Page 56 - NZ Hereford Magazine 2023

Dining on

Bull and Bear, Hamilton CBD
Modern European with fusion flavours

Why do you choose to offer Hereford Prime? First of all,
for quality product. I have been using Hereford Prime for the
past seven years and the consistent quality product received
every time makes my chefs and diners happy.

What Hereford Prime cuts are available on your menu and
how do you serve them? We have sirloin, scotch, short rib,
T-bone and topside on our menu. I love to use those prime and
secondary cuts. Prime cuts are always popular, but with T-bone
and short rib, our seasonal winter menu gives those extra options
to our diners. Our most popular Hereford Prime dish is the 12-
hour slow cooked T-bone and bourbon smoked BBQ short rib.

Who do you source your Hereford Prime from?
We source Hereford Prime beef from Magills in Te Awamutu.

As a chef, what do you like about Hereford Prime and
what’s your favourite cut? Hereford Prime beef is one of
the best quality beef brands in New Zealand. The quality of
meat is consistently good. Minimum of 21 days’ aging ensures
minimal shrinkage whilst enhancing the natural tenderness
of the product. As a chef, my favourite Hereford Prime cut is
eye fillet. It’s a fabulous cut of beef and can be paired with
such a variety of ingredients or served simply with salsa verde.
Brisket and topside are my favourite secondary cuts. I feel
you can use them in any kind of cuisine like Asian, Indian, or
European, and slow cooking 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 and served with mash
and salsa verde or jus. Charred broccolini is an extra bonus.

Advice for the home cook wanting to impress with a
Hereford Prime dish?
• Choose the right cut.
• Season your meat.
• Take your meat out of the fridge 30 minutes before
cooking to bring it to room temperature.
• Rest your meat at least half the time of actual cooking
TEJAS NIKAM – chef and owner time before cutting and serving.

54 HEREFORD MAGAZINE Year 2023