Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Producer to Plate Episode Eight | Exec. Chef Justin Wise from Australian Venue Co on Macka's Farm. That video is uploaded by Rare Medium Academy at 2021-08-05T21:09:58-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [dUci9gPB5Uk]
| Name | Producer to Plate Episode Eight | Exec. Chef Justin Wise from Australian Venue Co on Macka's Farm |
| Video Uploader | Video From Rare Medium Academy |
| Upload Date | This Video Uploaded At 06-08-2021 04:09:58 |
| Video Discription | Our Producer to Plate series is about creativity, inspiration and education for the commercial foodservice industry. In episode eight, we join Executive Chef Justin Wise from the Australian Venue Co as he dives into a day in the life of Macka's Australian Black Angus Beef and creates a dish inspired by his findings at the farm. Justin overlooks the culinary operation of over 170 pubs throughout Australia. He is responsible for menu development and working with producers to find solutions to allow AVC to innovate and create unique customer experiences. Rare Medium Academy took Justin on a tour of Macka's farm to understand the work that goes into producing some of the best cattle in the world. Justin Says, "Seeing the cattle today; I have never seen beef so happy. They look amazing, and the condition they are in is exceptional". James Mackenzie from Macka's shares his knowledge with Justin around the heritage, pride and logistics of running an Australian Black Angus Beef farm. Intrigued with Justin's role, James asks him, "monthly, what sort of volume would you go through at the AVC?" Justin says, "Currently, we go through over 45 tonnes of beef product a month and out of that, 35 tonnes is primal. That includes your striploin, porterhouse and rump. The reaming 10 Tonne is what we would call value add". Rare Medium Academy is partnering with the Australian Venue Co to support them in working with Australian red meat producers directly and bringing whole carcass utilisation to their menu. This has become a win-win for the producer and foodservice professionals allowing the farmer to increase secondary cut sales, bring innovation to the foodservice industry and create savings on their cost of goods. Justin's visit to the farm-inspired him to utilise the Meat and Livestock head butcher Doug Piper and help educate his team on the process of breaking down the most popular cut at AVC venues, the rump. Justin says, "by using the Rost Biff cut from the rump, we get a more consistent product and a better eating quality steak through the Meat Standards Australia program." The Rare Medium Academy, AVC and Macka's team wrapped the day up with a grilled Rost Bif steak, poached orange stock carrots, charred baby cos salad with fresh horseradish. Follow our channels LinkedIn: https://www.linkedin.com/showcase/rare-medium-academy/?viewAsMember=true Instagram: https://www.instagram.com/raremediumacademy/ Facebook: https://www.facebook.com/RareMediumAcademy/ Subscribe to our next Masterclass webinar at: https://www.raremediumacademy.com/ dUci9gPB5Uk |
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