High Steaks Indeed

Something magical happens when great ingredients meet outstanding cooking methods and that’s what went down at Meat Feast in Manchester on Wednesday.

The special event organised by The Chefs’ Forum saw the best of Aussie Beef put through its paces by Bem Brasil in Manchester’s Northern Quarter.

Rui Rodrigues, Operations Manager at Bem Brasil was delighted to host his industry peers and showcase the restaurant concept, he said

“We were really impressed with the quality of the Aussie beef. As you can imagine, we get through a lot of meat across our three sites – About two tonnes a week. Our meat that we serve in Bem Brasil typically comes from the UK & Ireland, but its great to know that this quality product is now available alongside and it tastes delicious – I especially liked the dry aged version that we aged in the Klima, there was lots of marbling, and the dry aging gave it more of an intense flavour.

Its great that there’s now more choice of sustainable fresh produce for our chefs and the wider UK Market.”

Dry aged and wet aged steaks – sirloin, rib eye and picanha – from Jack’s Creek in New South Wales, Australia were cooked on skewers on a specialist grill with thirty hooks for multiple skewers to be cooked at the same time, to enable a steady flow of meat to be taken to the guests and carved at the table by skilled pasadores (waiters who carve the meat). Typical Brazilian sides including vinaigrette, fejoada (black bean and pork soup), garlic rice, cheese bread, farofa, batata frita and fried banana were also on the menu and everything was washed down with quality Australian wines from Brown Brothers, including Innocent Bystander Pinot Gris, Syrah and a delicious sparkling Moscato.

Talking about the event Catherine Farinha, Director of The Chefs’ Forum, said: “The marriage of Australian meat and Brazilian cooking was spot on. We used a mixture of dry ageing and wet ageing and utilised the Klima dry ageing cabinet to perfection. The meat was amazing and the cooking at Bem Brazil really brought out the rich flavours. It was a top event with some really great chefs in attendance.”

Stephen Edwards, UK Business Manager of Meat & Livestock Australia, said: “This was a truly great event for us to be involved with. Not only was it a perfect showcase of Aussie beef but it was thrilling to see it being enjoyed by so many top chefs from the North of England. Aussie beef is world class and Jack’s Creek are the current holders of the World’s Best Ribeye.”

Steve Snow, Managing Director of MCS Technical Products was on hand to present the Klima dry aging unit and tell the chefs about the process of aging the meat in advance of the event.

George Edwards, Category Specialist – Fresh Meat Sales & Marketing from Jack’s Creek London echoed the positive synopsis of the day, he said

“This was a great event with Meat & Livestock Australia and The Chefs’ Forum as we looked at our incredible Jacks Creek Black Angus Range.

A highlight was being able to compare wet and dry aging techniques on the same beef.  We would like to thank Stephen Edwards for organising and inviting so many talented and inquisitive chefs.”