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Aussie Meat Trends

Summer Roundup

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We’ve got a busy summer on our hands, with trips to foodservice industry events on both U.S. coasts. On the schedule for the next few months: 


International Corporate Chefs Association (ICCA) Annual Summit, Miami

Australian Beef and Lamb is a patron sponsor of this annual event, which brings together some of the nation’s most creative corporate chefs to share their vision for the next decade. The International Corporate Chefs Association is the first association designed exclusively for corporate chefs from the nation’s largest chains and multi-unit operations. 

RAMMY Awards Gala, Washington, D.C.

Australian Beef and Lamb are proud to be sponsors of this annual hot-ticket dinner, fundraiser and awards ceremony, hosted by the Restaurant Association Metropolitan Washington. An estimated 1,600 hospitality influencers and media will explore four pavilions, highlighting diverse local and international foods, with cocktail, craft beer and wine bars along the way. If you’re attending, you’ll find us in the Australia pavilion, where offerings will include an Australian Waygu Carpaccio with pickled red onions and Yuzu Vinaigrette; Australian Lamb shoulder racks sous vide in a Thai Red Curry sauce; and an Australian Grass-fed Beef Pho. Also sample some of Australia’s finest wines and cheeses on the pavilion. 


Plate magazine Chef’s Table, Seattle

We're eagerly anticipating this West Coast iteration of our successful Australian Beef and Lamb-sponsored Chef's Table events with Plate magazine. No doubt it'll be every bit as delicious as last year's Chef's Tables, with chefs Michele Carter (The Butcher Shop, Boston), Ned Elliott (Foreign & Domestic, Austin) and Jeff McMinnis (Yardbird, Miami). Previous featured dishes include Australian Lamb Tartare; Sliced Rib of Australian Wagyu beef, with grits and salsa; and Australian Goat Tagine with creamy labna.


The Flavor Experience, Newport Beach

Australian Lamb is a Pinnacle Sponsor of this yearly conference for top-level executives, focused on flavor as a menu component, differentiator and more. Sessions will focus on a range of topics, from the business of flavor to international menu trends. We’ll also be participating in a special food and beverage showcase for operators and pinnacle partners. 

Expo Comida Latina, Los Angeles 

Australian Beef and Lamb are looking forward to participating in this immersive three-day event, North America's only trade event focused on bringing authentic, specialty, gourmet and mainstream products from around the globe to retail and foodservice buyers looking to meet the demands of today's Hispanic American U.S. population. As an added bonus, the show is co-located with the Western Foodservice and Hospitality Expo, featuring more than 650+ leading industry suppliers, and offering an equal focus on fast-growing trends in the retail and foodservice industries. 

Keep up with MLA! Click here to view a list of upcoming events.  


Meat & Livestock Australia Spring Roundup

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2013 is off to a busy start here at Meat & Livestock Australia. January and February took us to Tampa, Las Vegas and Nashville for the Cattle Industry Convention & NCBA Trade Show, the NAMA MeatXpo and the Annual Meat Conference, respectively. In March and April, the calendar's just as full, and we’re excited to be joining operators, chefs and fellow foodservice professionals at some of the industry’s most important trade shows. Here’s a look at the weeks ahead:


New England Food Show, Boston  

Australian beef and lamb will be partnering with a major importer to exhibit Australian Beef and Lamb at this annual three-day show, the New England region's largest event focused on the retail and foodservice markets. This is the final year that the New England Food Show (NEFS) will be co-located with the International Seafood Show (the largest seafood trade exposition in North America), and we're looking forward to attending both! If you're attending the NEFS, swing by our booth (#3354) to watch a cooking demonstration presented by an Australian chef.


Protein Innovation Summit, Chicago  

Australian Beef and Lamb is proud to be a presenting sponsor of this two-day summit, exploring food and flavor trends, food cost strategies, process and technology trends, food politics and emerging growth segments for new product development. Meat & Livestock Australia's Master Butcher Doug Piper will be helping to present a butchery demo, entitled "A Fresh Look at Beef Value Cuts."

Culinary Institute of America and Food Arts Greystone Flavor Summit, Napa  

Australian Beef and Lamb is excited to be a gold sponsor of this annual event, which brings together top food and beverage executives, corporate and executive chefs, and other American foodservice and hospitality experts. As in 2012, Australian Red Meat will be served as part of the show's exciting scope, a hands-on exploration of flavor, kitchen and dining issues. Master Butcher Doug Piper will also be conducting a lamb carcass breakdown session during the Flavor Summit.

Marine Hotel Association Show, Orlando  

Australian Beef and Lamb is looking forward to attending this conference and trade show, a unique opportunity to interact with operators and purchasers in the marine hotel industry. We'll be supporting fellow importers with presentation and discussion of Australian Red Meat.


