The inaugural nose to tail dinner held at Beef 2015 was a first for the Beef Australia event and sold out with 300 guests. This year the event has been increased and will be open to 400 guests.
And again, Blair and Josie Angus, along with Tess Camm of Signature Beef have joined forces to host the dinner with partners, Queensland Country Life, at the Sidney Kidman Pavilion in the Rockhampton Showgrounds.
The beef will be finished at the Angus family’s feedlot and processed at the Northern Meat Co-operative, Casino.
“An event such as this really highlights the flavour and texture and emphasises the value of the tasty cuts to ensure the whole carcass is used,” Mr Angus said.
Consumers push to know more about our food and the different flavours and textures regarding each cut of meat
Mr Angus will support celebrity Sydney-based butcher Matt Papandrea, of Joe Papandrea Quality Meats, who will show his knife skills and break up the carcass and give a running commentary on stage.
John Warlters, Head of Agricultural Publishing, Australian Community Media, the parent company of Queensland Country Life, said his team had been telling beef industry stories in print for almost 80 years.
“We always have been at the forefront of reporting the big issues and showcasing innovation and through the Nose to Tail event we will continue to lead and influence, Mr Warlters said.
This year the organisers will be offering long distance guests to be part of the audience with the event live-streamed in Melbourne, Adelaide, Sydney, Townsville and Brisbane.
Diners will experience the event via big screens located in each restaurant and dine on cuts similar to those served in Rockhampton on the night. The restaurants are: Steak Ministry in Melbourne, A Hereford Beefstouw in Adelaide, Porteno in Sydney, A touch of Salt in Townsville, and the Port Office Hotel in Brisbane.
Tickets to the Beef 2018 event can be purchased through the Beef Australia office, while the individual restaurants are handling their own bookings.