Targeting professionals in the food and beverage (F&B) industry, the Meat & Livestock Australia (MLA) programme constitutes of three segments. The first, led by executive chef of Kuala Lumpur Convention Centre, Richmond Lim, is to provide an insight into the introduction of non-loin cuts onto various types of cuisines and not limiting to Western cuisine only. He will also relate his experience dealing with banquet operations with regards to maintaining consistent quality, cost and efficiency. Having established his reputation as a master butcher, Barry Lloyd is also a qualified educator with extensive practical experience. The second segment of the programme will look into a variety of cost saving cutting methods for use on beef and lamb as well as to explore ‘gold nuggets’ hidden away in animals. The last segment would be on the latest cooking techniques, tips and solution for five star banqueting.