National Restaurant Association Show, Chicago  

Australian Beef and Lamb will once again be conducting cooking demonstrations at this huge annual show, which drew more than 61,000 foodservice professionals in 2012. We’re looking forward to continuing the momentum that began with last year’s exhibit, a comprehensive butchery and cooking demonstration that featured several different Australian Lamb cuts and recipes, including Australian Lamb Tartare and Australian Lamb Vindaloo. Look for us at Booth #4838.

Keep up with MLA! Click here to view a list of upcoming events.

An Event Full Year

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 Looking back at 2012, we can say it’s the year that we officially mastered George Clooney’s ‘Up in the Air’ TSA routine—that one-step dance of belt removal, laptop unveiling and the triumphant “see, look!” presentation of the 3oz liquid bag. Ahh, travel.

From Boston to San Francisco, 2012 has been a busy-but-great year of making connections and sharing our products with professionals throughout the foodservice industry. A round-up:     


Rising Star Chefs Gala, Austin-San Antonio  

As a sponsor of the Austin/San Antonio Rising Star Chefs Gala (one of several events comprising the Rising Stars Revue), Meat & Livestock Australia provided Australian Beef and Lamb to up-and-coming Austin and San Antonio Chefs Ned Elliot (Foreign and Domestic), Quealey Watson (The Monterrey) and Jonathan Gelmann (The Driskill Hotel). Chef Elliot prepared a juicy Australian Wagyu Flank Steak with Red Pepper Sauce, Fried Orzo, Poached Egg, and Ham Broth. Chef Watson cooked Braised Australian Beef Cheek, Green Romesco, Spiced Almonds, and Fenugreek. Chef Gelmann went with two dishes: Herb-crusted Organic Australian Lamb Lollipop with Spicy Apple Kimchee, and a Rueben Slider with Organic Australian Brisket Pastrami, Sauerkraut, Tomato-Caper Dressing, Swiss Fondue, and Pumpernickel Bun.    


International Corporate Chefs Association (ICCA) Regional Conference, Los Angeles  

Australian Lamb was a first-year sponsor of this year’s event, focused on food trucks and introducing American diners to new and challenging flavors. Food & Wine ‘Best New Chef’ Roy Choi of Kogi food trucks hosted a morning session, where corporate chefs were challenged to concept two food truck menu items from mystery ingredients. The mystery boxes included Australian Lamb (ground and loin chops), and among the creative results were a Vietnamese-style lamb flatbread with fried smashed fingerling potatoes. Chef Choi also offered insight on his career; the food truck and corporate chef environments; and ways to introduce bold, new flavors to mainstream America.     

New England Food Show, Boston  

MLA partnered with a major Australian beef and lamb supplier at the New England Food Show, showcasing their new grass-fed beef brand. The show was an important cross-marketing opportunity, as it coincided with the International Boston Seafood Show, which attracted over 19,000 retail and foodservice buyers.     

Plate magazine Chef’s Table, Boston  

Sponsored by MLA and held at well-regarded Boston restaurant The Butcher Shop, this Australian Lamb luncheon prepared by Chef Michele Carter. Chef Carter created a special menu featuring Australian Lamb in charcuterie and in other ways typical of the rustic French and Italian cuisine that is the specialty of The Butcher Shop. Well-received by 25 local chefs in attendance, the menu included a memorable Australian Lamb Tartare, made with a fully denuded lamb loin, finely diced and topped with a quail egg, cornichons, capers, shallots, spicy tomato and black truffle aioli.      


Protein Innovation Summit, Chicago
Australian Lamb and Beef was a gold sponsor of this two-day event, exploring
center-of-the-plate flavor trends, collaborative R&D strategies and new research findings. Executive Chef Michael Fiddler (The Trump International Hotel Chicago) prepared cocktail reception, breakfast and lunch offerings, including Crunchy Stuffed Australian Lamb Riblets, Lamb Bacon and Turkish Lamb Flatbread. MLA also had the opportunity to showcase a five-minute video featuring Australian farmer and environmental spokesperson Sam Archer, that spotlights Australian’s sustainable farming practices.     

CIA/Food Arts Greystone Flavor Summit, Napa 
Australian Lamb was a silver sponsor of this annual event, an exploration of flavor and related kitchen and dining management issues, that brings together top food and beverage executives, corporate and executive chefs, and other American foodservice and hospitality experts. Australian Lamb and Beef were featured throughout the summit, including a Chinese-style Australian Lamb “Char Siu” Bao and an Australian Lamb Loin with Pistachio and Curry-Asparagus salad.

Lexington BBQ Challenge, North Carolina  

Winners of a recent Australian ‘Tongmaster’ Beef competition demonstrated how barbequing high-end Australian wagyu beef differs from classic American styles in this second annual cook-off.  The 2012 event featured 55 teams from around the world; over 25,000 spectators; and the taping of the season finale of the national television show, Pitmasters.    


