Kelly has been responsible for implementing the MSA program to the end user sector of the meat industry for over 20 years. This has involved delivering training programs focussed on understanding and incorporating eating quality principles into Foodservice operations, Butchers, Wholesalers and Independent Supermarkets. Most recently Kelly has been working closely with independent boning rooms around Australia as well as delivering masterclasses for large catering and foodservice groups.
Kelly honed his passion for Beef and Sheepmeat owning and running a boutique meat wholesale business as a young man delivering into the Brisbane retail butcher market from a family property on the Darling Downs. Kelly also had the opportunity to prepare live cattle and long fed carcase for the Japanese market in the early 90’s for one of Australia’s Pastoral Houses.
To complete the product circle Kelly implemented a new consumer brand into an independent retail and restaurant supply butchery business supplying retail customers and large restaurants across Queensland.