MONTHLY NEWSLETTER
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AUSTRALIAN BUTCHERS’ GUILD MONTHLY NEWSLETTER
AUSTRALIAN BUTCHERS’ GUILD
For all your Australian Butchers’ Guild enquiries please contact
AUSTRALIA
Tim Elwin Trade Marketing Manager T. 02 9463 9112 E. telwin@mla.com.au Doug Piper MLA Corporate Butcher M. 0411 680 504 E. dpiper@mla.com.au
W. australianbutchersguild.com.au
NEWSLETTER INQUIRIES Elisha Moran T. 02 9463 9188 E. butchers@mla.com.au
Meat & Livestock Australia Limited (MLA) Level 1, 40 Mount Street North Sydney NSW 2060, Australia T. +61 2 9463 9333 F. +61 2 9463 9393 W. www.mla.com.au
Connaugh Sheehan ABG Communications Manager T. 02 9463 9308 E. csheehan@mla.com.au
CONTENTS 5 BUTCHER PROFILE 10 FLAVOUR MAKER PRODUCT SPOTLIGHT 14 BEEF BACON 16 SHOP TO PLATE 18 CONSUMER RECIPE SPOTLIGHT
AUSTRALIAN BUTCHERS’ GUILD
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AUSTRALIAN BUTCHERS’ GUILD
Australia Day Campaign launches on the 6th of January with a TVC, PR, POS, Social media marketing and more… A very special guest will be fronting the Australia Day campaign this year. Look out for your Point Of Sale — arriving before the 9th of January 2015. Don’t let your customers be without Lamb this Australia Day!
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BUTCHER PROFILE Scott Johns Glenunga Gourmet Meats
At just 27, South Australian butcher Scott Johns is serving up a delicious recipe of quality meat and ‘home-cooked’ meals prepared by an in-store chef at Glenunga Gourmet Meats, Adelaide.
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AUSTRALIAN BUTCHERS’ GUILD Caption: Butcher Scott Johns — Glenunga Gourmet Meats
MONTHLY NEWSLETTER
How simple was the transition from butcher to business owner? It was easy because I managed this store for the previous owner for two-and-a-half years before I bought the business in 2013. I always wanted to own my own store so it made perfect sense to purchase Glenunga Gourmet Meats when the opportunity arose – I already knew the business and the customers. Have you made many changes? I am slowly making small changes, but the biggest one was definitely introducing an in-store chef – my brother, Billy Dohnt – into the business earlier this year.
Caption: In-store chef Billy Dohnt
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Why is a chef valuable to a meat retail business? Our store is 10 minutes outside the city and on a very busy road, so the majority of our customers shop on their way home from work. They are time-poor and want something quick and delicious for dinner. Our chef prepares pre-cooked meals like lasagne, beef bourguignon, soup and lamb shanks, which can be reheated at home. He is also available to give advice to customers about cooking different cuts of meat.
What has been the customer response? They love it – cooked meals are now 15% of our turnover. Our customers like having a homecooked meal, without having to cook it themselves. It is real food, made in store using fresh ingredients. Even the herbs are grown in pots in front of the store. I don’t think a butcher shop can just be a butcher shop any more – thanks to cooking shows like MasterChef, our customers want to know more about cooking cuts of meat and they find it reassuring to hear advice from a professional chef. If a butchers shop can’t have a chef, then the butcher must definitely know how to cook the products they’re selling. Is it just a marketing tool? No, having a chef in store has also reduced our wastage. He uses secondary cuts and even utilises bones to make stock for soups.
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AUSTRALIAN BUTCHERS’ GUILD
What are the other ways you cater for your customers’ needs? Our customers are busy people and often don’t decide what to cook until they are on their way home so we are open until 7pm, seven days a week, 364 days a year. We cater to a semi-affluent customer base, who demand quality and service. What products do they prefer? We are a boutique business and we pride ourselves on top-end cuts and quality, such as Wagyu and dry-aged beef (all our carcases are dry-aged for 21 days). We do a lot of trade in beef cuts – beef is half of our turnover. Our best sellers are scotch and fillet steaks. Although we do bone-out in store, we buy cartons of these cuts to meet demand. We sell grain and grass fed beef to give customers options, and I use MSA as a tool to ensure we purchase the best meat, from boning groups 1 to 4.
