Meet a couple of our Livestock Representatives

Posted on Tuesday, 1 February 2022

Chris McKay - Rangitikei Representative

Chris began his career 50 years ago as a cadet after finishing school. He worked in a sheep and beef processing plant for three years, before deciding to join the livestock team. At 23, Chris left New Zealand to travel for eight years, then returned to develop a rewarding career in the livestock industry with ANZCO.

Chris says his approach to selecting lambs may be considered old school, but he’s got the technique down to a fine art. Running his hands over almost every lamb in the race before they leave for the processing plant allows him to keep the weight and fat cover consistent so that the highest quality lambs are selected.

Chris says the most enjoyable part of his job is the people in the industry. Being a livestock representative means Chris gets to travel to different farms selecting the best lambs New Zealand has to offer and gets to interact with the farmers who are passionate about producing world-class livestock.

After 17 years with ANZCO, Chris will be retiring in September 2022. We would like to acknowledge Chris’s contribution, mentoring and the passing on of his experience and knowledge to ANZCO’s livestock cadets.  We wish him all the best.


Miles Medlicott - South Canterbury/North Otago Representative

Miles is one of our South Island Livestock Representatives, joining ANZCO and the red meat industry in 2014. 

He became a livestock representative when a drafter was retiring. When Miles heard of the incredible opportunity, he travelled from Ireland back to New Zealand to apply for the role and pursue the career.

When it comes to his lamb selection process, Miles begins by looking over a lamb’s backbone to ensure it has a good frame score. Next, he does a gentle feel of the rib down to the loin, to check for a healthy cover with just a little bit of fat, to ensure the meat will be succulent.

Miles’ favourite aspect of his job is getting to see New Zealand’s beautiful countryside as he travels to different farms, while also catching up with farmers who share his passion for the New Zealand red meat industry.

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