Page 87 - Hereford Magazine 2022

Dining on

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 two chefs
using Hereford Prime.

Restaurant name:
Furnace Steakhouse

Location:
150 Victoria Street, Hamilton

Name and title:
Matt Gemmell, head chef

Describe your business and cooking style: What Hereford Prime cuts are available on your menu
Located at the south end of Victoria Street, Hamilton, Furnace and how do you serve them?
is the Waikato’s favourite steakhouse. The lunch and dinner • 500g Hereford Prime OP scotch on the bone, cooked sous-
menu feature quality examples of New Zealand’s favourite vide for 18 hours, then chargrilled, and served medium.
steaks, as well as many other finely crafted dishes, while the • 250g Hereford Prime scotch fillet and sirloin, cooked to
drinks list features more than 60 wines both from around your liking and served with your choice of sides and sauces.
the country and abroad. The staff are friendly and attentive, • Hereford Prime burger – 200g patty with tomato chutney,
and the décor is stylish and comfortable, with leather booths, aged cheddar, onion rings, crisp cos leaf, American mustard,
oak joinery and distinctive schist stonework, and two large in a brioche bun served with duck fat chips and aioli.
fireplaces. We can cater for an intimate meal for two or a
celebratory dinner for 20. My cooking style is flavour-focused, Why did you choose those cuts specifically?
ensuring that simple and pure ingredients are used to create Rib-eye on the bone was chosen because of its great marbling,
incredible experiences for customers. and when sous-vide over 18 hours becomes beautifully tender,
before being grilled, which adds that charred flavouring.
Why do you choose to offer Hereford Prime on your menu? For the Hereford Prime burger, the mix of cuts Magills use
Hereford Prime is a consistently good product; from the for their mince is the perfect combination to keep the burger
prime cuts to the sub-primal cuts, Hereford Prime always has juicy and full of flavour.
great marbling, ages well, and is the best way for us to use
local products as well as providing our customers with top Tell us about your most popular Hereford Prime dish?
quality steaks One of our most popular Hereford Prime dishes is the scotch
fillet, best served medium rare. The scotch is full of flavour and
Who do you source your Hereford Prime from and why? marbling, which keeps the steak juicy while being grilled. It also
Magills Butchery, Te Awamutu. Magills is our local butchery matches well with our mushroom sauce and duck fat fries.
and employs a great team of butchers who work with us to
give our customers the best range of Hereford cuts. Locals As a chef what do you like about Hereford Prime?
can also use their small on-site butchery to purchase quality I like the consistency of Hereford Prime, from the prime cuts
steaks to cook at home for their family and friends. like eye fillet and scotch right through to the sub-primal cuts

Year 2022 HEREFORD MAGAZINE 85