MONTHLY NEWSLETTER
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AUSTRALIAN BUTCHERS’ GUILD MONTHLY NEWSLETTER
AUSTRALIA
Stephen Pocock Trade Marketing Manager T. 03 9249 9510 M. 0411 680 506 E. spocock@mla.com.au
NSW/ACT
Matthew Carmody State Program Manager T. 02 9463 9236 M. 0411 680 507 E. mcarmody@mla.com.au For all your Australian Butchers’ Guild enquiries please contact W. australianbutchersguild.com.au
VIC/TAS
Michael Tan State Program Manager T. 03 9249 9593 M. 0408 385 873 E. mtan@mla.com.au
QLD/NT
Gary McPherson State Program Manager T. 07 3620 5211 M. 0411 680 515 E. gmcpherson@mla.com.au
SA
Brett Atkinson State Program Manager T. 08 8471 5800 M. 0411 680 519 E. batkinson@mla.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
WA
Rafael Ramirez State Program Manager T. 08 9209 2890 M. 0408 083 014 E. rramirez@mla.com.au
CONTENTS 4 S TATE W R A P U P 6 Q U A RT E RLY P R I CING 10 M S A U P D AT E 12 T R I -NAT IONS 14 FL A V O U R M A K E R S 18 B U T C HE R P ROFILE 22 M AS TER C L A S S 24 C O NSUME R R E C I P E SP OT LIG HT 30 FO R MAL E N T E R TA I N I N G AUSTRALIAN BUTCHERS’ GUILD
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AUSTRALIAN BUTCHERS’ GUILD
WA
Recently we have seen foodservice trends move towards shared plates which fits in beautifully when it comes to retailing. Slow roasted lamb Banjo’s, butterflied lamb Shoulders, Flat Iron beef steaks, beef Picanha (Rump Cap) and slow roasted beef Brisket are just a few of the cuts making their way onto our restaurant menus. Why not take advantage of the latest food trend and include these cuts in your beef and lamb offerings? For inspiration visit the www.raremedium.com.au website and check out the Beef and Lamb Masterpieces publications or refer to your Beefing Up and Racking Up Your Profits manuals to keep you ahead of the game. Don’t forget the ABG website www.australianbutchersguild.com.au is a terrific educational resource for you. Jammed packed with information from master classes, information on ageing, farming, cuts charts and more! Up and coming events: 1. Prime Lamb Auction held at this year’s Perth Royal Show. Did you receive your electronic invites? If not please contact Rafael Ramirez on 0408 083 014 or email rramirez@mla.com.au. 2. AMIC state Sausage King 2014 competition commencing 16th August with the state finals kicking off 27th September during the Perth Royal Show. To register your interest please contact Michael Thomas on 08 9302 4966 or email mthomas@amic.org.au to ensure you don’t miss out.
QLD NT
The 2014 Queensland State Sausage King finals were held on the 6th July at Stockman’s Bar & Grill in the RNA grounds, Brisbane. Funnily enough, the winners of the six Sausage categories and the Butchers’ Best Burger categories happen to be ABG members! The coveted Traditional Australian went to Robbie and Rhonda Ashton from Ashtons Butchery in Pittsworth for their beef sausage and the Lamb Open Class was won by Cliff Dantler from CQ Quality in Meats Biloela for his Lamb Port Wine & Garlic sausage. Beef and Lamb took out 1st and 2nd place for the Butchers’ Best Burger with Tim Duggan from Mundubbera Butchery Co. winning gold for his Lamb Burger and our Tri-Nation team captain Michael James from Carina North Quality Meats winning silver for his Wagyu Sundried Tomato & Basil burger. The winners will represent Queensland in these categories at the National Finals held in South Australia, February 2015. We’ve had a lot if of interest shown in the upcoming Tasmanian study tour being held in early October. There is a lot of Tasmanian beef and lamb on the market and it’s great to see Queensland butchers jumping at the opportunity to see how Tasmanian beef and lamb is produced. We have arranged visits to some fantastic properties and a tour of a Tasmanian processing plant along with other meaty activities. For further information on this study tour please contact Gary McPherson 0411 680 515 or email gmcpherson@mla.com.au.
MONTHLY NEWSLETTER
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VIC TAS
Thinking outside the square saw the Meat-Inn Place in Lilydale strike gold by applying the Asian Lamb Shank recipe from Racking Up Your Profits Vol. 2 to an alternative cut. Co-owner Robyn trialled the marinade Lamb Rumps to create lamb steaks and sold every last lamb steak by close of business that same day! Realising the potential of using Social Media to inform customers on their shop activities and promoting and engaging directly to them about their meat offering, Kevin and Robyn recently held an interesting competition. Initiated by Robyn, Kevin put the challenge out there that he was going to wear pink for a day in June if their Facebook page reached 666 likes by the end of May. Not only was there a chance to see a big burly butcher in pink, everyone who ‘liked’ had the opportunity to win meat trays. It worked, with ‘likes’ on the Facebook page going from 257 to 664 ‘likes’ in 10 days. This exercise proved beneficial as they saw new faces in the shop (especially on the day Kevin wore pink) and most importantly, meat sales increased. Remember, Social Media is all about relationships and Facebook is a fantastic tool to use to communicate with your customers. As the Meat-Inn Place has shown, they increased their customer database by 407 people in just 10 days – and all they had to do was dress Kevin in pink!
NSW ACT
Isn’t it a brilliant time of the year to be a New South Welshmen! Finally it was our year to rightfully reclaim the State of Origin trophy and bring it back across the border. In my travels around NSW it was great to see all the Butcher shops decorated in Blue not to mention the huge amounts of Blue sausages that were on offer… that’s what I call state pride! Thank you for the great feedback from our latest ‘Winter Beef’ Campaign and Winter Entice Magazine. Remember to let me know if you require more stock of the Entice or have your own feedback to add. We are in early stages of organising our next Paddock to Plate two day study tour. The tour will include a goat farm and a MSA lamb producer visit, lunch with the Gilgandra local Councillors and business owners, a stop at the Little Big Dairy and a produce showcase at Lazy River Estate. Stay tuned for more information and an invite, but if you can’t wait please email Matt Carmody mcarmody@mla.com.au to register your interest in attending the tour.
SA
Ever looked at an Entice recipe and thought “I can make that into a Value Adding recipe”? One of our ABG members has just done that. He has used the Persian Spiced Lamb Shoulder recipe from Winter Entice to increase his value added range and used Entice to show his customers how to cook and what to serve it with. All you then need to do is hand your customers the magazine… Job done! For other winter recipe inspiration, go to www.beefandlamb.com.au. Interested in an interstate retail tour? If you ask anyone who attended last year's tour they will tell you how they gained valuable knowledge and inspiration which helped increase sales within their businesses. Please register your interest by calling 0411 680 519 or emailing batkinson@mla.com.au and don’t forget to mention the state you are keen to visit!
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AUSTRALIAN BUTCHERS’ GUILD
Q U A R T E R LY P R I C I N G Butcher's sales slow in June quarter
GRAHAM GIBBS • MEATS A TREAT
Over the June quarter, the net top two responses related to red meat sales performance from butchers participating in MLA’s butcher survey carried out by Millward Brown were slightly weaker compared with a year ago.
MONTHLY NEWSLETTER
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MSA BEEF JAN-MAR 2014
APR-JUN 2014
DIFF %
194
192
-1.0
Beef Rib Eye/Cube Roll
32.53
32.80
0.8
Beef Round/Knuckle
15.26
15.10
-1.0
Beef Sirloin Steak
28.49
28.58
0.3
Beef T-Bone Steak
22.75
22.17
-2.5
Beef Rump Steak
21.42
21.24
-0.8
Butt Fillet
39.56
38.35
-3.1
Beef Blade
13.21
13.07
-1.1
Beef Diced
14.75
14.61
-0.9
Beef Stir Fry
17.03
16.29
-4.3
Respondents
For beef, the top two responses for ‘excellent’ or ‘very good’ sales were 38%, compared with 33% in the March quarter, but slightly weaker compared with the 39% in the June quarter in 2013. When asked about lamb, butcher’s answers indicated slower sales again compared with the same quarter last year, with 26% reporting ‘excellent’ or ‘very good’ sales performance compared with 31% in 2013. Sales were also slower than the March quarter when 28% of responses were in the net top two. Trends in butcher sales performance continue to be influenced by supermarket competition in both the beef and lamb categories. According to Nielsen Homescan data, there was growth in total beef sold at retail reported in the 12 months to May – up 3.5%, while lamb volumes remained unchanged over the period as monthly volumes reported through the Nielsen Homescan data suggest lower year-on-year monthly lamb sales throughout the first five months of this year. The Nielsen Homescan data also indicates that for the 12 months to May 2014, the non-supermarket share of sales
for beef stood at 20.1% compared with 22.8% the same time in 2013. Butcher’s share of lamb shares stood at 20.0% compared with 23.1% year-on-year. Pricing trends from the Nielsen Homescan data indicate that in the 12 months to May, the average unit price for beef fell 5.4% for supermarkets and 3.0% for butchers. For lamb, supermarkets were again even more competitive, with their unit price averaging 3.3% lower compared with the 12 months to May 2013, while for non-supermarkets the unit price of lamb actually rose 2.8% over the same period. Weaker business performance for butchers was also evident compared with the March quarter when Millward Brown asked butchers to describe their business performance, with 19% reported ‘thriving’ in the June quarter, compared with 23% the previous quarter, although this was still stronger than the 18% reported in the June quarter last year. An additional 61% said they were ‘doing ok’ (58% in 2013) and 20% responded with ‘usually slow or struggling’ (24% in 2013).
