the New Zealand red meat trade. New Zealand retailers and many existing Retail Meat New Butcher 31 $ 24.08 $ 19.00 $ 28.00 Zealand members for the betterment of the sector, with a The New Zealand meat chicken industry is quite different focus on advocating the domestic market as an important Butchery 2IC 10 $ 26.07 $ 19.50 $ 31.25 from other meat sectors in that is very vertically integrated, part of the value-chain. Butchery Manager 23 $ 31.53 $ 22.40 $ 48.08 with producer companies typically managing all aspects Meat Packer 14 $ 19.83 $ 18.50 $ 25.00 of production from farm to retail shelf. The companies are Shannon leads a team of meat gurus that provide Senior Meat Packer 11 $ 20.38 $ 18.90 $ 22.50 also super competitive in the marketplace but are known expertise knowledge, service and solutions to butchers, for their ability to work collaboratively for the benefit of manufacturers, retailers, pharmaceutical and food service Retail/Checkout Operator 17 $ 19.91 $ 15.00 $ 22.50 “New Zealand chicken”. channels. He takes a hands-on approach, maintaining Senior Butcher 17 $ 25.38 $ 22.00 $ 30.00 significant involvement with his customer base and close Sausage/Smallgoods maker 8 $ 22.26 $ 20.30 $ 27.00 Our sector is very domestic focused compared with red links with other meat processors and industry peers. meat but per capita consumption of chicken in New Zealand is very high and still rising, with Kiwis eating 44.8kg Shannon believes strongly in the work that Retail Meat TOTAL 179 of chicken per annum in 2019, and 47kg if you include New Zealand does as an advocate for the sector. species like turkey and duck. Shannon brings valuable insight from a primary producer’s perspective as well as energy and innovation.. 2018 New Zealand is a very good place to raise chickens. Its standards of welfare and stockmanship are recognised Job Title Sample Size Average Lowest Highest as world-leading and our nation’s geographical isolation Apprentice 23 $ 15.97 $ 14.25 $ 18.50 and strict biosecurity makes it very healthy. And in today’s environmentally conscious world, chicken also has good Butcher 45 $ 19.44 $ 13.79 $ 24.50 credentials: being monogastric (having only one stomach) Butcher (senior) 5 $ 21.00 $ 19.00 $ 23.00 chickens do not produce methane and have a minimal Butchery 2IC 19 $ 23.31 $ 17.50 $ 26.80 environmental impact. Butchery Manager 29 $ 24.96 $ 18.00 $ 38.50 Meat packer 27 $ 15.70 $ 14.25 $ 19.00 Meat packer (senior) 4 $ 17.47 $ 15.75 $ 21.00 Retail/ Shop assistant 11 $ 16.35 $ 14.25 $ 20.80 Sausage/smallgoods maker 3 $ 21.08 $ 17.75 $ 24.50

TOTAL 166

The same survey was undertaken in 2018 and we had the exact same number of participants - 67 respondents.

The minimum wage increased by $1.20 to $18.90 per hour on 1 April 2020 and it is encouraging to see that most members are complying with this recent law change. The trend in results does show that wages have kept ahead of inflation over the time period

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THE 2020 CHRISTIE AWARD WINNER SUMMER IS COMING YOU RIKI KEREKERE MEAT JUNKIES...

