Catering for Value & Variety

catering for variety and value

onferences and banqueting are vital to the fi nancial success of many resorts and hotels in America, while social catering remains one of the fastest growing

foodservice segments in the United States. In the face of intense competition, rising food costs and a weaker economy, there has never been a better time for chefs to innovate, refi ne and differentiate their menus using wholesome Australian beef.

To demonstrate this, we asked internationally renowned Chef Marc Miron to share some of his favorite Australian beef banqueting and catering recipes. This booklet is the result.

Beef has always been a popular item on banqueting menus. Despite this, chefs tell us their customers are increasingly looking for something extra — demanding fresh, fl avorful, healthy and innovative options delivered to restaurant quality standards.

From robust fl avored Organic, Natural and Pasture-fed beef to fi nely textured Grain-fed and ultra marbled Wagyu, Australian beef offers you variety. The availability of smaller primal cuts also helps lower your center-of-the-plate cost, while adherence to strict production standards means that chilled Australian beef shipped by sea arrives with a long shelf life and the added benefit of wet aging, so it’s tender and ready to use straight from the bag.

Australian beef allows you to offer discerning customers a consistent quality product to suit every occasion and budget. You can also develop menus based on a combination of alternate cuts or niche products showcasing these exclusive and premium options, perhaps offering a Wagyu or Natural item where these products may otherwise be considered cost prohibitive.

Ordering Australian beef to your requirements is easy using an internationally recognized grading and description system developed by AUS-MEAT. Beef packers use elements of this system to underpin the quality of their brands; for instance, setting a minimum marble score and trim specifi cation to deliver high yielding, quality cuts.

AUSTRALIAN BEEF DELIVERSTHE VARIETY YOUR CUSTOMERS DEMAND.

It’s natural to balance value and variety with Australian beef. Serve a duet of our quality cuts and the performers won’t be the only people singing at your next function.

DDuo of grilled Natural tenderloin with braised Wagyu beef brisket, roasted onion, tomato and goat cheese tart

For your banqueting menu to stand out from the crowd you need a point of difference. Impress guests at your next function by featuring innovative options made with wholesome Australian beef.

SSpiced beef medallions on pea and coriander pancake and lemongrass aioli

Banqueting and catering are vital to the fi nancial success of many businesses in the foodservice sector. Australian beef offers the value, variety and quality you need to stay competitive in these tough economic times.

MMedallion of Grain-fed striploin and braised shortribs served on caulifl ower puree with apple and Spanish onion jam

WWagyu tataki with daikon salad and Japanese seared beef with wasabi mayonnaise

OOrganic tenderloin fi lled with mushroom duxelle on grilled baby leeks and crushed potatoes

Hors d’oeuvres are your fi rst chance to impress at a reception. Start with Australian beef and your guests will enjoy innovative, fl avorful and healthy options.

Book chilled Australian beef at your next reception for a product that arrives pre-aged so it’s perfectly tender and ready to complement your freshest ingredients.

RRoasted Grain-fed ribeye on mustard mash, baby carrots and green peas

BBalinese style Grass-fed beef satay dippers

Australian beef offers a wide variety of options so you can present quality products to suit every occasion and budget.

Nothing says ‘special’ like premium beef on a banqueting menu. Make Australian beef center-of-the-plate at your next conference and your menu will be the center of attention.

Address your guests’ desire for variety and fl avor by breaking with convention and serving Australian beef at your next conference!

CCharred Wagyu top sirloin cap steak, served on zucchini ribbons and balsamic braised lentils

Pomegranate glazed fl ank steak served on potato wedges and green beans

Maintaining quality while keeping to a strict budget is essential for success as a social caterer. Use value cuts of Australian beef and the inexpensive bill won’t be the biggest surprise at your next catered party.

When you buy Australian beef you are purchasing a product that has met the strictest quality, traceability and safety standards in the world. Australia’s industry is recognized internationally as being free from the major cattle diseases and our strict quarantine regulations work to keep it that way.

Under our quality assurance systems, Australian ranchers are required to individually identify their cattle using electronic ear tags. A unique identifi cation number is assigned to each animal. This is stored on a central database along with the property number where the animal is located. The database is updated whenever an animal is moved, providing individual animal traceability back to the property of birth.

All export beef packers must comply with federal food safety standards which are backed by legislation. Government inspectors monitor compliance against these standards, and beef cannot be released for export until it has been approved by these inspectors. All product exported to the United States must meet strict U.S. standards and is subject to U.S. government inspection at the port of import.

For these recipes, a copy of our beef product guide and more information on how your customers can enjoy the benefi ts of wholesome Australian beef at your

next function, visit the trade section of our award winning website at www.australian-meat.com

Chef Marc Miron has served presidents, world leaders, royalty and the Rolling Stones. Over his career, this internationally renowned chef has led kitchen brigades in some of the best hotels and resorts in the world. Now in Canada, Chef Marc continues to share his love of food through Cuisine & Passion, his gourmet food shop and cooking school. www.cuisinepassion.ca

MEAT & LIVESTOCK AUSTRALIA, NORTH AMERICAN OFFICE

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©2009 Meat & Livestock Australia | Design: Levine & Associates, Inc. | Food Photography: Renée Comet | Photo of Chef Marc Miron: Stef Geiger

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