Familiar face in the yards
A day in the life of MLA’s Trevor Hess
LIVESTOCK market officer Trevor Hess loves his job.
His passion for cattle and the auction system led him into the position with the Queensland Livestock and Meat Authority on July 1, 1991.
Mr Hess now works for Meat and Livestock Australia and has done so for the past 15 years.
“I’m a cattle producer and I went into a bit of a dry spell. I needed some off-farm income,” Mr Hess said.
“Then the job came up with the QLMA. I carried that through until January 29, 1999.
“I was just freelancing from 1999 until July 1, 2003. I then started with National Livestock Recording Service.”
Mr Hess covers the Toowoomba, Warwick and Dalby sales.
“I provide relief reporting for Roma, Emerald and Rockhampton,” he said.
“I work three or four days a week.
“My usual run only has me away from home one night a week.”
Mr Hess has been involved in the cattle industry all his life.
“As a 10-year-old I heard my father saying he was going to a cattle sale,” Mr Hess said.
“And I bunged on a sickie so I could go with him!”
Mr Hess still produces beef on his 647.5ha MacLagan property with the help of wife Pamela, son Wayne, daughter-in-law Belinda and two grandsons, William, 6, and Angus, 5.
“I still produce beef in conjunction with my son, Wayne,” he said.
“Between us we run about 200 breeds, hereford-blonded-’aquitaine cross.
“The two grandsons are the fifth generation to live in the house.
“They’re fairly keen (on cattle) at the moment but as they get to teenagers it might be a different story.”
Mr Hess said no two days were the same in his job.
“I’m involved in the cattle industry and you can’t get anything further into the industry than cattle sales,” he said.
“I’ve always had passion for cattle, and the auction system.
“I like the variety. There is always some sections of the market going up or going down.”
His passion for cattle extends to the plate.
“I have eaten every part of the beast from the tip of the nose to the point of the tail,” he said.
“I even ate a nostril at dinner in France a couple of years ago. The sauce was very nice, the nostril wasn’t too flavoursome.
“But my favourite cut of meat in general would be a T-bone.”
Mr Hess said retirement was in the pipeline but he would continue to be involved with cattle production on the farm.
“I won’t go into an old age home until I really have to,” he said.