Meat industry veteran passes on

Fred Mallion, one of the best-known and respected people in the meat industry, has died at the age of 94. He spent his entire working life in the trade and was well-known throughout the industry for his major contribution to education and training.

From 1949 to 1961 he was a lecturer of Smithfield College of Food Technology (later the National College of Food Technology and then College for the Distributive Trades), and its principal from 1962 to 1985.

He served on numerous meat and food industry official bodies, including the Association of Meat Inspectors and the Institute of Meat. He was also an active judge at many meat industry competitions.

Fred was elected a member of the Royal Smithfield Club in 1965, becoming president in 1996. He was a carcase steward at the Royal Smithfield Show for many years and judged the Clubs competitions in 1993 and 2003. His work analysing show winners led to a greater understanding of what constitutes quality in carcases. In 2001 he was the second recipient of the Royal Smithfield Clubs Bicentenary Trophy, awarded annually to nationally acknowledge a person or companys significant contribution for the benefit of the British meat livestock industry.

He was a Liveryman of the Worshipful Company of Butchers from 1962, and Master in 1992/1993.

In 1983 he was appointed an MBE for his services to the meat trade.

Chief executive of Randall Parker Food Group Richard Field said I was trained by him. I remember being interviewed by him to get into Smithfield College. He had a very gentle personality, a lovely, lovely guy.

Former MTJ editor Fred ACourt said: Fred Mallion was a giant of the meat industry, and recognised as such by most people in the trade. As head of the former Smithfield College he taught many of the people who are todays industry leaders. His work in the field of education stretched far beyond what he achieved at the College and, while it is difficult to quantify, I would not be surprised if more than 60% of the people who are running the British meat industry today benefited from his teaching, advice and help over the years. He was also a superb judge of meat trade competitions, and was always ready and willing to give tips on how to improve entries.

Chief executive of the Institute of Meat Keith Fisher said: He is a great loss to the trade. It was a privilege to know him. He was influential in many young butcher competitions in the UK and across Europe.

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