Bulls for Sale!

For years we have been selecting a handful of exceptional bull calves to keep as herd bulls for our cows.  Combined with the genetics we bring in from Dulverton Angus at Glenn Innes, this has led to a domino effect of more and more exceptional bull calves.  We find ourselves now in a position where we have quite a large surplus of these young herd bulls – so we are selling them!  They are currently located at Kimberley, our home property, 60km north west of Moranbah in Central QLD.

The bulls are out of Angus/Belmont Red composite cows, with sires that are either purebred Angus or Angus/Belmont Red composite.  The bulls are 2 years of age, bred on our home property of Kimberley, as well as our northern property of Carpentaria Downs, located at Einsleigh.  They have demonstrated durability in central and north Queensland climates.













We want bulls that can consistently produce offspring that will maintain the quality of beef our customers know and love.  The bulls are all kept for their body shape, temperament, fineness of hair and masculinity.  We have found a consistent correlation between the fineness of an animal’s coat and the fineness of texture found in that animal’s meat.  Because of this, we don’t keep coarse haired bulls.  Their body shape is essential in ensuring they will pass along a well balanced steer or heifer.













Their brothers and sisters make up the high quality meat we consistently supply around the globe, into approximately 30 countries.  Feel free to check out our blog further (www.signaturebeef.com.au/blog) to see more about our meat and our performance history in carcass competitions.  Over 90% of our cattle routinely fall into MSA boning groups 1-6 when graded.













Fertility is certainly a focus for us.  All of our breeding cows need to produce a calf every year to stay in the herd.  The sisters of these bulls are producing year on year at Carpentaria Downs.  These are 100% Bos Taurus bulls that are bred to perform in the north.

Contact Blair or Josie for further information, or to arrange an inspection.

Email: info@signaturebeef.com.au

Phone: H: (07)49 835 309    M: 0427 835 309


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The magic of a breaking drought is like no other.  The sound of rain on the roof brings relief and joy beyond measure to those who depend on this liquid gold.  When a good fall does come, it can bring out the strangest behaviour, occasionally resulting in grown adults rolling around in the mud!

Every year we depend on the rain to bring life back into the grasses, refresh the groundwater, and fill our dams.  The “wet” season, as we call it, is typically December to March.  Here at Kimberley, our average rainfall is 23 inches/year, mostly falling in the wet, with some in the middle of the year too if its a good year.

In 2015, Kimberley got only 10 inches for the year, resulting in some tough times for us.  Not to complain, because we were by no means the worst off compared to other parts of the country.  However, 2016 has brought high hopes and good spirits with a couple of beautiful storms rolling over us in the last week or so.

Now the grass is green…

Dams that were dry have filled…

The cattle are happy…

The horses are rolling in the mud…

And for now, our little corner of the world is good again.

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“I Have An Idea”

There are many afternoons that Dad will come strolling into the house after a day in the paddock and announce

“I have an idea”.

I happened to have my camera handy the last time this occurred, and I thought I would document the process of his latest creation, featuring this little gem – the Oyster Blade.

The Oyster Blade has many a claim to fame, including the second tenderest muscle on the beef carcass, one of the first and most intensely marbled cuts, and the primal cut for America’s famous flat iron steak.

As it sits before you, the oyster blade cut features two layers of tender, marbled muscles, with a seam of collagen between them. This allows the functional shoulder action we see in a live cow, while minimising the effort required by the muscle, attributing to its fine and tender muscle fibres.

Our American friends take a knife and fillet the two muscles from either side of the seam of collagen, however due to its shape, too much red meat is lost in this process for our liking.  Here at Signature, we believe in maximising yield to maximise customer value, which inspired Blair  to find a way for you to enjoy this beautiful cut, collagen included.  Collagen, much the same as meat fibre, is more soluble from young animals receiving optimum nutrition, resulting in less cross linkages, eliminating the risk of being chewy.

Now back to the cutting board.

