Posts Categorized: Meat

Grain fed vs Grass fed beef dinner with Ron O’Bryan

strong>What: Beef tasting and education Chef: Ron O’Bryan When: Tuesday 20th September, from 7pm Where: The Vine Hotel  59 Wellington St (cnr Derby) Collingwood How much: $75 a person, including wine from Syrahmi and Foster e Rocco. Booking: Tickets are available via EventArc Cows eat grass, right?  Well yes, but beef raised for meat can be fed grass, grain or a mixture of both. Dusty feedlots, grassy knolls, Angus, Chianina, Belties, Wagyu – just what do you get for your money? Can y0u taste the difference? And what about ageing? is vacuum packed meat a good thing or a bad thing? We’re lucky in Australia, we have access to a wide range of beef which experience a wide range of growing conditions, but how do you  know what is the best choice for taste, texture, value and the environment? Check out more here at the Fringe Food Festival site.

Jamon wagyu special

I mentioned in my column today that Jamon (3 Murphy St, South Yarra +61 9804 5710) was between Tuesday 8 and Saturday 12 may holding one of it’s Wagyu weeks with lunch at $120 and supper $250. Last year I wrote about one of the lunches for the Australian’s Travel & indulgence section. You can find the full story here and the pictorial evidence on this blog here. The thing I really enjoyed about the meal was the jorney is textures and tastes he took us upon. At the time I said: “Appreciative noises fill the room. Meanwhile, Greenfield’s chopsticks pluck cold soba noodles and fold them into bowls with seaweed and jellied ox-tail soup. Cooked tail contrasts with sashimi of rib and the slime of woodear mushrooms. Each ingredient retains its flavour. The first bite of noodles – almost al dente but not quite – is crunchy. The cooked meat is soft; the raw, chewy. “More noise and Greenfield hits us with another dish. He is improvising now with a handful of morels, lightly poached. He chops raw eye fillet to stuff the hollow mushroom – another simpler version of tartare. Into 300-year-old Japanese cups, he places the stuffed fungi with a little mushroom flavoured stock.”