Red Meat Ready: Cafés
/Big Flavour, Smart Cuts, Better Margins
Café menus are evolving fast. Customers crave comfort, quality and value — but they also expect speed, creativity and consistency. For operators, that means finding smarter ways to deliver dishes that entice guests while still managing labour, food cost and kitchen flow.
Red Meat Ready: Cafés is a Rare Medium Program designed to help café chefs and operators unlock the versatility of Australian beef and lamb in ways that work for modern café environments.
This practical masterclass focuses on how a secondary cut can power multiple menu items, from brunch favourites to lunch specials and share plates. Participants will see how thoughtful menu design and smart preparation techniques can turn red meat into a reliable driver of revenue.
The session brings together expert insights from industry specialists, butchers and chefs who understand the realities of busy café kitchens. Through live demonstrations and discussion, attendees will explore techniques that maximise yield, minimise waste and simplify execution - helping teams deliver consistent results during peak service.
In collaboration with guest chef and café owner Christoper The (Hearth, Stanmore) this masterclass will provide menu innovation and elevate your food offer.
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Red Meat Ready: Cafés is not about adding complexity - it’s about working smarter with ingredients that are already familiar to customers and trusted by chefs.
For cafés chefs and owners looking to refresh their menus, inspire their teams and unlock the full potential of Australian beef and lamb, this masterclass delivers practical tools and menu inspiration.
Spaces are limited, so please email Sam Burke to register:
