Page 47 - NZ Herefords Magazine 2019 Edition

WHAT DO YOUR IMPRESS WITH A HEREFORD
CUSTOMERS SAY ABOUT PRIME DISH?
HEREFORD PRIME? Hereford Prime beef is a great product, it
It’s consistent, great tasting steak. doesn’t need much else to be perfect. A
digital probe will help achieve the degree
AS A CHEF/RESTAURATEUR of cooking you are looking for. A good
WHAT IS YOUR FAVOURITE initial sear on both sides and a good
HEREFORD PRIME CUT resting of the meat after cooking will help
AND WHY? lock in the juices.
T-bone steak. It offers both a tender eye
fillet and a sirloin; a little extra care on HAVE YOU WON ANY
rendering down the fat cap on the sirloin AWARDS FOR ONE OF YOUR
and it’s a perfect steak. HEREFORD PRIME DISHES?
(IF SO, PLEASE PROVIDE
WHAT IS YOUR FAVOURITE THE DETAILS):
SUB-PRIMAL (SECONDARY) We have eight consecutive Beef and
CUT AND WHY? Lamb Excellence gold plates, many are
Flat iron steak. It is often overlooked. The for Hereford Prime steak dishes. Our most
steak has significant marbling and is full recent plate is for our cold smoked 350g
of flavour. Hereford Prime T-bone, which we were
awarded in the 2019 Excellence Awards.
DO YOU HAVE ANY WORDS ABOVE: The award-winning Hereford Prime
T-bone that has earnt Smith and McKenzie
OF ADVICE/TIPS FOR THE Steak House its eighth consecutive Beef
HOME COOK WANTING TO and Lamb Excellence Awards gold plate.

FLORIDITAS WHY DID YOU CHOOSE THAT
CUT SPECIFICALLY?
LOCATION: For the quality and taste of the meat.
161 Cuba Street, Wellington.
WHAT IS YOUR MOST
YOUR NAME AND TITLE: POPULAR HEREFORD
Julie Clark – owner/executive chef. PRIME DISH?
Hereford Prime dry-aged fillet with a
DESCRIBE YOUR BUSINESS roasted red pepper sauce and wilting
AND COOKING STYLE: greens. BELOW: Julie Clark, owner and
Ingredient driven, quality, seasonal executive chef of Floriditas in Wellington.
ingredients that taste of their terroir. AS A CHEF/RESTAURATEUR
WHAT DO YOU LIKE ABOUT
WHY DO YOU CHOOSE TO HEREFORD PRIME?
OFFER HEREFORD PRIME ON It is a brand I am proud to be able to
YOUR MENU? provide to customers.
The animals are calm by nature, which is
reflected in the taste and quality of the meat. HOW DO YOU PERSONALLY
ENJOY YOUR HEREFORD
WHO DO YOU SOURCE YOUR PRIME COOKED AND SERVED
HEREFORD PRIME FROM? WITH WHAT?
Cabernet Foods, Carterton. Rubbed with a blend of paprika and
spices, BBQ’d with aubergine salad and
WHAT HEREFORD PRIME grilled sweetcorn. Simple, but delicious.
CUTS ARE AVAILABLE ON
YOUR MENU AND HOW DO DO YOU BRAND/IDENTIFY
YOU SERVE THEM? HEREFORD PRIME ON
Everton dry-aged sirloin is available at YOUR MENU?IS SO, DO
present. It is chargrilled and served with CUSTOMERS ENQUIRE
green beans and a red wine butter. ABOUT IT?
Yes, it’s branded Everton Dry-Aged
Hereford Prime Sirloin.
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