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Sydney Weekender BB Masterclass

November 1, 2010

 

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8 Comments leave one →
  1. Ben permalink
    November 2, 2010 7:09 am

    So it’s Grass feed Beef ? Later in the video he says grain fed beef! Besides I thought most of Australia was grass fed anyway, what’s the difference in sustainable grass fed Beef? From my experience age and the right marbling is what makes the best beef, besides the type (angus/wagyu) after that the cooking method and time.

    • mumuland permalink*
      November 2, 2010 11:40 am

      Ben I Know. How could we be so clear that we are the only place that has 100% grass fed beef, then when they re edit, they stuff it up, and put grain fed. What are they thinking or not thinking. To your other points 90% of beef produced in Australia is grain fed.
      Marbling and age are good indicators but we have to be careful. Grain fed marbling fat is not good for you, where grass fed fat is good for you.
      Ageing is also contentious there are people who say the more aging the better. My research has led me to believe that ageing a carcase more than 6 weeks has no benefits at all other than more bacteria.

      • Ben permalink
        November 3, 2010 8:52 am

        Thanks for the reply, do they need someone to watch clips and pick out mistakes LOL.
        Now you say that 90% o Aussie produced beef is Grain fed? Here’s a line off the Australian Beef website “In Australia, cattle are predominantly pasture-fed, producing beef that is leaner and containing healthier types of fat including Omega 3.” Something I have read time and again here’s the link to the site: http://www.australian-beef.com/nutrition-beef
        Are you referring maybe to restaurants and where they get their beef from? I would really like to know. One of the reasons I was told that we did not need to worry about mad cow disease, was that there was no chance of our cattle ingesting feed like they did overseas, because of the fact Australian Beef was grass fed.
        I would really like to know the truth about this, and you would have the connections to find out I assume.

      • mumuland permalink*
        November 3, 2010 9:59 am

        Sorry 90% of beef going to restaurants is grain fed. That was got from suppliers to the industry and may refer more to the Sydney market

  2. Ben permalink
    November 3, 2010 6:56 pm

    I thought That may be the case, thanks for setting that straight, good that you have gone against the trend of the other restaurants, as natural grass fed beef does seem to be the way to go, especially as far the healthier omega 3 fat content is concerned, Cheers

  3. Peter permalink
    November 18, 2010 9:07 am

    Haha. What do they say about lies and statistics?

    The pool of information about beef and the beef industry is extremely murky to say the least. And the problem for the consumer is there are powerful forces within the industry that have a vested interest in keeping the waters murky.

    Take some of the statistics that get bounced around on grass vs grain beef production systems as an example.

    See, the scientific evidence unambiguously shows there is great nutritional benefit to be had from consuming grass-fed and finished (more on that later) beef. Grain-fed beef, on the other hand, is not nearly as good for you and, arguably, is actually bad for you. And, of course, the benefits to the environment and the animal’s welfare fall firmly in favor of grass-fed production systems.

    Therefore, when the industry is trying to assert the nutritional and environmental credentials of red meat it will generally not differentiate between the production systems while, at the same time, cite the research results that only pertain to the positive attributes of grass-finished products.

    Alternately, and sometimes simultaneously, industry voices will point out that the majority of beef in Australia is raised in a pasture-based system. While this is true, it is also where statistics get used to mislead.

    Firstly, it is only animals that are being prepared to be slaughtered that enter feedlot / grain-feeding operations. So all your young calves, cows, replacement heifers and bulls have no reason to be considered for feedlot entry. As such, you could send all your yearlings through a grain-feeding system and still claim the majority of your cattle were pasture-based.

    Another source of sediment in our information pool is the fact that the majority of Australia’s cattle production is exported. And a huge part of that business is live cattle export. (Almost 1 million head were exported in 2009/10.) Being sourced predominantly from the great expanse of the Northern Territory and Outback Queensland, these cattle are the product of pasture-based farming but are not destined for Australian consumers.

    So while it may be factually correct to say that cattle in Australia are predominantly pasture-fed, it is not a particularly relevant metric for Australian consumers. What Australian consumers are mostly interested in is what turns up on their dinner plate.

    So, for Australian consumers, we need find another metric. That is, 70-80% of beef in Australia’s major supermarkets are grain-fed (as estimated by Australia’s Meat and Livestock Association). Think about that a while…

    And if you think buying beef that is labeled “grass-fed” will ease your mind, think again.

    Cattle can be confined to a feedlot and fed grain for up to 70 days and still be labeled “grass-fed”. Which may not be such a drama except for the fact that the majority of nutritional “goodies” associated with (100%) pasture-finished beef rapidly dissipate when the animal is switched to a grain-based diet. So much so, that when cattle have been fed on grain for 60-70 days the nutritional value of the product more closely resembles that of “grain-fed” not grass.

    Now while we’re on the topic of labeling and consumers… What about those Hormone Growth Promotants (HGP)? We know consumers don’t like the idea of HGPs being used, but how can you tell? There is no requirement to label beef according to whether the animal had been treated with HGPs.

    But the Meat and Livestock Association tell us that 66% of the beef that was graded under their Meat Standards Australia (MSA) scheme had been treated with HGPs.

    So, in 2009/10, when 1,300,000 bodies of beef were graded in the MSA system, two-thirds of it had been treated with HGPs. But there are no labels to indicate if the beef you buy has been treated or not.

    Anyway, I should finish up now before Craig bans me from his site for waffling.

    But before I go, I should finish with a solution.

    An important step toward knowing how your beef has been produced is to know the person who grew it. Or, at the very least, buy your beef from someone who knows them. Knowing the provenance is critical. Without that, you have to rely on lies and statistics.

    • Peter permalink
      November 18, 2010 6:52 pm

      Sorry, me again… I’d just like to add another point with respect to HGPs.

      There’s a little technicality that some people use to label their beef as being “HGP-free”. It is HGP-free in the strict sense that the meat as it sits on the plate has no trace of HGP present. Which is not to say that the animal wasn’t treated with HGPs during its life. It is merely saying that the withholding period has passed and, as such, the meat no longer has any measurable HGP present.

      To the extent that consumers want to know if HGPs have been used on the animal during its life, then declaring the meat to be HGP-free is technically correct but grossly misleading.

      Again, the solution is in knowing the provenance of the beef and farming practices employed.

  4. Russell Faulkner permalink
    June 24, 2011 4:26 pm

    I am coming to your lovely restaurant tonight. I am so looking forward to a big (probably the 1 Kilo) steak that i have only eaten an egg for brekkie and a salad for lunch. And as to the beer, I cant wait.

    Russell

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