“澳洲牛肉伙伴计划”参会代表在维多利亚州参访期间与和谐和牛团队会面。国际厨师及餐饮行业专业人士实地了解澳大利亚牛肉生产、产业创新以及优质供应链体系。

澳大利亚肉类及畜牧业协会（MLA）推出“澳洲牛肉伙伴计划”，初衷十分明确：搭建桥梁，让具有影响力的餐饮专业人士接触到澳大利亚牛肉背后的从业者、专业技术与产业创新成果。

今年，来自主要出口市场的20位厨师、餐饮从业者与美食博主走访维多利亚州，实地体验澳大利亚肉牛产业。

他们参观牧场、屠宰加工厂以及餐饮服务场所，并与养殖户和行业专家开展交流。

对其中三位参会代表而言，此次经历传递的启示早已超越产品本身的品质层面。

杰伊·杰伊·西普（JJ）厨师职业生涯的大部分时间，都致力于让食客了解食物背后的从业者。

作为菲律宾“The Fatted Calf”餐厅创始人，他大力倡导可持续美食，在业内享有盛誉。

他与农户、渔民以及手工生产者紧密合作，打造以食材为本的用餐体验，弘扬本土社群文化，践行负责任的食品生产理念。

即便对于这样一位深耕食品体系研究的从业者，此次探访澳大利亚肉牛产业，依旧带来了全新认知。

在吉普斯兰的一处肉牛牧场，听完关于基因选育、草场管理以及生产实操的介绍后，JJ感慨优质牛肉生产背后体系十分复杂。

“我们刚入行的时候，总觉得这一切十分简单。”他说道。

“但真正了解实际运作之后——从科学决策、基因选育，再到牧草种植方式，往后你会更加珍视餐桌上的每一份食材。”

这番感悟恰恰体现了“澳洲牛肉伙伴计划”的核心目标之一：帮助参会代表更加深入地理解澳大利亚的生产体系、质量标准，以及支撑这一切的专业技术。

伦敦哈罗德百货行政研发主厨加勒特·基恩，此次是他首次到访澳大利亚。

加勒特负责这家知名奢侈品零售商的菜品创新与菜单研发工作，同时他十分重视通过学徒与导师培养项目发掘后备人才。

维多利亚州乡村风光给他留下了深刻印象，但最令他印象深刻的是澳大利亚牛肉供应链的透明度。

参观格林厄姆斯吉普斯兰加工厂后，他谈及实地见证全部生产环节的重要意义。

“亲眼看到原料进厂、分割加工、包装再到外运的全过程，我认为这至关重要。”他表示。

“作为厨师，了解供应链这一环对我们意义重大。”

随后，在耶亚附近的和谐和牛牧场，他真切把产品和它的原产地联系在了一起。

“实地看到食材的源头所在，这非常重要，我既可以把这份认知传递给同事，也能分享给消费者。”

对加勒特而言，通过直面一线生产者，澳大利亚高端牛肉的口碑变得更加真切可感。

“最让人印象深刻的是产品品质，以及背后倾注的用心与细致。”他说道。

印尼厨师费尔南多，业内更为人熟知的称呼是南多厨师，此次行程兼具学习意义与怀旧情怀。

南多曾就读于美国烹饪学院，之后进入雅加达联合集团担任管理岗位，在开启餐饮事业之前，他曾在新西兰生活多年。

吉普斯兰连绵起伏的绿色原野勾起了他往日回忆。

“置身于此，闻着青草气息，近距离接触我们日常所用、却常常被人们低估的食材，感触很深。”他说道。

在集体参观加工厂期间，展示出的生产效率与技术水平令南多印象尤为深刻。

“这里的技术出乎我的意料，整套流程的高效程度令人惊叹。”他表示。

除却设备与整套体系之外，这次经历也让他意识到，专业厨房每日所用食材，了解其源头至关重要。

此次参访也让参会代表接触到塑造澳大利亚牛肉产业未来的各类创新成果。

在和谐和牛牧场，首席执行官安东尼·费洛斯介绍，通过投入先进基因选育以及电子虚拟围栏等技术，实现整条供应链产品稳定性与生产效率的提升。

“我们希望厨师们真正了解产品的生产过程，以及供应链背后所保障的品质稳定性。”安东尼说道。

“我们都在谈论产品品质稳定，但想要产出顶尖牛肉，供应链上每一个环节都必须做到稳定可控。”

这类交流正是“澳洲牛肉伙伴计划”的核心，项目旨在搭建具备影响力的推广者网络，让他们在各自本土市场分享所见所闻，为澳大利亚牛肉发声。

对于JJ、加勒特、南多等参会代表，如今这份推广建立在亲身认知之上，他们真切体会到澳大利亚牛肉背后的从业者、技术创新与用心投入。

当他们回到大雅台市、雅加达、伦敦的餐厅与工作岗位时，也将带回对澳大利亚牛肉背后完整故事更深刻的理解，以及和生产端建立起的联结。

消息来源：MLA

Aussie Beef Mates delegates with the Harmony Wagyu team during a visit to Victoria. International chefs and food professionals gained firsthand insights into Australian beef production, innovation and supply chain excellence.

