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Butcher Girl Alison to headline Moree on a Plate

With consumers becoming increasingly more conscious of where their food comes from and the minimisation of food waste, the ancient craft of butchering is currently enjoying a well-deserved renaissance.

And talented young butcher Alison Meagher is just one of the skilled artisans leading this revival.

As such, Moree on a Plate is thrilled to announce the inclusion of ‘Butcher Girl Alison’ as a feature of its food and wine festival, to be held Saturday, May 7 from 10am to 4pm.

Alison, who grew up on a cattle property in regional Victoria, has a long and strong passion for beef, and has worked globally alongside some of the world’s most renowned chefs.

Having now returned home to regional Victoria, Alison’s aim is to showcase the art of butchery and promote nose-to-tail eating and those long forgotten secondary cuts.

“My mission is to educate consumers on all things meat, with a big emphasis on secondary cuts, maximising revenue and zero wastage,” Alison said.

Considering today’s high beef prices, she said there was a renewed appreciation for secondary cuts, and that she was looking forward to sharing her knowledge and skills with the Moree audience so they too can take advantage of more affordable cuts.

“For many older generations in farming communities like Moree butchering was part of their daily lives, the ability to grow and eat your own produce with full traceability was a given,” Alison said.

“Consumers today are increasingly curious about where their food comes from, and the skill of butchering enables them to know exactly what cut they are eating, with minimum waste and the assurance that they are getting the most out of each cut of meat.”

Alison will break down a hindquarter for the crowd, generously provided by Kilcoy Global Foods, using her impressive knife skills, and prepare a number of smaller primal cuts such that can be easily replicated at home.

Using her knowledge and expertise, Alison will share with the Moree on a Plate audience her personal tips and tricks, and how to use secondary cuts in everyday cooking for affordable food preparation.

“I’m extremely excited to be visiting Moree for Moree on a Plate to help provide the community with the tools to ignite their own passion for butchering and meat handling.

“I’m also very passionate about encouraging other women into the industry, there is a wealth of opportunity and I’m looking forward to inspiring everyone from at home cooks through to aspiring butchers within the region.”

You can find out more about Alison on her website and Moree on a Plate


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