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

Anyone who has worked in hospitality knows it’s a pressured environment. Plans change without notice, things go wrong, customers can be unreasonable and staff can let you down. It’s a real go, go, go environment - it’s the main reason for the high turnover of staff. Also part of the reason for staff movement is the all too common irreconcilable differences between staff members. The crucial relationship between Head Chef and Venue Manager is one that is often neglected. If you can’t build these relationships and operate in a respectful and constructive manner then the business will suffer, your reputation will suffer and ultimately so will your employment prospects. Internal relationships are often overlooked, yet it is one of the most important factors in the longevity of your career. If your relationships are strong, then any little problem is manageable. Relationships are everything.

So what’s the key to maintaining healthy respectful relationships? The truth is it’s a bit of an art form, no two relationships are the same, but it all starts with empathy. If you can truly put yourself in the shoes of someone else then you will understand their motivations, their insecurities, their highs and their lows. If you start empathy, and a commitment to make it work, then everything will fall in to place.

At mybutcher we strongly believe that a great working relationship between supplier and customer is imperative in delivering the service and that is required to run a successful business. We work closely with your business to help you give your customers what they want, every time.

Contact us today to see the difference.

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.