Chuck­ing a sickie start of beef in­dus­try ca­reer

A day in the life of MLA’s Trevor Hess

The Western Star - - RURAL WEEKLY - CAS­SAN­DRA GLOVER Cas­san­dra.glover@ru­ral­

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-blond ed’ a quit aine 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.


CAT­TLE CA­REER: Trevor Hess has been a live­stock mar­ket of­fi­cer for 27 years.

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