The new ways beef is making its way onto menus

Shan Goodwin
Updated December 11 2019 - 3:37pm, first published 6:00am
PLATED UP: Teys' Jasmin Green, P&O's Uwe Stiefel and MLA's Kelly Payne and Sarah Strachan at Red Meat 2019.
PLATED UP: Teys' Jasmin Green, P&O's Uwe Stiefel and MLA's Kelly Payne and Sarah Strachan at Red Meat 2019.

WHILE new cooking methods and brands linked with all types of stories are forging inroads into bigger and better markets all over the world for Australian beef, the importance of consistency and quality in the product remains the foundation.

Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

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