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AUSTRALIAN BUTCHERS’ GUILD
NON-MSA BEEF JAN-MAR 2014
APR-JUN 2014
DIFF %
325
325
0.0
Beef Rib Eye/Cube Roll
31.0
30.02
-3.2
Beef Round/Knuckle
14.80
14.97
1.1
Beef Sirloin Steak
27.55
26.78
-2.8
Beef T-Bone Steak
21.03
20.80
-1.1
Beef Rump Steak
20.98
20.59
-1.9
Butt Fillet
36.72
35.65
-2.9
Butt Silverside-Corned
10.82
10.69
-1.2
Butt Silverside-Fresh
12.08
11.96
-1.0
Beef Blade
12.72
12.86
1.1
Beef Mince (Regular)
9.41
9.73
3.4
Beef Mince (Premium)
12.13
12.06
-0.6
Beef Diced
13.99
13.97
-0.1
Beef Stir Fry
15.96
15.50
-2.9
Beef Sausage (Regular)
9.10
8.99
-1.2
Beef Sausage (Premium)
11.77
11.75
-0.2
Veal Schnitzel
28.45
27.42
-3.6
Veal Stir Fry
23.05
23.81
3.3
Veal Roast
18.22
18.10
-0.7
JAN-MAR 2014
APR-JUN 2014
DIFF %
Diced Chicken
14.50
14.71
1.4
Stir Fry Chicken
15.04
14.91
-0.9
Whole Chicken
7.55
7.56
0.1
Chicken Breast
14.21
14.24
0.2
Chicken Wings
4.66
4.89
4.9
Chicken Legs
5.84
6.13
5.0
Chicken Thighs (Boneless)
12.82
12.94
0.9
Respondents
CHICKEN
MONTHLY NEWSLETTER
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LAMB JAN-MAR 2014
APR-JUN 2014
DIFF %
Lamb Cutlets
34.60
35.09
1.4
Lamb Forequarter Chops
12.63
13.06
3.4
Lamb Chump
19.02
19.20
0.9
Lamb Loin Chops
20.97
21.32
1.7
Lamb Shanks
11.36
11.49
1.1
Easy Carve Lamb Leg
17.19
16.85
-2.0
Lamb Mini Roast
21.02
20.16
-4.1
Diced Lamb
20.47
20.29
-0.9
Lamb Leg Roast
12.61
13.0
3.1
Lamb Mince
16.25
16.16
-0.6
MLA collects prices over the last three months from a sample of butchers in NSW, VIC, QLD, SA and WA. The tables provided show the average prices collected in the December quarter. – Survey carried out by Millward Brown
PORK JAN-MAR 2014
APR-JUN 2014
DIFF %
Pork Loin Cutlets
19.18
19.26
0.4
Pork Mince
13.41
13.50
0.7
Pork Stir Fry
16.51
15.83
-4.1
Pork Scotch Fillet
16.44
16.63
1.2
Roast Pork Leg
10.72
10.84
1.1
Diced Pork
14.57
14.49
-0.5
Ham (Sliced)
22.46
22.57
0.5
Bacon
15.27
15.28
0.1
Pork Chops (Loin)
15.93
16.04
0.7
Pork Chops (Forequarter)
10.12
10.51
3.9
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AUSTRALIAN BUTCHERS’ GUILD
Meat Standards Australia
• Taking the guess work out of buying beef and lamb •
{ W H AT IS MSA ? } A cut-by-cook grading system that defines the best cooking method for a cut of Beef or Lamb. A grading system that assures the tenderness and juiciness of your Beef & Lamb offer. { W H AT MSA IS NOT? } A brand of Beef or Lamb • A country of origin label • A mandatory grading system MSA grading is moving to a process called ‘optimisation’, which means it is no longer based on boning groups. Each cut receives an eating quality score resulting in more consistent meat quality for each individual supplier. { H OW WA S I T D E V E L O P E D ? } 80,000 consumer tested and rated over 700,000 samples of beef and lamb to identify how to produce consistent Beef and Lamb from the Paddock to Plate. For more information please go to www.msagrading.com.au
MONTHLY NEWSLETTER
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AUSTRALIAN BUTCHERS’ GUILD
Tri-Nations Butchery Challenge 2014
A group of Australia’s best butchers went head-to-head with butchers from the UK and New Zealand in a butchery battle to end all battles, held at the UK’s prestigious Yorkshire Show. Now in its fourth year, the Tri-Nations Butchery Challenge is a serious competition of skills and knife-work. Independent judges awarded points based on butchery skill, workmanship, product innovation, overall finish, presentation, display and articulation; elements that the global butchery industry believe are the vital ingredients to the longevity and continued growth of independent butchers the world over.
