Australian Butcher #3

01

The Guild’s Guide to Beef — Veal — Goat — Lamb

ISSUE

AUSTRALIAN BUTCHER

No. 03

I N S I D E Lamb Cuts That Grill / Learn More About Veal

Australian Butcher No °3 — 2014

The Guild’s Guide to Beef, Veal, Goat & Lamb

• M L A R E TA I L C O N TA C T S •

AUST R A LIA

S t e p h e n Po c oc k

Tra d e M a r ke t i ng M an ag e r T. 03 9249 9510 M . 0411 680 506 E. s p o co ck @ m l a. co m . au NSW / A C T

M at th e w C ar mody

S ta te P r ogr a m M an ag e r T. 02 9463 9236 M . 0411 680 507 E. m car m o d y @ m l a. co m . au QLD / NT

G ar y M cP h e rson

S ta te P r ogr a m M an ag e r T. 07 3620 5211 M . 0411 680 515 E. g m cp h e r s o n @ m l a. co m . au SA

A U S T R A L I A N B U T C H E R / No. 03 The Guild’s Guide to Beef, Veal, Goat & Lamb

Meat & Livestock Australia Limited (MLA) Level 1, 40 Mount Street North Sydney, NSW 2059 T. +61 2 9463 9333 F. +61 2 9463 9393 E. butchers@mla.com.au Copyright This publication is published by Meat & Livestock Australia Limited / ABN 39 081 678 364 / (MLA). Care is taken to ensure the accuracy of information in the publication; however, MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication.

Readers should rely on their own enquiries in making decisions concerning their interests. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. ©2014 Published October 2014.

B r e t t Atk inson

Sta te P r ogr a m M an ag e r T. 0 8 8471 5800 M . 0411 680 519 E. b atk in s o n @ m l a. co m . au VIC / TA S

M ich ae l Tan

Sta te P r ogr a m M an ag e r T. 03 9249 9593 M . 0408 385 873 E. m tan @ m l a. co m . au WA

I S S N / 2202 - 6894

R af ae l R am irez

Sta te P r ogr a m M an ag e r T. 0 8 9209 2890 M . 0408 083 014 E. r r am ir e z @ m l a. co m . au

Journal Enquiries Connaugh Sheehan E. csheehan@mla.com.au

Paper Stock Revive Laser W. spicers.com.au

Artwork MASH W. mashdesign.com.au

Printing Southern Colour Pty Ltd W. southerncolour.com.au

Illustration Peter Fong W. peter-fong.com

CONTENTS

MEAT TUTORIAL

06

The Veal Deal

MEET THE MAKER

08

Paul Fuhrmann • Veal Farmer

THE GUILD

12

A Winning Recipe

CUT OF THE QUARTER

14

Lamb Cuts That Grill

BUTCHERY 20 Neck Fillet Roast #5059

SHOP TO PLATE Persian Lamb Roast Catalanian Lamb Roast Slow-Cooked Pulled Beef Sliders

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A U S T R A L I A N B U T C H E R / No. 03

06

MEAT TUTORIAL The Veal Deal

According to the Handbook of Australian Meat, the official industry language of meat produced by AUS-MEAT, veal is a female bovine or a castrated/non-castrated male bovine with no evidence of adult incisor teeth (the front teeth). Cattle can lose their milk teeth and start to grow their adult front teeth from about a year old.

• V E A L M E AT C O L O U R •

V1

V2

V3

V4

V5 Colours displayed show the darkest colour of each grading and is a guide only, not a true representation.

VEAL MEAT COLOUR

THE CHARACTERISTICS OF VEAL

A veal carcase weighs between 70 –150kg and must weigh no more than 150kg. All meat must show youthfulness and be of the veal colour range as per the AUS-MEAT standards.

Veal is very lean because it is derived from young animals that haven't laid down a fat cover.

Traditions of veal rearing and veal butchery vary from country to country. Veal in Australia is farmed under a strict code of animal welfare practices which ensures animals are reared in the open, in small groups and fed a diet of milk and grass or grain.

Veal is tender because it has not fully developed muscles and connective tissue associated with older cattle.