How do you communicate to your customers? Social media is an important tool to let customers know about our new products. We don’t use it to offer discounts, as we feel this devalues our meat. We sell it for what it is: a premium product. Looking ahead, what are your plans? Another store is in the pipeline, also within Adelaide’s eastern suburbs.
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Butcher Scott Johns of Glenunga Gourmet Meats is capitalising on the lifestyle driven consumer trend of time poor customers.
If you’re aware of your customers’ needs and deliver to them you can really achieve results. If you have time poor customers who just need meal-solutions some ideas are: Having a ‘recipe of the week’ – stocking all the essentials (a selection of vegetables and dry goods) from that recipe If you use Facebook to communicate with your customer base, post shots of your ready-to-cook items around 3pm - this is when the average consumer is looking for dinner inspiration. Marinating your meats Selling sauces, stocks, dressings etc. Stocking ready-to-cook & cooked meals Beef & lamb recipe cards for inspiration Sell basic vegis such as carrot, potatoes, broccoli so you're store is essentially a one-stop-shop.
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AUSTRALIAN BUTCHERS’ GUILD
FLAVOUR MAKERS PRODUCT SPOTLIGHT
P R O D U C T:
Flavour Makers Yiros Spice
F L AV O U R M A K E R S PRODUCT CODE:
20561
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PRODUCT FEATURES 1.
All Natural
2.
Great with lamb or beef
3.
Suitable for grilling, pan-frying, or BBQ
Lamb loves Flavour Makers Yiros Spice. The authentic flavour combination delivers a delicious and consistent product every time. The aroma of any meat marinated with our natural Yiros Spice, whether it is cooked on a spit, BBQ or fry-pan, is mouth-watering and irresistible. Kali Orexi!
Wet Application (recommended)
Dry Application
For approximately 1kg of finished product, combine 50g of Yiros Spice with 100ml of cooking oil and mix until smooth. For a perfect finish apply with a brush or simply tumble the lamb in the marinade.
Evenly sprinkle lamb with approximately 100g of Yiros Spice per 1kg of meat. Should you choose to use this method we would recommend a little caution due to the intensity of the flavour.
HINTS & TIPS Makes great Greek-style ready-to-cook kebabs. 2. Flavour Makers Yiros Spice cooks well in the oven so makes an ideal coatingfor a rolled lamb roast stuffed with Flavour Makers Natural Olive & Capsicum Stuffing Mix. 1.
3.
Cocktail meatballs combined with Flavour Makers Yiros Spice make great finger food. An excellent addition to a mezze’ platter or wrapped in pita bread.
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AUSTRALIAN BUTCHERS’ GUILD
RECIPE IDEA Greek Summer Lamb Souvlaki
1 UNIT
2 UNITS
4 UNITS
6 UNITS
1kg
2kg
4kg
6kg
(approx.)
(approx.)
(approx.)
(approx.)
50g
100g
200g
300g
Canola or Vegetable Oil
100ml
200ml
400ml
600ml
Chilled aater or lemon juice
40ml
80ml
160ml
240ml
INGREDIENT Lamb strips or cubes Flavour Makers Yiros Spice
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R E T A I L P R E PA R A T I O N 1. In a large mixing bowl, combine Flavour Makers Yiros Spice
with water or lemon juice and oil. Stir until well combined.
2. Add the Lamb strips or cubes to the mixture and toss well
to coat. Allow to marinate.
3. If using cubes thread the Lamb onto skewers soaked
in water to prevent burning.
RETAIL PRESENTATION
1. Display strips or cubes in display tray to be sold by
the kilo or as individual kebabs.