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The best butchers in Australia include;
Adam Stratton from Tender Value Meats (NSW) Gary Hine aka. The Naked Butcher (WA) Matthew Papandrea of Joe Papandrea Quality Meats (NSW) Trevor Hill from Bruce’s Meat (SA) Team Captain Michael James from Carina North Meats (QLD)
Tom Bouchier from Peter Bouchier Butchers of Distinction (VIC)
The competition itself involved 2 hours, a side of beef and a whole lamb carcase. Each team was allowed to provide their own signature seasonings, spices, marinades and garnishes to break down and present cuts that would be the pride of any modern butcher. New Zealand took out the honours to become the 2014 Tri-Nations Champions. The Australian Butchers’ Guild congratulates all three teams and thanks the Flavour Makers Naturals for representing all Australian butchers. You did us proud!
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AUSTRALIAN BUTCHERS’ GUILD
FLAVOUR MAKERS Product Spotlight
Persian Pomegranate & Pepper Spice/Glaze
{ PRODUCT CODE } • 21578 • { PRODUC T F E AT U R E S } – All Natural – Great with all kinds of meats Suitable for roasting, BBQ or grilling
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{ DESCR IP TION } Pomegranates are heralded for their super nutritional benefits so we felt we could not ignore its delicious flavour. • Pomegranate originates from what was once Persia and have featured in the cuisines many ancient civilizations. The Ancient Egyptians considered Pomegranate as a sign of prosperity and ambition. • Grenadine, a popular cocktail ingredient, derives form Pomegranate and it is this sweet, sour slightly seductive aroma that we have combined with zing of black pepper. • Our Persian Pomegranate & Pepper Spice/Glaze – Natural will add a new culinary dimension to your offering. An ancient temptation that is now a modern classic. • The lush red colour will enhance your display. We've really released the genie from it's lamp with this one.
{ DIR ECTIONS FOR USE } To use as a glaze (dry application): Tumble 1kg of your chosen meat with 150g of spice/glaze until portions are completely coated. Lightly shake off excess spice and leave for approximately 5 minutes until an attractive glaze has formed. To use as a marinade (wet application): For 1kg of meat, combine 100g of Persian Pomegranate & Pepper Spice/Glaze with 80ml of water and 20ml vegetable oil. Mix or whisk thoroughly until a smooth consistency is achieved and for best results, allow marinade to stand and thicken for 15 minutes. • Simply tumble your chosen cut of meat in the marinade, garnish and display
{ HINTS & TIPS } To make your display look extra fresh and delicious garnish with Pomegranate seeds and torn mint leaves. • Alternatively, garnish with a drizzle of honey, fresh thyme leaves and shredded lemon zest. • When using the dry application method, a glaze is formed by drawing from the natural moisture content of the meat. If your meat portions are lacking in moisture, lightly wet them with water before application. • To make the flavour your own, replace water with red wine or Pomegranate juice. • Makes a great flavour for kebabs, cocktail meatballs, ribs as well as slow cooked beef or veal.
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AUSTRALIAN BUTCHERS’ GUILD
RECIPE IDEA Roasted Persian Lamb with Pomegranate Glaze, Couscous & Beetroot yoghurt dressing
INGREDIENT
1
2
4
6
12
UNIT
UNITS
UNITS
UNITS
UNITS
1.5–2kg approx.
3–4kg approx.
6–8kg approx.
9–12kg approx.
18–24kg approx.
Flavour Makers Persian Pomegranate & Pepper Spice/Glaze
100g
200g
400g
600g
1.2kg
Canola or Vegetable Oil
20ml
40ml
80ml
120ml
240ml
Chilled Water
80ml
160ml
320ml
480ml
960ml
Boned, Semi-Boned or Butterflied Leg of Lamb
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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, gradually combine Flavour Makers Persian Pomegranate & Pepper Spice/Glaze with water and oil. Stir until well combined.
2.
Generously coat each portion with the marinade.
RETAIL PRESENTATION 1.
Display marinated. Garnish with a pomegranate seeds and torn mint leaves.
1.
Preheat oven to 180째C.
2.
Place Roast into a roasting tray and drizzle with a little oil.
3.
Slow roast the Lamb at 180째C covered loosely with foil for 40 minutes, then reduce heat to 160째C for a further 40 minutes uncovered.
4.
Remove roast from the oven and drizzle with a little honey.
5.
Serve lamb sliced on a bed of Couscous. Scatter pomegranate seeds and pistachio nuts over the top of the lamb. Garnish with fresh mints leaves.
