MP BEEF MOVES FORWARD

10th May 2010

An informative and innovative field day to discover the possibilities of sourcing Mornington Peninsula Beef from paddock to restaurant table was held on Tuesday 23rd March. Restaurateurs, chefs and apprentice chefs, butchers, cattle farmers and other interested people took a day to visit the processing plant and learn about how the beef gets from the farm to the table.

Here are some snippets from participants:

 - "To be able to study the enviromeat process from Paddock,to Boning  and Grading to Table with a magnificent Lunch at Salax was phenomenal. Then to view the skilful cutting up of the Rump  was the icing on the cake. A great day  all round. The generosity with time ,knowledge and product of those involved was extraordinary and we shall certainly be talking with them soon."

 - "What a great day we had yesterday. I was very lucky to be sitting beside Bob from Enviromeat so I had a one on one lesson on all aspects of their business. I found the visit to Hansa very enlightening and we plan to look at the possibility of taking students there as an excursion. The meal at Salix was magnificent (what else would we expect from Bernard!!!!), and the muscle breakdown of the beef rump may become another opportunity for us to expose MLA to our students by inviting them to Chisholm to do some demonstrations."

- "It was both a highly informative and well a put together series of workshops which certainly helped the growth of my knowledge about beef from the paddock to the abattoir. Including the grading and hanging of the carcass to the muscle seaming and generosity of all involved with take-home packages and friendly demeanor."

 - "I found it interesting and my apprentices were enthralled with the scale of works at the processing factory. It brings into scope the volume of produce we consume. MLA, Hansa and the various farmers were extremely passionate about the quality and ultimately the performance of their product. It is reassuring that the quality control and failsafe methods are in place to ensure that the supply chain is true for all involved.

- "The tour has certainly given me a better understanding of the meat grading system and the guaranteed performance of the Enviromeat product. I am still unsure whether we could use this product as actual pricing of individual products was not discussed. It was fascinating to see the rump being broken down into their various cuts and I am sure that these cuts would perform equally as well as their lookalikes. I did fell that we were being coerced into buying a product that could be substituted for premium cuts currently on offer from our existing suppliers. I will certainly gather some of my colleagues and have MLA demonstrate the dissection of the rump again. "

For more information contact Kevin Wyatt: info@mpgourmet.com.au