Australian Butchers' Guild Monthly Newsletter

1MONTHLY NEWSLETTER

AUSTRALIAN BUTCHERS’ GUILD

MONTHLY NEWSLETTER

For all your Australian Butchers’ Guildenquiries please contact

W. australianbutchersguild.com.au

Meat & Livestock Australia Limited (MLA)Level 1, 40 Mount StreetNorth Sydney NSW 2060, Australia

T. +61 2 9463 9333 F. +61 2 9463 9393W. www.mla.com.au

A U S T R A L I AStephen PocockTrade Marketing Manager

T. 03 9249 9510 M. 0411 680 506E. [email protected]

N S W / A C TMatthew CarmodyState Program Manager


V I C / T A SMichael TanState Program Manager


Q L D / N TGary McPhersonState Program Manager


S ABrett AtkinsonState Program Manager


W ARafael RamirezState Program Manager


N E W S L E T T E R I N Q U I R I E SElisha Moran

T. 02 9463 9188E. [email protected]

http://www.australianbutchersguild.com.au/Home

https://www.facebook.com/AustralianButchersGuild/timeline

AUSTRALIAN BUTCHERS’ GUILD

C O N T E N T S

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6Q U A R T E R LYP R I C I N G

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2 4C O N S U M E RR E C I P E S P OT L I G H T

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04 AUSTRALIAN BUTCHERS’ GUILD

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 [email protected].

Q L D N T

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 [email protected]. 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 [email protected] to ensure you don’t miss out.

W A

05MONTHLY NEWSLETTER

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 [email protected] to register your interest in attending the tour.

N S W A C T

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!

V I C T A S

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 519or emailing [email protected] and don’t forget to mention the state you are keen to visit!

S A


Butcher's sales slow in June quarter

Q U A R T E R L Y P R I C I N G

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.

GRAHAM GIBBS • MEATS A TREAT


M S A B E E F

J A N - M A R2 0 1 4

A P R - J U N2 0 1 4

D I F F%

Respondents 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

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 through-out 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).


C H I C K E N

J A N - M A R2 0 1 4

A P R - J U N2 0 1 4

D I F F%

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

N O N - M S A B E E F

J A N - M A R2 0 1 4

A P R - J U N2 0 1 4

D I F F%

Respondents 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


L A M B

J A N - M A R2 0 1 4

A P R - J U N2 0 1 4

D I F F%

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

P O R K

J A N - M A R2 0 1 4

A P R - J U N2 0 1 4

D I F F%

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

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


{ W H A T I S M S A ? }

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 A T M S A I S N O T ? }

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 O W 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

Meat Standards Australia • Taking the guess work out of buying beef and lamb •


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.

Tri-Nations Butchery Challenge 2014


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!


Product Spotlight Persian Pomegranate & Pepper Spice/Glaze

F L A V O U R M A K E R S

{ P R O D U C T C O D E }

• 2 1 5 7 8 •

{ P R O D U C T F E A T U R E S }

– All Natural –Great with all kinds of meats

Suitable for roasting, BBQ or grilling


{ D E S C R I P T I O N }

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.

{ D I R E C T I O N S F O R U S E }

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

{ H I N T S & T I P S }

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.


I N G R E D I E N T 1U N I T

2U N I T S

4U N I T S

6U N I T S

1 2U N I T S

Boned, Semi-Boned or Butterflied Leg of Lamb 1.5–2kgapprox.

3–4kgapprox.

6–8kgapprox.

9–12kgapprox.

18–24kgapprox.

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

Roasted Persian Lamb with Pomegranate Glaze, Couscous

& Beetroot yoghurt dressing

R E C I P E I D E A


C O N S U M E R I N S T R U C T I O N S

1. Preheat oven to 180°C.

2. Place Roast into a roasting tray and drizzle with a little oil.

3. Slow roast the Lamb at 180°C covered loosely with foil for 40 minutes, then reduce heat to 160°C 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.

R E T A I L P R E S E N T A T I O N

1. Display marinated. Garnish with a pomegranate seeds and torn mint leaves.

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.

TIPHummus 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.


Graham Gibbs Meats a Treat • Crookwell NSW

B U T C H E R P R O F I L E

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.