6.
This dish is delicious served with a dressing made with yoghurt blended with pureed beetroot and ground cumin.
CONSUMER INSTRUCTIONS
TIP Hummus or Tzatziki make an equally delicious alternative to beetroot and yoghurt. This lamb can also be pulled apart and served warm in mini bread rolls as sliders.
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AUSTRALIAN BUTCHERS’ GUILD
BUTCHER PROFILE Graham Gibbs
Meats a Treat • Crookwell NSW
– LOUISE GIBBS, 2 ND YEAR APPRENTICE HAMISH GIBBS
AND
GRAHAM GIBBS –
How does a butcher celebrate 10 years of business? With lamb cupcakes of course! Graham Gibbs shares how Australian Butchers' Guild (ABG) networking opportunities helped him establish a thriving meat retail business in regional NSW.
MONTHLY NEWSLETTER
It’s been 10 years since you and your wife Louise opened the doors to ‘Meats a Treat’ in Crookwell – tell us about your journey. I grew up in Mudgee, NSW, where I did my apprenticeship. Louise is from Crookwell so when this store came up for sale, we took the opportunity. It was a bit run down so we had to do a lot of work. We renamed it Meats a Treat because Louise and I have always been interested in using spices and herbs in cooking and this is where our interest in value-added products came from. Our son Hamish, 17, is doing his apprenticeship here, so it is a family business. What is your business model? We’re not a traditional butcher shop, we don’t do catering or home kills, and we don’t bone-out in store. All our business is over-the-counter and 50% is value-added products. We buy boxed products (like aged MSA-Graded beef from Greenhams in Tasmania) which enables us to purchase just the cuts we want. This minimises wastage and frees up our time to create value-added products.
95 Goulburn Street, Crookwell 2583 New South Wales • Australia
Why is value-adding so important to you? When we opened the shop, I joined MLA’s Red Meat Networking Club (RMNC), now Australian Butchers' Guild (ABG) and I go on one or two trips each year to visit meat retail stores around the country. I also participated in MLA’s ‘Counter Attack’ workshops. These opened my eyes to the
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potential of value-adding cuts of meat and initiated friendships with other butchers who showed me how to make and market these value-adding products. At the start, our average customer spend was $10–11, but thanks to the MLA workshops and networking trips we have doubled this to an average spend of $22. Who are your customers and what do they want? Crookwell’s population is around 3000. Our main customers are the after school trade – mothers who come in to buy their evening meal. They want something simple, kid-friendly, easy to cook but still delicious. It’s important to never underestimate the influence of children – if a value-added product looks appealing, they will want their parents to buy it. We also have a lot of customers from Sydney who own holiday blocks at Crookwell. When the weather is good, the mid-year school holidays are busy for us. They buy their food locally, which is great. They also want delicious meals which are quick to cook and suitable for the whole family. What are your best selling products? The first value-added product we ever made were beef wellingtons, wrapped in filo pastry with ham, cheese and garlic butter. These are still one of our best selling products. We make different products all the time, for variety. Pastries are our big thing – they are all the same size for efficiency but we use different fillings and fold them in different ways. Popular products are beef and lamb curry puffs, lamb pin wheels, beef and shallot frangipanis (shaped like a flower). Crookwell has a cold climate so most of our value added products are ‘winter warmers’. In summer popular products are marinated beef and lamb kebabs.
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AUSTRALIAN BUTCHERS’ GUILD
What’s your ‘winning recipe’ for value adding? Keep it simple, use good flavours, and create something special. We give our products unique names so people can’t ask for them at another butcher – like the ‘Lamb Cupcakes’ we made for our 10th birthday (lamb mince patties with piped mash potato ‘icing’). You’ve got to give your customers something interesting so they keep coming back. It’s also important to make products which meet their needs – in our case, family-friendly meals which can be cooked in 20–30 minutes. Value-adding can be time consuming, how do you approach it in your business? We’re proud of our products and we want them to be fresh and appealing, so we make pastries throughout the day. If some products are selling well, we’ll make more of them to keep up with demand. A customer coming in at 5pm can buy a product which is fresh, not one that is dried out from sitting in the cabinet all day. Because we are a small business we buy ingredients like crumbs to save time, but then add other ingredients to make it special such as nuts, parmesan cheese or herbs.
