On the eve of Beef Australia 2018, guests at the Queensland Country Life’s ‘Nose to Tail’ dinner were treated to the culinary delights from Blair and Josie Angus’s Signature Beef.
From the nose to the tail, with beef the diversity is endless was the opening comment made by Blair, also the Beef Australia 2018 Chairman.
‘The best part starts at the nose and ends at the tail, there is such a variety of cuts available to the consumer’, Blair said.
The entertainment for the dinner, was provided by Matthew Papandrea, demonstrating the ancient craft of fine butchery. Matthew is the most highly awarded young butcher in Australia and a gold medal winner at the Worldskills Australia competition, which saw him represent Australia at the age of 23.
And in a first ‘Nose to Tail’ dinners were held simultaneously at restaurants in Townsville, Brisbane, Sydney, Melbourne and Adelaide with the demonstrations conducted by Matthew livestreamed into each of the restaurants.
The carcase breakdown demonstration saw Matthew use a 150 day grain fed Angus cross steer as he took guests through the different cuts available from the carcase, how he goes about breaking it down and how he would prepare it.
The Angus family have been using Angus genetics as part of their operation for over 26 years, with the aim to breed cattle the consumer wants.
Picture - Blair Angus, Matthew Papandrea and Tess Cam taking the crowd through the breakdown of a carcase at the Nose to Tail dinner at Beef Australia
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