Ten­der sprouted in many ways

Isis Town and Country - - News -

GRAIN fed, grass fed, T-bone or rump?

This ques­tion runs through the minds of all most ev­ery­one who walks into a butcher shop look­ing for that one fan­tas­tic cut of meat.

When you walk through the doors of Bundaberg’s new­est butcher, Ten­der Sprouted Meats, the an­swer is de­liv­ered from a farm half an hour’s drive away.

Ten­der Sprouted Meats is owned by South Kolan cat­tle farmer Rob Cook and af­ter draw­ing from knowl­edge gained in the pres­ti­gious Nuffield schol­ar­ship he has con­cocted a near per­fect recipe for that per­fect steak.

The cat­tle grown ex­clu­sively for Ten­der Sprouted Meats are fed a di­etary sup­ple­ment con­sist­ing of mo­lasses, hay and bar­ley sprouts with the re­sults be­ing spec­tac­u­lar.

“Sam­ples of steak have been sent to the CSIRO of grass, grain, and sprout feed cat­tle,” Mr Cook said.

“We re­ceived im­me­di­ate feed­back that it was phenom­e­nal and the nutri­tional value was up there. He said it was al­ways be­lieved that grass fed was best but the value in sprout fed had shown to be ten times higher on av­er­age.

Mr Cook said it was not just the con­sumer who en­joyed the taste of the sprouts, but the cat­tle “ab­so­lutely love it”.

The bar­ley sprouts are na­tured in a cli­mate con­trol shed run by a high tech com­puter for five days be­fore be­ing mixed into the sup­ple­men­tary ra­tion and fed to the cows.

“We make sure they’re on this for no less than 100 days - Just so we can guar­an­tee they’ve got that flavour into them,” he said.

“We know we’re go­ing to get a ten­der prod­uct be­cause they are spoon feed.”

Many pro­duc­ers pro­claim the ben­e­fits of grain fed an­i­mals but the cat­tle which are fat­tened on Mr Cook’s sprouts reach a higher stan­dard.

“We were orig­i­nally feed­ing on grain and throw cau­tion into the wind and started on sprouts,” he said.

“It slows our growth rate down and we don’t get the same mar­bling but it’s a health­ier prod­uct.”

Be­cause of the small na­ture of the prop­erty Ten­der Sprouted Meats know the specifics of each piece of meat from its date of birth to its last im­mu­ni­sa­tion all the way from the farm to the fork.

Ten­der Sprouted Meats are open now on Wat­son St, Bundaberg.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.