You received a Top RMNC Retail Butcher Award (NSW/VIC) in 2011, what did this mean to you? The award was judged on presentation, our products and our store. We are very proud of our shop, but it is a smaller business. We strive to stand out from the rest by offering different products, so it was an honour to be recognised. Does value-adding make good business sense? It does for us, as we are not constrained by having to find uses for secondary cuts from carcases. Some retailers with more traditional products can have a gross profit of 33%, but our gross profit is 50% across the entire shop – around 65–70% profit for value-added products, and 38% for traditional cuts. How do you communicate to your customers? Our rewards program is useful to track what and when customers buy. Facebook is also really important. I take a photo on my phone when we set up the window display each morning and upload it to our Facebook page www.facebook.com/meatsatreat. If I post a photo of a particular value-added product, people will come in that day and ask for it. It’s a great, free business tool which really works for us. Looking back on 10 years, what has kept your business evolving? We wouldn’t be where we are today without MLA, especially the networking opportunities the ABG has given us. The chance to step outside our business and visit stores around the country gives us a fresh perspective, it keeps us interested and revitalised.
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AUSTRALIAN BUTCHERS’ GUILD
MASTER CLASS Topside • H.A.M. 2000 The Topside is one of the leanest cuts of beef on the carcase. It is located on the inside of the back legs just above the shank and is attached to the aitch bone. It is removed by following the natural seam between the Thick Flank and the Silverside.
{ CU T SPECIF ICATIONS }
Weight Range • 7–10kgs MSA graded (3*), preferably pre-aged 21 days for roasting and stir-frying. Refer to the meat carton end panel for more information on ageing and recommended cook methods.
• PREPARATION OF THE CUT • Trim any surrounding fat. By separating the muscles, Topside can be sub-primaled into: Topside cap off, Eye of Topside and Topside cap.
MONTHLY NEWSLETTER
A cut as lean as Topside can have its challenges in retaining moisture and tenderness as it forms part of a powerful working muscle group on the carcase. With very little fat or interconnective tissue, Topside is most often ground into mince, where it can be blended with fat from elsewhere on the carcase. In the right hands however, Topside can provide a multitude of possibilities, from braising and stewing, to flash frying and even curing and smoking. As a thin slice, topside works beautifully as a schnitzel, making it a great muscle for value adding. A less considered, but creative use for topside is curing and smoking. Topside is a popular cut when making bresaola, or Italian style air-dried beef. The process involves marinating the Topside for several days in juniper berries, garlic and bay, before being patted dry, wrapped in muslin, tied up and hung in a cool, dry place with plenty of air circulation, for at least 10 days.
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S L O W C O O K I N G • As Topside is very lean,
it requires a little care to ensure that it doesn’t dry out. Cut the Topside into a 3cm dice and sear in a hot pan to seal in the juices, before adding it to stock and vegetables in a slow cooker or pot and allow it to braise for several hours at a low temperature.
S T I R F R Y • Trim any fat or silverskin
from the Topside and slice into thin strips and marinate. Stir fry quickly at a high temperature, or grill over charcoal just as briefly to get the best out of this cut.
R O A S T • Season and brown on all sides,
then transfer to a roasting tray containing stock, this will prevent it drying out during the roasting process. Cover and roast, then allow to rest before carving.
C U R I N G • Topside is quite fibrous, giving
it fantastic texture when air dried or cured. Preparations such as bresaola and basturma take advantage of this cut to great effect. Trim surface fat and silverskin and blend aromats and salt into a rub. Rub the Topside with the spiced salt mix, seal in a bag and marinate for up to 15 days, turning regularly. Remove from the bag, dry, and hang in a cool, well ventilated place for several weeks. Depending on the style of air dried Topside, additional spices may be rubbed on the outside of the meat which continues to infuse flavour as it cures.
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AUSTRALIAN BUTCHERS’ GUILD
CONSUMER RECIPES FEATURE Winter Warmers
Entice Magazine is a valuable resource for butchers. Filled will delicious seasonal and nutritious beef and lamb recipes, your customers need never be stuck for meal inspiration and it gives you a perfect platform to share recipe ideas and showcase meals that can be made with the beef and lamb cuts in your meat cabinets. Make sure you keep a good supply of Entice on your counter and be sure to contact your State Program Manager if you start to run low.
MONTHLY NEWSLETTER
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RECIPE ONE
Vietnamese Style Beef Roast
METHOD 1.
Preheat oven to 220°C fan forced. Place carrots, parsnips and leek in roasting dish and drizzle with oil and sprinkle with pepper.
2.
Combine lemongrass paste, fish sauce, garlic, lime juice and chilli in a small bowl. Make six 2cm long cuts on the top surface of the beef and press the star anise halfway into the cuts. Place beef on top of vegetables and cover the beef with the lemongrass mixture, coating the top and sides. Pour stock (or water) into the roasting pan over the vegetables, not over the beef.
3.
Roast for 20 minutes and then turn oven down to 160°C fan forced and cook for 30 minutes for medium rare and 40 minutes for medium. Remove beef to a plate and cover loosely with foil, return vegetables to the oven and cook while beef is resting. Rest beef for 15 minutes before carving.
4.
