Award winning Royal 100 steak served

Regatta serves up weighty Royal 100 steaks

Beef
PADDOCK TO PALATE: Steve Groom, JBS; Regatta Hotel head chef Lachlan Alexander; John Brown, Jabinda, Tambo; Regatta Hotel executive chef Simon Street; and Anna and John Brown, Jabinda, Tambo.

PADDOCK TO PALATE: Steve Groom, JBS; Regatta Hotel head chef Lachlan Alexander; John Brown, Jabinda, Tambo; Regatta Hotel executive chef Simon Street; and Anna and John Brown, Jabinda, Tambo.

Aa

JBS Royal 100 steaks from the Brown family's weight gain winning Santa steers are on the menu at the Regatta Hotel in Brisbane.

Aa

STEAK lovers can now experience some of the best beef in the world, with prime cuts from the 2020 JBS RNA Paddock to Palate competition hitting pubs and restaurants across Queensland.

This year's prestigious Royal Queensland Show competition involved 819 cattle from 40 of Australia's best beef producers, who had cattle fed at JBS's Beef City Feedlot west of Toowoomba.

The overall winners of the prestigious competition - which involves both feedlot performance fed and carcase assessment phases - will be announced at a special dinner in Toowoomba on Friday night.

Steaks from the Brown family's winning 100 day weight gain Santa Gertrudis cattle bred at Jabinda, Tambo, are on offer under JBS's specialty Royal 100 brand at the Regatta Hotel in Brisbane.

A range of Royal 100 brands steaks served up in the Regatta Hotel's Boatshed restaurant.

A range of Royal 100 brands steaks served up in the Regatta Hotel's Boatshed restaurant.

John Brown senior said he very impressed by the Jabinda steaks served at a celebration dinner hosted by JBS on Tuesday night.

"The chefs really have done this steak justice," Mr Brown said. "It's just so pleasing to see the cattle we are breeding across Queensland producing what is some of the best steak in the world."

JBS business development manager Denis Conroy said it was important to showcase Australia's high-quality beef.

"The beef from the Paddock to Palate competition is a perfect example of this, with a lot of entries from the south western Darling Downs and central Queensland regions," Mr Conroy said.

A delicious carpaccio as a starter.

A delicious carpaccio as a starter.

Regatta Hotel executive chef Simon Street said Paddock to Palate steaks were extremely popular with diners, who were genuinely interested in the story behind the beef.

"It's just such a fantastic story behind these Royal 100 steaks produced from cattle bred by the Brown family at Jabinda, Tambo," Mr Street said.

"People want to know how they've been bred, what country they have been grown on, and how they were finished in JBS's Beef City Feedlot.

"In previous years the cuts from the winning pen are all gone within within about 10 to 12 days."

The Regatta Hotel's Boatshed restaurant is also particularly well known for the five dry aged steaks on its 18 steak menu.

Paddock to Palate cattle were fed for either 100 or 70 days depending on the class entered, and were judged on a range of criteria including weight gain and carcase performance.

Prestige Brisbane steak house Kingsleys is serving up the 70 day weight gain competition winners under JBS's Queenslander brand. Those winning cattle were bred by the Bassingthwaite family, Yarrawonga, Wallumbilla.

Father and son team John Brown and John Brown with award winning JBS Royal 100 steaks produced from Santa cattle bred on Jabinda, Tambo.

Father and son team John Brown and John Brown with award winning JBS Royal 100 steaks produced from Santa cattle bred on Jabinda, Tambo.

Other venues offering JBS's Royal 100 and/or Queenslander steaks include: Fridays, Brisbane; IMC Steakhouse, Townsville; Rix Hotel Charters Towers; Maraboon Hotel, Emerald; Red Earth, Mt Isa; Blackbeach Hotel, Mackay; Hotel Mackay; Jolly Collier Dysart; Coal & Cattle Moura; Blackwater Hotel; Tieri Hotel; Carrollee Hotel, Kingaroy; Criterion Hotel Rockhampton; Gracemere Hotel; Fibbers Toowoomba; Club Hotel, Chinchilla; Condamine Hotel; Queensland Hotel, Miles; Royal on 99, Roma; Wallumbilla Hotel; Brightwater Hotel, Sunshine Coast; and Parklands Hotel; Sunshine Coast.

Beef Off

The Regatta is now gearing up for its annual Beef Off event on August 24. The popular competition challenges diners to taste and compare samples from five wet-aged sirloins.

Beef Off steaks are being supplied by Queensland-based companies JBS, Stanbroke, and Signature Beef, as well as the new Wanderer brand from Greenhams in Tasmania, and Rangeland in NSW.

Aa

From the front page

Sponsored by