Page 46 - NZ Herefords Magazine 2019 Edition
P. 46

Industry Focus


       DINING ON






       HEREFORD PRIME






       HEREFORD PRIME GRASS-FED BEEF SPECIALISES IN HIGH-END FINE DINING

       AND RETAIL OUTLETS.
       THE CHEFS WHO CHOOSE TO OFFER HEREFORD PRIME DO SO FOR THE
       GENUINE STORY BEHIND THE BRAND, THE QUALITY CONTROL, THE FLAVOUR

       AND TEXTURE OF THE BEEF. THEY ARE ALL PASSIONATE ABOUT QUALITY

       BEEF PRODUCTS AND SERVING QUALITY DISHES FOR THEIR CUSTOMERS.
       HEREFORD PRIME BRAND MANAGER NATALIE CAMPBELL PUT SOME
       QUICK-FIRE QUESTIONS TO THREE CHEFS USING HEREFORD PRIME. THEIR

       MOUTH-WATERING ANSWERS APPEAR ON THE FOLLOWING PAGES.




       SMITH AND MCKENZIE                  WHY DID YOU CHOOSE THOSE
       STEAK HOUSE                         CUTS SPECIFICALLY?
                                           The process of raising the beef and then
       LOCATION:                           the  aging  produces  consistently  tender
       13 Lynden Court, Chartwell, Hamilton.  and flavourful cuts of beef.

       YOUR NAME AND TITLE:                WHAT IS YOUR MOST
       Ben Ensor, head chef.               POPULAR HEREFORD
                                           PRIME DISH?                         BELOW: Ben Ensor, head chef at Smith
       DESCRIBE YOUR BUSINESS              Our cold smoked T-bone steak with   and McKenzie Steak House in Hamilton.
                                                                               Ben’s steak of choice is a medium rare
       AND COOKING STYLE:                  Smith and McKenzie rub.             flat iron steak, a cut he says shouldn’t be
       Tribute to a traditional New York steakhouse.                           overlooked.
                                           AS A CHEF/RESTAURATEUR
       WHY DO YOU CHOOSE TO                WHAT DO YOU LIKE ABOUT
       OFFER HEREFORD PRIME                HEREFORD PRIME?
       ON YOUR MENU?                       The quality and consistency of the beef
       Quality  and  consistency  of  meat,   produced.
       impeccable flavour produced from cattle
       being grass-fed.                    HOW DO YOU PERSONALLY
                                           ENJOY YOUR HEREFORD
       WHO DO YOU SOURCE YOUR              PRIME COOKED, AND
       HEREFORD PRIME FROM?                SERVED WITH WHAT?
       Magills Butchery in Te Awamutu.     Flat iron steak cooked medium rare
                                           served with any starch. It has a little more
       WHAT HEREFORD PRIME                 chew than some of the more tender cuts
       CUTS ARE AVAILABLE ON               like eye fillet, but it makes it up in flavour.
       YOUR MENU AND HOW DO
       YOU SERVE THEM?                     DO YOU BRAND/IDENTIFY
       The following steaks and cuts – T-bone,   HEREFORD PRIME ON
       sirloin, rump and a low n slow short rib – are   YOUR MENU?
       served with shallot puree, the customer’s   Yes, each of our Hereford Prime steaks is
       choice of either roast potatoes, steak fries   branded on our menus.
       or mash and a sauce of their choosing.
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