My Local Foodie's Beef Tasting Session

As part of My Local Foodie’s paddock to plate program we recently held our Premium Beef Tasting Session. The day was a great success with over forty people joining us in our newly renovated office to sample a selection of premium beef products.

Our four premium beef brands; Hopkins River Beef, Gippsland Natural Meats, Collinsons Black Angus and Condabri convened at our South Melbourne office to present the very best they have to offer to some of Melbourne’s leading chefs.

With over 150 samples of premium meat on offer and the grill in overdrive there wasn’t a disappointed person in sight.

A selection of sausages, burgers and differenct cuts of beef including Rump, Porterhouse, Scotch, T bone, Rib Eye & Eye fillet were all showcased.

Each and every product impressed our guests and cemented the excellence of our local producers.

With a table laden with Ferrarelle Mineral Water, Schwob’s Swiss Bakery bread and with an impressive cheese platter supplied by Gippsland Cheese Co. & Hellenic Cheese ensured that every person over indulged on great quality products.

My Local Foodie understands the importance of knowing where your produce has come from and takes great pride in being able to provide clients with the option to promote and support producers who participate in sustainable food and farming practices.

As part of our Premium Beef Tasting Session our four premium brands spoke to the group about their life on the land and their commitment to delivering the best possible product from paddock to plate.

From Hopkins River’s ‘Carbon Footprint’ to each brands commitment to their product and the care that is taken with the cattle and the land is testament to the level of excellence of our farmers and producers.

With happy guests and the kitchen all cleaned, My Local Foodie would like to thank;
Adam North & David Maconochie from Hopkins River Beef
Paul Crock from Gippsland Natural Meats
Greig Keily from Collinsons Black Angus
David Larkin from Condabri Meats
Daniel Hansen from Tassie Fine Foods and
Paul DeBortoli & Judy Fitzmauice  - Tip Top Butchers
For taking part and supporting My Local Foodie.

Victoria's Treasure - Hopkins River Beef

Over rolling green hills, three generations have devoted themselves to delivering the finest beef to the customer.  Amid graceful red gums nestled under the picturesque Grampians, you will find the ever evolving Hopkins River Beef. Now regarded as premier beef brand in the market, their 1996 decision to take paddock to plate and sell their carefully reared Black Angus beef directly to butchers and restaurants has seen the family run business go from strength to strength.

Completing the picture is director and business partner of Hopkins River Beef Adam North. Adam is passionate about his product and the care that’s put into it and when My Local Foodie recently visited this scenic countryside we asked him what it is about Hopkins River Beef that sets it apart.

What makes Hopkins River Beef unique?

It’s still very much a hands on family run business. We monitor the meat every step of the way from the way the cattle are treated to being present in the abattoir. Our two tiered product range which includes grass fed and grain fed cattle, enables us to produce the best tasting beef.
Grass Fed system: Cattle are grown and finished on rich pastures before reaching the ideal specifications for high quality grass fed beef. Grain Fed system: Cattle are grown on rich pastures for up to 18 months before being finished on grain to complete the ideal combination of beef flavour and consistency.

You have a reputation for taking great care of your cattle. Why is this important?

We raise our cattle with an emphasis on complete dietary nutritional requirements. All our cattle are free from added hormone treatments and we handle them in a manner which minimises stress and this also assists in eating quality.

Why do you think Hopkins River Beef continues to be so successful?

Something that sets Hopkins River Beef apart is our focus on promoting healthy aspects of agriculture. Our ‘Beef Carbon Footprint’ which involves re using a waste material (cattle manure), recycling it into a nutrient dense humus fertiliser for pastures, thus reducing the net emissions by improving soil carbon levels, shows consumers our commitment to not only producing a top quality product but protecting the environment.

Victorian producers work long and hard to create their produce and it is great that restaurants are recognising this and supporting them. Our brand is now being identified not only for its reputation of quality and consistency, but also for its environmental credentials. Our ‘carbon hoofprint’ has made a huge difference in our farming sustainability.

What is your long term goal for the business?

As a company our goal is to deliver a high quality and consistent product from paddock to plate. Our vision is to create and deliver a product that remains constant to our goals, bringing excellence to our customers that meets and exceeds expectations. Furthermore, we endeavour on flexibility to change and innovation to sustain integrity our resolve.

A combination of product quality and professional service has seen the business continue to expand with an average annual turnover of between 12,000 and 14,000 cattle. At Hopkins River Beef managing the environment goes hand in hand with managing the business. With a focus on consistency and quality this Victorian treasure continues to become a household name.

Alex joins the team at My Local Foodie

Alex Ortiz has joined the team at My Local Foodie as our Client Manager.

Alex's passion for food and his skills with the Cost-i-mator make him the perfect fit at My Local Foodie.

Alex will be working closely with chefs helping them cost out great recipes and menus.

New Addition to Salisbury Family

Tim Salisbury and his wife Katrina welcomed a little baby boy Edward Robert Salisbury to the family. Weighing 3.6kg and 50cm long, both mother and baby are doing well.

Jayde joins the team at My Local Foodie

We would like to welcome a new member to the My Local Foodie team, Jayde Wakeman.

Jayde will be taking over from Mitch who has decided to pursue his music career and become a Rock Star!

We wish Micth all the best and thank him for all the hard work he has done over ther past 18mths.

Jayde joins us from Hudson Pacific where she spent the past 3+ years as their Customer Service Supervisor. 

She will be working closely with Jim and the Buying Group. For the next week or so if you could please direct any questions you would have had for Mitch to either Tim or Jim, it would be greatly appreciated.