National Restaurant Association Show, Chicago   

Chicago’s Dirk Flanigan (The Gage) and Aussie Doug Piper (MLA Butcher) conducted a comprehensive butchery and cooking demonstration of the preparation of different Australian Lamb cuts, including top sirloin, braised shanks, braised lamb neck and a leg of lamb (which they stuffed with Giardiniera and cooked sous vide). Recipes showcased include Australian Lamb Tartare and Australian Lamb Vindaloo. This year’s show drew over 61,000+ industry professionals from all 50 states and 100+ countries.       


Plate Magazine Chef's Table, Austin  

Sponsored by MLA, this Plate Chef’s Table was hosted by Chef Ned Elliott of Foreign & Domestic. Showcasing his simple, salt-of-the-earth cooking style, Chef Elliott served
a Poached Rack of Australian Lamb with local peaches and West Virginia ramps, along with a Sliced Rib of Australian Wagyu beef, with grits and salsa.     

Rising Star Chefs Gala, Atlanta
As a silver sponsor, MLA provided Australian Beef and Lamb to up-and-coming local star chefs, including David Carson (Bacchanalia),
Peter Dale (The National) andRichard Blais (HD1, Flip Burger). Chef Carson prepared Australian Lamb and Onions Three Ways with Natural Jus; Chef Dale showcased a Grilled Australian Lamb Chop with Lamb Kefte, Tabbouleh, Feta, and Pecan, and Chef Blaise prepared an innovative Australian Beef Pastrami Dog with Ox Tongue, Tripe and “Rusky” Dressing.     


Plate Magazine Chefs Table, Miami
This MLA-sponsored luncheon catering to more than 30 local chefs was prepared by Chef Jeff McMinnis of Yardbird. With Yardbird’s modern Southern style as its foundation, the meal kicked off with small plates of Australian Lamb Sausage Rolls and Australian Goat Meatballs. From there, guests enjoyed Australian Lamb Curry with grilled eggplant, Australian Goat Tagine with labna and a Grilled Australian Lamb Loin and Lamb Rack with celery root puree, bourbon, hazelnuts, cherries and watercress.    


StarChefs International Congress, New York  

A gold sponsor of this event, Australian Lamb and Beef anchored a combined demonstration booth and Savory pop-up restaurant (co-presented with Jade Range). The pop-up showcased a daily three-course prepared by a featured chef. Chefs included LA’s Jordan Kahn (Red Medicine), Washington DC’s Katsuya Fukushima (Daikaya) and New York’s Matt Lightner (Atera). Among the dishes showcased were Fukushima’s Asian-inspired Kimchi-wrapped Australian Lamb and Oyster, and Lightner’s Poached Australian Goat Loin with Goat's Buttermilk, Flowers, and Pear. An Australian Lamb demonstration and sustainability overview, presented by Chef Elizabeth Faulkner, also took place on the event’s main stage.      

The Culinary Institute of America, 5th Annual Symposium on Latin Cuisines, Cultures and Exchange, San Antonio  

Australian Lamb and Beef was a sponsor of this event, highlighting Latin American cuisines, their connections to regional cultures and the role of Latin flavors in American menu development. In addition to Latin expert chefs like Chicago’s Rick Bayless, the Symposium brought together food and beverage executives, corporate and R&D chefs, marketing directors, and other corporate menu decision-makers. Featured Australian Lamb, Beef and Goat dishes  included a wood grilled lamb t-bones with pickled watermelon slaw, served over Brazilian white bean and bacon farofa. Argentinean-style Spit Roasted Whole Goat and Guajillo Chile Wood Grilled Wagyu Flap Meat Skewers were among the dishes served at the MLA co-sponsored closing session, “From Brazil to Puerto Rico: Bold Latin Flavors for American Menus.”     


International Foodservice Editorial Council Conference, Nashville, TN
This event brings together major foodservice industry suppliers and nearly 200 media and public relations leaders. Key to the agenda are the event’s Office Hours, one-on-one media sessions conducted with publications covering the commercial restaurant, catering and hotel audiences, aimed at solidifying existing relationships and building new partnerships with foodservice editors. MLA participated in nine sessions, highlighting such topics as product quality, sustainable production and the versatility of cuts. The event was also an opportunity to present various marketing materials, including the “From Cuts to Cuisine” brochure. All were well received among foodservice media.

Additional 2012 Sponsorships  

The International Corporate Chefs Association (ICCA) 10th Anniversary Summit, San Francisco

The Flavor Experience, Newport Beach, California

ICCA Regional Conference, Dallas Rising Star Chefs Gala, Hawaii 

Upcoming Events- Summer 2014

(Upcoming Events) Permanent link

International Corporate Chefs Association (ICCA) Annual Summit, The US Grant, San Diego CA

Restaurant Association of Metropolitan Washington RAMMY Awards Gala, Washington DC

Rising Star Chefs Gala – Coastal New England