You will not come across two men more passionate about red meat than, Meat and Livestock Australia’s (MLA), corporate chef, Sam Burke and master butcher, Kelly Payne whom delighted conference delegates with their two man show to demonstrate on a Verified Black Angus Beef oyster blade and prepare the ultimate brunch dish, BBQ True Aussie Angus Flat Iron, sautéed greens, Basturma salted Poached Egg, Crispy Beef Bacon, Chimmi Churri, with blistered heirloom tomatoes.
The two have a passion for bringing beef to the forefront and want nothing more than for consumers to celebrate and showcase this great Australian product around the world as they work with big food service players across the many different sectors – catering companies, quick service restaurants, pubs and hotels, cruise ships, airlines and aged care.
Their aim? To ensure red meat holds its place on their menus. That means making certain these businesses have success at every step with the beef they serve up.
A priority has been to showcase how secondary cuts of red meat like beef brisket and rump cap could provide innovative, tasty and affordable dishes.
“It’s about total carcase utilisation so we can land at the right meal costs to make these organisations profitable and keep red meat front and centre,” Sam said.
Flat iron steaks are sliced from an oyster blade and often described as the “poor man’s tenderloin” which sells for around half the price of sirloin.
Here’s how you can enjoy your very own Verified Black Angus Beef brunch.