Firstly, Blair cut the meat in half through the seam of collagen in the middle.  He is not trimming it though, simply making the piece easier to handle.

Next he scored the fat and collagen, cutting just through the layer, on both sides.  The purpose of this is to break up the fat and collagen layer to allow the heat to penetrate whilst cooking   Only the fat and collagen need to be scored, and not too much of the surrounding red meat.

With a quick covering of salt and pepper, each side is sealed in a pan.

You can either continue to cook them in a pan, on a grill, or in an oven on a rack.  This time, Blair chose to continue them on the BBQ plate, much the same as he would cook a large steak.

His last trick is that you don’t forget the sides.  By standing the two pieces up and either holding them gently or leaning them on each other, you can seal the sides and even out the cooking  process.

After the meat is cooked, allow it to rest for approximately 30 minutes before carving.  We chose to serve it with a simple red wine risotto, but feel free to get creative!

We look forward to hearing about your endeavours!

Share using #signaturebeef!

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It is common knowledge that Blair has his quirks.  What we often find, however, is that these quirks result in something wonderful – even if we do say so ourselves! Blair’s love of typically overlooked cuts often plays a starring role in these creations.  So lets shine the spotlight on undoubtedly one of the most versatile cuts there is, Brisket!

Brisket makes up around 7% of the carcass, compared to tenderloin, which is just over 1%.  Given that it takes up so much of the carcass, utilising it really helps to increase your sustainability.  The textures of brisket lend it to a lot of options, particularly slow cooking.  The combination of collagen, marbling and muscle fibres allow it to hold shape and remain aesthetically appealing during slow cooking, while succumbing to the melt-in-your-mouth tender eating outcome from slow cooking.  A workable size and neat, rectangular shape allows every ounce to be utilised and no need for trimming!














That melt-in-your-mouth feeling also stems from the fact that brisket is good for you.  Compared with other cuts on the carcass, brisket has by far the highest ratio of monounsaturated fatty acids to saturated fatty acids.  Sound technical? – put simply the fat has a lower melting point and higher levels of oleic acid  which improves mouth -feel and makes it juicier, with a big added bonus of being better for you!

One of the beautiful things about brisket is its ability to absorb flavours so well.  In the Signature household, we slow roast it with a little salt and pepper and re heat it in a red wine jus, which is absorbed beautifully into the meat, even after cooking.  Infamous Texas BBQ pulled beef is known for its bold, robust flavours and is primarily made from… you guessed it – Brisket! Curious to try? We’ve listed some of our favourite recipes below, or you can google/play and experiment. PS Occasionally brisket goes under its alter ego name, short plate.

Blair shares his go-to brisket at “Kimberley” – the Crispy Skinned Beef Breast.  Applying the same technique as cooking pork belly, this method gives the layer of fat and redbark (the fine layer of red meat) on top a texture similar to crackling with the layer of meat underneath.  The first step in this approach is to to slow roast your brisket for the better part of a day (or overnight), with light seasoning.  Then you press the brisket until you need it.  This is done by placing another tray over the brisket and weighing it down, creating an even downward pressure on the brisket.  The pressing helps the brisket to hold its shape, and creates an even surface for you to work with.

When you want to serve your brisket, portion it into small rectangle or diamond shapes, and place it in a dish that contains the jus or sauce you wish to serve it in.  The important trick is to not let the top (fat side) of the brisket come into contact with the liquid – you will lose your crisp if it does!  Let the jus/sauce come up the sides of the pieces about halfway.  Apply plenty of salt to the top of the brisket and warm through in an oven at approx 180 degrees.  For the final flair, place it under a grill to crisp up the top! It is worth the effort, I promise and most of the work can be done the day before!  Josie likes an Asian style sauce whilst Blair’s is just a red wine jus – just pull out your favourite pork belly recipe and BEEF IT UP!