2. Garnish with fine strips of lemon rind and fresh oregano leaves.
CONSUMER INSTRUCTIONS
1. You will need fresh warm pita bread, a little olive oil,
Greek salad with feta and some natural Greek yoghurt. 1 lemon, zested to garnish if desired. 2. Heat the olive oil in a large griddle pan over medium heat and cook the Yiros Lamb strips for 4 - 5 minutes, turning frequently. If your cooking kebabs pre-heat your BBQ or griddle pan on a medium heat then cook kebabs brushed with a little oil, turning frequently 5 - 6 minutes. 3. TO SERVE: Lay the warm pita bread onto an individual serving plate, place salad into the center and top with delicious Yiros lamb. Garnish with a dollop of Greek yoghurt and a little lemon zest. If serving Kebabs serve on a large platter with yoghurt and lemon zest as a dipping sauce.
TIP:
Serve Yiros Lamb or Beef as a quick healthy lunch or serve as kebabs when entertaining or Barbequing with friends.
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AUSTRALIAN BUTCHERS’ GUILD
BEEF BACON Bacon the whole world can love
Who can resist the smell of sizzling bacon? The smoky aromas and salty flavour transforms a dull breakfast into a lip smacking taste sensation! Beef bacon is the friendly bacon covering bacon-lovers, beef-lovers, and people on no-pork diets. No one should have to live bacon free! This product can be used as a substitute for any dishes that require bacon including the traditional favourites fillet mignon, BLT, pasta dishes, ceaser salads… the list goes on! Striploin and Brisket are perfect cuts for beef bacon. Choose a lesser grade of beef to make this truly economical. Depending on your preference you can use either striploin for eye bacon or brisket for rasher bacon.
TIP – By using different spices or rubs you can add deeper flavours and create a point of difference. Call the product 'house beef-bacon' or name the bacon after your store i.e. Joe's Beef-bacon
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To make your own beef bacon, follow the recipe:
INGREDIENTS Boneless beef striploin or beef brisket – any grade including budget
P R E PA R A T I O N & C U R I N G 1.
Preferred ham or bacon cure (available through dry stock suppliers)
Mix the cure with cold water in required quantity until completely dissolved, as per manufacturers instructions.
2.
Add the salt, and mix until fully dissolved.
Cure/Injecting Brine
3.
Trim the beef of excessive fat leaving a reasonable selvedge.
4.
Inject the brine into the meat muscle repeatedly ensuring the cure is evenly dispersed in small quantities. As a guide, the meat being cured should weigh 35% more after pumping. Do not pump too much brine into one spot, as this can 'blow' the delicate seams between the muscles in your meat.
5.
Make up a fresh soaking brine from fresh water and salt and immerse the meat. Refrigerate and leave it to soak for at least 24 hours to ensure even distribution of the cure.
6.
Remove cured product from brine, drain well, and hang to bring the meat up to room temperature.
7.
Place your cured meat into a smoke oven heated to 80˚C. The striploin must be cooked to an internal temperature of 67˚C, which can be checked using a stab-probe thermometer. Cooking times will vary depending on the size and amount of meat you are cooking.
8.
During the cooking process add wood chips/pellets to the oven to smoke your striploin as required.
9.
Once the internal temperature is reached, remove the meat and press the primal to keep it flat, chill down as quickly as possible to prevent from over cooking.
10.
After the beef has cooled you may notice that the external fat has melted, carefully trim off any excess fat ready for slicing.
Follow manufacturers instructions
Soaking Brine Soak for a minimum of 24 hours or as suggested by manufacturer
IMPORTANT NOTE:
Always check with your state food authority if you are unsure of safe food handling and manufacturing guidelines
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AUSTRALIAN BUTCHERS’ GUILD
SHOP TO PLATE Slow Roasted Aromatic Lamb Shoulder Glenunga Gourmet Meats – SA
Succulent lamb shoulder cooked to perfection … Take this recipe to another dimension by selling a pistachio and honey dressing to drizzle over the lamb with when it gets out of the oven.
Glenunga Gourmet Meats have shared one of their popular value adding recipes. Usually cooked in-house and taken home piping hot. This recipe can also be made up as a ready-to-cook.