With summer just around the corner now is the calm 4. Get on Social Media: before the storm. Maximise your businesses profits If you haven’t already, get yourself a Facebook this barbecue season with our top tips. Entries are now open for the 2020 Great New Zealandbusiness Sausage page Competition. and get out there! The number of people using social media is continually growing The1. competition Introduce isCooked the premier Samples: event for New Zealandwith smallgoods 75% of millennials producers. making their purchasing And withAllowing good your reason customers - the to competition try a sample of consistently one of receivesdecisions hundreds based on Facebookof entries posts (remember – the cuts you are trying to promote this summer will millennials are all grown-up now with families of their from all over the country, attracts significant media interest, and the public can’t help engage the customer and get them coming own!). get back.enough of the humble (and not so humble) snag. Plus, for the first time the As a side note; up to 70% of people trust brands who competition now includes a mince category – burger patties. For the majority of retail butchers adding some use videos more than brands who don’t. cooking will only require a small scope change with You can enter online at rmnz.co.nz. You can also download the entry form from the Council. 5. Avoid Costly Problems: our website so you can print and email or postCompliance it back to issues us. can be costly. It can threaten 2. Bring the Positives to Light: your ability to trade and even lead to stressful and The consumer is becoming increasingly ethically expensive product recalls. Putting in some attention aware, especially in regards to the meat they eat. now may save you spades later. There are two main Take advantage of this by pointing out the positive areas to make sure are in order; attributes of your products such as; • Local sourcing of product The right registration for the job: things can change • Animal Welfare quickly in the world of business so check your • Environmental factors registration details. Make sure you are covered for your whole scope of operations and if you are not get it sorted. 3. Organise your Storage: Badly organized storage causes wastage. And Keep on top of Record Keeping: as things get busy coming into barbecue season you are likely to it is essential to make sure record keeping is kept up be bringing in more stock. Make sure you have to date. Take a moment to check that you have all appropriately planned for the storage of this stock the required records ready to go for staff. It may be by asking yourself the following questions: time to streamline this part of the business to make it • Is it going to be cold enough? as easy as possible to stay compliant. FCP Log could • Is it easily accessible? be an option for you. The 11th recipient of the prestigious The Christie - the retail meat industry’s annual • Will cooked and uncooked product be kept recognition for a lifetime of commitment, fervour separately? Written by Anna Drumm Christie Award is Riki Kerekere, and perseverance to enhance the trade, was set • Where will rejected/recalled/returned stock be in honour of Geof Christie, a butcher and tutor of stored? Operations Manager of Countdown trainee butchers in Polytechnics, whose passion for • Do I need to consider any allergens? Meat & Livestock in Otahuhu. Riki has his trade was tireless.

been awarded the Christie Award ​Jason Trewern, president of Retail Meat New Zealand for the past three years, and instrumental in in recognition of his outstanding the selection of Riki says he is delighted the Award contribution to the retail meat industry has gone to Riki “He’s a great role model and leader and has worked passionately to support young at the Alto Young Butcher, ANZCO butchers coming into the trade,” says Trewern. “He’s given many hours of his time to support Foods Butcher Apprentice & Pure South industry events and butchery competitions over Master Butcher Grand Final on 10th the years both as a judge and competitor of high distinction.” November. Riki Kerekere joins an esteemed list of other Christie Riki has been involved in the meat industry all his Award recipients that includes The Mad Butcher, Sir working life. Starting out as a clean-up boy he Peter Leitch; Todd Heller, founder of Hellers NZ and progressed over time through to a management butcher and Beef + Lamb New Zealand CEO, Rod role becoming instrumental in mentoring and Slater amongst others. training staff and apprentices. Riki has his own unique personal approach and knowledge which is For more information about the Christie Award and highly respected not only by his own team, but also the past recipients, please head to rmnz.co.nz. 4 those in the wider meat industry. 5 Unfortunately, the People’s Choice Award was new zea cancelled due to the Covid-19 gathering restrictions t la however this award was replaced with a Wildcard ea n r d Award. During the online awards ceremony it was THE GREAT NEW ZEALAND g announced that the 2020 Wildcard was in fact the e SAUSAGE COMPETITION h Producer of the Decade Award. The Producer of the t Decade recognises the consistency of the product 2020 RESULTS and producers over the past decade. To determine the Producer of the Decade we took all the results from sausage the past ten years and allocated points for a Supreme and People’s Choice win, and gold, silver and bronze medals. Five points was allocated for a Supreme Award competition win, four points for a People’s Choice win, three points for a gold medal, two points for a silver medal, and ~ 2020 ~ one point for a bronze medal. Peter Timbs Meats took out the Producer of the Decade having received 42 medals over the past ten years, totaling 76 points.

The awards dinner was another ‘Covid Casualty’ with the decision made to take the awards online. 2020 Supreme Award While it felt strange to not be gathering in person, Grey Lynn Butchers, Isterband we received reports of watch parties being held all over the country and the celebrations going ahead regardless. The awards ceremony video has since been viewed 1,015 times.

