| for posting: the first time nana glen black standard beef is available for public consumption,will be later this month at kingsleys in woolloomooloo, organic home range 130 day grain fed cattle,hand reared with love.the first 500 kg of restaurant cuts are being made available for taste testing,restaurant profits go to one of my favourite charities.ACMF. i know when i first bought cows,nearly 10 years ago,i publicly said
that they were mates not a business.the change in my attitude comes
from something that chrissy hynde and i talked about,clean trustworthy
food sources and respect for the animal. chrissy is a vegan,an advocate for animal rights,she is also a wise
woman who told me her opinion of the heavy responsibility of being
a food provider and told me she thought i was the right type of bloke
to do it properly. every step of the process to get the steak to the plate relates
to these two things,clean food and respect for the animal. the taster at kingsley's the day before he tasted black standard had been presented with apparently some of australia's best beef,he rated ours clearly superior. ****************************** what
I mean by respect for the animal is that we don't adrenalize
our meat by scaring the cows, trucking en masse the cattle
of to a feed lot or abbotoir.we grain feed them at home for
130 days so they have not left their environment,when we truck
we take small numbers at a time,then they go to a holding paddock.the
abattoir we have used is very small and specializes in organic
meat.
the killing floor itself is totally cleaned of all blood between animals and when we cull,we do it in a fashion that I call act of god,no build up ,no drama,the cow literally does not see it coming.at the end of the day it still means death,but I am a steak eater and I realized I was being hypocritical to not respect the privilege of owning so much cattle land.just as with small wine producers,it is about creating a superior product through care and attention. |
