In conjunction with the Australian Agricultural Company (AACo), Trade and Investment Queensland (TIQ) and Classic Fine Foods, Aussie Meat Academy will hold a Wagyu masterclass to show chefs the differences in heavily marbled Australian wagyu beef and leaner grassfed beef.
Featured chefs; Paul Greening (Consultant Chef) and Ioannis Grammenos (Heliot Steakhouse) will provide a butchery demonstration and prepare a selection of dishes so guests can sample the beef firsthand.
Familiar loin cuts as well as some secondary cuts will be on display to demonstrate the versatility of Australian beef and how chefs can achieve better plate cost.
