From the President

It is a great pleasure to welcome everyone to the 38th Wingham Beef Week in 2025.

Wingham Beef Week is built around a week of educational experiences for passionate students, juniors, and producers, from the
show ring to educational seminars and abattoir visits. It aims to educate the next generation of beef enthusiasts in a hands-on
environment to increase their knowledge and exposure to the Australian beef industry through education and competition.
Producers can also use the event to test their skills and benchmark their finished products against other producers and industry peers
by competing in led and unled carcase competitions.

As a community-based organisation, Wingham Beef Week relies on the support of its many partners to conduct this significant event,
which delivers a unique learning environment for the youth of the Australian beef sector. As in previous years, Wingham Beef Week
is very fortunate to be supported by many sponsors and the local community. We gratefully acknowledge this support and ask all
participants to show their appreciation by supporting these businesses whenever possible. Importantly, Wingham Beef Week
provides the only cattle event that provides a full paddock-to-plate experience, thanks to the generosity of Wingham Beef Exports,
which allows access to the abattoir facilities. Again, we want to reiterate our thanks to NH Foods and Wingham Beef Exports, under
the leadership of Chris Black (General Manager), for this support.

In 2024, Wingham Beef Week grew significantly, with a record 73 entries in the Unled classes and 141 entries in the Led Cattle event.
Over 400 students across almost 30 schools participated in Wingham Beef Week, equivalent to over a quarter of the students who
study HSC agriculture across the state each year. Again, this year, the current weather and pasture conditions should make for a very
competitive year across all classes. As such, we have increased the prize money across the event to encourage increased numbers
and quality across the competition. I encourage local commercial producers to participate in these classes to gain feedback and
benchmark their cattle against other producers.

My greatest thanks to our Committee and Volunteers this year, who have worked tirelessly to develop an event that builds on the
Wingham Beef Week experience tradition. Please show your support to the Committee members and Volunteers around the
grounds—this event would not be possible without them.

Please mark May 12 to May 16 down in your calendars, and come along to enjoy an outstanding exhibition of beef cattle and
appreciate the efforts and skills of producers, teachers, and students.

We look forward to seeing you there!

Cheers,
Josh Gilbert
President Wingham Beef Week