FOR Australia’s red meat industry, having Sam Burke on the team is akin to having taste-tested the next high-end menu headliner before the recipe is even written.
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Not only has he convinced the chicken experts to include lamb on their menu and come up with a beef masterpiece to knock the socks off any devotee of the pub salt and pepper squid staple, he seems to be identifying consumer meal trends as they emerge.
The corporate chef, whose role as Meat and Livestock Australia’s foodservice business manager is about getting in the ear of the retailers and foodservice operators who have a big influence on consumer meal decisions, says there is a red meat solution to every foodie desire or demand.
It’s just a matter of thinking outside the square, getting up close and personal with the production processes of those serving up Australia’s meals and, of course, knowing Australian beef, veal, lamb and goat meat very well.
From pubs, clubs and restaurants to aged care facilities and mining camp caterers, Mr Burke spends his days working out inspiring and profitable red meat options.
The first thing to understand, he says, is that these operators have to make money to keep our product on their menu.
That can be challenging in these times of increased pressure from rising domestic prices, he agrees.
“So what I do on a day-to-day basis is become entrenched in their business,” he said. “I look closely at their kitchen and how they are best suited to produce a menu with beef or lamb on it.
“It may be slow cooking overnight, which requires minimal labour, or perhaps it is brisket in a sanga as an alternative to cooking a T-bone in a pub so they can get it out faster as a lunchtime option.
“It’s about coming up with solutions that keep the customer inspired, make a profit and taste good. But we also work closely with the wholesaler. We can invent great things but if restaurants can’t get the ingredients they need through the supply chain, it’s a waste of time.”
Quick service restaurants are a big part of his work and one big feather in his cap was the decision by Red Rooster to include lamb on the menu – a shank, mash, peas and gravy dinner option and a drive through lunch lamb roll.
Meanwhile, his salt and pepper rump cap – developed to rival the traditional pub salt and pepper squid favourite – is kicking big goals.
Another area the team is working on is what Mr Burke calls Australia’s snacking phenomenon.
“People are looking for smaller meals they can cook fast, present well and are healthy and natural,” he said.
