Page 57 - NZ Hereford Magazine 2023

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.

The Saucy Chef, Invercargill
Multicultural flavours with local accents

Why do you choose to offer Hereford Prime ? It’s well
known in Southland and very flavoursome. Bowmont Meats has
been supplying us since our opening in 2012. They have a great
range of Hereford Prime to supply us and it is top notch quality.

What Hereford Prime cuts are available on your menu
and how do you serve them? We currently use the rib-eye,
eye fillet and porterhouse. Rib-eye and eye fillet are used as
steak mains. The porterhouse we use as a schnitzel.

Tell us about your most popular Hereford Prime dish?
Eye Fillet wrapped in bacon, served on parmesan mash with
beetroot confit, wilted spinach and a portobello mushroom
topped with a shiraz jus.
As a chef/restaurateur what do you like about Hereford
Prime? It’s full of flavour, has nice marbling and is tender.
You can’t go wrong!
As a chef/restaurateur what is your favourite Hereford
Prime cut? Porterhouse and rump cap (picanha is very
popular with Brazilians) are juicy and flavoursome.
What is your favourite sub-primal (secondary) cut and
why? Beef cheeks slowly braised in red wine, beef stock and
fresh herbs served on a fluffy mashed potato. You cannot go
wrong with this on a cold winter’s day!

How do you personally enjoy your Hereford Prime
cooked and served with what? I enjoy my steak medium
rare served with fresh rice, capsicum and tomato salsa and
farofa (Brazilian side dish).

Advice for the home cook wanting to impress with a
Hereford Prime dish? Don’t overthink it. Treat the meat
with respect and just a bit of salt and pepper so you do not
ELISANGELA OLIVEIRA PONT – sous chef spoil the Hereford Prime flavours.

Year 2023 HEREFORD MAGAZINE 55