Page 55 - 2020 NZ Hereford Magazine

WHAT HEREFORD PRIME HOW DO YOU PERSONALLY
CUTS ARE AVAILABLE ON ENJOY YOUR HEREFORD
YOUR MENU AND HOW DO PRIME COOKED AND SERVED
YOU SERVE THEM? WITH WHAT?
As we specialise in premium meat and There is nothing like a New York style
cuts, we offer sirloin, scotch fillet, and eye grilled scotch fillet with plenty of mushroom
fillet, as well as dry-aged Everton Hereford sauce, confit of garlic and fresh tomato,
ROOFED COWS EATERY Prime scotch fillet and dry-aged Everton and red onion salad with Italian parsley.
33 Tamaki Drive, Mission Bay, Auckland. rib eye. We also serve brisket that has
Eugene Sokolovski, chef – owner. been roasted for a minimum of eight hours. DO YOU BRAND/IDENTIFY
HEREFORD PRIME ON
DESCRIBE YOUR BUSINESS WHY DID YOU CHOOSE YOUR MENU?
AND COOKING STYLE: THOSE CUTS SPECIFICALLY? We want to show our customers genuine
Contemporary and classic cuisine The idea is to share our passion with our products, so we are branding Hereford
composed in a refined, creative way with customers, promoting local diversity of Prime beef to represent great quality.
a focus on the freshness and natural Hereford beef.
sweetness of locally sourced produce. AS A CHEF/RESTAURATEUR
TELL US ABOUT YOUR WHAT IS YOUR FAVOURITE
WHY DO YOU CHOOSE TO MOST POPULAR HEREFORD HEREFORD PRIME CUT AND
OFFER HEREFORD PRIME? PRIME DISH? WHY?
Hereford Prime beef provides the flavours All-natural beef fillet served with a root My choice is the scotch fillet cut with its
and textures, and is more of a taste vegetable medley, seasonal greens and stunning flavour and that melting fat in
sensation. Add a little touch of fennel or aromatic slow cooked brisket. the middle.
a coffee rub and heat from the charcoal
– it can enhance the flavours and uplift it AS A CHEF/RESTAURATEUR WHAT IS YOUR FAVOURITE
to a totally different level. WHAT DO YOU LIKE ABOUT SUB-PRIMAL (SECONDARY)
HEREFORD PRIME? CUT AND WHY?
WHO DO YOU SOURCE YOUR Flavours and texture are two things that The way I make a brisket makes me a
HEREFORD PRIME FROM? make Hereford Prime outstanding. It’s a proud chef. I marinate it for two days in
We buy all our beef products from Cabernet quality product that customers return for a mixture of spices, crushed onion, fine
Foods. Brian Everton and the team are over and over again. herbs and olive oil, then roast it for 8 to
doing an exceptional job delivering world- 10 hours, pouring red wine over from
class meat to a local market. time to time. It comes out soft, like butter.

DO YOU HAVE ANY WORDS
BELOW, LEFT TO RIGHT: The most popular Hereford Prime dish is the fillet with a root vegetable
medley, seasonal greens and slow cooked brisket; Eugene Sokolovski, chef and owner of Roofed OF ADVICE/TIPS FOR THE
Cows Eatery in Auckland, says the flavours and texture of Hereford Prime are two standout traits. HOME COOK WANTING TO
IMPRESS WITH A HEREFORD
PRIME DISH?
Hereford Prime is a gift from nature; treat
it with care and passion.

IF YOU HAVE WON ANY
AWARDS FOR ONE OF
YOUR HEREFORD PRIME
DISHES PLEASE PROVIDE
THE DETAILS:
We have 10 New Zealand Beef and Lamb
Excellence Awards and I continue to put
Hereford Prime beef on the plate to gain
high achievements.

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