Despite a very busy time in the media world, the competition attracted good media coverage with features on TV3’s Newshub and Breakfast TV during the judging stages. Our Supreme Award winners had a busy day of media following the awards dinner with 2020 wrap up appearances on Radio NZ, Newstalk ZB with Mike Hosking, Magic Radio and Radio Hauraki. Media coverage for the 2020 competition totals over $143,078 in equivalent Advertising Sales Rates (ASR). Producer of the Decade (2011-2020) We were delighted to be able to hold In some cases, categories were judged over two or Peter Timbs Meats three days to keep those palates in top form. From Finally a big thank you to our sponsors – Gold Elite the Great New Zealand Sausage here, the top sausages were awarded a bronze, silver sponsors Big Chill, Caspak, and Kiwi Labels and or gold medal in each category. Any sausages which Competition, albeit with a few Category Sponsors Alto Packaging, Cabernet Foods, The Great New Zealand Sausage scored within five percent of the top scoring sausage Dunninghams and Kerry Ingredients. Competition 2020 Medallists changes, despite the challenges in the category received a Highly Commended this year has thrown up. Much to our certificate to recognise their achievement. The 2020 You can see all medallists for 2020 competition awarded sixty medals across the Megan Claxton, Event Manager, at: rmnz.co.nz/sausage-competition- surprise, the competition attracted seventeen categories, and seventeen Highly Retail Meat New Zealand winners-2020 record numbers with 605 entries from Commended certificates. 99 entrants, compared to 515 in 2019. The gold medal winners were mystery shopped prior to the Supreme Award judging. A panel Each entry endured a fairly rigorous process from of five judges had the extremely delicious but incredibly being repackaged and anonymously coded, through tough job of determining the 2020 Supreme Awards proudly supported by: to being judged in our offices in Auckland. Category winner. We were delighted to announce Grey Lynn judging took place over five days, with each category Butchers as the 2020 Supreme Award winner with their gold elite sponsors category sponsors being poked, prodded, smelt and tasted by the same Isterband – a traditional Swedish sausage. panel of judges to ensure consistency.

6 7 YOUNGM++APPRENTICE ASTER Butcher Butcher Butcher

The Pure South Master Butchers were given a whole ALTO YOUNG BUTCHER, ANZCO lamb and beef banjo, plus free reign to create what they wish and by using their innovation and creativity FOODS BUTCHER APPRENTICE & they were able create some elaborate displays. PURE SOUTH MASTER BUTCHER OF THE YEAR 2020 THE WINNERS OF THE COMPETITIONS INCLUDE:

2020 Alto Young Butcher of the Year We kick started the competition with over 70 entries across the three • WINNER James Smith from PAK’nSAVE Pukekohe categories, and got underway with the • RUNNER UP Brad Gillespie from New World five regionals throughout September, Rototuna to find our finalists to compete in the 2020 ANZCO Foods Butcher Apprentice of the Year Grand Final. • WINNER Blair Wright from Peter Timbs Meats

The Grand Final format was a little different this year • RUNNER UP Vichith Ouk from Countdown Meat with only competitors and support people allowed and Seafood to attend. To make sure no one would miss out on the action, we took the event to the next level by 2020 Pure South Master Butcher of the Year live streaming the competition via our website. If you missed out on the live stream or just want to take • WINNER Rob Lees from Warkworth Butchery another look at our industry’s talent, you can watch the recorded version on our website www.rmnz.co.nz/live- • RUNNER UP Brendan Kemp from New World stream Gore On the day competitors were required to showcase their cutting skills in a two-hour test of skills, nerve and The new award winners were: Congratulations to all of the competitors. The efforts expertise. Alongside Head Judge Peter Martin from that go into preparing and competing in these Fresh Choice Cromwell, on the judging panel was • BEEF & LAMB NEW ZEALAND BEST BEEF PRODUCT competitions does not go unnoticed and you should Corey Winder from Elite Meats Bush Inn, Alana Empson James Smith from PAK’nSAVE Pukekohe for his garlic, herb and onion paste, sirloin roast be very proud of taking part. We look forward to from Foodstuffs North Island, Peter Farrelly from Wilson seeing you compete in next year’s competition. Hellaby, Jeremy Garth from New World Ferry Road, • NZ PORK BEST PORK PRODUCT Brad Gillespie Brian Everton from Cabernet Foods, Luka Young from from New World Rototuna for his pork sausage New World Eastridge and Mark Wylie from the Rollex plait A big thank you to our sponsors for supporting Group. the event • TEGEL FOODS BEST CHICKEN PRODUCT Blair The ANZCO Foods Butcher Apprentices had an early Alto Packaging | ANZCO Foods | Pure South | start with an exam and interviews to be completed Wright from Peter Timbs Meats for his chicken, apricot cream cheese and prosciutto Beef + Lamb New Zealand | Competenz | before heading down to the ASB Showgrounds to join Dunninghams | Hellers | Tegel | Wilson Hellaby the other competitors. • CABERNET FOODS CLEANEST BONES Vichith Ouk The Alto Young Butchers & ANZCO Foods Butcher from Countdown Meat and Seafood Apprentices were tasked with breaking down a size 20 Michelle Hopson, Event Manager, chicken, a beef short loin, a whole pork leg and a lamb • COMPETENZ EMERGING TALENT Jayden Segar Retail Meat New Zealand forequarter – as a mystery cut – into a themed display from Countdown Central, Dunedin of value-added products.

