Page 49 - NZ Herefords Magazine 2019 Edition

WHAT DO YOUR between 80C and 90C (takes longer but and also on First Table, a website diners
CUSTOMERS SAY ABOUT the meat is so juicy). Ensure you rest it for can use to book and receive discounts
HEREFORD PRIME? five to eight minutes before cutting. for dining early.
We receive good feedback and have
never had bad feedback from the quality CAN YOU SHARE ANY
of the meat. STORIES OR FEEDBACK
FROM YOUR HEREFORD
AS A CHEF/RESTAURATEUR PRIME DINERS AS TO WHY
WHAT IS YOUR FAVOURITE THEY ENJOY THE PRODUCT
HEREFORD PRIME CUT AND AND YOUR DISH?
WHY? Fabulous/Wonderful/Awesome – BELOW: A mouth-watering 300g Hereford
Beef tenderloin – the top cut. It’s nice attributes which have been used by Prime tenderloin offered at the Left Bank
and tender and lean meat. Cook it using guests on our internet feedback platforms Bistro at Sofitel, Queenstown.
low temperature of 90C to roast in oven
to MR (medium rare). Rib eye is also
great to grill. The fat helps it to stay moist
during grilling.

DO YOU HAVE ANY WORDS
OF ADVICE/TIPS FOR THE
HOME COOK WANTING TO
IMPRESS WITH A HEREFORD
PRIME DISH?
Take the beef out of the fridge 30 minutes
before grilling and seal properly, roast
slowly in oven with low temperature, usually

www.rurallivestock.co.nz
NZ Owned & Operated

Rib Fat Rump Fat

EMA IMF%
Structural Assessment

COMMERCIAL BEEF FARMERS
Carcass scan your heifers when
Secure a deal with selecting your replacements for genetic gains

South Island North Island
Bill and Judy Austin Hugh Boulton
Accredited BreedPlan Scanner No. 1036 Accredited BreedPlan
STUD STOCK Structural BeefClass Accreditation No. 1036 Scanner No. 1048
M: 027 4100 377
M: 027 339 5222
Anthony Cox 0272 083 071
E: austinbilljudy@xtra.co.nz E: hughjboulton@gmail.com
LIVESTOCK MANAGERS
Donald Cooke Canterbury 0274 730 854
Simon Cox Mid/South Canterbury 0272 097 665
Hamish Loe Otago 0274 730 551
Rodger Eade Southland 0274 730 816 We deliver data at chute side
Electronic Data Entry available

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