Page 52 - 2020 NZ Hereford Magazine
P. 52

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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