What To Know
- GO Wholesale, the leading fresh food wholesale center operated by Central Food Wholesale Co Ltd under Central Retail, is stepping up its commitment to quality and professionalism in Thailand’s food service industry.
- Livestock Australia (MLA), Australia’s foremost authority in red meat marketing and research, to elevate its meat department staff to global butchery standards.
Bangkok Business PR News: Central Retail Pushes Forward with Butchery Upskilling Program
GO Wholesale, the leading fresh food wholesale center operated by Central Food Wholesale Co Ltd under Central Retail, is stepping up its commitment to quality and professionalism in Thailand’s food service industry. In a landmark collaboration, GO Wholesale has partnered with Meat & Livestock Australia (MLA), Australia’s foremost authority in red meat marketing and research, to elevate its meat department staff to global butchery standards.
GO Wholesale staff receive hands-on butchery training from MLA experts to meet global meat industry standards
Image Credit: Central Food Wholesale Business
This Bangkok Business PR News report details how this new training initiative is designed to futureproof staff capabilities amid Thailand’s rising demand for quality meat products. Riccardo Baurotto, CEO of Central Food Wholesale Thailand, launched the program and welcomed MLA’s General Manager of International Markets, Andrew Cox, along with internationally acclaimed Master Butcher Greg Butler, who led the intensive workshop. The event drew participation from GO Wholesale staff across all branches, reflecting the company’s nationwide effort to deliver consistently premium meat retail experiences.
Training that Blends Craftsmanship with Innovation
Focusing on beef and lamb, the program included modules on meat grading, modern cutting techniques, and customer-focused presentation strategies. Staff were trained to identify different production systems in Australia and trace meat origins—skills essential for meeting today’s consumer demands for transparency and quality. Participants also honed their understanding of flavor profiles and cooking suitability of various cuts.
The sessions included practical demonstrations covering the proper handling of chilled and frozen meats, efficient storage methods, and value-added techniques to optimize underutilized cuts like brisket and knuckle. Emphasis was placed on crafting eye-catching counter displays and adopting innovative slicing methods that minimize waste and maximize yield.
Staff were also trained on meat cutting techniques
Image Credit: Central Food Wholesale Business
Redefining the Role of a Butcher
GO Wholesale’s team is already known for its custom meat-cutting service. This latest initiative sharpened core skills such as precision knife handling, portioning accuracy, and advanced carving. Butchers are now expected to act as culinary consultants, offering expert advice based on a deep understanding of each cut’s unique texture, taste, and application.
In today’s evolving food retail space, the butcher’s role is far more than basic cutting and weighing. It requires an in-depth mastery of meat science, consumer preferences, and product display aesthetics. By upskilling their teams with international best practices, GO Wholesale is redefining the customer experience—one cut at a time.
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