Page 52 - 2020 NZ Hereford Magazine

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, and 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.

WHY DO YOU CHOOSE TO WHAT HEREFORD PRIME
OFFER HEREFORD PRIME ON CUTS ARE AVAILABLE ON
YOUR MENU? YOUR MENU AND HOW DO
The quality and consistency of Hereford YOU SERVE THEM?
Prime beef is second to none. The • 450gm Hereford Prime 40-day dry-
accelerated conditioning and extended aged beef rump cap (for two) served
aging process produces the best quality, with grilled portobello mushrooms
tastiest, tender beef. Hereford Prime has and charred onion, beef jus.
also given me the opportunity to work • 250g Hereford Prime 40 day dry-aged
EMBERZ RESTAURANT and have a close connection to the farmer beef striploin, with potato fondant,
Cnr Tay St and Racecourse Rd, Invercargill. and the butcher; this collaboration has grilled beans and slender stems, salsa
Simon Henry, executive chef. added value and a distinctive advantage verde, and rich beef jus.
over other suppliers, giving our clients a • Sous vide Hereford Prime beef chuck
DESCRIBE YOUR BUSINESS connection and the opportunity to eat tail, accompanied by freekeh, with
AND COOKING STYLE: the best quality, locally sourced, grass- brassica currants and pistachio, and
Emberz restaurant focus is ‘from farm- fed Hereford Prime beef. tahini, yoghurt and anchovy dressing.
to-fork’, providing quality, locally sourced • 250g Hereford Prime 40-day dry-aged
produce, working in close partnership WHO DO YOU SOURCE YOUR beef scotch fillet, cooked on a sizzling
with farmers, butchers and seafood HEREFORD PRIME FROM? Himalayan salt block and served with
suppliers so we may provide our clients Stephen Flynn at Bowmont Meats in rich beef jus.
with the freshest possible products, Invercargill and the Paterson Family, • 250gm Jack Daniels bourbon-soaked
producing food with honesty, from Waikaka Station. dry-aged Hereford Prime scotch fillet,
sources of integrity. with dripping chips, seasonal greens
and green peppercorn sauce.

WHY DID YOU CHOOSE
THOSE CUTS SPECIFICALLY?
The scotch fillet and striploin give me
the ability to showcase premium quality
cuts at a reasonable price, and using the
rump cap and chuck tail offers our clients
a secondary cut that can be cut with a
spoon and is packed full of flavour.

PICTURED, LEFT TO RIGHT: The dry-aged
chargrilled Hereford Prime rump cap is juicy
and a delight for the taste buds; Emberz
Restaurant executive chef Simon Henry
has a focus on farm-to-fork in his kitchen,
working closely with farmers and butchers.
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