Serve slices of beef with the roast vegetables, drizzled with some of the pan juices and steamed vegetables.
S ER V E S : 6 P R EPA R AT ION: 10 minutes C OOK IN G: 50 minutes
INGREDIENTS 1.2kg
Bolar Blade Beef Roast, fat trimmed
2 tbsp
lemongrass paste
2 tbsp
fish sauce
3 cloves
garlic, crushed juice of 1 lime
SWITCH TO MAKE Chinese-Style Beef Roast – Bring the family together for this delicious Chinese twist on the classic roast dinner. Swap fish sauce for soy sauce, swap lemongrass for grated ginger and add one teaspoon sesame oil. Serve with rice and steamed Asian greens such as choy sum, bok choy or gai laan.
1 long
red chilli, finely chopped (optional)
6
star anise
½ cup
beef stock (or water)
1 tbsp
vegetable oil
4
carrots, peeled and cut lengthways
4
parsnips, peeled and cut lengthways
1. Butternut pumpkin or swedes can be substituted for parsnips.
2
leeks, washed, halved lengthways and each length cut in 2 (or 1 inch rounds)
2. For extra flavourful beef, marinate in the fridge overnight.
steamed broccolini and green beans, to serve optional carbohydrate side: roast sweet potato wedges, to serve
TIPS
3. Use any leftover beef to make Vietnamese beef rolls. Fill wholemeal rolls with sliced beef and sliced leftover roast vegetables or salad leaves.
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AUSTRALIAN BUTCHERS’ GUILD
RECIPE TWO
Szechuan Beef Pie
INGREDIENTS 800g
Beef Chuck, trimmed of fat, 2.5cm diced
1 tsp
sunflower oil
1 tbsp
Szechuan peppercorns (or black peppercorns)
2
onions, cut into wedges
2
carrots, chopped on the diagonal
2 cups
parsnip, peeled and diced
2 cloves
garlic, sliced
1 long
red chilli, finely chopped
1 tbsp
soy sauce
1 tbsp
toasted sesame paste (or tahini)
500ml
salt reduced beef stock
2 tsp
cornflour (heaped)
2
spring onions, sliced
S E R V E S: 4 P R EPA R AT ION: 20 minutes C OOK IN G: 1 hour 40 minutes
SWEET POTATO TOPPING
500g
sweet potato
1 tsp
ginger, finely grated
4
steamed choy sum (or similar Asian green) or two bunches of broccolini, to serve.
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METHOD 1.
2.
3.
Drizzle beef with sunflower oil in a bowl and toss to coat. Toast Szechuan peppercorns in a small frying pan until fragrant, do not burn. Tip into a mortar and pestle and grind to a fine powder. Place a large cast iron casserole dish or wok over medium high heat. Brown beef in 2–3 batches, add ground peppercorns, onions, carrots, parsnip, garlic, chilli, soy, sesame paste and stock and bring to the boil. Cover and simmer for 1 hour 15 minutes or until beef is tender. Mix a few tablespoons of the cooking liquid with the cornflour to a smooth paste and stir into mixture. Cook for 5–10 minutes until mixture thickens. Add spring onions.
4.
Meanwhile steam sweet potato and mash with ginger. Preheat oven to 200°C. Divide pie filling between 4 x 1 cup-capacity ramekins and top with sweet potato topping.
5.
Bake pies for 15 minutes or until golden and serve with steamed greens.
TIPS 1. Szechuan peppercorns are available from Asian grocers or the Asian section in supermarkets.
If you don't have toasted sesame paste or tahini, substitute 1 teaspoon sesame oil mixed with 1 teaspoon peanut butter.
2.
3. If you don't have a mortar and pestle to crush the peppercorns you can place them in a ziplock bag and whack them with a rolling pin. Make sure there is no air left in the bag before doing this. 4. Make one large pie by using a 4-cup capacity baking dish or 8–9 inch pie plate. 5. Save time and use lean beef mince instead of chuck. Reduce the cooking time to 30 minutes and only use half the stock.
• NUTRITIONAL INFORMATION • NUTRIENT
Energy (kj) Energy (cals)
2315 553
Protein (g)
55
Total Fat (g)
20
Saturated Fat (g)
6
Carbohydrate (g)
32
Sugars (g)
16
Dietary Fibre (g)
12
Sodium (mg)
1017
Iron (mg)
7.7
Zinc (mg)
14.3
Vitamin B12 (µg)
SWITCH TO MAKE Chilli and stout beef pies with mushy peas – omit the Szechuan peppercorns, soy sauce, sesame paste and spring onions. Swap stout for stock and serve with mushy peas.
