In November, Beef & Lamb SA, the consumer education function of RMIS, hosted two events that aimed to enrich consumer knowledge about red meat, specifically targeting students andinfluencers.
Feedlot Challenge & Consumer Science Cookoff
On 1 November, Beef & Lamb SA joined the University of Pretoria at the annual final-year sheep Feedlot Challenge, which concluded with an exciting Lamb Cookoff. The Lamb Cookoff,in partnership with the Department of Consumer and Food Sciences, gave Animal Science and Culinary Arts students a hands-on experience with lamb cuts.
The event began with a carcass-cutting demonstration by an expert butcher from MondanetteIrene Butchery, who explained the value of each lamb cut and shared techniques for optimisingthe use of an entire carcass. Following this demonstration, students used a range of cuts to prepare an impressive harvest table featuring dishes like a Lamb Rack crown and bao buns with pulled lamb shoulder.
Marina Fourie, Beef & Lamb SA’s project manager, highlighted the significance of the event in enhancing students’ understanding of the butchery process and value chain. The winners of the Feedlot Challenge will be announced at the Animal Science department’s final event later in the month. The Feedlot Challenge also received support from Molatek, Kyron Animal Health, Datamars Livestock Scaling Equipment, and the Cavalier Group.
Food Styling and Photography Influencer Workshop
Building on the success of a previous workshop in Cape Town, Beef & Lamb SA hosted its second Food Styling and Photography Workshop for influencers on 2 November at the University of Pretoria. The workshop aimed to assist social media food content creators in honing their skills for presenting red meat in the most appealing way.
Professionals, including food stylist Caro Alberts, photographer Michelle Parkin, and recipe developer Professor Gerrie du Rand, led sessions on optimal lighting, styling, and photography techniques to capture red meat at its most enticing. Additionally, Marina Fourie shared insights on effective content creation, collaborating with brands, and fostering authenticity to enhance social media engagement.
The workshop welcomed 30 influencers, including popular figures like Nelisiwe Mahlangu, Ritshidze Sibadali, and The Lazy Chef. Their subsequent social media posts helped extend the event’s reach, bringing Beef & Lamb SA’s message to an even wider audience with visually compelling red meat content.
By equipping students with butchery and culinary skills and empowering influencers with tools to better style and photograph red meat, Beef & Lamb SA is building a well-informed community that appreciates red meat’s value. These efforts support the spread of accurate information and encourage a positive perception of red meat. Beef & Lamb SA is committed to advancing similar educational initiatives to reach a broader audience with practical, trustworthy insights.