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THREE PEOPLE YOU SHOULD BE FOLLOWING ON INSTRGRAM

Argus has established an enviable market leadership reputation in design, manufacture and distribution of its high quality specialist hand tools for the meat and food processing industries. In addition Argus proudly represents many world renowned brands of meat and food processing equipment, consumables and instrumentation to meet the many complex demands of its customers. @plabaki Paula Labaki is a meat lover, chef, pitmaster and consultant. Promoting Brazilian food culture all over the world, Paula knows how to prepare, cook and present cuts of meat By providing and stocking an extensive, in the most delicious ways. No problem if you don’t understand Brazilian Portuguese, the images do all the talking. comprehensive product range, Argus are able to offer Customers “service excellence” where speed, reliability, user friendliness and hygiene are of prime importance.

Our New Zealand Distribution Centre and Support Office is located in @butcher_creative1 Onehunga Auckland. Stuck for ideas for your display? Check out Martijn van Vulpen’s account on Instagram for meaty inspiration from the Netherlands. Amazing roasts, beautiful cold platters and creative recipes – get new butchery content from Europe on your daily feed. In Australia we have representatives in Victoria and New South Wales.

EXCLUSIVE RMNZ MEMBER DEAL Use the discount code “RMNZ “ on our website to get 10% off.

@allthingsmeat Butcher, Teacher, Butcher Wars organiser, BBQ boss – Shannon Walker is a name you want Please visit our new website at to know in the meat world. Shannon is all about meat and helping people succeed. Follow his posts as he drives a lot of the action in the international butcher community while still argus.co.nz being all hands-on as a competitor and in his own businesses back home in Sydney. 10 11

APPRENTICE CORNER WITH BLAIR WRIGHT

We would like to introduce you to Blair Wright, is this year’s winner of the ANZCO Foods Butcher Apprentice of the Year competition.

How long have you been a butcher apprentice? Just over two years now.

What made you want to get into butchery? I’m an avid hunter and when hunting with my family we would do our own homekill and I really enjoyed this process. My brother who is also a butcher, would I’m very proud of my achievement, I worked hard show me how to do the cuts and my interest grew to make sure I was prepared for the Grand Final from there, so I decided to give butchery a go. and it paid off.

