Join Sam and his team for Rare, Medium, Live at the Cattle Connect 2024 sundowner for an interactive evening of cooking, carving and of course… tasting!  

Sam Burke is an executive chef, marketing and hospitality operations manager with more than 30 years industry experience working with premium beef, lamb, veal and goat.

Starting out as an apprentice chef Sam worked his way up the catering trade in butcher shops, corporate, leisure and sporting events including the Olympics and Rugby World Cup, before joining one of Australia’s largest commercial catering companies for 20 years. Trading catering halls for beef and boardrooms, Sam took over the executive chef reins at Meat & Livestock Australia (MLA) in 2014 and has since travelled across Australia and the globe promoting and celebrating the quality and diversity of premium Australian red meat to the wider community.

Sam’s expertise in large scale catering environments has enabled him to educate Australian Beef users on plate costs, product development and extracting value from the whole carcase. This included working with McDonalds Japan on new sandwich concepts using Australian red meat alongside their traditional burger offerings and enabling other quick service restaurants and retailers to present smaller primal cuts to suit the growing convenience trend.