Making the most of Australian red meat on your menu

The price of Australian red meat is still on the rise, leading many chefs to move away from prime steaks and look instead to cheaper secondary cuts and how to maximise their use on the menu. Part of the reason for the higher prices is increased demand, not only from overseas but also within Australia, and of course the availability of meat industry workers in the post-Covid landscape has played a part.

As customers are still clearly craving red meat, we asked Sam Burke, Corporate Chef at Meat & Livestock Australia, to share his thoughts on how to make the most of it on the menu.

“I always say, without being biased, that our red meat has the quality control in the world,” Sam says. “I’ve travelled around the world and seen how our operations compare to overseas – we’re known for producing some of the most consistent red meat, not just for the domestic market but internationally, and that’s something Australia should really be proud of. We have a unique environment, great biosecurity – we’re on an island with green pastures, passionate producers that are at the top of their game; and how lucky are we to have this diversity of production systems, which allows us to produce a range of different breeds across different climatic zones, that give a variety of eating experiences? That’s something that not every country can do – we’re spoilt for choice here. You don’t realise how lucky we are until you travel, and you see that they don’t have this in the northern hemisphere.”

Sam adds Australia can also be justly proud of the Meat Standards Australia (MSA) quality grading system – all animals farmed under the system are processed under strict guidelines, covering everything from raising them on the farm to transporting them to the processing yards, calibrating the meat for its marbling,  and grading for colour and traceability of provenance.

“There’s a complex series of factors throughout the supply chain that impact on the eating quality of beef and lamb and all these are taken into account,” Sam explains. “It solves the longstanding problem of selecting the right beef and lamb for the appropriate cooking system, and gives chefs the opportunity for success with each cut.”

The focus is always on improving eating quality and reducing variability. More than 1.2m beef and sheep samples have been tested by end consumers using the MSA system and a database established which can predict the eating quality for different cuts in conjunction with the cooking method used.

So many opportunities to enhance your menu

The Australian red meat industry has also set an ambitious target to be carbon neutral by 2030, and is currently focusing on ensuring traceability of provenance through blockchain technology. “These traceability platforms can tell you the story of which farm the animal came from and that information is of increasing interest to consumers and restaurateurs alike,” Sam says. “If you think back to the 1990s, the focus was about knowing whether the animal was grass or grain fed, then we moved into talking breeds and brands, and now we’re talking about producers and provenance – there’s so much menu story now for our chefs and venues to use, so many opportunities to enhance your menu.

“You can educate your front of house staff accordingly to share those insights with customers – we’re proud to serve to you today this wonderful beef from Gippsland, Victoria. Little one-liners like that can be shared by the staff in the same way they talk about wines. And this information isn’t just for use in restaurants, we’re seeing it being shared on social media feeds too, as more venues become savvy about the way they can promote their meals through highlighting the cut, the brand, the point of origin. There’s a great provenance story to be celebrated, thanks to the information we can get from our producers these days that can be brought right through the supply chain to enhance the product experience for the end consumer.”

The rising cost of red meat notwithstanding, Sam says MLA research shows an increasing move towards what he terms ‘sustainable eating’ in foodservice: “In the old days you’d go to a pub and see a big 350g scotch fillet on the menu – now the equivalent is being served not as part of a meal for one, but as a centrepiece sharing option on the bone. We’re seeing Tomahawk steaks served that way, complemented with wagyu fat potatoes, grilled brussels sprouts, chimichurri and mustard, jus and horseradish – rather than a single steak, a centrepiece served with side dishes.

“The first point here is that brings the cost of goods down because it’s one big cut as a sharing portion. Secondly, the consumer can enjoy a lighter meal and not feel lethargic afterwards. Thirdly, it also falls in line with Australian dietary guidelines to eat red meat in smaller portions. The recommendation is for 65g three to four times a week or 125g twice a week – red meat is an important source of protein, iron and zinc in the diet, and we’re heavily focused on promoting sustainable eating in this way.

Serving food in a sustainable fashion

“Sustainable eating is not just about the production system but also what the chef is doing – you don’t want to serve a meal where it doesn’t all get eaten, that’s not just wasting ingredients which could have gone into another meal, it’s also a waste of all those resources which have gone into raising that animal, transporting it, processing it and delivering it through the supply chain to the foodservice venue. All that goes to waste if we’re not presenting and serving food in a sustainable fashion – and we as chefs have just as much responsibility as the farmers and processors do, in that we need to serve the protein responsibly and not waste it. If we’re going to be serious about sustainable eating in foodservice, we have to recognise that we all have a part to play.”

The way the meal is cooked is another factor to consider: “Take a look, for example, at a slow roasted cut versus roasting at a higher oven temperature,” Sam suggests. “When you slow roast a cut, number one you can use a more economical cut, because the slow roasting breaks down the fibre of the meat to arrive at a more gelatinous product at the end. Number two, it pays dividends in the kitchen, because when you put something in a combi oven overnight and slow cook at 90 degrees while you're at home watching Wheel of Fortune, your meal’s getting prepared - so when you walk in next day it’s all cooked and that takes the stress off service. Number three, you've got up to 30 per cent more yield compared to when roast at high heat, because that way you lose water from the product. By cooking more delicately you retain more of that moisture. If you're a commercial caterer, for example in a mining kitchen that’s doing 1.2 tonnes of red meat for 5000 miners, cooking slowly and getting increased yield retention is going to save you thousands of dollars over a year.

“So don't think just about the right cut, but also the right cook method. That’s where MSA ties in, because it gives you the data that tells chefs what’s the best cut for a braised dish, the best cut for a roast, the best cut for a steak. We share that information to the frontline of foodservice, to help make the right choice to get the best desired results to their end consumers.” 

Sam recommends taking advantage of the MLA’s foodservice go-to website, Rare Medium Academy which features more than 70 commercial cookery recipes for menu inspiration. Rare Medium also produces an inspirational e-mag which is distributed quarterly and showcases various foodservice establishments, from food trucks to fine dining. Foodservice professionals can also consult the MLA trade team, which is available for advice all times by reaching out via the MLA website.

“I’d also advise getting hold of the MSA Eating Quality Guide, which looks at the whole carcass for beef and lamb and advises you about the right cuts for cook methods and covers grills, stir fries, roasts, casseroles, yakinuku, combi ovens – all the relevant commercial cookery methods, that helps the chefs navigate to the right cook for their recipe so they can be assured of the best desired result.” 

In conclusion, Sam says: “Think carefully about what your end result needs to be and always make sure you’ve got a good cost of goods on your product serve so it’s sustainable on the menu. Look at opportunistic ways to be different from the competition, but you don’t need to go too wild on the flavours - Australian beef and lamb have got really good natural flavour. Season with salt and pepper, rest and serve with some beautiful sides and you'll keep customers coming back. And head to Rare Medium for support and inspiration.”