Region, breed and feed are the three things we distinguish when sourcing restaurant quality beef.
‘Feed’ has a massive impact on eating quality and consumers are much more aware of this and much more likely to ask.
As Chefs you possibly have your favourite, know what your customers lean towards and it is usually a good idea to have a little of both on the menu.
Grass (or pasture) fed is the traditional way to finish off cattle. They will eat grass for their entire lives so this will produce a real, natural flavouring. The type of grass will depend on the region and the climate. Most cattle in Australia is grass fed. They are usually younger and smaller which enhances tenderness.
Grass fed beef will have darker flesh, slightly yellow fat and has that real natural Beefy flavour. The types of grass varies throughout Australia depending on the climate, which also has an effect on eating quality.
Grain fed cattle all begin their lives eating grass, in fact they will spend most of their time on pasture, then they are moved to a grain feed lot. Depending on the program they will be eating grain for between 70 to 120 days or longer. Cattle put on more weight on grain and so the cuts are generally larger than grass fed cattle. With the gaining of weight comes extra fat and marbling. The extra marbling we get from grain fed cattle is probably the biggest point of difference, with marbling being a big contributing factor to tenderness.
Grain fed beef will have whiter fat and lighter coloured flesh. The flavour will depend on the grain program.
If you want to have a look at a grass or a grain fed product fill out the form bellow, or give us a call on 8159 0222 to arrange some samples
‘Feed’ has a massive impact on eating quality and consumers are much more aware of this and much more likely to ask.
As Chefs you possibly have your favourite, know what your customers lean towards and it is usually a good idea to have a little of both on the menu.
Grass (or pasture) fed is the traditional way to finish off cattle. They will eat grass for their entire lives so this will produce a real, natural flavouring. The type of grass will depend on the region and the climate. Most cattle in Australia is grass fed. They are usually younger and smaller which enhances tenderness.
Grass fed beef will have darker flesh, slightly yellow fat and has that real natural Beefy flavour. The types of grass varies throughout Australia depending on the climate, which also has an effect on eating quality.
Grain fed cattle all begin their lives eating grass, in fact they will spend most of their time on pasture, then they are moved to a grain feed lot. Depending on the program they will be eating grain for between 70 to 120 days or longer. Cattle put on more weight on grain and so the cuts are generally larger than grass fed cattle. With the gaining of weight comes extra fat and marbling. The extra marbling we get from grain fed cattle is probably the biggest point of difference, with marbling being a big contributing factor to tenderness.
Grain fed beef will have whiter fat and lighter coloured flesh. The flavour will depend on the grain program.
If you want to have a look at a grass or a grain fed product fill out the form bellow, or give us a call on 8159 0222 to arrange some samples
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