Brisket is also our cut of choice for homemade sausages and smallgoods.  The silky fat of the brisket lends itself perfectly to creating lovely textures in a sausage.  Add some flavouring of your choice, and some rolled oats to hold it all together (Blair’s little secret – shhh!) and you are good to go!  A regular feature for breakfast if you ever make it out to see us are Blair’s continental flavoured sausages.

Smoked brisket is infamous in the Kimberley household, since Blair started cooking it a few years ago.  If I recall correctly, he walked into the house for lunch and said, “I have an idea.  I’m going to make a smoking oven.” He then walked off to the shed for the afternoon.  A converted BBQ and a camp oven full of wood chips later, we had a smoking oven.  The texture of brisket is beautifully suited to slow cooking and smoking, so the results were excellent.

To smoke the brisket, we cure it using a pineapple cure which the label claims is meant for pork (can’t believe how many times we have used that word in this blog!), but it does the trick.  Feel free to experiment with cures and share your successes!  We then use a lidded BBQ, a campoven of woodchips and some racks to form our own smoking oven.  This makeshift smoker has proved helpful in Blair’s various smoking endeavours, and is demonstrated below with a variety of cuts, including a brisket on the far right.

Beef Rashers came about when Blair ran out of bacon one week and decided to substitute it with smoked brisket – another ingenious brainwave from our slightly eccentric boss man.  We have been playing with these for a while, perfecting them, and we are proud to say that our European customers are jumping on board and bringing the product to their shores.

Now Blair has one final trick up his sleeve when it comes to cooking Brisket, and that is his slow-cooked pulled brisket.  It is a feature in a few of his experiments, including Pulled Beef Sliders and his notorious Reef and Beef Lasagne.  The process follows a simple slow roast, until the meat is nearly falling apart.  Then pull it very gently, just like you would any other meat.  What you do with it then is up to you!  The dish lends itself perfectly to asian style cuisine, lasagnes, pulled beef rolls, anything your heart desires!







Please feel free to share your endeavours with us, as we love hearing about new ways to do things, if you haven’t noticed!

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Get rib-by with it!

Cattle have 13 ribs.  Each rib is numbered, with 1 being closest to the beast’s head.  Typically the first rib is discarded in the production process, as is the thirteenth.  In a Signature beef production, ribs numbered 2 through 7 become Short ribs, packaged in racks of 3.  Ribs 8 through 12 become our Bone-in Short Plates, which is a 5-rib rack.  Our Back ribs come from the top of ribs 6 through 12, sitting below the cube roll.


Now, when you have a rib in your hands, that big muscle on top, which makes up the meaty part of the rib in your hands, is technically known as the Serratis Ventrallis.  This is the only muscle that covers the short ribs.  It is larger and thicker towards the front of the beast, and tapers out past the 7th rib.  When we get into the bone-in short plate, the Rib Plate overlaps the Serratis Ventralis, giving us two muscles on the rib, as demonstrated in this picture below.


There is nothing better than a beautiful meaty rib to bite into, and lets face it if you don’t eat it with your hands you’re doing it wrong!

To cook your ribs, its best to slow cook them for a nice long time, achieving that flavour infused tenderness that comes with a good rib.

There are a range of flavours available to you to choose from, depending on how you like your ribs.  Some prefer the smoky barbeque flavour, some prefer sweet and sticky, it is completely up to you.  Here our recommendations on a few ways you can cook them, depending on what flavours you want.

Now our Sales and Marketing Manager, Tess, will tell you that there is nothing better than a bit of salt and pepper to slow roast your ribs with, before pouring a nice boutique beer over them about 40 minutes before they finish.





The boss man, Blair, will tell you that you need to just go nice and simple, with a slow roast, with a generous sprinkle of salt, pepper and Mexican chilli, with a nice crispy finish to them.




Madelaine will tell you that they are even better basted with a smoky barbeque sauce a few times while you are roasting them, then add a little bit of bourbon about 40 minutes before you take them out.




