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Australian Butcher is a journal written for butchers about butchery - not just another pretty piece of marketing gear for your shelf or meat counter - the stories within these pages are meant only for YOU.


  • Welcome to the first issue of the Australian Butcher The Guild's Guide to Beef, Veal, Goat & Lamb.

    With the launch of the Australian Butchers Guild, formally the Red Meat Networking Club, we are taking

    the program in a new and exciting direction aimed at providing the independent butcher with a modern

    and informative educational resource.

    This issue, we are celebrating summer with a steak feature 'one for every day of the week'. We explore the mysteries of dry aging and find out what a fourth

    generation butcher has on his menu and more.

    Now is the time for the independent butcher to be seen as true artisans within the community and to build a fraternity with other butchers, where ideas

    are shared and friendships forged.

    We hope you enjoy reading the first issue and join us on the journey of many more to come.

    A B G The Guild 's Guide to Beef , Veal , Goat & L amb Introduction SummerNo. 01 2 014

    D E A R A U S T R A L I A N B U TC H E R S ' G U I L D R E A D E R

  • M L A R E T A I L C O N T A C T S


    Trade Marketing Manager03 9249 9510 F. 0411 680

    Stephen Pocock


    NSW / ACT

    State Program Manager02 9463 9236 F. 0411 680 507mcar

    Matthew Car mody


    QLD / NT

    State Program Manager07 3620 5211 F. 0411 680

    Gar y McPherson



    State Program Manager08 8471 5800 F. 0411 680

    Brett Atkinson


    VIC / TAS

    State Program Manager03 9249 9593 F. 0408 385

    Michael Tan



    State Program Manager08 9209 2890 F. 0408 083 014r

    R afael R amirez


    A U S T R A L I A N B U T C H E R / No. 01The Guilds Guide to Beef, Veal, Goat & Lamb

    Meat & Livestock Australia Limited (MLA)Level 1, 40 Mount StreetNorth Sydney, NSW 2059

    T. +61 2 9463 9333 F. +61 2 9463 9393E.

    CopyrightThis publication is published by Meat & Livestock Australia

    Limited / ABN 39 081 678 364 / (MLA). Care is taken to ensure the accuracy of information in the publication; however, MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. Readers should rely on their own enquiries in making decisions concerning their interests. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. 2014 Published January 2014.

    Journal EnquiriesElisha Moran


    Artwork MASH


    Paper StockRevive Laser


    PrintingSouthern Colour Pty Ltd


    I S S N / 2202-6894

  • C O N T E N T S

    M E A T T U T O R I A LDry Aging Aging GracefullyHow to Dry Age MeatIs it worth the wait?

    M E E T T H E M A K E RAronui Feedlot Greg Gibbons

    S T E A K F E A T U R EOne for each day of the week

    T H E G U I L DGary's Quality Meats Gary McBean

    C U T O F T H E Q U A R T E RThe Bolar BladeThe Oyster Blade

    S H O P T O P L A T EMasterclassOrange Mustard BBQ SteaksBushman's Beef Blade


    1 0

    1 2

    1 8

    2 0

    2 4

  • 06 A U S T R A L I A N B U T C H E R / No. 01

    Dry aging is not a new technique, in fact until developments in chilling and vacuum packaging occurred in the 1960s dry aging was the most common, if not the

    only way to prepare meat for long term storage and transport. These days dry aging meat is done more as a point of difference rather than a spoilage preventative.

    Meat is dry aged under tightly controlled conditions: air flow, air temperature, relative humidity and number of days of aging are all considered when determining a desired outcome. The celebrated characteristics of dry aged meat;

    a deep full flavour, a wonderful nutty aroma, superior tenderness and juiciness develop within the meat as a

    result of all of these conditions being considered together not as separate entities.

    Dry Aging Aging Gracefully

    M E A T T U T O R I A L

    No. 01I S S U EMeat TutorialS E C T I O N SUMMERS E A S O NA U S T R A L I A N B U T C H E R T H E G U I L D ' S G U I D E T O B E E F , V E A L , G O A T & L A M B Y E A R 2014


  • 08 A U S T R A L I A N B U T C H E R / No. 01

    Y O U R C U T1 Select a large, tender primal such as short loin or ribs

    prepared. Aging meat does not affect connective tissue so large primals of more tender muscles benefit most from dry aging and result in a higher saleable meat yield after the crust has been trimmed. For the best outcome choose only MSA Graded beef cuts to dry age.