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INGREDIENT
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1
2
4
10
20
DESCRIPTION
UNIT
UNITS
UNITS
UNITS
UNITS
Lamb Shoulder,
Blade out, shank bone in
2kg
4kg
8kg
20kg
40kg
Garlic
Whole cloves
6
12
24
60
80
1/2 cup
1 cup
1.5 cups
3 cups
6 cups
Red wine vinegar
1/4 cup
1/2 cup
1 cup
2 cups
4 cups
Orange rind
Finely sliced
50g
100g
200g
400g
800g
Cinnamon
whole sticks
2
4
6
10
20
5g
10g
20g
50g
100g
5g
10g
20g
50g
100g
Brown sugar
Salt Pepper
Cracked black
P R E PA R A T I O N 1.
Add garlic to mortar and pestle and roughly pound. Combine with remaining marinade ingredients and cover lamb.
PISTACHIO DRESSING 1/2 cup
honey
1 tbs
red wine vinegar
1/2 cup
pistachios, sliced
2 cups
flat leaf parsley, roughly chopped
CONSUMER INSTRUCTIONS 1.
Preheat oven to 180˚C. Place the lamb, garlic, vinegar, sugar, orange and cinnamon in a baking tray with 2 cups of water. Top with a sheet of baking paper and cover with aluminium foil. Roast for 2 1/2 hours, remove foil and baking paper and roast for a further 30 minutes until golden.
2.
To make the pistachio dressing, place the honey and vinegar in a bowl and mix. Add the pistachio and parsley and stir to combine. Top lamb with the pistachio dressing to serve.
SERVES 4 — 6
RETAIL PRESENTATION 1.
Display on trays, coriander side up.
TOP TIP When using acidic ingredients in your value adding recipes, always make up smaller units. If your cuts haven’t sold in 24 hours, vacuum pack to extent the shelf life and to keep the products looking fresh and vibrant.
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AUSTRALIAN BUTCHERS’ GUILD
CONSUMER RECIPE SPOTLIGHT Easy Meal Solutions You will never lamb alone this with these delicious lamb recipes. RECIPE ONE Sticky Hoisin and Sesame Lamb Ribs
M A K E S: Approximately 18 ribs P R EPA R AT ION: 10 minutes, plus marinating
and cooling time
C OOK IN G: 2 hours 35 minutes
METHOD
INGREDIENTS 2
Lamb Breast (550-700g each)
1 tbsp
ginger, grated
2 tbsp
Chinese rice wine
1 tsp
sesame oil
3 tbsp
hoisin sauce
1 tbsp
honey
1 tsp
soy sauce
2 tsp
sesame seeds, toasted
1.
Place the ribs into a large container with the ginger, rice wine, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
2.
Preheat the oven to 170˚C. Place the racks and marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender. Set the racks aside and allow to cool slightly.
3.
Increase the temperature to 220˚C.Using a large, heavy knife, cut the racks into individual ribs. Place the ribs onto a large baking sheet covered with baking paper. Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs. Cook for 5 minutes or until dark and sticky.
4.
Sprinkle with the sesame seeds and serve.
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RECIPE TWO Garlic and Oregano Lamb Skewers with Chimichurri
M A K E S: 12 P R EPA R AT ION: 20 minutes, plus marinating time C OOK IN G: 16 minutes
INGREDIENTS 700g
Lamb Leg, cut into 3 cm dice
2 cloves
garlic, chopped
1 tbsp
olive oil
1 tbsp
oregano leaves, chopped
METHOD 1.
Mix the meat in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or up to overnight.
2.
Preheat a chargrill or barbeque to moderately high. Thread the meat onto 12 skewers and season with salt and pepper. Cook for 1/2 to 2 minutes on each of the 4 sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimmichurri.
CHIMMICHURRI 1/2 cup
oregano leaves (firmly packed)
1 cup
flat-leaf parsley leaves (firmly packed)
1 clove
garlic
2 tbsp
olive oil
1 tbsp
white wine vinegar
1 pinch
dried chilli flakes
METHOD 1.
Blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.
The Australian Butchers’ Guild (ABG) is an initiative brought to you by Meat & Livestock Australia and is the face of the Australian beef, lamb, veal and goat 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 & goat. The ABG is committed to driving product innovation and increasing the professionalism of its members via ongoing educational and networking opportunities which are beef, lamb, veal and goat focused. 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, lamb, veal and goat farmers are proud to support Australian butchers who share their passion for quality and excellence.