Aussie Beef Takes Centre Stage at Radisson RED’s Exclusive Butchery Masterclass and Lunch
Liverpool, 9 June – The finest cuts of Australian beef and lamb stole the spotlight at Radisson RED Liverpool as Meat & Livestock Australia’s (MLA) Aussie Meat Academy hosted an immersive butchery masterclass and four-course dining showcase for some of the UK’s most respected steakhouse chefs and restaurateurs.
Held at the stylish Stoke Brasserie & Grill, the event brought together chefs and culinary educators for a hands-on exploration of specialist Australian butchery techniques and a celebration of the country’s world-renowned meat quality.
Richard Sanders, MLA’s recently appointed UK & Ireland Country Manager, opened the event by sharing his vision for strengthening ties between Australian producers and UK chefs.
“It’s a pleasure to continue MLA’s momentum and long history of supplying premium beef and lamb to the UK foodservice sector,” Sanders said. “Today’s event is a fantastic opportunity for chefs to deepen their understanding of Australian beef and lamb, from sustainable production to precise butchery techniques. By making the most of every cut, they can increase yield while offering superior quality on their menus.”
Chefs were treated to an expert breakdown of premium cuts, including Wagyu feather blade, Angus ribeye, lamb saddle, and lamb leg. The hands-on demonstrations showcased the versatility of each cut—from transforming feather blade into ultra-tender flat iron steaks to converting a boned lamb saddle into an elegant roulade stuffed with Moroccan-spiced sausage, apricots, dates, and almonds.
Following the masterclass, guests were invited to sit down to an inspired four-course lunch prepared by a team of acclaimed chefs from across the north, alongside students and lecturers from Hugh Baird College and the L20 Hotel School. Every dish was crafted to highlight the depth of flavour and texture that Australian meat brings to the plate.
Brayden Davies, an ‘Aussie Beef Mate’ and head chef at The Box Tree in Ilkley, returned recently from an MLA study tour of Australian farms and processors. He brought a fresh perspective and a passion for provenance to his menu contributions.
“What stands out in Australia is the traceability and sustainability,” said Davies. “UK chefs can feel confident that when they choose Aussie beef and lamb, they’re serving a premium, ethical product that delivers on both flavour and cost-efficiency.”
Davies served two standout dishes:
Tartare of Aussie Wagyu bavette with variations of Isle of Wight tomato “bruschetta”
Cutlet of Aussie lamb with sheep’s curd-stuffed tempura courgette flower, Amalfi lemon, and wild garlic salsa verde
Christina Konstantopoulou, Executive Chef at Radisson RED’s Stoke Brasserie and Grill, was equally impressed with the Australian produce used in her courses.
“This is clearly a superior product,” she said. “As a chef, consistency is key—and these cuts offer not only exceptional tenderness and depth of flavour, but the reliability I need in a professional kitchen.”
Christina’s menu included:
Aussie ribeye with crique ardéchoise and cacao, and Aussie lamb fricassee with artichoke and celeriac.
To round off the culinary journey, dessert was presented by Emily Milne of Hope Street Hotel & The London Carriage Works—a delicate jasmine and raspberry mille-feuille with apricot and thyme sorbet.
The event, supported by MLA’s Aussie Beef & Lamb and Dole Foodservice, marked another successful step in connecting Australian producers with top UK culinary talent, showcasing not only the meat but the mastery behind it.
Film & photography credit: Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.
