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Aussie Meat Trends

Grass roots

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 Nurtured2


There’s a simple reason why Australia is one of the world’s largest producers of grassfed beef; it’s what we do, mate! The climate and geography in much of Australia is best suited for grazing animals, and less so for crops or produce.


We can't believe we ate the whole Boodle

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boodle fight  OK, some obvious questions right off the bat – what the heck is a boodle, and do you eat it?! The answer to the second part is a definite YES, because it’s fun and delicious. The first part is a bit more complicated! Though we don't know for sure why it’s called a boodle, it’s a style of dinner that originated in the Filipino military, and was a celebratory, camaraderie-building meal where generals and common soldiers were on equal footing. We heard about this from our mate, celebrated chef Roy Villacrusis, who came in with his family from Las Vegas to cook one up for us.

Here’s how it works, and how we did it with Chef Roy at a recent gathering during the National Association of College & University Foodservice (NACUFS) conference in Anaheim: With banana leaves covering the table, white rice is strewn around, along with heaps of traditional Filipino delicacies, from pork sausages to smoked fish, an Aussie Lamb loin stew called “caldereta,” and even coconut-milk-braised jackfruit. Condiments range from a pungent and salty shrimp paste to a palate-cleansing green papaya relish, and fresh mangoes. You’re encouraged to toss food to your neighbors, and everyone eats with their hands – there are no utensils! Cracking good fun, and delicious as well.

Check out two of Roy's recipes created exclusively for True Aussie beef & lamb:


Getting bowled over with lomo saltado

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lomo2This month’s featured dish, Aussie grassfed beef lomo saltado, comes from R&DE Stanford Dining, and is Senior Associate Director of Culinary Strategic Initiatives and Chef Chandon Clenard’s take on the classic Peruvian lomo saltado. Saltado means “stir-fried” in Spanish, and is indicative of the considerable Chinese influence in Peruvian cooking.

“You can think of it as a kind of Peruvian poutine,” says Chef Chandon of the dish, “as it’s typically served over fried potatoes.”

In the Stanford version, Aussie grassfed tri-tip is marinated in soy, oyster sauce, a dash of red wine vinegar, and the authentic Peruvian secret weapon – aji amarillo paste. Then it’s quick seared in a wok and tossed with onions and tomatoes. In place of the white potatoes, Chandon’s team uses a blend of roasted sweet potatoes and butternut squash for better nutrition and color in the bowl. It’s a great match for the flavor and leanness of Aussie grassfed beef. Good onya Chef!