Lauren will tell you that they are best when you baste them a few times with a flavoursome sweet and spicy marinade as you roast them, making sure not to burn the marinade of course.






No matter what flavour you opt for, there are a few basics to keep in mind.


Firstly, when slow cooking your ribs, you only want them sitting in an oven that is 100C or a bit less. If your ribs are fatty, you want to cook them for an hour or so before adding any marinade or sauce, to render the fat down a bit before you get started.  Make sure there is a light covering of oil in the tray before the ribs go in, to avoid sticking.  When you slow roast them, rub them in oil then grind salt and pepper onto them.  You can also add Mexican chilli if you would like.  If you plan to baste them with a sauce or marinade, allow some time for them to roast first.  Apply the sauce, ensuring an even covering on all the meat.  Let them keep roasting, and add another coating every hour or so.  You want to do around 3 bastings while they are cooking.  If you are adding beer or bourbon for flavour, it is best to pour it gently over the ribs about 30 to 40 minutes before they are finished.  Just enough to let the flavours infuse with the meat and the alcohol to cook out.


So go have a crack at it and share your favourite style with us on Facebook or Instagram!

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Europe comes to Kimberley

The lead up to Beef Australia was a little bit hectic in the Kimberley household. Not only with D-Day looming for Blair and the Beef Australia team, but also with a visit from our principal European customers.  For four days, we had the pleasure of two Dutch and two Germans’ company.  We tried our best to showcase not only a day in the life of ourselves, but also to showcase the entire process from our paddock to when it reaches their shores.



With that in mind, Blair had them up at the crack of dawn to watch trucks get loaded with the next mob to leave our feedlot on their first morning.  They were very interested in the process, with heavy debate over the paperwork chain, in both English and German, making up our breakfast conversation.  We discussed the traceability of the cattle, with their NILS tags being read every time they are moved from one property to another.  Traceability systems in Australia are among the best in the world, and we were eager to display the commercial reality of this system.  Next we looked at the NVD’s that travel with the cattle.  For those of you who don’t know, an NVD stand for a National Vendor Declaration, and is a piece of paper, or rather a number of pieces of paper, that travels with the cattle when they are moved.  There is one for NFAS (National Feedlot Accreditation Scheme), MSA and another Vendor Declaration to show we are EU certified.  Together, this documentation states that the cattle are eligible for sale as a grainfed product to the EU, or any destination with market access requirements parallel to our management practices. The MSA Grading process and eligibility criteria was also on display.


Our induction process was another point of interest. This is where we induct cattle from the grass paddocks into the feedlot to begin grain feeding.  It involves weighing the cattle, and drafting them on weight to determine whether or not they will go into the feedlot at that time.  When they are weighed, their NILS tag is read, and the weight recorded on the scales.  If they are to be inducted, they get tagged with an ear-tag that displays the week number they were inducted and a number.  So a tag might read 18-175, which means they were the 175th animal to be inducted in week 18.  The beast is also vaccinated before it enters the feedlot.  Another big thing we wanted to show the customers was our livestock handling practices.  We strive to minimize stress for not only the wellbeing of the animal, but also stress inhibits the quality of the meat.  Blair was also keen to show off the fineness of the hair on the animals.  A strong belief of Blair’s is that finer hair leads to finer texture in the meat, a theory that is now being studied in the US, but one that Blair learned from his father and grandfather.



While cattle are the lifeblood of our operation, horses are also a key component.  We do most of our mustering with horses rather than motorbikes, and we enjoy competing with the horses when we can manage to find a spare weekend.  The end of Beef Australia happened to coincide with the Rocky Rush Stockman’s Challenge and Campdraft occuring just outside of Rockhampton.  Josie and along with children Madelaine, John & David all competed, so there was a flurry of last minute training while the Europeans visited Kimberley!



