Meet two producers sharing your story with metro consumers

The Sydney Royal Easter Show is back, bringing the best of Australian agriculture to the city. And once again, Meat & Livestock Australia’s Australian Good Meat stand will be front and centre – sharing red meat’s paddock-to-plate story and showcasing the positive impact of our industry.

This year, two passionate producers, Emily Peck and Jess Armstrong, will be joining MLA and fellow Red Meat Ambassadors to chat with showgoers about what goes into producing high-quality beef, lamb and goatmeat.

Emily Peck

Red Meat Ambassador, Emily Peck

Now based in Victoria, Emily originates from a sheep and beef cattle background in NSW and has been attending the Sydney show since childhood – she even had her time competing with her cows as a high schooler while attending Yanco Agricultural High.

Emily Peck began showing her cattle at the Sydney Royal Easter Show during high school, Image supplied by BA Showcase

Emily is currently completing a Diploma of Global Logistics and Maritime Management externally at the University of Tasmania while she builds experience in the lamb and goatmeat export industry as a transporter.

Jess Armstrong

Red Meat Ambassador, Jess Armstrong

Jess hails from a sheep and cattle station located along the flat plains of far west NSW, deciding to venture off-farm to pursue a career as an Extension Officer with a focus on drought resilience through adoption.

She has an Associate Degree in Environmental Science and is working on her Bachelor’s degree in agricultural science, complementing her passion for education with plenty of on-ground experience over the years in extending information to local producers on ways to improve their business management and maintain production during challenging seasons.

What key message/s are you hoping to deliver to those visiting the Australian Good Meat stand at the show?

Emily: What I hope to share at the show is the Australian red meat industry’s ability to constantly grow and adapt with the modern world. I also hope to highlight some of the amazing health benefits red meat products can provide.

Jess: I really want to promote the people behind every gate, door and screen of the paddock-to-plate journey, whose passion and commitment are contributing to the protection of our environment, upholding animal welfare standards, supporting our communities and feeding multiple nations. I also want to increase awareness of career opportunities within the industry – especially the often-unknown jobs beyond the farms, saleyards and abattoirs.

What industry tool or resource are you loving at the moment?

Emily: I’m really loving the Red Meat, Green Facts booklet. When someone asks what red meat farming involves, it’s a great go-to resource as a producer. It will be available at our stand throughout the show but, it you can’t make it, it’s also available online at goodmeat.com.au.

Jess: I’m a big fan of MLA’s Productivity & Profitability media series. The webinars and podcasts are an easy-to-access resource that cover relevant topics to what’s happening both on-farm and in the industry. I also love the deeper and more personal conversations that are had on the podcast. I’d also like to give the Australian Feedbase Monitor an honourable mention. It’s new to our business and I am excited to learn how to utilise the tool to help with decision making around grazing and feed base management, which would be a real win for us.

What’s a recent industry development that’s captured your interest?

Emily: The rise in lamb and goatmeat exports over the last 12 months is something I’m following closely. It’s a prospect I’m really excited about and I’m also quite proud to be a part of the people behind the products that are becoming so loved on a global scale.

Jess: I’ve been watching the emissions and sustainability space. Everyone is showing interest in it to some extent, and I think the conversations surrounding possible opportunities and areas we’re still uncertain about will help us understand how to build greater business capacity. There is definitely a need to better understand what possible improvement factors are applicable to farmers and what farmers are doing well. We want to feel confident in knowing we are doing right by our animals and our future.

What’s your favourite red meat (green) fact?

Emily: That the Australian red meat industry has reduced greenhouse gas emissions by 78% since 2005.

Jess: If you head to the Red Meat, Green facts website you’ll find out that 55% of cattle grazing land in Australia is managed for biodiversity outcomes. I think that is a great number to highlight. We have a lot of power when it comes to being leaders in enhancing our natural environment and improving on-farm biodiversity.

What’s your go-to red meat dish?

Emily: I’m a bit of a beef fan. Homemade rump steak with a side of chips and salad is my go-to.

Jess: Mine is a bit similar. A dish known as stuffed steak, which I was introduced to at my local pub. It’s a dish containing a porterhouse steak stuffed with bacon, onion, herbs and cheese with a creamy garlic sauce. Add a side of chips and salad, and you’re set.

What are you most excited to see or do at this year’s Royal Easter Show?

Emily: I’m most excited about getting to meet people and sharing my experiences. I’m also looking forward to catching up with some old friends.

Jess: I attended the show for the first time in 2024 and loved watching the working dogs, as well as the evening show. I plan to hang back late again this year, for the evening Battle in the Saddle as the level of stockmanship and talent those riders showcase is exceptional.