When Meat & Livestock Australia (MLA) launched the Aussie Beef Mates program, the goal was simple: connect influential food professionals with the people, expertise and innovation behind Australian beef.

This year, 20 chefs, food professionals and food influencers from key export markets travelled across Victoria to experience Australia's beef industry firsthand.

They visited farms, processing facilities and foodservice venues, and networked with producers and industry experts.

For three delegates, the experience reinforced a message that extends far beyond the quality of the product itself.

Understanding what sits behind every cut

Chef Jay Jay SyCip (JJ) has spent much of his career connecting diners with the people behind their food.

As the founder of The Fatted Calf in the Philippines, he has built a reputation as a champion of sustainable gastronomy.

Working closely with farmers, fishermen and artisanal producers to create ingredient-driven dining experiences that celebrate local communities and responsible food production.

Yet even for someone deeply committed to understanding food systems, visiting Australia's beef industry offered fresh perspective.

Standing on a Gippsland cattle property after hearing about genetics, pasture management and production practices, JJ reflected on the complexity behind premium beef production.

"When we're all starting in this business, we think it's very easy," he said.

"But hearing how things are done, from science-based decisions to genetics and even the way the grass is grown, you appreciate everything on the plate from here on forward."

The comment captured one of the key objectives of the Aussie Beef Mates program: helping delegates better understand Australia's production systems, quality standards and the expertise that underpins them.

From London to regional Victoria

For Garrett Keown, Executive Development Chef at Harrods in London, the visit marked his first trip to Australia.

Garrett leads culinary innovation and menu development across the iconic luxury retailer and is passionate about developing future talent through apprenticeship and mentoring programs.

While the landscapes of regional Victoria left a lasting impression, it was the transparency of the Australian beef supply chain that stood out most.

After touring Greenhams Gippsland processing facility, he spoke about the value of seeing every stage of production firsthand.

"I think it's crucial that you see the product come in, broken down, packaged and sent off,” he said.

“As chefs, that part of the chain is really important for us to see,"

Later, at Harmony Wagyu near Yea, he found himself connecting the product with the place it comes from.

“Actually seeing where that product comes from and how to translate that to the people I work with, but also the consumer, is really important."

For Garrett, Australia's reputation for premium beef became more tangible through direct exposure to the people producing it.

"What really stands out is the quality of the product and the care and attention that goes into it," he said.

Reconnecting with the source

For Indonesian chef Fernando, better known throughout the industry as Chef Nando, the trip was both educational and nostalgic.

Before building his culinary career through the Culinary Institute of America and later joining Jakarta's Union Group leadership team, Nando spent several years living in New Zealand.

The rolling green landscapes of Gippsland brought back memories.

"Being here, smelling the grass and being close with the things that we're using on a daily basis that sometimes people very underappreciate," he said.

Nando was particularly impressed by the efficiency and technology on display during the group's processing facility tour.

"The technology surprised me. It's amazing to see how efficient the process is,” he said.

Beyond the equipment and systems, the experience reminded him of the importance of understanding the origins of ingredients used every day in professional kitchens.

Creating ambassadors for Australian beef

The tour also exposed delegates to innovations shaping the future of Australian beef production.

At Harmony Wagyu, CEO Anthony Fellows shared how investments in advanced genetics and technologies such as virtual fencing helped drive consistency and productivity throughout the supply chain.

"We wanted the chefs to understand just how this product is produced and the consistency that sits behind the supply chain," Anthony said.

"We all talk about a consistent product, but there's a whole lot of consistent steps in the supply chain that help deliver the best of the best."

Those conversations are central to the Aussie Beef Mates program, which aims to create a network of influential advocates who can share their experiences and champion Australian beef in their home markets.

For delegates like JJ, Garrett and Nando that advocacy now comes with firsthand knowledge of the people, innovation and care behind Australian beef.

As they return to restaurants and businesses across Tagaytay City, Jakarta and London, they will take home a deeper understanding of the story behind Australian beef and a connection to the people who produce it.

Source：MLA