    Y O U R S T O R A G E2 Airflow is of paramount importance in the process of

    dry aging and needs to be addressed when looking at how to store your primals. It should be low and even (0.20.5m/s) and airflow around the individual primals should be unrestricted. There should be no dead spots within the room or areas of high velocity. Storage such as wire racks, perforated shelves, trees and hooks are best so that all sides of the product are exposed to cor- rect air temperature that allows uniform drying. However you choose to dry age, make sure you put a drip tray beneath the primal.

    M A N A G E Y O U R H U M I D I T Y4 Just like air temperature relative humidity needs to be

    just so. A high humidity will encourage spoilage bacteria to grow and a low humidity will result in excess yield loss. Aim for relative humidity that sits between 75% and 85%. The Relative Humidity of a normal chiller or cool room would not be suitable for dry aging.

    C O U N T T H E D A Y S5 Determining how long to age your primal for will depend

    on the results youd like to achieve. Flavour, aroma, tenderness and juiciness are all altered the longer you age for and are a result of not only days aging but also temperature, relative humidity and airflow. Dry aging periods of between 1435 days appear to be able to achieve the results desired from a dry aged primal.

    T R I M / S H R I N K A G E & Y I E L D6 Trim away the dry crust and bone. Once trimmed, dry

    aged meat can be portioned, vacuum packed and kept refrigerated or frozen. Although moisture loss is positive from a flavour standpoint, this shrinkage results in reduced saleable meat yield. With this moisture loss and the trim, yield loss can be up to 8.5%. Dry aging isnt for the faint hearted: it takes almost twice the original amount of meat to make a dry-aged steak...

    C H I L L3 The rate of tenderness improvement during aging is

    related to temperature level. The higher the temperature, the more rapid the change although too high and youll promote more rapid bacterial growth, resulting in off odours and flavours but too low and the enzymes which break down muscle fibre cease to work. Your air temper- ature will need to be kept stable and between -0.5C and 1.0C. Temperature stability is important your dry aging room should open into another refrigerated room to prevent warm, moist air from entering the area.

    How to Dry Age Meat

    M E A T T U T O R I A L

    The production of dry aged meat must be done in appropriate environmental conditions Establishments interested in dry aging will need to test the parameters to ensure they produce a quality product in a safe manner.

  • 09S U M M E R 2 0 1 3

    The greatest reason for dry aging beef is the affect it has on flavour. Flavour notes such as round, sweet, full, roasted, dark, beefy-intensity, umami and caramel have been used to describe dry aged meat. Loss of moisture is the main reason for this as the meat starts to shrink the flavour gets concentrated similar how a reducing sauce become richer.

    F L A V O U R

    As meat ages enzymes present in the muscles cells start to break down protein structure and reduce the water holding capacity of the meat. This means that the meat isnt capable of holding onto its own juices when being chewed and releases more juice.

    J U I C I N E S S

    During the aging of meat, proteins that give a muscle its structure and functionality break down to increase tenderness through a process known as proteolysis. As meat ages large proteins begin to break down into smaller fragments and as this process continues, the meat becomes more tender. This process happens in wet and dry aging.

    T E N D E R N E S S

    Slow oxidisation of fat and fat-like molecules within the meat produce aromas such as sweetness, nuttiness and bite.

    A R O M A

    Is it worth the wait?

    M E A T T U T O R I A L

  • 10 A U S T R A L I A N B U T C H E R / No. 01

    Greg Gibbons only intended to work at Aronui Feedlot, located on the fertile Darling Downs in southern

    Queensland, for 6 weeks before heading west; however 25 years later he and his family still call it home.

    Greg joined Aronui in 1987 as a feed trailer driver and was lucky enough to work under the godfather of

    the Australian grain feeding industry, Dugald Cameron. It was Dugald who stirred Gregs pursuit of innovation,

    quality and sustainability three principles that now guide Gregs management of Aronui Feedlot.

    A R O N U I F E E D L O T

    R ainfal l : 674mm Categor y: Feedlot Breed: Predominantly WagyuCapacity: 15,000 Adult Equivalent Tur noff : Approx. 30,000 head/year Staf f : 26 (Ful l Time)

    S O U T H E R N

    Q L DA R E A ( H A . )