What are your everyday duties in your job at the I would encourage any butcher apprentice to take moment? part in the competition, you never know how you’re When I’m in the retail shop we get assigned jobs like going to perform under pressure and you might processing the primal cuts for the window display surprise yourself and end up enjoying competing. It and creating mince products for our customers. doesn’t matter if you don’t win, it’s the taking part “By recognising their intent, passion and effort rather that counts and growing your skills and getting your Fourteen Auckland region food than perfection, the Snail of Approval is intended to What are the most challenging cuts for you? name out there in the industry for your future. businesses became New Zealand’s inspire all types of food businesses to embrace Slow Breaking beef is still tricky, it takes a bit more time My parents are super proud of what I’ve done, Food principles,” says Ms Cusack. and skill than the other smaller animal cuts. even just to give it a go was awesome. It’s been first to be awarded the Slow Food really cool being able to represent my company First time recipient, Hannah Miller Childs says “I have What’s your favourite part of your job so far? too and having all of my work mates congratulate “Snail of Approval”, at an event always been passionate about nose-to-tail cookery I really love learning and at the moment I’m getting me on the win has been great. held last Tuesday evening. A huge to learn from a lot of different people. I’m getting – any waste is an insult to the animal. I also make sure the mileage on those cuts is minimal: Everything to know how to do various meats cuts in different How did you prepare for the competition? congratulations to A Lady Butcher – I do is 100 per cent New Zealand. I feel really strongly ways which is helping me develop my own style of I stayed after work and did my practices in the that New Zealand has some of the best produce in butchery. wholesale shop. David supplied me with the Hannah Miller Childs who was amongst the world. I just want to highlight that stuff. And the meat cuts and I started with just focusing on what these inaugural and deserving Snail is a great recognition of our philosophy” Did you have a mentor to guide you through the products I could do within the timeframe and I competition? would time myself until I could do all of the cuts with recipients. Other meaty finalists included the Hangi Master, Yes, my mentor David Timbs has inspired me to do a few minutes to spare. the best I can do and see what happens. David has Rewi Spraggon and Cazador restaurant in Dominion The Slow Food movement aims to change the Rd. The range of other worthy food businesses and been in the industry for many years and he knows a What are your thoughts on the industry so far? What world through food and celebrates the love of organisations awarded with the Slow Snail was lot about how it all works. He’s been keen to share do you like about the industry? food cultures, rituals, and traditions. Slow Food diverse and can be viewed here. Ms Cusack notes his knowledge with me, as well as supporting me I believe the meat industry is a good industry to be Auckland Committee Member Anutosh Cusack says that launching the Snail of Approval in Auckland is throughout my practices, which has been a big in and it’s been really good to me so far. I can see ‘The internationally recognised Snail of Approval the first step to rolling it out in other regions across help. myself staying in the industry long term and I now programme promotes and celebrates locally grown Aotearoa. know there are different opportunities out there for and produced food that is good, clean and fair and Dan Giles also helped me in the early days with my when I qualify. I also like that there are a lot of great the people who make it happen. “Many food-related businesses have been knifes skills, Dan and I go hunting together so I’m easy going and supportive people in our industry. learning knife skills from him off the job too. And Rob hammered by Covid lockdowns. The Snail But what is good, clean fair food? - Good - of Approval will help to support thriving local Prins from Competenz encouraged me to enter the Have you thought about what you might like to do seasonal, local, quality, flavoursome and healthy economies by fairly rewarding those who earn their competition. after your apprenticeship? food. Clean - produced sustainably with low impact living from growing, making, and serving food,” she I would like to somehow branch out into homekill, on the environment. Fair - ensures accessible prices says. How do you feel about winning the ANZCO Foods take my shop skills out into that part of industry and for consumers and fair conditions and pay for Butcher Apprentice of the Year competition? see where it takes me. I thoroughly enjoyed the whole competition producers and staff. To find out more about the Slow Food ‘Snail of Approval’ and the nomination process contact experience and it’s really with the support and Congratulations to Blair on his win and we look Penny Cusack – [email protected]. encouragement of all of the people I mentioned forward to seeing what Blair will be doing next in the above that I was able to win the competition. start of his butchery career.

Michelle Hopson – Event Manager 12 13 The table below shows that all meat trays made The soft packaging, wraps and sleeves refers to of PVC (3) and Polystyrene (6) will be phased out, cling film and plastic film, which will be problematic SUSTAINABILITY which means that by January 2023 only CLEAR PET as these are heavily used in our industry. We are REDUCING PLASTIC IN OUR (1) meat trays will be available. seeking clarification on this from the Ministry of the Environment and will report back on this. FOOD & BEVERAGE SYSTEM

The Ministry of the Environment is Let’s take a quick look at what they are proposing: currently putting a lot of focus on PROPOSAL 1: PHASE OUT HARD-TO-RECYCLE reducing the impact of plastic on our PLASTICS BY 2025 beautiful country and it’s disheartening The Government proposes to phase-out: to know that plastic is the most • All PVC food and beverage packaging (3) common type of litter found in our • All polystyrene food and beverage packaging (6) • All other expanded polystyrene packaging (6) environment, with this making up over • All oxo-degradable plastic products

60% of the pollution on our beaches These types of plastics are a bigger problem for and over 80% of the pollution in some recycling than other plastics (such as PET) and in many cases there are alternative plastics that can be of our rivers*. used that are easier to recycle.