One afternoon, Josie and Madelaine took them over to our cutting arena for a bit of a demonstration.  Cutting involves separating a beast from the herd, and then ‘working’ it across the face of the mob, essentially blocking it from coming back into the herd.  Josie’s horse is a bit younger and shows the steps slowly, giving Josie time to explain what is happening.  Madelaine’s steed however is a bit older, a bit more experienced, and bred to love cattle.  She gets very excited and puts on quite the show when asked.  Our European friends even jumped on her, away from the cattle so there was no chance they would fall off!  Josie was the “cow” and walked through the process of cutting, and they got a chance to experience how the horse reacts to the animal.



As a lot of you would know, Blair loves his secondary cuts.  One of his favorite cuts to break down and show people is the chuck.  There is so much diversity in what you can do with a chuck, something Blair was keen to highlight.  He broke the cut down into the different muscles, and prepared them.  By simply grilling the different muscles, each of their unique flavors and textures were shown.  We then took the Del Monico and made a hot beef salad with a bit of spinach and pumpkin, which proves to be a great way to make a light lunch.  Another way to serve Del Monico, which we also served, is as a steak.




Given that one of our guests was a butcher, there was a lot of playing with breakdowns of cuts and cooking different styles of beef.  Another cut Blair loves is the Oyster Blade.  This is what is left of the Blade, once the Bolar Blade is taken out.  The Oyster Blade is one of the first cuts in the beast to marble, leaving it with an incredible visual appeal from a nicely marbled animal, and a wonderful texture if cooked correctly.  In fact it contains the second tenderest muscle on the cow.  Often this cut is taken, and prepared as Flat Iron Steaks, which can be quite popular, however there is a lot of wastage in the cut.  The reason Oyster Blades are so often prepared like this is because of the seam of collagen they contain.  This collagen seam can be tough if it were to be cooked as a steak, fairly fast.  This doesn’t slow Blair down, however, because  as he always says it is better to ingest your collagen, rather than inject it!  Collagen is the same as meat fibre – off of a good animal, it is more soluble with less cross-linkages.  Cross-linkages are what make a piece of meat tough – the stronger the cross linkages, the tighter the meat fibres, and the tougher the steak.



Blair prefers to prepare them as medallions, so a bit thicker than a typical steak, before sealing them and roasting them to finish cooking.  This jellies up the collagen, making the whole cut enjoyable, and maximizing the value to the consumer, it’s a win-win situation!  Another way to prepare them is to roast the cut as a whole, which again jellies the collagen and leaves for an exquisite roast, or goes wonderfully as cold meat.  With our guests, we enjoyed it as cold meat, with some of Blair’s home grown pickled cucumbers, with some cheese and salad and bread as a Ploughman’s Lunch.



Now there is one final dish worth mentioning, which seems to be a favourite at the Kimberley household, and that is Blair’s campoven prepared shanks.  Interestingly, the muscle Blair prefers is not the Osso Bucco shank, but rather the Biceps Brachii, sometimes called the conical muscle.  Now if we were to relate this to the human body, and make the cow’s front leg equivalent to our arm, the Biceps Brachii is the same as our bicep (who would have guessed!), while the Osso Bucco shank is the forearm.  To prepare it, the biceps are cut in half, across the muscle, to make them a more manageable size.  We then seal the meat in a pan, with a bit of salt, pepper and Mexican Chilli to season, before putting them in the campoven to roast for a few hours.  From there Blair takes over and adds some wine or beer, a few other touches for flavouring, some vegetables, and finally near the end he adds some scone topping and its just about ready.  There’s something uniquely outback about sitting around a campfire watching the coals glow with the smell of your dinner wafting out of the firepit.


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Beef Week Wrap Up

Well I know it has been a couple of weeks since Beef Australia took us all by storm, but it has taken us that long to get back into the swing of things here at Signature Beef that we nearly forgot to do the wrap up!

Our very own Blair Angus was the Chairman of this year’s Board and watched as the event came alive under the careful direction and creative minds of the spectacular team that brought three years of planning to life. It truly was one of the biggest and best events that could have happened to showcase the Australian Beef industry in all its forms. In case you have missed the highlights, you can find the wrap-up video here.