PER SERVE
3.6
Very Long Chain N3 Fatty Acids (mg)
222
Omega 3 (mg)
353
Vegetables Per Person
5.5
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AUSTRALIAN BUTCHERS’ GUILD
RECIPE THREE
Indian Green Lamb Curry
INGREDIENTS 1kg
Forequarter (shoulder) lamb chops, trimmed of fat
S E R V E S: 4 P R EPA R AT ION: 25 minutes C OOK IN G: 1 hour 15 minutes
juice of ½ a lemon ½ cup
water
1 bunch
coriander, roots, stems and leaves, washed and chopped
2
carrots, chopped on the diagonal
5cm
ginger, peeled and chopped
6 cloves
garlic, peeled
1 long
green chilli, deseeded
1 tsp
turmeric, ground
1 tbsp
sunflower oil
1 tsp
fennel seeds
1
medium brown onion, sliced
ROAST CA ULIFLOWER, PUM PKIN + GREEN BEA NS
1 tsp
sunflower oil
1 tbsp
cumin seeds
½ head
cauliflower, broken into florets
2 cups
green beans, halved, blanched
600g
kent or jap pumpkin, cut into 2cm wedges brown basmati rice ½ cup cooked (pp), flatbread (½pp) & chilli pickles, to serve
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METHOD 1.
Preheat oven to 150°C fan forced.
2.
Place lemon juice, water, coriander, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth.
3.
Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add lamb and cook for 6–8 minutes until browned. Set aside. Pour off rendered lamb fat from pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return lamb to pan.
4.
Pour contents of blender over lamb and bring to a simmer. Cover with lid and place in oven for 1hr – 1hr 15 miuntes or until meat is tender.
5.
Toss cauliflower and pumpkin in oil and spread over a baking tray, cumin seeds and roast for 40 minutes or until starting to brown at the edges. Toss with blanched green beans.
6.
Serve with rice, flatbreads and chilli pickles.
TIPS 1. Adjust the type of herbs and spices in your curry sauce with what you have in the cupboard. Try curry powder, ground cumin, ground coriander, etc. 2.
Make this curry the day before, it only improves the flavour.
3. Soak fresh coriander in a bowl of cold water to remove all grit or dirt. Wrap in a clean tea towel and shake free of water before using. 4.
Try diced lamb shoulder or lamb chump chops instead.
• NUTRITIONAL INFORMATION • NUTRIENT
Energy (kj) Energy (cals)
3391 810
Protein (g)
53
Total Fat (g)
31
Saturated Fat (g)
9
Carbohydrate (g)
73
Sugars (g)
15
Dietary Fibre (g)
13
Sodium (mg)
362
Iron (mg)
8.3
Zinc (mg)
12.1
Vitamin B12 (µg)
SWITCH TO MAKE Rogan Josh – to the blender add 4 tomatoes, swap green chilli for red chilli. When you add the fennel seeds to the pan, add 1 tablespoon cardamom pods, 2 cloves, 1 cinnamon stick, 2 bay leaves.
PER SERVE
3.0
Very Long Chain N3 Fatty Acids (mg)
260
Omega 3 (mg)
750
Vegetables Per Person
4
AUSTRALIAN BUTCHERS’ GUILD
30
FORMAL ENTERTAINING Walnut Crusted Beef Roast Beefing Up Your Profits Vol. 4
This delicious roast looks spectacular with its crusty topping.
INGREDIENT
DESCRIPTION
1
2
4
10
20
UNIT
UNITS
UNITS
UNITS
UNITS
MSA Beef Roast
Eye Rump Centre
900g
1.8kg
3.6kg
9kg
18kg
Breadcrumbs
Fresh
50g
100g
200g
500g
1kg
Walnuts
Coarsely Chopped
50g
100g
200g
500g
1kg
Mustard
Wholegrain
60g
120g
240g
600g
1.2kg
Chives
Finely Chopped
10g
20g
40g
100g
200g
6
12
24
60
120
Serves
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P R E PA R A T I O N 1.
Combine breadcrumbs, walnuts, mustard and chives.
2.
Press firmly over roast.
RETAIL PRESENTATION 1.
Display in deep foil tray with crust side up.
CONSUMER INSTRUCTIONS 1.
Preheat fan forced* oven to 180째C.
2.
Place beef on roasting rack. Cook for approx. 45 minutes. Allow 30 minutes per 500g.
3.
Remove from oven and cover loosely with foil. Rest for 10 minutes.
SERVING SUGGESTION 1.
Carve into thick slices against the grain. Drizzle with pan juice. Serve with roasted vegetables.
RECIPE NOTES *
A small denuded flat shaped roast such as eye rump centre or rump cap is most suitable for this product.
*
If using a conventional oven, you may need to increase temperature or allow additional cooking time.
PROMOTIONAL OPPORTUNITIES Sell with packs of pre-prepared vegetables to roast.