Clayton Wright is a fourth-generation butcher and a meat industry expert with over 28 years of experience as the Managing Director of Wrights The Butchers, one of Australia's most respected authorities and providers of meat to retail and hospitality enterprises. He holds a degree in Meat Microbiology from Victoria University and an AUS-MEAT Accreditation, as well as import, export, wholesale, and retail licenses.He is a fierce advocate of time-honoured, natural, and ethical meat production, representing Australia's most forward-thinking meat brands and the world's most innovative charcuterie brands. He has pioneered the promotion of Australian chefs overseas, the introduction of Spanish jamons and ethical foie gras to Australia, and the export of Wagyu to North America. Clayton's mission is to source and provide the best meat brands on offer, with his patent expertise and fluency in the language that writes top echelon chefs' wish lists.
Listed skills include Meat, Food, Beef, Food Industry, and 27 others.