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Agriculture Farming Rural

From Farm to Fork, Manu Feildel follows our country’s favourite meat-protein.

Ingham's 3 mins read

Chicken now accounts for almost half of total meat consumption by Australians at 48%, with demand continuing - driven by cost-effectiveness, versatility, taste, and consumer preferences for more sustainable choices. Celebrity chef Manu Feildel went behind the scenes at Ingham’s to see for himself how our nation’s largest integrated poultry-producer gets chicken on our tables.


Check out Manu going behind the scenes at a poultry farm and processing plant in this YouTube short


Now Australians are able to see for themselves how poultry is farmed, processed and makes its way to our tables in this new digital content series ‘Farm to Fork with Manu’, visit:


As the sun rises, Manu arrives at a poultry farm in greater Brisbane, Queensland to meet Farmer Grant and tour his 130-acre farm - walking the free-range fields and exploring the state-of-the-art, climate-controlled poultry sheds. This farm has been producing chickens for Ingham’s for almost 50 years, with Grant owning and managing the farm for eleven of these.


Manu discovers just what chooks are fed – a nutritious diet of grains and legumes, with no added hormones, before setting out to create a delicious lunch for the farm team.


With flames, flair and lots of fun, Manu cooks Coq au Vin over a barbeque with the freshest farm produce.


At Murarrie Primary Processing Plant in Brisbane, Manu tried out a new look – full PPE, to visit the processing floors and compare his chef-skills to the automated plucking, deboning, filleting, mincing and crumbing machines. Manu met many of the 1300-strong team at Murarrie Primary Processing Plant who work to produce the Ingham’s chicken products produced here, then set his sights on the kitchen where he teamed up with staff member Meena to cook a Sri Lankan Chicken Curry. 


Then it’s off to the local pub to follow Ingham’s chicken as it makes its way into kitchens around our country, and onto our tables. Manu steps into the kitchen, cooking up a tasty Chicken Kyiv with Café de Paris Butter, Prosciutto and Tarragon.


Supplying retail, quick service restaurants, wholesale and food service, Ingham’s is the largest poultry producer in Australia and New Zealand, so if you’re enjoying a chicken dinner tonight, there’s a good chance it was produced by Ingham’s – which is great, because this Australian-owned company is dedicated to animal welfare, quality production, sustainability, and its people. 


Manu’s journey, following our chook dinner from farm to fork, was documented on video and will be shared through social media clips (Facebook, Instagram and TikTok), YouTube videos, blogs, recipes plus tips and tricks from June until October 2024. Check out what this social media series is all about here.


In 2024:

  • Chicken accounts for almost half of total meat consumption by Australians at 48%.
  • The average meat-eating Australian enjoys around 50 kilograms of chicken each year.
  • Chicken is the most sustainable land-meat protein due to low carbon emissions.
  • Chicken is the most cost-effect meat-protein, versatile and easily accessible.
  • Ingham’s, one of the largest integrated poultry producers in Australia and New Zealand, is focused on ensuring animal welfare and sustainability, product quality, and people satisfaction – which underpin the company’s Always Good promise.
  • Ingham’s is inviting all Australians to see behind the scenes at its operations through a new digital content series, ‘Farm to Fork with Manu’, visit


Manu Feildel teamed up with Ingham’s last year to present Ingham’s Dinner Done – creating a series of quick, easy, and delicious recipes cooking with poultry. This year, Manu is diving deeper into the poultry industry, to see first-hand how some of our nation’s favourite poultry products are made.


To learn more about Ingham’s, visit or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.

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