安迪·格罗内曼在威廉·安格利斯学院举办的澳大利亚牛肉伙伴大师班上，向到访厨师演示牛肉处理技法。本次演示加深了参会人员对澳大利亚红肉从牧场到餐桌全流程的认知。

刚结束北美的繁忙行程，格罗内曼抵达澳大利亚，参与最新一期澳大利亚牛肉伙伴巡回活动。作为澳大利亚肉类及畜牧业协会北美市场开发经理，他的工作核心十分明确：帮助厨师更好地了解手中的产品。

无论是在篝火旁实操演示、走访加工工厂，还是将专业资料翻译成多种语言，他认为专业知识是推动全球市场提升澳大利亚牛肉与羊肉需求的关键要素。

他此次到访澳大利亚，正值全球红肉行业局势微妙的时期。

美国新近公布30万吨牛肉进口配额，相关讨论在美国生产商之间引发争议。安迪主要从政治角度看待这项政策，他认为这更加说明出口商需要持续讲好澳大利亚红肉的产业故事。

“牛肉价格上涨是多重因素共同导致，”他表示，其中包括人工、运输与生产成本攀升，以及持续存在的供应难题。

当前美国牛只存栏处于历史低位，本土养殖户终于迎来收益改善。

安迪称，任何被视作会扩大进口的政策举措，都可能让计划重建牛群规模的本土养殖户面临不确定性。

更重要的是，这凸显持续对外宣传澳大利亚产品核心优势的重要意义。

“我们必须主动出击，”他说道。

“这是一个契机，让我们继续推广澳大利亚肉类的品质、产地溯源以及可持续发展优势。”

美国国内关于配额的争论仍在继续，而安迪此次澳大利亚之行，重点聚焦新一代厨师群体。

本周的澳大利亚牛肉伙伴巡回活动汇集来自全球各地的21位厨师，在维多利亚州亚拉河谷与吉普斯兰地区开启一场从牧场到餐桌的实地体验。

该项目让参与者接触供应链全环节，涵盖生产、加工以及食材处理。

不少厨师是第一次到访肉牛养殖场。

“部分厨师从未去过牧场，”安迪说。

“能够亲眼见到我们口中所讲的一切，会给他们带来极大启发。”

这类实地考察已经成为澳大利亚肉类及畜牧业协会（MLA）最高效的客情建设项目之一。汇聚不同国家、不同文化与烹饪背景的厨师，搭建起独特的学习交流平台。

很多时候，因美食结下的情谊，会比行程本身更为长久。

安迪表示，一周行程结束，参与者之间的隔阂大多不复存在。

“所有人目标一致，结下终身友谊。”

美食，始终是整场体验的核心。

本次巡回活动以大师课拉开序幕，安迪与另外两位澳大利亚牛肉推广大使塔雷克·易卜拉欣、萨姆·伯克共同参与。现场展示牛胸肉、牛肩肉、三角肉的多种处理方式，挖掘冷门部位肉的应用潜力，帮助厨师开发新菜品。

这一方向也契合行业大趋势：最大化整头牛的价值，推动更多非传统高端部位肉的使用。

同样的思路，也支撑着安迪在悉尼推进的另一项工作——持续扩充澳大利亚肉类学院线上平台。

该平台最初只是一批技术资料，如今已经发展成为全球化学习网络。

在澳大利亚肉类及畜牧业协会总部，安迪与技术团队录制全新内容，把线下培训转化为可供全球随时访问的数字化课程。

他称这是行业前所未有的机遇。

“我们可以纳入日本相关内容，引入阿联酋、美国本土的资料，把各地风味特点与烹饪技术向全世界分享。”

