Last night the Regatta Hotel’s Boatshed Restaurant was heaving with over 200 guests for the sixth annual Beef-Off. Industry representatives and paying guests were treated to exquisite Australian beef from four Queensland based beef processors, cooked with precision to highlight the features of each cut. Regatta Executive Chef Simon Street said “All four processors submitted striploins for the competition. I worked with Holco Fine Foods to dry age them for 35 days, before cleaning and portioning to 300 grams.”
Guests were served four courses of 100 grams each in a blind tasting. Sampling each entry, judging required each piece to be rated for juiciness, tenderness, flavour and overall liking.
“All of the steaks were of an excellent quality. I inspected and portioned the beef when we received it back from Holco and the Riverina Angus looked then like it would be hard to beat – it was high marbling and a beautiful piece of beef in appearance, which translates to flavour and tenderness. This event is what we (The Regatta Boatshed) are all about and in our fifth year it was the largest and best event by far” said Simon.
Riverina Angus took out the competition for the third time in the last four years. A 150 day grain finished, marble score 2+ beef, the brand was launched in 2013. It has quickly developed a reputation around the world for its eating qualities and can be found in some of the finest restaurants across Asia, the Middle East and of course, Australia.
Verified under the JBS Angus program, the award-winning Riverina Angus brand is the result of raising the finest quality Black Angus cattle on grains that have been selected by JBS Australia’s industry leading nutritionists. Riverina Angus cattle are processed in an integrated feedlot and processing facility which ensures exceptional animal welfare and delivers the ultimate dining experience.
Pictured: JBS Northern Business Development Manager Denis Conroy and Livestock Manager Steve Groom