The diversity of beef, including the ‘hidden gems’ of the beef carcase, was the focus of MLA’s butchers and chefs at Beef Australia 2018.

Some of the lesser known cuts were showcased at this year’s event by some the biggest names in the culinary world including internationally renowned chef Curtis Stone. Curtis, who has his own restaurant and butcher shop in Los Angeles, championed whole-carcase utilisation in his demonstrations.

“From a chef’s perspective, the more tender cuts are the easiest ones to cook – unfortunately, they don’t have as much flavour. The ones with all the flavour are the tougher cuts to cook. Brisket, chuck, ox tail, tongue, cheeks: all the stuff that doesn’t get much airtime but eats brilliantly when it’s cooked right – whether that’s smoking, braising or stewing.”

Serving up dishes with a twist

Also promoting the versatility of beef was Chef Tarek Ibrahim, a Dubai-based Corporate Executive Chef, and the face of Australian lamb and beef in the Middle East.

Tarek decided to showcase recipes he has developed using what he calls “non-loin” cuts such as beef cheeks and oyster blade. Among the dishes cooked was a new twist on the traditional Egyptian dish Koshari.

“It’s usually a vegan dish, but I’ve added oyster blade to it. The flavour of the dish is wonderful and the meat elevates the dish even more” Tarek said.

Getting Value out of a diverse carcase

At the Beef Australia PwC Celebrity Chef Restaurant, Chef Sam Burke led a team who served up non-primal cuts, including a lunch of Wagyu and Black Angus from Jack’s Creek, to a full house of eager diners.

“It’s all about celebrating the diversity of the carcase and looking at the non-primal cuts that producers can get more value for,” Sam Said.

“Today, we’re using flat iron from the oyster blade and rump cap. Australian beef is the greatest product on earth, and all you have to do is cook it right and serve it with light accompaniments, don’t overpower it, and you let the beef speak for itself.”

Beefs ‘hidden gems’ revealed

In the Butcher’s Kitchen, a dedicated cooking and butchering precinct at Beef Australia, Training Facilitator Kelly Payne discussed underrated cuts and the MLA grading system. Kelly revealed the ‘hidden gems’ starting with a clod (blade) removing the petite tender and the oyster blade and turning it into a flat-iron steak. This was followed by seaming a rump to produce a range of cuts including a rump cap, pillow steak, and eye rump.

Attendees of this special event were also given the opportunity to sample the cuts during the presentation.

To find out more information Click Here.

If you are looking for an online butcher Melbourne then look no further.

We are one of the top meat suppliers Melbourne

Looking to have your meat delivery melbourne

Talk to our team at University Meat