Signature Beef’s presence at the event was minimal this year, as we didn’t have a stall, unlike previous years. We still wanted to be involved as much as possible though, and chose to do this by sponsoring a meal in the hugely successful International Restaurant.

Over 5 days, 10 of Australia’s branded beef names saw themselves sponsoring a meal. Signature Beef was up first, Monday lunch, and saw a beautiful meal be created by Indonesian Chef Vindex Tengker and Australian Chef Massimo Mele.

The unofficial kick-off of the event was on Sunday evening when Blair and Tess, our Sales and Production Manager took to the stage for another infamous Nose to Tail evening, sponsored by Queensland Country Life and Signature Beef. We have done a few of these before, as some of you would probably know, however this time was the most Tess had been involved, and she took to it like a fish takes to water, earning herself a front page spot on the next day’s Queensland Country Life.

Tess would step in to fill in the blanks left by the boss, and explain things from her point of view. That is something we have had less of in previous evenings, where we learn plenty about the cuts and the possibilities and a little about the industry outside of consumption and production; so it was wonderful to have Tess there to tell us all about the accreditations, the certifications, the paperwork, and everything she has to do in the middle steps between production and consumption. That is the side we don’t hear a lot about, so it was great to see representation from all of the steps in the supply chain at Beef this year, and it was even better to see the interactions between these steps.

As usual, it is great to watch Blair and the butcher break down the carcass and tell the audience about the possibilities that are available to us with each cut. Non-loin cuts (or the tasty cuts as Blair prefers to call them) and unique possibilities is a philosophy we embrace here at Signature, and we were excited to see it be embraced at Beef 2015.

From brisket rashers instead of bacon, to shanks, cheeks and briskets slow-cooked on multiple menu’s around the show instead of just steaks, it was wonderful to see everyone embrace the sustainability of cooking nose to tail. Now don’t get us wrong, we love a good steak, it just gets us excited to see everyone embracing the endless taste and texture possibilities that we can create with beef.

I think most will agree Beef 2015 was one hell of a show. The ideals embraced, by the International Restaurant and Lounge, the Symposium and Seminars, and of course the cattle and trade fairs, and the involvement of all the members of the supply chain, from consumer to producer and everyone in between; put it all together and it was the #bestbeefever! See you all there in 2018!


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Merry Christmas

christmas video

christmas video from Josie Angus on Vimeo.

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A Kimberley Red Guide to The Perfect Steak – The Cube Roll Edition


Many a visitor to the Kimberley household has raved about Blair’s steak cooking ability, and his response is always the same.

“I cook steak the way my grandmother taught me to.”

Firstly, you need to get the right piece of meat – provenance is key.  Steaks from Signature Beef are characterised by a fine texture moderate marbling and intense flavour that will not disappoint.

Marked out is the location of the cube roll.

A classic steak cut is the Cube Roll, often called the rib fillet, rib eye or scotch fillet.  Located between the striploin and the chuck, the cube roll lies along the top of the ribs, against the spine.  Cattle have 13 ribs, numbered 1 through 13, beginning from 1 towards the neck, through to 13 at the tail end.  Our cube rolls run from rib 5 to rib 12.  This cut is actually made up of 2 muscles, the Eye and the Spinalis.  The eye, also known as the Longissimus Dorsi, makes up the majority of the steak.  The spinalis however is the hidden treasure of the cube roll.  It is a muscle that begins in the chuck, where it is biggest and tapers out over the cube roll.  Steaks cut from the neck end will have more spinalis on them.  When seamed out of the chuck, the spinalis is a very special muscle, being the 3rd tenderest on the cow, but that is for another day.  Another muscle that runs along the cube roll is the Multifidus Dorsi, or the lip, which is actually the 5th tenderest muscle on the cow.  The lip is a long rope-like muscle that is normally trimmed, however our cube rolls can come lip-on or lip-off, giving you the option of retaining this extra tenderness and continuing Blair’s mission to utilise as much of the carcase as possible.