– LOUISE GIBBS, 2 ND YEAR APPRENTICE HAMISH GIBBS AND GRAHAM GIBBS –


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.

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

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 under- estimate 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 prod-ucts 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.

95 Goulburn Street,Crookwell 2583

New South Wales • Australia


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 impor-tant 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 constr- ained 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.


Topside • H.A.M. 2000

M A S T E R C L A S S

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.

• 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.

{ C U T S P E C I F I C A T I O N S } 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.


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 pop-ular 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.

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 bas-turma 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.


Winter Warmers

C O N S U M E R R E C I P E S F E A T U R E

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 andit 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.


R E C I P E O N E Vietnamese Style Beef Roast

S E R V E S : 6

P R E P A R A T I O N : 10 minutes

C O O K I N G : 50 minutes

SWITCH TO MAKEChinese-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.

TIPS

1. Butternut pumpkin or swedes can be substituted for parsnips.

2. For extra flavourful beef, marinate in the fridge overnight.

3. Use any leftover beef to make Vietnamese beef rolls. Fill wholemeal

rolls with sliced beef and sliced leftover roast vegetables or salad leaves.

I N G R E D I E N T S

1.2kg Bolar Blade Beef Roast, fat trimmed

2 tbsp lemongrass paste

2 tbsp fish sauce

3 cloves garlic, crushed

juice of 1 lime

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

2 leeks, washed, halved lengthways and each length cut in 2 (or 1 inch rounds)

steamed broccolini and green beans, to serve

optional carbohydrate side: roast sweet potato wedges, to serve

M E T H O D

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.


R E C I P E T W O Szechuan Beef Pie

S E R V E S : 4


C O O K I N G : 1 hour 40 minutes


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 W E E T P OTAT O T O P P I N G

500g sweet potato

1 tsp ginger, finely grated

4 steamed choy sum (or similar Asian green) or two bunches of broccolini, to serve.


M E T H O D

1. 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.

2. 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.

3. 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.

• N U T R I T I O N A L I N F O R M A T I O N •

N U T R I E N T P E R S E R V E

Energy (kj) 2315

Energy (cals) 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) 3.6

Very Long Chain N3 Fatty Acids (mg) 222

Omega 3 (mg) 353

Vegetables Per Person 5.5SWITCH 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.

TIPS

1. Szechuan peppercorns are available from Asian grocers or the Asian section

in supermarkets.

2. If you don't have toasted sesame paste or tahini, substitute 1 teaspoon sesame oil mixed with 1 teaspoon peanut butter.

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.


R E C I P E T H R E E Indian Green Lamb Curry

S E R V E S : 4


C O O K I N G : 1 hour 15 minutes


1kg Forequarter (shoulder) lamb chops, trimmed of fat

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

R O A S T C A U L I F L O W E R , P U M P K I N + G R E E N B E A N S

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


M E T H O D

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. • N U T R I T I O N A L I N F O R M A T I O N •

N U T R I E N T P E R S E R V E

Energy (kj) 3391

Energy (cals) 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) 3.0

Very Long Chain N3 Fatty Acids (mg) 260

Omega 3 (mg) 750

Vegetables Per Person 4

SWITCH TO MAKERogan 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.

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.


I N G R E D I E N T D E S C R I P T I O N 1U N I T

2U N I T S

4U N I T S

1 0U N I T S

2 0U N I T S

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

Serves 6 12 24 60 120

This delicious roast looks spectacular with its crusty topping.

Walnut Crusted Beef Roast Beefing Up Your Profits Vol. 4

F O R M A L E N T E R T A I N I N G


S E R V I N G S U G G E S T I O N

1. Carve into thick slices against the grain. Drizzle with pan juice. Serve with roasted vegetables.

C O N S U M E R I N S T R U C T I O N S

1. Preheat fan forced* oven to 180°C.

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.

R E T A I L P R E S E N T A T I O N

1. Display in deep foil tray with crust side up.

P R E PA R A T I O N

1. Combine breadcrumbs, walnuts, mustard and chives.

2. Press firmly over roast.

R E C I P E N O T E S

* 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 OPPORTUNITIESSell with packs of pre-prepared

vegetables to roast.

Australian Butchers' Guild Monthly Newsletter

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