Veal has a sweet and delicate flavour.

07

VEAL LEG

VEAL LOIN

V E A L F O R E Q UA RT E R

The shank, knuckle, r ump (veal leg steaks are usually from the r ump), schnitzel and par migiana (from the silverside) are derived from the leg. Diced veal and thin slice for stir fr y is usually prepared from the topside or knuckle. Hindquarter shin and Osso Buco come from the veal leg.

Veal rack, cutlets, tenderloin, backstrap and the eye of shortloin are derived from the loin.

Veal T-bones come from the shortloin as well as fillet medallions from the tenderloin.

The forequarter provides the chuck (bone-in and boneless), blade, forequarter chops, forequarter shin and Osso Buco. Veal mince is prepared from veal trim, and diced veal can be prepared from veal chuck and blade.

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A U S T R A L I A N B U T C H E R / No. 03

MEET THE MAKER

Paul Fuhrmann – Veal Farmer

09

Northern Rivers, NSW, is one of the veal producing capitals of Australia. With its high rainfall, nutritious grasses and mild climate it’s perfect for the production of pink, tender, quality veal. Veal producer and second generation farmer, Paul Fuhrmann — who produces veal for the Northern Rivers Meat Company — invited us onto his property to find out more about how Australian veal is produced.

For many years veal has been considered a by-product of the dairy industry — a misconception that Paul wants cleared up — as well as the production of Australian veal being similar to that of North America or Europe, where such practices as shackling, force feeding and penning are permitted. The comfort and safety of his animals are of paramount importance to Paul, who raises his veal on their mums in the open air pastures of Northern Rivers.

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A U S T R A L I A N B U T C H E R / No. 03

ABG

MEET THE MAKER

Q AUSTRALIAN BUTCHER

A

PAUL FUHRMANN

Aust r a l ia n But che r / N o . 3 VEAL FARMER

Tell us about your veal production. All farmers treat their animals with respect — no matter what they’re farming.

You’re a fool if you don’t. The meat you spend a year or two producing won’t be tender and tasty and you’ll have other problems such as bruising — the truth is in the meat. A stressed animal will be a dark cutter* and as a producer, that will lose your business in the long run. My vealers are treated no different to a human baby. They have their shots, they’re fed by mum and they are all free to roam with their mothers in the paddocks. I check on them every day to make sure they’re healthy, being fed enough and gaining weight. For all of us who produce meat, animal welfare is the main concern, closely followed by land management — we can’t exist without a focus on those two priorities — we’re nothing without them.

* Dark cutting in meat is a result of an animal using up all its energy stores through stress or physical exertion prior to slaughter. The meat appears dark in colour, tends to be 'sticky' or 'sloppy' and has a very high pH resulting in reduced tenderness.

11

Does veal receive any special treatment, anything different from beef cattle? My production is exclusively veal. It’s not a by-product or outcome of the dairy industry, the only milk produced on this farm goes straight from the mothers into the mouths of their calves. I look for very specific characteristics in my breeders — my cows and my bulls — of which are selected for certain traits and quality characteristics as well as mothering abilities and so on. My bulls are Charolais which have quiet temperaments and produce lean, high yielding carcases. The mothers are Santa Hereford cross, breeds which are noted for easy carving, good mothering ability and excellent milk supply — perfect for producing veal. The mothers have one calf a year.

Once born, I split the steers (males) and heifers (females) up because they’re intended for different markets and their growth rates can differ. The cows and vealers roam between 2, 1½ hectare paddocks in groups of 50 (cows) until the vealers are ready to be processed at around 220kg which will produce a 120–150kg carcase or what is known as heavyweight veal. Once the vealers are ready, they’re taken in their groups to be processed and the mothers are rested.

How long are they milk fed for? Once the cow drops the calf, the calf can be on milk for about 5–7 months. The length of time really depends on how good the season has been, how much milk the mother is giving and how much weight the vealer is gaining. The majority of veal that comes from the Northern Rivers are actually milk fed the whole time, so it is milk fed veal in the truest sense.

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A U S T R A L I A N B U T C H E R / No. 03

THE GUILD A Winning Recipe

Munro’s Quality Meats at Wilberforce, NSW, is certainly a family affair. Three generations of Munro’s have served locals and Hawkesbury River holidaymakers. Here, Barry Munro explains how MSA is the key ingredient in the winning recipe of old-fashioned service blended with new innovations, which keep their customers coming back.

How has Munro’s Quality Meats changed since it opened?

My dad, Harold, and I opened the store in 1985, in a shopping centre located at the crossroads of two major tourist destinations. I have seen the rural area of Wilberforce grow over the past 28 years. When we first opened, there were only four stores in the shopping centre, now there are 12, although we are the only original owners still trading there. My eldest son, Craig, started his butcher apprenticeship in 2005, and my youngest son, Glenn, has also recently completed his own apprenticeship, so I’m proud to have them as part of the team along with seven other staff members.

What are some of the changes you have seen to the retail meat industry since 1985?

There have been a lot of changes, especially in technology. When I first started butchering, we used hand saws and needed a whole room to bone-out carcases. Now, we have electric saws, vacuum packing machines and source a lot of boxed product to meet our customers’ needs. We’ve branched out in terms of our product range – such as valueadded products and prepared meats for parties – and our business has responded.

Why did you start stocking MSA-graded beef?

We used to sell beef produced at our farm in Orange, but it was difficult to provide a consistent supply during drought years. I started researching MSA as a way to ensure a more consistent and continuous product range. We started using MSA products in late 2005, although we didn’t advertise

13

it until I completed the MSA Eating Quality Integrity and Red Meat Essentials courses in 2007. I really enjoyed these training programs, so I put the rest of our staff through the training as well.

How have your regional customers responded to MSA? We have great feedback – some of our MSA beef comes from Queensland and Tasmania, so it gives our customers access to brands from around the country. We pride ourselves on the belief that we are the only quality butcher shop in Wilberforce and the MSA program ensures perfect eating quality for our ever-growing customer base.

What are some of the other ways MSA has benefited your business?

The ability to buy boxed MSA beef not only gives us access to consistent, quality beef regardless of the season, but allows us to run a more efficient business as we can also respond to consumer trends by ordering in exactly what we want. We no longer need a boning out room, so can use our limited floor space more efficiently. We have also reduced wastage – when we boned out carcases, we produced 10 Zulu bins for disposal each week, but have reduced that to 1.5/week. On a price/kg basis, this saves us $1000/week in wasted produce.

A customer entering your store can’t help but notice the MSA branding – why is increasing awareness of MSA so important to you?

We have the MSA logo plastered everywhere – from our delivery van to our shop windows to our aprons. All our staff proudly wears the MSA logo on their uniforms, so the symbol is now known by our customers for its quality eating and consistency. The staff and I have taught our customers about MSA products and its quality assurance program, and in turn our customers have really embraced the system to the point that we now only stock MSA beef. We recently renovated the shop front to provide more counter area to display bulk MSA products, and we hope to continue expanding the product lines.

BEEF

Q

VEAL

Australian Butcher QUESTIONS

ABG

A u s t r a l ia n B u t ch er – N o . 3 / 2014

A

Barry Munro GOAT

ANSWERS

LAMB

Who is your ‘typical’ customer, and what are they looking for?

Half our customers are local, and the rest are tourists holidaying along the Hawkesbury River. We have been here so long we are now serving third generation customers. We have customers who remember how Dad used to give them a free frankfurter when they came into the shop with their parents, and now we are doing the same for their children.

A lot of the holiday makers have also been coming to us for years – they stop in when they arrive in town to get BBQ meat, and then again when they are on their way back to Sydney to buy meat to take home. We ask each customer what they are looking for, how they want to cook, and then suggest the best cut. Educating customers on the best way to cook their meat is important for us, to ensure they have a good eating experience.

You have notched up a couple awards since you and Craig took over the business two years ago – why are these so important?

