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Australian Beef and Lamb  
Chef Craig Hopson of Le Cirque Prepares Australian Sirloin

Chef Craig Hopson of Le Cirque Prepares Australian SirloinView Recipe

Chef Craig Hopson of Le Cirque in New York, demonstrates his take on a roast beef dinner using Australian Wagyu top sirloin, accompanied by roasted fingerling potatoes with mustard & horseradish cream, and green beans.



More Videos: Aussie Lamb Spring Fling NYC (13 videos):
photo gallery: Australian Wagyu Tiradito, Leche de Tigre, Celery, and Sweet Potato by Chef Anthony Lamas of Seviche Restaurant - Louisville, KY
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Beef Product Guide
Lamb Product Guide
Safety of Australian Beef
Safety of Australian Lamb
Chef Seth Siegel-Gardner of Kata Robata Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
Chef Seth Siegel-Gardner of Kata Robata

 

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Australian Lamb

Quality Product

landscapeAustralian lamb is all-natural, pasture-raised, and  free of artificial additives and hormone growth promotants. The lambs graze on lush pastures and feed on clover, rye, and other grasses, and receive only the best natural supplementary feed, such as lupins and oats, which enables a year-round supply of consistent high-quality lamb—a pure product of its pure environment.

Australian lamb is available to North American customers in a wide-array of product lines and cuts. The primal cuts are vacuum-packed to maintain freshness and quality and to ensure extended shelf life. And strict temperature control is maintained throughout the delivery process.

Naturally lean, tender, and mild tasting, Australian lamb is a great addition to any chef’s menu, and its versatility lends well to many different cuisines. For more inspiration on creating recipes featuring Australian Lamb, check out this collection of recipes here.

Nutrition

Australian lamb is a naturally nutrient-dense food; it’s packed full of essential vitamins and minerals that help our bodies function better. Lamb is rich in vitamin B12, which isgreat for the nervous system. Iron helps carry oxygen to the muscles for energy and is important for brain performance, especially for memory and concentration. The zinc in lamb is essential for our immune system, and the protein is great for growing bodies.

 
Australian Beef
Quality Product

cowThe Australian beef industry produces some of the finest beef in the world. While the industry is traditionally geared towards high-quality, grass-fed beef, other products are also available, including natural, organic, grain-fed beef and breed-specific products like Wagyu and Angus.

Like Australian lamb, premium Australian beef is a product of the environment in which the cattle are raised. The cattle graze on open pastures and most are exclusively range-fed. Some Brands then grain feed their cattle on a wheat based nutrition ration for marbling. Moreover, Australian cattle ranchers are recognized around the world for their animal husbandry and ranch management techniques. Australian farmers are also highly progressive in the areas of ranch and pasture improvement and water management.

The latest packaging technologies ensure that Australian beef is delivered to chefs in the same high quality condition in which it left the packinghouse. Australian beef cuts are vacuum packaged to maintain freshness and quality and guarantee an extended shelf life. What’s more, strict temperature control is maintained throughout the delivery process, meaning a shelf life up to 120 days for chilled beef and up to 12 months for frozen beef.

Nutrition
Australian grass-fed beef is not only delicious, it’s also lean and healthy. It’s favored by many consumers because it is low in fat and cholesterol, and contains higher levels of Omega 3 fatty acids, which are thought to lower blood pressure and reduce the risks of some cancers.
 
Australian Beef & Lamb: Safety & Traceability

Strip LoinAustralia is recognized as being free of all major epidemic livestock diseases. The Australian livestock and meat industry is committed to food safety, integrity, and traceability, and has led the world on this mission to maintain safety and health standards. The Australian beef and lamb industry and all levels of government have worked together to develop stringent standards and systems, designed to ensure the integrity and traceability of the product.

These measures include the Livestock Production Assurance (LPA), an on-farm food safety and quality assurance program that assists ranchers in recording and declaring the food safety of their livestock. The National Livestock Identification System (NLIS) consists of electronic ear tags and centrally managed database providing individual identification and traceability. You can learn more about Australia’s safety programs here.


 

 

 

 

 

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