From Boorowa to Surry Hills

While the Kenny’s Creek produced beef has only recently been launched, it has already been picked up by well-travelled chef, Alasdair McKenna. Chef at the Surry Hills-proposed micro-brewery, Young Henry’s, Mr McKenna has worked for a number of years with whole carcases, mostly in gastropubs in London, and intends to use the Kenny’s Creek beef in a similar vein.

Using everything from tip to tail and breaking the carcase down themselves, as well as cuts of steak, the beef will be used in slow braises, larger cuts and sharing dishes, their own sausages and in dishes like steak and ale pies, using the micro-brewery’s own beer. Aiming to use half to a whole carcase a week of the Kenny’s Creek beef, purchased through Sam’s Paddock butchery, Mr McKenna said the reason for choosing Kenny’s Creek beef was because of the Angus breed and the flavour.

“Knowing the genetics and that it is grass-fed and produced with best land practices in mind is also important.” Mr McKenna said sustainability was the key for using the beef carcase in this way. “It will also bring back some of the older style cooking methods to those who have forgotten them and it will be a point of difference for the restaurant. “I am keen to work with farmers and local areas so we are serving the right product to our customers.”

Mr McKenna said working alongside Sam Burton Taylor meant he was able to give city-based people an education about where the product had come from. “The fact the cattle are produced, slaughtered and sold all within 50 minutes of each other means you are getting a much better product, as the animals are less stressed and are killed at the correct pH levels.”