Few people understand the meat industry from the inside out — quite literally. Over a career spanning more than three decades, Jayne has inhabited virtually every vantage point the industry has to offer: working the block as a qualified butcher, ensuring compliance and safety as a meat inspector, interrogating product integrity in the microbiology lab, and advising businesses on strategy and operations as a consultant and analyst. Her grounding as a butcher gives her something no boardroom education can replicate: an instinctive feel for the product, the process, and the people who do the work. Her qualifications in meat inspection and microbiology add a rigorous, evidence-based layer — an ability to assess risk, ensure safety, and communicate with regulatory bodies in their own language. And her work as a consultant and business analyst brings it all together, translating deep technical knowledge into practical, commercially sound guidance for the businesses she works with.