Page 63 - Hereford Magazine 2021

What is your favourite Hereford Prime cut and why? Do you have any words of advice/tips for the home cook
My favourite Hereford Prime cut is eye fillet. It’s a fabulous cut wanting to impress with a Hereford Prime dish?
of beef and can be paired with such a variety of ingredients or Start cooking your meat from room temperature and not
served simply with beef jus. straight from the fridge, and rest well after cooking. Please,
don’t cook premium cuts to well done.
What is your favourite sub-primal (secondary) cut and why?
Brisket is my favourite secondary cut. I feel you can use them Visit www.p2pwaikato.nz to find out more.
in any kind of cuisine like Asian, Indian, European. Slow
cooking of this cut brings out all its natural flavours.

How do you personally enjoy your Hereford Prime
cooked, and served with what?
I really like to keep my Hereford Prime simple, cooked
medium rare and served with mash and pesto.

Can you share any stories or feedback from your
Hereford Prime diners as to why they enjoy the product
and your dish?
This is a quote that was left online by a diner recently.
“Might be slightly biased but the tomahawk rib eye at
Paddock to Plate was far and away the best steak I’ve ever
eaten. Awesome service and atmosphere, looking forward to
the next time!”

What awards have you won for your Hereford Prime dishes?
I have won a Beef + Lamb NZ Gold Plate for several years –
2017, 2018 and 2019. And I’m currently a Beef + Lamb NZ
ambassador chef for two consecutive years – 2019-2020 and
2020-2021.

Bull Sale -Monday 14 June 2021 -11 am

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Year 2021 HEREFORD MAGAZINE 61