This winter, to reduce food waste, help Aussie farmers and cut grocery bills, Harris Farm Markets is introducing a delicious new range of secondary meat cuts unknown to most Aussie shoppers, called Curious Cuts.
If you've never said 'chuck another bavette on the barbie", you might be soon, because Harris Farm Markets aims to change perceptions about secondary meat cuts by launching a selection of unusual cuts not currently sold in Australian supermarkets.
There are three good reasons to add Curious Cuts to your shopping basket:
They're good for farmers: Encouraging local consumption of secondary cuts will ensure less of the animal is sold below production cost in export markets, economically benefiting Aussie farmers by increasing the value of the whole animal
They're good for the planet: By advocating nose to tail eating, Harris Farm Markets aims to reduce the amount of meat turned into pet food and low value bi-products, ensuring valuable production resources won't be wasted and increasing the environmental sustainability of the meat industry
They're good for Aussie shoppers: The Curious Cuts meat range will be kind to shopper's hip pockets as they are up to 30 per cent cheaper than premium cuts of meat and offer a deliciously interesting alternative to traditional cuts
The Curious Cuts range includes four Tasmanian grass-fed premium Cape Grim cuts; beef brisket, beef chuck ribs, beef bavette & beef tri tip plus a pork oyster shoulder.
Doug Piper from Meat and Livestock Australia sees the introduction of Curious Cuts as an absolute necessity, encouraging major supermarkets to follow suit.
'It's essential we start driving Australian demand for cuts of meat that are not as popular as the traditional eye fillet or sirloin steak. The introduction of Curious Cuts will help strengthen the local meat industry by encouraging the consumption of the whole beast on-shore, increasing its value while reducing the amount of production resources wasted."
With beef prices having risen by over 30 per cent in the last six months1, Harris Farm Markets meat buyer Antony Williams says; 'Valuing secondary cuts is a no-brainer as they will save shoppers money and when cooked well, these meats are just as tasty as premium cuts. So there's never been a better time to satisfy your curiosity and your tastebuds. It's a win, win for everyone."
Last year, Harris Farm Markets launched Imperfect Picks to start a conversation about food waste in the fruit and vegetable industry, and is now seeking to continue that conversation with the goal of improving the sustainability of the meat industry, through the introduction and popularisation of Curious Cuts.
'We're proud to introduce another food waste initiative because it's time to start changing consumer perceptions of secondary meat cuts, which will ultimately benefit the planet, our Aussie farmers and is great for Aussie shoppers. It's our responsibility as a food supplier to start this movement", says Tristan Harris, co-CEO of Harris Farm Markets.
Beef brisket: Beef brisket is a full-flavour cut that lends itself to many international cuisine styles from Japanese to U.S. barbeque. Beef brisket is a star of the U.S. barbecue, particularly in the southern states, where rubs and marinades add regional flavours before the brisket is -smoked' over wood or charcoal. Like most red meat cuts, brisket should be rested before serving. It is commonly cut into squares to serve, when consistent presentation is required.
Beef chuck rib: Traditionally popular in countries like Korea and Japan, beef chuck ribs are increasing in popularity all over the globe. The larger scale and fat content makes chuck ribs a near foolproof cut that delivers tender results every time. For best results, marinate short ribs with a wet or dry rub before barbequing, or alternatively braise the ribs for meat that literally falls off the bone.
Pork oyster shoulder: The oyster blade is connected to the shoulder blade. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbeque or in a pan, thinly sliced for a stir-fry, or even diced for slow cooking in a braise or casserole.
Beef bavette: The bavette is an extremely versatile cut of meat; long and flat with coarse grain running across the entire muscle. This means the meat is perfect for marinating, yet firm enough that it won't collapse during the process and subsequent cooking. Bavette also reacts well to a good naked flame where it is cooked fast – just be sure to cut across the grain.
Beef Tri-tip: The tri-tip has nearly always been sold in butcher shops, however it has been sold still connected to the rump. The tri tip is located at the bottom of the rump. Not only does it have a rich flavour, but also tends to be lower in fat than most other cuts. The tri-tip is extremely versatile and can be cooked cut or uncut. Because it is lean, be careful not to overcook it – medium is as far as you should go with this cut.
For more information about the Curious Cuts campaign, please visit www.harrisfarm.com.au or head to your nearest Harris Farm Markets store.