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

Rob O’Brien - new Head Chef at The Ed Castle

We’re familiar with Rob from his time working for the Matthews Group and it’s great to have him working with them again. He’s traveled far and wide for his passion for food and loves fresh, local produce and local businesses that share a passion for quality food and service.
 

Favourite place to eat in Adelaide?
Thai Orchid at Henley. The food is always really good and the location is fantastic.

Favourite cut of meat 
Anything lamb! It has more flavour than beef and not as boring as chicken.

Where did you learn to cook?
My Father taught me a lot about what foods the world had to offer when I was a child. What some people would consider exotic spices or unusual food, was common place around my home. I was very fortunate in that respect.
I started my apprenticeship in Norwich, England. Then furthered my experience in Brighton, England. Where in time, I was approached by a local restauranteur with an offer to set up, partner and head chef for a new boutique restaurant. 

Most embarrassing chef moment?
None to date.

Favourite ingredient to work with?
I’m really enjoying incorporating nuts and fruits into savoury dishes. If the right nuts or fruits are prepped in the right way, they can really enhance a dish and add a different textural eating experience.

What’s your favourite cuisine to cook?
Modern Australian

What style of cooking would you like to explore more?
I’d like to use more different and unusual spices
​
Where do you see the next big food trends leading?
Maybe a swing back to Asian influences and healthier eating. ​

Where did you learn to cook?
I started my apprenticeship at the Hahndorf Inn then spent some time at the Hotel Elliot before finishing my apprenticeship up at Airlie Beach.

What was it like up in Airlie, how was the food different up there?
It was definitely dynamic and fun to be a part of, but being fairly remote, the produce isn’t as fresh as you will get here in Adelaide.

Where did you go after Queensland?
I was the Head Chef at the Salopian Inn down at McLaren Vale for a while, and then eventually found myself here. I’ve been at Maximilian’s for 4 years now, and I’ve been Head Chef for 3 and a half years.

Why did you become a Chef?
I’ve always wanted to be a chef, my brother was a chef, and it’s just something I always wanted to do. I’ve never even thought about doing anything else, I love what I do.

What is your favourite cut of meat?
I’m a carnivore, I honestly love them all. The all have different characteristics and uses.

And your favourite cuisine?
Broadly speaking it would have to be Asian styles. I love the flavours, the smells, the sauces and stocks.

Favourite eating experience outside Australia?
It was at Jaan in Singapore, it’s one of the best restaurants in the world. It was a French influenced degustation, it was amazing I highly recommend it.

Why do you choose mybutcher?
You guys are always competitively priced and have great products. You’re always reliable and very good at filling special requests.

Maximilian’s is located at 15 Onkaparinga Valley Road, Verdun.
Contact them on 8388 7777 to make a booking.
#foodAdelaide #meat

What is your inspiration for this current menu?
Its coming in to winter and the low and slow movement is really starting to take off. We are really excited about this new menu. Michael, the new sous chef has been here for about 2 months, we work really well together and can bounce ideas off each other. Having a good team is really important and we have a great system going on at the moment.

What are your favourite additions to the new menu?
My favourite additions are the street food items, The Soft Tacos with braised brisket, The Chinese sticky glazed pork ribs and The Cuban sandwich with pork shoulder and smoked leg ham. In the restaurant we are going to keep focussing on consistency and quality.

There is a lot of low and slow items on the menu, do you have any tips or advice on how to cook these items?
The key with low and slow is not to overpower the natural flavour of the meat. All these items, like brisket and shoulders and ribs have a lot of natural flavour so you don’t want to do anything to take away from that.
 
Come and see Anton and the team at the Torrens Arms to check out the new menu.
@TAHotel #Adelaide

...London, Boris Yeltsin at The Kremlin and Madonna and three American Presidents in Manhattan.

​He worked with Michell Roux for 8 years and was also involved with the television series ‘At Home with the Roux Brothers’ and the Roux Brothers’ range of cook books.

​Chris has called Adelaide home for the last 20 years, in which time he’s worked at the Hyatt, The Earl of Leicester and was involved in the set-up of The Tap Inn, before settling into his current Executive Chef role at The Earl of Aberdeen 3 years ago.

