Live COOK BY CUT Options

We invite you to an interactive discussion on how to successfully cook all the cuts in the Four Daughters Pink Box, talking about each cut, preparation, and recipe ideas with Meat and Livestock Australia's Corporate Chef and Foodservice Business Manager, Sam Burke.

Sam Burke is an executive chef, marketing and hospitality operations manager with more than 25 years of industry experience working with premium beef, lamb, veal, and goat.

Sam’s knowledge of red meat spans the entire supply chain, having worked closely alongside farmers, processors, food technology scientists, chefs, restaurant chains, retailers, CEOs, and meat traders to understand and celebrate the attributes of beef and lamb to the global chef and foodservice community.

The product being showcased during this session is 150day Black Angus from Four Daughters, and Sam will discuss the marbling and describe what this means for a great piece of beef.

Four Daughters have a passion and focus to educate and connect with consumers - they do more than just grow beef. They love what they do.

Four Daughters are developing products to ensure whole carcass utilisation through to their customers, in their Pink Beef Box.

Sam will showcase the cuts in the Four Daughters Pink Box and talk us through how to make the most of these cuts using different cooking styles and recipes.

The Four Daughters Pink Box has a mix of Rump, T Bone, Dice, Mince, Sausages, (plain beef and gourmet) Sizzle steaks, Roast (either Blade, Topside, Chuck, Silverside (outside flat).

MLA will showcase different recipes and cooking ideas for the Four Daughters Pink Box.