人工智能翻译技术的进步，加速了这一目标落地。

过去需要耗费大量时间与资源完成的工作，如今可以快速适配输出到各个市场，打破语言壁垒，供厨师、肉贩以及餐饮从业者互相学习。

这套数字平台，以澳大利亚红肉为载体，汇集全球行业专业经验。

平台正在开发的最新内容中，有一系列专题围绕安迪十分推崇的低温慢煮烹饪。

他提到，消费者越来越偏爱烧烤风味，但并非每家餐饮门店都有空间与设备安置传统烟熏炉。

解决方案就是现代化商用厨房。

借助具备湿度控制、对流系统以及烟熏功能的万能蒸烤箱，厨师可以复刻传统烧烤的风味，同时保证出品稳定、提升效率。

“我们要把原本依靠外置烟熏炉才能实现的风味，搬进商用厨房。”安迪说道。

演示用到牛胸肉、牛肩肉以及羊肩肉，衍生出三明治、披萨以及精致摆盘正餐等多种菜式。

目的是告诉餐饮从业者，无需专用烧烤设备，也能做出高品质低温慢煮菜品。

澳大利亚红肉产品以及配套技术培训，在海外市场的需求持续上涨。

近几个月，安迪奔走于洛杉矶、佛罗里达、加拿大等重点出口市场，开展各类活动与客户对接，落实产品发布、经销商维护以及厨师培训项目。

“投身一线市场很有成就感，行业对专业知识与学习资源的需求十分旺盛。”

加拿大市场发展势头向好，多伦多的业务发展经理大卫·迪普伊正式履职。

本地人员驻场，体现澳大利亚肉类及畜牧业协会对加拿大市场的重视，该市场对澳大利亚出口商具备巨大潜力。

协会还推出《澳大利亚肉类手册》加拿大法语版本，进一步服务法语客户。

魁北克及其他法语地区长期存在资料缺口，该项目保障肉贩和厨师能够获取适配本地市场、符合语言习惯的专业技术资料。

在安迪看来，这也是贴近客户实际需求的又一例证。

无论是翻译教学资料、制作多语种线上内容、接待海外厨师到访澳洲牧场，还是在商用厨房传授低温慢煮技艺，目标始终不变：让更多人了解并认可澳大利亚红肉。

而从安迪在协会总部录制内容时四处弥漫的香气来看，他正用一块块牛胸肉，把这份产业故事娓娓道来。

消息来源：MLA

Andy Groneman demonstrated beef preparation techniques to visiting chefs during an Aussie Beef Mates masterclass held at the William Angliss Institute. The presentation deepened understanding of Australian red meat from paddock to plate.

Fresh from a busy schedule across North America and arriving in Australia for the latest Aussie Beef Mates tour, MLA’s Market Development Manager for North America Groneman’s focus is simple: helping chefs better understand the product in front of them.

Whether that means standing beside a fire pit, walking through a processing facility or translating technical content into multiple languages, he sees knowledge as the key ingredient behind growing demand for Australian beef and lamb around the world.

His latest visit to Australia comes at an interesting time for the global red meat industry.

Recent discussions around the newly announced 300,000-tonne beef quota into the United States have sparked debate among American producers. While Andy viewed the move largely through a political lens, he believed it reinforced the need for exporters to continue telling the Australian red meat story.

“Beef prices are up for all kinds of reasons,” he said, pointing to rising labour, transport and production costs alongside ongoing supply challenges.

With US cattle numbers sitting at historically low levels, American producers have finally begun seeing improved returns.

Andy said any policy move perceived to increase imports risked creating uncertainty for local producers considering rebuilding their herds.

More importantly, it highlights the importance of continuing to communicate the key attributes of Australian products.

“We really have to be on the front foot,” he said.

“It’s an opportunity to continue our work talking about the quality, the provenance and the sustainability of the Australian product.”

While quota debates continue in the US, Andy's focus during his Australian visit is firmly on the next generation of chefs.

This week's Aussie Beef Mates tour will bring together 21 chefs from across the globe for a farm-to-fork experience through Victoria's Yarra Valley and Gippsland regions.

The program will expose participants to every stage of the supply chain from production through to processing and preparation.

