MPGourmet Beef Day

20th May 2010

A group of 40 keen restauranteurs and
producers from the Mornington Peninsula
recently had the opportunity to tour
the Hansa production facility as part of a
paddock to plate day organised by Hansa,
Enviromeat producers, the MLA and the
Morington Peninsula Gourmet group.
The day involved a hands-on demonstration
of the Meat Standards Australia grading
system at Hansa’s Braeside facility. Matt
Connolly explained that many restauranteurs
knew about the MSA grading system, but had
never had the opportunity to see the whole
process performed on a carcass of beef.
“People saw first hand what was behind the
MSA tenderness guarantee, including how
the pH of the meat was recorded and what
impact that has on the eating quality”.
“This usually occurs at the abattoir very
early in the morning, so it was a great
demonstration of the lengths the Enviromeat
producers go to to ensure their product is
just right for the end users,” he said.
The group also had the opportunity to
tour the smallgoods manufacturing area,
the ageing room and a close-up
look at the works area where
product for restaurants are
portioned and packed.
“There was a genuine interest
in the production process and
what is involved to deliver the
best quality smallgoods and
perfectly aged product for any
specification,” Matt said.

After leaving Hansa, the group ventured to
Lynda Senger and Ross Whitehead’s property
at Shoreham. Ross and Lynda are Enviromeat
suppliers, and explained what was involved
in developing an Environmental Management
System at their farm level.
The group was shown a quiet mob of
cattle and Lynda explained the process
in maintaining high levels of nutrition and
minimising stress to ensure the animals
passed the MSA grading at the abattoir.

The farm visit was followed by a fantastic
lunch at Bernard McCarthy’s restaurant Salix
at Willow Creek winery, where Bernard
prepared a sumptious Enviromeat ribeye
roast prepared using 21-day dry-aged
Enviromeat prepared by Hansa.
The day finished at Willow Creek with a
demonstration of muscle seaming using an
Enviromeat rump, to demonstrate to chefs
the opportunities to utilise other cuts of
MSA-graded meat which they may not
consider first off.
The tour was a resounding success
and future events are planned to give
metropolitan-based chefs and restauranteurs
the opportunity to learn about the lengths the
producers go to so as to provide the best
eating experience for the customers.