In the first year Craig and I bought the business, we won Business of the Year at the 2012 Hawkesbury Local Business Awards, which made us very proud. Then, we won the ‘Fresh Food’ category at the Australian Small Business Champion Awards, held in Sydney in April this year. The award was presented by the NSW Leader of the Opposition, John Robertson, who is actually one of our customers. When he saw our name, he announced, “That’s my local butcher!” It was a proud moment, to be supported by our customers, even on a national stage. The positive feedback we receive from customers really gives us job satisfaction.

And finally, what’s on the menu for dinner tonight?

Cattleman's cutlet (scotch on the bone) slow roasted with mixed veggies and a small glass of red wine.

M U N R O ’ S Q UA L I T Y M E AT S Est. 1985

L o c a t i o n Sh op 2, Wilber f orc e Sh opping C ent re Wilber f orc e, N SW 2756 Phone (02) 4575 1961 We b s i t e m u nrosqu alitym eats. c om . au

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A U S T R A L I A N B U T C H E R / No. 03

CUT OF THE QUARTER

Lamb Cuts That Grill

When it comes to grilling lamb, the cuts that tend to come to mind are cutlets, backstrap, tenderloin... and that seems to be it. For such a small beast however, the grilling potential of lamb is huge. Many lamb cuts, if broken down properly, can be carved and served as steaks or grilled and sliced over salads. Many of them are non-loin cuts, the ‘other’ cuts of lamb which can help to keep lamb on your customer's shopping lists.

Here are some old favourites and some that may surprise you...

•

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AUSTRALIAN BUTCHER

1 No. 03 / 2 014

CUT

Rump Steaks

2 AUSTRALIAN BUTCHER

N o . 03 / 2 014

BEEF • VEAL • GOAT • LAMB

AUSTRALIAN BUTCHER

Loin Noisettes

3 N o. 03 / 2 0 1 4

Noisettes are cut from the shortloin, which sits between the leg and the rack sections. The vertebrae bone is removed from the shortloin to create the noisette which is then perfect for stuffing and trussing and then sliced into individual noisettes for pan fry or grill.

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

0

Rump is prepared from a chump by the removal of the tail portion, bone, and sometimes the cap and fat.

This is a boneless piece of meat. The rump can then be portioned into steaks and grilled.

CUT OF THE QUARTER

Lamb Cuts That Grill

0

Lamb chump chops are cut from the rump section of the leg and contain backbone and part of the hip bone, and each chop will vary in shape. Muscles found in a chump chop include the rump and the end of the tenderloin, called the butt tenderloin. The cap of fat is usually left on to add flavour to the meat as the fat renders during cooking.

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

0

Chump Chop

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A U S T R A L I A N B U T C H E R / No. 03

AUSTRALIAN BUTCHER

4 No. 03 / 2 014

AUSTRALIAN BUTCHER

Cutlets

5 N o . 03 / 2 014

AUSTRALIAN BUTCHER

Eye of Loin

6 N o. 03 / 2 0 1 4

The eye of loin is prepared from a side of lamb and consists of the entire eye muscle lying along the top of the spine. It’s generally a small cut of meat and is best presented with the silver skin removed.

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

0

Depending on the preparation of the rack the cutlet contains a cap of fat, the eye of loin muscle and a rib bone. When butchering your cutlets things to consider are: the length of exposed rib bone (average length 100mm), whether the cap (fat) is left on and how frenched you’d like the bone.

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

0

Lamb loin chops are cut from the shortloin. Muscles include the eye of the loin, the tenderloin (separated from the eye of loin by the T-shaped backbone bone) and a small section of flap. Kidney fat is on the top of the tenderloin and the outer surface is covered with fat.

This cut is sometimes referred to as a lamb T-bone.

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

0

Loin Chops

17

CUT

7 AUSTRALIAN BUTCHER

No. 03 / 2 014

BEEF • VEAL • GOAT • LAMB

CUT OF THE QUARTER

Lamb Cuts That Grill

0

Forequarter Chop

CUT

Eye of Rack

8 AUSTRALIAN BUTCHER

N o . 03 / 2 014

BEEF • VEAL • GOAT • LAMB

CUT OF THE QUARTER

Lamb Cuts That Grill

0

Lamb shoulder chops are cut from the blade portion of the shoulder and contain part of the blade bone and backbone.

