S3E19 Full Circle Beef: Making Every Part Count

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Food Waste Matters

Honey & Fox

43 episodes

1 day ago

Food waste is everywhere, especially in the places we no longer notice. Food Waste Matters is a podcast where we have conversations with businesses, industry leaders, and researchers who are fighting against food waste. Our guests share real strategies for turning excess into success. Tune in to learn how your surplus can be an opportunity instead of a loss, benefiting both your business and the environment. Subscribe now to take action and make the most of our resources for the planet, the people, and the profit. Produced by Honey & Fox and supported by End Food Waste Australia.

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S3E19 Full Circle Beef: Making Every Part Count

Food Waste Matters

29 minutes 24 seconds

2 weeks ago

S3E19 Full Circle Beef: Making Every Part Count

In this episode of Food Waste Matters, Robert Mackenzie, Director of Macka’s Australian Black Angus, joins Jayne Gallagher to talk about the bold sustainability moves behind their carbon-neutral beef operation — and how producers, chefs, and consumers can work together to cut waste across the food chain.

Robert shares how his family has built a sixth-generation beef business rooted in quality, integrity, and innovation. From using every part of the animal to creating new value-added products like Angus beef dumplings and award-winning pies, his story shows how sustainability and profitability can go hand in hand.

Together, they explore practical ways to reduce waste at every step — from soil to steak — and why knowing your supplier (and their story) might be the key to building a more sustainable food future.

Key Moments

04:25 The Mackenzie family story – six generations of beef and a commitment to doing it right
07:45 Where food waste occurs in the red meat industry and how full carcass utilisation is changing that
10:12 Working with MLA and chefs to showcase secondary cuts and reduce waste in food service
12:40 Turning “waste” into value – from sausages to Angus beef dumplings and gold-medal pies
15:10 Why sustainability can equal profitability
18:30 Building a brand and a legacy grounded in community, quality, and care
22:15 One practical step: build relationships across your supply chain and understand your product’s story
25:10 Final message: Know where your product comes from, be proud of it, and share its story

Robert Mackenzie
Director, Macka’s Australian Black Angus

Robert Mackenzie is the director of Macka's Australian Black Angus, a family-owned and innovative paddock-to-plate Angus Beef cattle business based in Gloucester, NSW. Macka's currently run 600 seedstock breeders and 3500 commercial cows, which are utilised for breeding consistent high-performance cattle that can efficiently turn grass into beef.

Macka's have now achieved carbon neutrality within their pastoral operation without relying on offsets or large-scale tree planting. With a long-term vision, Robert along with his family and his team strive to enhance carbon levels further and pave the way for a more productive and sustainable future.

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https://thegreatunwaste.com.au/

https://endfoodwaste.com.au/

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