Latest trends in beef and Lamb showcased for industry

Meat & Livestock Australia has hosted a delicious and informing event showcasing the latest trends in beef and lamb dishes featuring some of Australia’s most renowned chefs. The organisation, which regulates standards for meat and livestock management in Australian and international markets, held the event at the Sofitel in Sydney’s Darling Harbour for 150 people including top executive chefs and leaders in the food service industry.
 
The featured chefs showcased the latest trends in beef and lamb with handcrafted recipes and canapes created in the Sofitel kitchen. MLA also shared tips by hosting a healthy debate and Q&A session for guests.

The Sofitel’s own executive chef Sam Moore served fried mini savoury lamb donuts and beef tartare mini tartlets.

Alex Pritchard from Icebergs created roasted lamb neck, castelfranco, salmoriglio, and Alanna Sapwell from The Eltham Hotel prepared lamb shanks, peas al francaise and mini yorkies. 

Meanwhile Rockpool Grill Dining Group’s Corey Costelloe tantalised with salted wagyu tongue with Reuben condiments, and Adelaide’s Jake Kellie from Arkhe offered intercostal skewers, garum, black pepper and lime crema.

Other latest trends in beef and lamb reveal our appetite for red meat is still strong and above the global norm. MLA reports that each Australian consumes an average of 19.2kg of beef compared to the global average of 6.4kg. On the sheep front, we’re eating an average of 5.9kg of meat compared to the global average of 1.8kg.