Doug Piper is a highly respected meat industry professional with more than 45 years’ experience across the Australian and international red meat sector. As Retail Business Manager – Corporate Butcher with Meat & Livestock Australia, Doug works closely with retail butchers, wholesalers, foodservice operators, and industry stakeholders to drive improved whole-carcase utilisation through smarter cut application, tighter specifications, and disciplined nose-to-tail strategies for beef and lamb.

A butcher by trade, Doug has spent decades on the tools, breaking down beef and lamb carcases with a relentless focus on yield, consistency, and commercial return. His philosophy treats the carcase as a complete system — using sound butchery decisions to unlock value, reduce waste, and expand the range of saleable and value-added products.

Internationally, Doug has educated butchers, foodservice businesses, and importers on Australian beef and lamb, highlighting not only their quality and eating performance, but also the depth and versatility of cuts beyond traditional primal’s. Known for his practical, no-nonsense style, Doug blends traditional butchery skills with modern efficiency, delivering credibility and insight from the shop floor through to strategic commercial decision-making.