AUSTRALIAN BUTCHER

Riblets

9 N o. 03 / 2 0 1 4

Lamb riblets are found on the forequarter and come from the square cut shoulder. Riblets are made up of a good amount of juicy meat. Cut into individual ribs, trim any excess fat, leaving some fat for flavour and juiciness.

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

0

The eye of rack is prepared from a rack of lamb by the removal of the fat and rib bones (feather and chine bone included).

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A U S T R A L I A N B U T C H E R / No. 03

CUT

0 AUSTRALIAN BUTCHER

No. 03 / 2 014

BEEF • VEAL • GOAT • LAMB

AUSTRALIAN BUTCHER

Forequarter Rack Cutlet

1 N o . 03 / 2 014

Forequarter rack is prepared from the forequarter by the removal of the blade, leaving the underlying meat attached to the rib bones. The ribs are trimmed and frenched and then sliced from the rack.

• • •

CUT OF THE QUARTER

BEEF • VEAL • GOAT • LAMB

CUT

Lamb Cuts That Grill

1

The tenderloin is prepared from a shortloin by removing the muscle in one piece from the underside of the backbone. The tenderloin is one of the most tender cuts on the carcase due to its minimal usage.

Typically the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut.

CUT OF THE QUARTER

Lamb Cuts That Grill

1

Tenderloin

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T H O M A S & S O F I A W H I T E A N D F A M I L Y o f T. W H I T E , F A M I L Y B U T C H E R / C i r c a 1 8 8 0 ( So u t h M el b o u r ne V I C ) PHOTOGRAPHER: T CHUCK STUDIO 1880 A C K N O W L E D G M E N T : T h e B ig g es t Fa mil y A l b u m o f A u s t r a l ia , M u s eu m Vict o r ia R eg i str ati on Nu mber : MM 7256 • P rima r y C la ssifica t ion: C omm er ce & R et a il ing • Fo r ma t : N eg a t ive, B l a ck & W h it e, 35mm • Co p ied f r o m W. W h it e , 1 9 8 8 DESCRIPTION OF CONTENT But ch er a nd f a mil y o u t s id e t h e s h o p o f T. Wh it e, Fa mil y B u t ch er. T h er e a r e n u merous ca rca se s displa y e d a nd t he re is a de liver y ca r t o n t h e r ig h t . T h e b u t ch er ' s r es id ence is o n t h e r ig h t o f t h e s h o p .

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A U S T R A L I A N B U T C H E R / No. 03

BUTCHERY Neck Fillet Roast #5059

The neck fillet roast is prepared from a lamb forequarter.

1

21

1

Split the forequarter in half by removing the spine and the rib cage.

Cutting along both sides of the spine with your boning knife.

2

Flip over and start removing the rib cage.

3

Follow along the rib bones, on both sides of the forequarter, with your knife.

4

Keep following the bones until you reach the cuts you made along the spine bones, remove spine and rib cage completely.

2

3

4

4

3

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A U S T R A L I A N B U T C H E R / No. 03

5

5

Take one half of the oyster cut shoulder (Item #4980) and remove the ligamentum nuchae (otherwise known as 'Paddy Whack').

Take care to remove all of it, as it won’t tenderise during the cooking process.

5 6

Locate the seam between neck and the blade and gently follow the silver skin with the blade of your knife to remove the neck fillet roast.

7

Trim the neck fillet of excess fat and silver skin and trim the edges.

6

6

6

6

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7

A u str ali an But che r No. 3

FOR NECK FILLET ROAST RECIPES

PERSIAN LAMB ROAST

Pa ge 24

Wo n d e r f u l f r esh f lavou r s an d a he a dy ar o m a su r e to en ti c e th e ap pe t it e !

C ATA L A N I A N L A M B R O A S T

Pa ge 26

S l o w r oasted lamb stu f f ed w it h c o u sc o us an d d ates.

7

Neck Fillet Roast (Item #5059).