Pictured above is the lip on cube roll.

When cooking a Cube Roll, Blair cuts his steaks around 3cm thick, and seasons them at room temperature with oil, salt and pepper.  Only heat the pan to moderately hot, and place the steak gently in the pan once it is hot.  You want the steak to sizzle when it hits the pan, but not be offended by strong heat.  Sear the steak on the first side.  The heat will cause the moisture to rise, depending on the thickness of the steak and the heat of the pan this may take 1 to 2 minutes.  Before any moisture appears on top of the steak it is important to turn it.

Continue to turn gently with a flat spatula or tongs, being careful not to prod the steak, as this will let the juice out.  Do not let any moisture appear on the top, once it escapes it cannot be put back.


A thermometer inserted into the steak will give the most accurate doneness.

Rare – 45 C Medium Rare – 55 C    Medium to Well 65 C

Resting you steak is then very important.  Place the cooked steak uncovered on a wire rack and allow it to rest for at least 5 minutes.  Resting your steak on a rack is better, because the less surface area of the steak that comes into contact with its resting surface, the less juice you lose, and the better your steak will be.

And there you have it! Blair’s tips for a perfect steak!


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A visit from a Masterchef

Recently the “Kimberley” household welcomed the company of Master Chef Tarek Ibrahim, all the way from the Middle East.  Chef Tarek currently holds the position of Corporate Executive Chef with Meat and Livestock Australia.  We met up with Chef Tarek at Gulfood earlier in the year, and we were excited for the chance to bring him to Kimberley for a visit.  So with a TV crew and MLA’s Garry McAlister in tow, Chef Tarek arrived at Kimberley for a weekend of cooking and enjoying the Australian way of life.  Within a few hours of arriving, he had learnt to ride a horse, before making himself at home in the Kimberley Kitchen.  His first meal was a traditional camp-oven casserole, a beloved recipe of Blair’s.  Whilst we waited for the coals to cook work their magic, Chef Tarek showed an eager audience the finer points of good bread dough.

The next morning we were up at the crack of dawn for a quick spot of mustering.  Tarek loved the opportunity to further his horsemanship skills, and quickly grasped the basics of cattle work.  The rest of the day was spent prepping and cooking Blair’s planned degustation of beef for the night ahead.

Greg Chappell, who owns an Angus stud near Glen Innes in NSW arrived with a truck full of young bulls around lunch time and took to the kitchen in the afternoon to seam out a chuck for Tarek to work with.

Denver steaks were sliced and skewered with rosemary skewers made from the garden.  Spinalis was also prepared for Josie’s miso cured skewers.  Blair took to the oven for slow roasted Oyster Blade, Picanha and Cheeks; while Tarek rolled a Delmonico (chuck eye log) to roast alongside.

Blair’s latest experimentation with short ribs also featured, alongside crispy fried heart, sirloin and rump steaks, and crispy beef breast.  David put his bread dough from the night before to use making grissini.  Chef Tarek made some vibrant and delicious dips from tahini and assorted vegetables to accompany the beef with some quick salads whipped up by Josie.  Over 30 people from neighboring properties came to spend the evening with us, and all enjoyed meeting Tarek.  Over all it was a wonderful night.

The following day involved more playing in the kitchen, as Blair divulged his secrets in sausage making.  With Tarek watching intently and helping push the mince through the machine, a string of Kabana flavoured sausages was produced and enjoyed for lunch.

Before long it was time to pile into the 3 car convoy it took to get Tarek, the camera crew, (Mr MLA), and all but one of the Angus family to the airport.  We bid farewell to Tarek and the guys in Brisbane as they continued on to a (dairy in Victoria) as part of Tarek’s journey through Australia with MLA.  The kids went back to school and university while Blair and Josie continued on to Melbourne for Fine Foods Expo.

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