Pushing the boundaries of red meat research and development

Shan Goodwin
January 4 2019 - 7:00am
CUTTING EDGE: Xinova's Innovation Services Group senior program manager Gregory Caire speaking in Brisbane recently about his company's innovative process of coming up with solutions, inventions and technologies.
CUTTING EDGE: Xinova's Innovation Services Group senior program manager Gregory Caire speaking in Brisbane recently about his company's innovative process of coming up with solutions, inventions and technologies.

FROM value-adding the byproducts of red meat processing to dealing with grass seed infestations in sheep or cattle feedlot dags, the red meat industry is tapping into cutting edge ways to come up with solutions that push the boundaries of traditional research and development.

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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