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A U S T R A L I A N B U T C H E R / No. 03

SHOP TO PLATE Persian Lamb Roast

Slow roasted lamb stuffed with couscous and dates.

INGREDIENT

DESCRIPTION

1 UNIT

2 UNITS

4 UNITS

10 UNITS

20 UNITS

Lamb Shoulder Couscous Orange Juice Dates Mint Brown Onion Orange Zest Red Chilli Serves

Neck Fillet Roast 400 – 500gm each Instant Dried

Finely Chopped Finely Chopped Finely Chopped Finely Grated Dry Flakes

1kg 50gm 60ml 25gm 5gm 50gm 1gm 0.25gm 8

2kg 100gm 120ml 50gm 10gm 100gm 2gm 0.5gm 16

4kg 200gm 240ml 100gm 20gm 200gm 4gm 1gm 32

10kg 500gm 600ml 250gm 50gm 500gm 10gm 2.5gm 80

20kg 1kg 1.2l 500gm 100gm 1kg 20gm 5gm 160

25

P R E PA R AT I O N

3

Open out lamb roast. Fill with couscous (90–100gm).

Roll and tie. Secure with string or food grade bands.

Persian Lamb Roast

BEEFING UP YOUR PROFITS

Vol.

Add chopped dates, mint, onion and orange zest.

B E E F, VEAL, GOAT & LAMB

2

Australian Butcher ° 3

Soak couscous in orange juice for 20 minutes or until all liquid is absorbed.

2014

1

5

RETAIL PRESENTATION •

Display in foil trays ready to bake.

SERVING SUGGESTION •

CONSUMER INSTRUCTIONS

Sell with packs of vegetables.

RECIPE NOTES

1

Preheat fan forced* oven to 160°C. Season roast with salt and pepper to taste.

•

Add thick chunks of carrot to the roasting dish for a complete meal.

2

Heat 20ml oil in heavy based frying pan over moderately high heat. Sear roast on all sides for 5 minutes or until evenly browned.

•

For a larger family roast, try tying 2 neck fillet roasts or 2 lamb blades together with this seasoning.

3

Place roast in covered roasting dish.

Add 40ml orange juice.

•

Also delicious sliced when cold.

4

Roast for 1½ hours until tender.

*

If using a conventional oven, you may need to increase temperature or allow additional cooking time.

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A U S T R A L I A N B U T C H E R / No. 03

SHOP TO PLATE Catalanian Lamb Roast

Wonderful fresh flavours and a heady aroma sure to entice the appetite!

INGREDIENT

DESCRIPTION

1 UNIT

2 UNITS

4 UNITS

10 UNITS

20 UNITS

Lamb Neck Fillet roast approx. 300gm each Mushrooms Spinach Breadcrumbs Garlic Lemon Zest Pepper Serves

Boned, flap left on

600gm

1.2kg

2.4kg

6kg

12kg

Button Baby Leaves Fresh Whole Cloves Finely Grated Cracked Black

50gm 25gm 25gm 10gm 2.5gm 1gm 4

100gm 50gm 50gm 20gm 5gm 2gm 8

200gm 100gm 100gm 40gm 10gm 4gm 16

500gm 250gm 250gm 100gm 25gm 10gm 40

1kg 500gm 500gm 200gm 50gm 20gm 80

27

P R E PA R AT I O N 1

Coarsely chop mushrooms and garlic. Place in bowl of food processor with spinach, breadcrumbs, lemon and pepper. Pulse until a coarse paste is formed.

2

Lay neck fillet out, best side down. Spread approx.

60gm of mushroom mixture over lamb. Fold long edge of fillet in, then roll fillet in flap to enclose filling.

3

Secure with food grade bands 20mm apart.

RETAIL PRESENTATION •

Display on trays, sprinkle with extra cracked pepper if desired.

CONSUMER INSTRUCTIONS

3

Cook for 1½ hours. Remove foil and cook for further 30–45 minutes or until tender.

*

If using a conventional oven, you may need to increase temperature or allow additional cooking time.

Catalanian Lamb Roast

BEEFING UP YOUR PROFITS

SERVING SUGGESTION •

RECIPE NOTE •

Frozen spinach, thawed and well drained, could be used in place of the fresh spinach leaves.

