BEEF Australia 2015 kicked off in fine style last night with a crowd of more than 300 turning out for the dinner celebrating secondary cuts of beef.
The Nose-to-Tail Dinner, organised by Queensland Country Life, featured six dishes made from secondary cuts, which was demonstrated on a 246kg carcase from a Angus/Belmont Red composite heifer bred on Carpentaria Downs at Einasleigh.
The heifer had been backgrounded on Kimberley Station, Clermont, before being fed on a finisher ration for 110 days. Beef 2015 chairman and presenter Blair Angus and Signature Beef sales manager Tess Camm explained the cuts of beef involved and discussed the reaction to the cuts in the market.
Butcher Garry Dwyer added to the spectacle, putting his skills to good use breaking a side of a beast down on stage.
Mr Angus said he was determined to increase the value of the beef carcase.
Amanda Moohen, Camm Agricultural Group, Bowenville, chats with Beef Australia board member Allison McKay, Townsville, and Maddy Angus, Clermont. Click on the image to see a gallery of photos from the event.
"I call it growing the beef bubble," Mr Angus said.
"The loin cuts only represent about 10 per cent of the carcase.
"There is a lot more tender meat that can be extracted from the carcase and sold for a higher price."
Mr Angus said the beef industry had to meet the needs and expectations of the consumer.
One of the most popular dishes was an exceptionally well presented, slow-cooked brisket served with roasted king mushrooms, pumpkin and polenta. Also generating plenty of comment was the braised beef tail in crepinette served with beef bacon.