qualified Butcher / consultant

trainer / brand ambassador

From a beef farming family in regional Victoria, Australia to an international meat industry specialist, discover the woman behind Butcher Girl Alison.

The Butcher Girl Alison brand has been built on over a decades worth of global industry experience, and a lifetime of being around cattle and beef production. Growing up on regional Victoria beef farm sealed my passion for meat from a young age, and a creative love for all food and cooking meant eventually those two worlds had to collide.

I’ve been involved in the industry for nearly 20 years, and it all began with my Bachelor of Applied Science (Food Styling) from RMIT University Melbourne. This lead to opportunities including being the first student from the program to be offered a internship placement in the US, where meat is a serious business. Working with meat suppliers and styling butchers in the States sparked my interest in going beyond the preparation and presentation of food, and learn the magical art of the butchery behind it all.

From there, I had got the travel bug, and set off into the world to get some real hands on food styling experience under my belt. And where better to do that, than London?


Why not! Like most good Australian's the opportunity to travel overseas to London was something I couldn't ignore, especially when I had landed a position at the crème de la crème of butchers - the world famous Lidgates.

It was while in London working for this 150 year-old traditional butcher shop that I developed a passion for butchery. Every day I watched the butchers work and create, interact and educate their customers, and thrive in their traditional environment. I grew more and more eager, and fascinated by the art of butchery as time went on, and all in an award winning shop in Holland Park, that had big reputation and a high bar set amongst it's discerning, well to do clientele.

The display of meat and presentation was something special. Spectacular.  I soaked in the learning experience and passion of this amazing team and just knew that this is what I wanted to do.

Returning to Australia was always on the agenda, and I did so with the goal in mind to become a butcher. I didn't waste any time in applying for a course, and completed my Certificate III in Meat Processing (Retail Butcher) through William Angliss Institute, one of the leading specialists training centres in Australia for butchery.


After continuing my new trade the Aussie way in a hip Melbourne butchers, I then moved to Shanghai, China for six years to become the Promotions and Training Manager for Australian Beef in Asia. What an absolute blast - engaging and educate consumers on Australian Meat, and Meat cuts - bigging up Australia and Australian Beef! Showing off how to preparing the primary and secondary cuts, presenting the meat along with the story behind where it came from, the Aussie meat brand, and what makes it unique.

Connecting with some of Australia’s finest beef and lamb brands meant I consulted with, and trained clients throughout Indonesia, Cambodia, Vietnam, Singapore and Thailand. From direct to customer showcases of butchery and cooking, to specialist in depth training of chefs and meat specialists, I began to carve out a career of education and consultancy, highlighting the quality and versatility of Australian beef and lamb cuts.


I returned to Australia with a husband and baby in tow, and it was here back home in Victoria where Butcher Girl Alison was born. My mission is to educate, consult and train not just butchers, but consumers, industry specialists and everyone in between on all things meat, with a big emphasis on secondary cuts, maximising revenue and zero wastage.

Adding online and real life training to my bow, I've upped my presentation and education game by completing Certificate IV in Training and Assessment / Industry Presenter for any extra touch of experience in media opportunities.

And my next move? Bringing butchery back to the world! Getting more women involved in this amazing industry, promoting nose to tail eating and those long forgotten secondary cuts.

Need some butcher help? Give me a shout and find out what I can do for you.