Serve with vegetables and reduced pan juices.

Vol.

Brush roast with oil and season with salt and pepper to taste. Place in small roasting dish.

Add 1 cup beef stock. Cover dish tightly with foil, pinching edges to secure.

B E E F, VEAL, GOAT & LAMB

2

Australian Butcher ° 3

Preheat fan forced* oven to 160°C.

2014

1

5

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A U S T R A L I A N B U T C H E R / No. 03

SHOP TO PLATE Slow-Cooked Pulled Beef Sliders

INGREDIENT

QUANTITY

Beef Blade Roast Flavour Makers Smokey Spanish Seasoning Canola or Vegetable Oil Chilled Water Maple Syrup

1kg 50gm 60ml 25gm 5gm

29

P R E PA R AT I O N 1

In a large mixing bowl, gradually combine Flavour Makers Smokey Spanish Seasoning with the oil, water and maple syrup. Continue to stir until an even mixture is achieved.

2

Allow mixture to marinate several hours or overnight for best flavour penetration.

RETAIL PRESENTATION

CONSUMER INSTRUCTIONS

BEEFING UP YOUR PROFITS

Slow-Cooked Pulled Beef Sliders

Vol.

Garnish with fine strips of lemon rind.

B E E F, VEAL, GOAT & LAMB

2

Australian Butcher ° 3

Display fat side up completely coated in the Smokey Spanish Glaze. Sell in foil trays.

2014

1

5

•

Slow cooking can be achieved in home either using a slow cooker, placed in a roasting dish and covered with several layers of foil and slow cooked in a slow oven or cooked in a pressure cooker.

1

Remove marinate blade roast from the foil container and place in the slow cooker, roasting tray or pressure cooker with ½ cup water. If using an electric slow cooker or pressure cooker, cook as per manufacturer's directions.

2

If cooking in the oven pre-heat oven to 150°C. Place into a deep baking tray and pour over ½ cup water.

Cover baking tray tightly with several layers of foil.

Roast in pre-heated oven for 5–6 hours until beef is soft and falling apart.

3

Remove beef from cooking appliance and allow to rest covered for 20 minutes. Then using two forks gently pull the beef apart into strands.

METHOD Aust ra lia n But che r

1

Spread a little mayo on the base and crown of each brioche roll.

2

Top with Smokey Spanish Pulled Beef.

3

Top beef with a slice of dill pickle.

4

Finish with preferred garnish and serve.

No. 3

HINTS & TIPS {a} Mix ingredients well and allow to marinate for several hours or over night for best results. {b} For slow cooking ask the consumer to add ½ cup water to the marinated beef prior to cooking. {c} This delicious pulled beef can be prepared well in advance and stored in an airtight container in the freezer for up to 3 months. Refrigerate for no longer than 5 days.

NOTE For those who are hungr y and like it Man Size: ser ve Smokey Spanish Pulled Beef on toasted sour dough toast or a soft hamburger roll and top chipotle mayo and sliced dill pickle.

TO SERVE To ser ve as sliders you will need: {a} 20 small brioche rolls – small white soft rolls will also be suitable. {b} 1 cup chipotle mayo. {c} 10 dill pickles, sliced.

Australian Butcher N o . 03 / 2 014 • THANK YOU FOR READING •

The Australian Butchers’ Guild (ABG) is an initiative brought to you by Meat & Livestock Australia and is the face of the Australian beef, veal, goat and lamb farmers in the independent retail butcher sector.

ABG’s role is to bridge the gap between farm and butcher shop to provide ABG members with information and inspiration on beef, lamb, veal and goat. The ABG is committed to driving product innovation and increasing the professionalism of its members via ongoing educational and networking opportunities.

Australian farmers acknowledge their place within the Australian food culture and recognise the importance of investing in its ongoing strength and sustainability. Through the ABG Australian beef, veal, goat and lamb farmers are proud to support Australian butchers who share their passion for quality and excellence.

THE GUILD'S GUIDE TO BEEF, VEAL, GOAT & LAMB