In our last edition we touched on the difficulties Let’s recap on the types of plastics and where these we face with recycling some types of plastics. unfavourable plastics (in red) sit. The government is now looking at completely removing certain types of plastics from the food and If you would like to find out more about the beverage system. PROPOSAL 2: TAKE ACTION ON SINGLE-USE proposals head over to: PLASTIC ITEMS The government has put forward two proposals to https://www.mfe.govt.nz/reducing-impact-of- help move away from hard-to-recycle and single- Seven single-use products have been identified as plastic-on-environment use items: problems in the waste or litter streams and many have reusable alternatives: We will keep an eye on this and keep you updated Proposal 1: Phase out certain types of unrecyclable on the outcomes of the proposals. plastics • Single use produce bags • Single use plastic tableware (e.g. plates, bowls, *Data supplied by the Sustainable Coastline’s Litter Proposal 2: Phase out seven types of single-use cutlery) Intelligence programme and the Manawatu River plastic items • Produce stickers Source-to-Sea network • Drink stirrers These proposals are now in consultation with the • Some single-use cups and lids Michelle Hopson – Event Manager public until 4th December 2020. A decision by the • Plastics cotton buds Minister will follow after this and policy decisions will • Plastic straws be made in 2021. People commonly discard these items after one Interesting to note, under section 23(10)(b) of the use, yet it often takes a lot of resources to produce Waste Minimisation Act 2008, regulations can be single-use plastics, plus they are also more likely made to prohibit the sale and manufacture of to become litter and there are some sustainable products that contain a specified material (e.g. alternatives now available to be used instead. certain types of plastic), so these proposals will lead to some substantial changes in the production and use of food and beverage packaging.

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PARTNER PROTEIN UPDATE THE LATEST FROM BEEF + LAMB NEW ZEALAND VISIT RECIPES.CO.NZ and search Barbecued Eye Fillet with Carrots, Eggplant & Israeli Couscous Salad

Recipes.co.nz is Beef + Lamb New Zealand’s consumer-facing recipe website and it’s getting a makeover.

Over the years recipes.co.nz has grown into one of the most visited recipe websites in New Zealand. With 500 dishes ranging from easy family favourites, practical baby/toddler meals right through to those special occasion meals, there is something for everyone. During lockdown the traffic on the website more than doubled year-on-year, with over quarter of a million users searching for recipes on the site each month.

However, the website itself is old, it was designed before smart phones were the thing and with so many more Kiwis coming to the site for inspiration we recognised it’s time to give it an upgrade.

In building this new site, we’ve put the user at the centre of design and have developed features that will set the benchmark in functionality. These include:

• Smart search – through an intuitive search tool, users will be able to find recipes based on individual ingredients, cuisine types, lifestyle factors (gluten free/dairy free etc), meal occasions and more • Pantry-ready recipes – users will be able to input ingredients they already have in their fridge/ pantry into the search function (i.e. I have beef mince, broccoli and soy sauce) and suggested recipes with existing ingredients will be found • Meal planners – users will be able to pick their meals for the week and be provided with a nutritional overview of the meals • Shopping list curators – recipes will be able to be added to a shopping list when can be sent to the users phone • Cooking timers – will be built into recipe pages and will be set at the corresponding times for the instructions. I.e. simmer beans for 10 minutes, the time will be set at 10 minutes and will sound your phone alarm • Voice control – so when your hands are messy in the middle of cooking you can keep the mess on your devices’ screen to a minimum.

Work is now well underway and we are targeting a launch in the very near future, with new features to be rolled out in the New Year. If you would like more information on the new-look recipes.co.nz, please do not hesitate to contact Julia Gardner ([email protected]).

