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A First-Rate Rare Red Meat Butchery Class in Manila

By Anna Cecilia Alejo

MICARS recognizes the tremendous growth in the international food service industry over the last few years. And to keep up to its name of being one of the top culinary schools in the Philippines, MICARS continuously invites leading chefs and resource speakers who are experts in the various fields of the food and beverage services industry to give lectures and cooking demonstrations. One fine day, it had a lively introduction on Australia’s red meat.

Indeed there has been a significant change in consumer attitudes to food due to food safety, changing lifestyles, economic factors, the ethnic cultural mix of society, travel and nutritional concerns. Such change includes healthier and lighter meal options, the adoption of char-grilling for fat-free cooking, and a focus on fresh ingredients and their immediate availability in the local setting.

Master Butcher Barry Lloyd lectures on SAFEMEAT whose primary role is to ensure that all beef and sheep meat products achieve the highest safety and hygiene standards from the farm to the consumer.

And more recently, due to concerns about climate change and the more conscious reduction of carbon footprint in food consumption, there is now the requirement by diet-conscious consumers for leaner meats and greater variety of cut options.

MICARS, in its goal to incorporate these best practices in international cuisines and in view of the latest industry developments, invited Master Butcher Barry Lloyd from the Meat and Livestock Australia (MLA) for a lecture-demonstration on the Australian primal cuts attended by MICARS’ trainers and students.

Mr. Lloyd demonstrates the different beef cuts and provides notes and tips for the budding chefs.

Mr Lloyd walked them through the different basic cuts and the appropriate methods of cookery specific to the right cut of beef. He gave additional tips for the young chefs when cooking beef topside steak which he says always requires tenderization. It is best to marinate and baste it while cooking, char-grill until medium-rare and always avoid over-cooking the meat.

 

He said it is always a pleasure to support educational institutions and give them relevant tips on improving the tenderness, juiciness and flavor of red meat especially now that there’s a wide range of alternative beef and lamb cuts. These products include Master Trim Lean Beef and Trim Lamb, both of which emphasize the removal of visible fat from boneless cuts and allow the product to be served in smaller portions.

Recently, Australia started producing products for niche markets such as wagyu, milk-fed lamb, grain-fed lamb and goat meat.

MLA is a producer-owned, not-for-profit organization that delivers research, development and marketing services to Australia's red meat industry. Its primary role is to encourage the innovative and imaginative uses of meat. Currently, it serves as advisor to professionals, suppliers, individual market sectors, students and young chefs in the training & research centers of the international food service industry.

In order to further educate the young chefs and meat distributors and to address their needs properly and scientifically, it came up with a volume of Food service Manual for Australian Meat, the Australian Beef and Lamb Kitchen Manuals and The Asian Retail Cut Guide. The publications not only provided the AUS-MEAT language, but highlight the traditional and new cuts of Australian beef, veal, lamb and goat meat most frequently used by the hotel and restaurant industry in Australia and overseas.

The Australian Government and the Authority for Uniform Specifications, Meat and Livestock or AUS-MEAT (the industry standards organization) impose rigorous codes of practice throughout the processing chain. Its standards of hygiene and quality control are among the highest in the world. Food safety is a primary consideration at all stages of production.

Perhaps the country down under’s geographic isolation from the rest of the world and its vast pastures had played an important part in establishing a healthy industry. Only disease-free sheep and cattle had survived the long voyage from Europe two hundred years ago when the First Fleet arrived in Australia. As a result, then and until now, Australia has been effectively isolated from “exotic diseases”. And this health status is zealously guarded through strict customs control and quarantine regulations.

The presence of clean rainfall and extensive sunshine have resulted in beef and lamb that is often raised in natural, free range conditions contributing to its tender superior quality. Hence, it is small wonder that a large proportion of the red meat production in Australia is exported to over 100 countries, making Australia the largest red meat exporter in the world. For continued access to R & D tools, product manuals, conferences and sponsorships, the MLA website has more. And to learn more new recipes, visit the true Aussie Lamb and Beef website.