In a market where quality commands a top price, and that means export in most cases, there is something new and exciting in the Melbourne Meat supplier industry.
Most chefs and restaurateurs these days don’t know where the meat they are serving comes from, there is no real traceability of the product, mainly because margins are low, and products are expensive.
Milla’s Farm direct with their Protein brand is a new and thrilling concept which operates from Cochranes Road, Moorabbin. Paul Ikin and his crew have established the largest dry age room in Victoria, and they are producing an incredible product for some very successful restaurants.
A direct connection to the farmer and working on small to medium sets ensures top quality product time after time to the end user.
I was fortunate enough to be invited by Paul Larder, Milla’s farm sales manager and a dear friend to enjoy a day field trip. We have visited one of the farms that supply Paul with Angus beef in the Strathbogie Rangers in country Victoria. Don McCrae and his team showed us how much effort and prior planning they invest in selecting the breed and history of their cattle. The cattle are 100% grass fed and grazed in the open fields, stress-free and well treated. I have also been lucky to meet Lucinda Corrigan, a remarkable woman who is the co-principal of a livestock business in Southern NSW, which produces Angus genetics for high-quality markets in Australian and internationally. Among other things, she has also been a Director on the Board of Meat and Livestock Australia.
The results are not short of the superb quality of the best steak you can get. The intramuscular fat, marbling adds flavour and is one of the main criteria for judging the quality of cuts of meat. In general, the more marbling it contains, the better a cut of meat is.
If you are keen to excite and impress your diners experience of your steak dishes, I would highly recommend that as a restauranteur you research and source products from Milla’s Farm direct.