For many of the chefs it will be their first visit to a cattle property.

“Some of these chefs have never been on a ranch, have never been to a farm,” Andy said.

“It's going to be really eye-opening for them to actually see what we talk about.”

The tours have become one of Meat & Livestock Australia’s (MLA) most effective relationship-building initiatives. Bringing together chefs from different countries, cultures and culinary backgrounds creates a unique environment for learning and collaboration.

More often than not, the bonds formed through a shared appreciation for food outlast the trip itself.

According to Andy, by the end of the week the differences between participants had largely disappeared.

“Everybody is on the same page, friends for life,” he said.

Food, of course, remains at the heart of the experience.

The tour will kick off with a masterclass featuring Andy along with other Aussie Beef champions, Tarek Ibrahim and Sam Burke. Together they will showcase a range of preparations using brisket, chuck and tri-tip, demonstrating the potential of underutilised cuts and helping chefs unlock new menu opportunities.

The focus reflects a broader industry trend towards maximising value across the carcase and encouraging greater utilisation of cuts beyond the traditional premium offerings.

That same mindset is driving another project Andy has been working on during his time in Sydney – the continued expansion of the Aussie Meat Academy digital platform.

What began as a collection of technical resources has evolved into a global learning network.

During his visit to MLA headquarters, Andy and the technical team filmed new content to help convert in-person training into digital education that could be accessed anywhere in the world.

He said the opportunity was unlike anything the industry had seen before.

“We can bring Japanese content to bear, we can bring stuff from the UAE, we can bring domestic US content and share all of those flavour profiles and techniques across the globe,” Andy said.

Advances in AI-powered translation are helping to accelerate that vision.

What once required significant time and resources can now be adapted and shared across markets with remarkable speed, allowing chefs, butchers and foodservice operators to learn from one another regardless of language barriers.

The result is a digital platform that brings together global expertise through the lens of Australian red meat.

Among the latest content being developed is a series focused on one of Andy's favourite topics: low-and-slow cooking.

He explained that while customers increasingly sought barbecue-inspired flavours, not every hospitality venue had the space or equipment needed to run a traditional smoker.

The solution? Modern commercial kitchens.

Using advanced combi ovens with moisture controls, convection systems and smoke capabilities, chefs can recreate many of the flavour characteristics associated with traditional barbecue while maintaining consistency and efficiency.

“We're going to take those flavour profiles that would normally require an offset smoker and bring them into a commercial kitchen,” Andy said.

The demonstrations feature brisket, chuck and lamb shoulder prepared in multiple ways, from sandwiches and pizzas through to more refined plated dishes.

The objective is to show operators how they can deliver premium low-and-slow experiences without the need for specialist barbecue equipment.

Beyond Australia, demand for both Australian red meat products and technical education continues to grow.

Over recent months, Andy supported events and customer activities across Los Angeles, Florida, Canada and other key export markets, helping deliver product launches, distributor engagement and chef education programs.

“It's so much fun right now to be in market because the demand for the knowledge and the learning is there,” he said.

The momentum continues to grow in Canada with the appointment of Toronto-based Business Development Manager, David Dupuy.

The boots-on-the-ground presence reflects MLA’s commitment to supporting a market that presents strong opportunities for Australian exporters.

MLA has also taken steps to better engage French-speaking customers through the launch of a Canadian French edition of the Handbook of Australian Meat.

The initiative addresses a longstanding gap in Quebec and other French-speaking regions to ensure butchers and chefs have access to technical information tailored specifically to their market and language needs.

For Andy it is another example of meeting customers where they are.

Whether it's translating educational resources, producing multilingual digital content, hosting chefs on Australian farms or teaching low-and-slow cooking techniques in a commercial kitchen, the goal remains the same: helping people better understand and appreciate Australian red meat.

And judging by the aroma drifting through MLA headquarters during his Sydney visit, he's making a compelling case, one brisket at a time.

Source：MLA