16 Kit Arkwright – General Manager - Marketing 17

PARTNER PROTEIN UPDATE FESTIVE FOWL IS THE CHOOK OF CHOICE THIS CHRISTMAS

Michael Brooks of PIANZ (Poultry Industry Association The Boneless Chicken Roast of New Zealand) shows how flexible poultry Wrapped with pancetta with delicious stuffing, pieces can make an ordinary Christmas menu this is a more cost-effective, but equally delicious extraordinary, and finds a surprising positive arising alternative to its larger cousin, the boneless turkey from COVID-19. roast. Easy to carve, this is great served hot or cold and enjoyed with the trimmings of gravy and For many, 2020 has been a challenging year relishes. dominated by uncertainty and stress. Gathering with friends and family will be a welcome reward from a Butterflied Marinaded Chicken year that no one saw coming, and a privilege that A multitude of butterflied chicken flavours grace many countries won’t have this festive season. the chillers of butcheries around the country. For customers this is a succulent way to serve chicken Supporting local butchers and retailers is more and is simple to barbeque or roast in the oven important than ever at this time and there are many ways in which the humble chicken can be a Chicken Wellington drawcard for those eager to show their support over Less common than its traditional English counterpart, the holiday period. Beef Wellington, Chicken Wellington uses chicken breasts rolled, stuffed and tied, with complimentary Chicken is an affordable, nutritious and highly flavours finishing the package before it is encased in versatile meat that can make mains memorable, golden puff pastry. It’s a worthwhile dish to master hors d’oevres a highlight and take salads from a and an impressive addition to the Christmas table. sideshow to the star attraction. Admittedly dessert proves more of challenge for poultry, so let’s focus The Turducken on its strengths. The best of all things ‘fowl’, the Turducken is a relative newcomer to butchers and specialty stores, APPETISERS: but has gained a loyal following. Combining a Chicken Mince: duck inside a chicken inside a Turkey, it pays not Light, quick to cook and easy to mould into to overthink this delicious package. The flavours an assortment of offerings, chicken mince is a range from the gamey duck through to more subtle particularly affordable product. Flavour it with chicken and tasty turkey, meaning there’s literally spices, lemongrass paste or herbs, it’s fabulous something for every palate upon carving. A definite rolled into bite-sized balls or shaped onto skewers for delicacy that has converted many a curious cook. appetisers. Baked, barbequed or stir fried, chicken mince simply needs to be accessorised with a A SILVER LINING TO THE COVID CLOUD toothpick or skewer to access a delicious dipping This year has dialled up the focus on hand washing sauce. like no other. While ‘Cook, Cover and Chill’ are equally important rules to follow when cooking Chicken wings and drumettes poultry, efficient, regular hand washing is having While both these cuts essentially come from the a significant impact on campylobacter cases wing, they present different appetiser options. A reported around the country. drumette gets its name as it is shaped like a petite chicken drumstick. This makes it well suited to sweet Whether it’s the consumer at home or hospitality or spicy marinades and is an easy addition to a workers in kitchens around the country, heightened serving platter either cold or hot. Both wings and awareness of good sanitisation when handling drumettes can be baked or fried, tossed in spices or fresh food has resulted in the lowest levels of crumbed for a crowd-pleasing dish that appeals to campylobacter figures reported on record. The the young, and not-so-young. Many butchers help poultry industry has made significant procedural customers make light work of these cuts by selling improvements at the processing plant level over the them pre-marinaded or crumbed, ready to cook, years, so the tipping point for lower case numbers dip and serve. this year has clearly been at the consumer end. It’s important to remind customers to keep frequent THE MAIN EVENT: hand washing up, so campylobacter cases stay Many moons ago, a roast chicken signalled a truly down. special event because they were expensive and less readily available. In 2020, chicken consumption Have a Merry Christmas everyone. is at its highest levels in New Zealand, largely thanks to the versatility and nutritious benefits of this lean Michael Brooks / Executive Director protein. Good farming practices and widespread Poultry Industry Association of distribution mean today chicken is far more New Zealand affordable and accessible than ever, yet it can still steal the show as the main event on the Christmas 18 table. 19 6+2+2 for perfect pork steaks & chops In other exciting news, NZ Pork is launching an THE LATEST FROM advertising campaign from January-March 2021 to promote New Zealand pork steaks and chops. NEW ZEALAND PORK The aim is to give consumers more confidence when cooking pork steaks and chops, so they know they can get it right every time. No more tough, dry pork chops! 10 minutes The campaign is centred around the very simple to tasty 6+2+2 cooking method: heat a fry pan or barbecue It has been a big year for NZ Pork. We have been working hard on behalf of the and cook your New Zealand pork steaks or chops for 6 minutes on one side, flip them over and cook for a industry to ensure that New Zealand pork has a place on the plates of Kiwis across further 2 minutes on the other side before removing 6 mins on one side from the heat and letting them rest for two minutes. the country. There are three pieces of work that we want you to know about. + 2 mins on the other side Butchers play a critical role in ensuring customers + 2 mins rest o the heat have a successful 6+2+2 experience and come back for more. As you can imagine, with a = perfect pork campaign which has cooking times at its core, the cut thickness is crucial. pork.co.nz

