S3E19 Full Circle Beef: Making Every Part Count cover art

S3E19 Full Circle Beef: Making Every Part Count

S3E19 Full Circle Beef: Making Every Part Count

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 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 Moments04:25 The Mackenzie family story – six generations of beef and a commitment to doing it right07:45 Where food waste occurs in the red meat industry and how full carcass utilisation is changing that10:12 Working with MLA and chefs to showcase secondary cuts and reduce waste in food service12:40 Turning “waste” into value – from sausages to Angus beef dumplings and gold-medal pies15:10 Why sustainability can equal profitability18:30 Building a brand and a legacy grounded in community, quality, and care22:15 One practical step: build relationships across your supply chain and understand your product’s story25:10 Final message: Know where your product comes from, be proud of it, and share its storyRobert MackenzieDirector, Macka’s Australian Black AngusRobert 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. Links: https://mackasblackangus.com.au/https://www.honeyandfox.com.au/ https://thegreatunwaste.com.au/ https://endfoodwaste.com.au/ Instagram https://www.instagram.com/mackasangus/https://www.instagram.com/foodwastematters_podcast/ https://www.instagram.com/honey_and_fox/ https://www.instagram.com/thegreatunwaste/ https://www.instagram.com/endfoodwasteaus/ Facebook https://www.facebook.com/MackasAngushttps://www.facebook.com/HoneyandFox/ https://www.facebook.com/thegreatunwaste/ https://www.facebook.com/EndFoodWasteAus/ LinkedIn https://www.linkedin.com/company/mackas-australian-black-angus-beef/https://au.linkedin.com/company/honey-&-fox-pty-ltd https://au.linkedin.com/company/endfoodwasteaus
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