Where did you learn to cook?
I started cooking at the age of 11, when I got my first after school and weekend job at a small bistro in Scotland. I then went onto catering school at Stratford on Avon, full time for 3 years.
 
What keeps you motivated and inspired?
I’ve always treated my workplace as if it was my own business. So, I naturally feel completely part of it and passionate about it.
 
Why did you become a chef?
I always loved cooking and our parents always encouraged us to do what we enjoy and follow our passions.
 
If you weren’t a chef, what would you be doing for a living?
I’d probably be a butcher. I love getting whole joints in and cutting them up myself. Or I might be a carpenter or brickie.
 
What’s your favourite cut of meat?
I love a really good quality rump steak, served with chips, béarnaise sauce and a coin of garlic butter.
 
And your favourite cuisine?
Oh, that’s really tough. I love all food. If I have to narrow it down, I’d have to say Chinese. I adore dumplings.
 
Favourite ingredient to work with?
Beef
 
What are your pet peeves in the kitchen?
Definitely people standing around doing nothing. It doesn’t happen much in here.
 
Favourite eating experience outside Australia?
I’d have to say it was when I was cooking at The Kremlin. We were treated to a typical Russian meal at the Kremlin. Caviar, borsht and vodka were plentiful. It was all completely laid on, we were treated like Lords.
 
Who in the world would you most like to cook a meal for?
Well, if my father was still here, I’d really love to cook for him again.
 
Why do you choose mybutcher?
I’ve known Tony since he had his butcher shop at the Arkaba Shopping Centre and have been using mybutcher ever since. I’ve put his schnitzels into every place I’ve worked.

Favourite Dish on your current menu?
All the Josper cuts – we’re using the highest quality meat cooked in our Josper Oven which gives the meat a unique smoky flavour that is second to none.
 
Favourite place to eat in Adelaide?
Crafers Hotel
 
Favourite cut of meat?
Scotch Fillet
 
Favourite drink?
Jack Daniels on the rocks….
 
What do you like to do in your spare time?
Dirt bike riding…. drinking Jack’s
 
Where did you learn to cook?
I learnt the most at The Belair Hotel and The Grange Hotel. I was trained well in all areas pretty quickly, rather than spending the first year doing dishes.
 
What keeps you motivated and inspired?
I’ve found over the years that changing venues helps to keep things from going stagnant. Currently, I’ve got great employers who foster a collaborative environment, are passionate about quality and what they’re doing and who treat their staff well. Having the right fit out, quality equipment and suppliers that are also passionate about quality and service are also motivating factors.
 
Favourite Cuisine?
Modern Australian – because we can take the best out of each cuisine and put our own twist on it and truly make it our own.
 
Why did you become a chef?
I decided to do a traineeship through school, because I didn’t enjoy school that much and doing the traineeship meant spending less time there.
 
Why do you choose mybutcher?
Quality, competitive price and customer service that goes above and beyond.
#adelaide #thefeathers

Favourite Dish on your current menu?
Mayura Station Wagyu 9+ rump, miso and marrow butter and baby king browns.
 
Favourite place to eat in Adelaide?
Africola
 
Favourite cut of meat?
Scotch Fillet, because of the flavour and fat
 
Favourite drink?
Craft beer – Stonewood Pacific
 
What do you like to do in your spare time?
Hang out in the veggie garden and watch the EPL
 
Where did you learn to cook?
I did my apprenticeship at the Radison and then went on to work at Jolley’s Boathouse
 
What keeps you motivated and inspired?
I read a lot of cook books and enjoy finding new styles of cooking and different products. The plate sharing concept works well for us in the kitchen at 2KW and having a great team and great employers helps too.
 
Most embarrassing chef moment?
Hmmm… I’d have to say the time I put salt in a chocolate cake, instead of sugar… in a cooking competition.
 
Why did you become a chef?
I tried my hand at zoo keeping, but didn’t really enjoy it. My father was a baker/cake decorator and I always enjoyed cooking, so it seemed like a natural path to follow.
 
Why do you choose mybutcher?
I’ve had a long relationship with Tony Buckley and can always trust the quality and consistency of mybutcher product.  @2kwbar #Adelaide