For the first time, the Meat & Livestock Australia collaborated with the Saigon Professional Chef to organise the topic of "FACTORS AFFECTING BEEFSTEAK". During the training session, the chefs first had access to in-depth scientific knowledge on how to select and control beef quality at each stage of the supply chain.
MLA's representative in the Vietnam market, Ms. Huong Tran delivered an overview of the Australian beef and lamb production process and the reason why the Australian red meat industry is a world leader.
Mixing and slicing expert Greg Butler presented an overview of the Australian beef and sheep standards assessment system #MeatStandardAustralia (MSA) and how to mix and handle cuts of D Rump; Knuckle and Lamb leg bone in. The chefs are very interested in the effective cutting method that helps to use the secondary cuts in the steak to replace the primary cuts such as Tenderloin, Cuberoll, Striploin with outstanding quality and attractive price.
In addition, the participation of two female chefs Sam Tran and Thao Na on steak grilling techniques offered opportunities for young chefs to ask questions in their practice.
Mr. Spencer Whitaker introduced the culinary trends in Australian restaurant industry that have been recognized over the years and are expected to continue to lead the market in the coming years.
The training session attracted the registration of more than 80 members of the Saigon Professional Chef with the support of chefs @Cam Thien Long and @Aeron Tran. MLA and the chef association promise to continue to offer other topics in the near future.