To ensure success, we ask that all butchers cut their pork steaks and chops to 2cm and maintain consistency, particularly from January, but on into the future as well.

The campaign is significant for NZ Pork and will be supported by advertising spend across TVNZ On Demand, magazines, social media, digital display and online video, as well as on pack labels and point of sale in store. We anticipate that you will see an uplift in pork steaks and chops over this time. We know that with the support of our retail partners, NZ Pork’s 6+2+2 campaign can be a real success. For any more information on any of the above, check out pork.co.nz or email [email protected]

David Baines - General Manager - NZ Pork

PARTNER PROTEIN UPDATE

pork.co.nz Christmas We are thrilled to announce the launch of our new Coming into December, we’re once again website: pork.co.nz which houses all of the recipes promoting New Zealand hams as the centrepiece which have been well loved for years plus around 40 of the Kiwi Christmas table. Our message will be to brand new ones to bring us into summer. tell consumers to look for the 100% New Zealand Ham or the PigCare™ labels to make sure they are It’s the place to send your customers to find answers supporting our local farmers this Christmas. to all their porky questions, from animal welfare, farming systems, and environmental impact, to the Pork.co.nz is stacked full of incredible ideas for best cooking methods to use for different cuts, and glazes and sauces to elevate your New Zealand storage and handling. ham, as well as all the tips and tricks for removing the rind, scoring, cooking, and Everything you need to know about New Zealand storing. pork is now in one easy-to-use place with loads of delicious recipe inspiration. From 1 December you’ll be able to order your ham bags as well – just go to pork.co.nz/retailers There’s also a section dedicated to retailers. It’s where to go when you need to order more labels, cuts posters, or download our great recipe cards.

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CONTACT US

RMNZ.CO.NZ | 09 489 0879 FACEBOOK / TWITTER / INSTA @RETAILMEATNZ

PIPPA HAWKINS MICHELLE HOPSON KIT ARKWRIGHT RMNZ MANAGER EVENT MANAGER COMMS. MANAGER My ultimate meaty Christmas gift would be… My ultimate meaty Christmas gift would be… My ultimate meaty Christmas gift would be… I’m dreaming of a Staub or Le Creuset A gas mate camping stove, so my family Some lamb bacon, so don’t go bacon my cast iron casserole pot to make those slow and I can have some yummy cooked heart guys. Just a little pack of lamb bacon cooked cuts. Not sure it will fit into Santa’s meaty dishes while camping on the will be makin’ me smile. budget but it’s a lifetime item that’s for sure. beautiful Coromandel coastline this summer.

KAT MAGER ANTOINETTE BISSET DIGITAL COMMS EXECUTIVE FINANCE MANAGER My ultimate meaty Christmas gift would be… My ultimate meaty Christmas gift would be… A new gas Weber I can cook Christmas A trip to Argentina to experience all their lunch on! But I’d also settle for a meat culture has to offer and all things meaty... thermometer, got to keep those But I guess I’ll have to settle for a trip to the expectations low. beach and a few snags on the barbie.

WHAT DO YOU CALL A KNIGHT THAT IS ALSO A BUTCHER? SIR LOIN

BUTCHER JOKES BY SHAWN

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