More than your av­er­age burger

Port Douglas & Mossman Gazette - - LOOKING BACK -

THERE’S more than a grain of good sense in how Hem­ing­way’s han­dles its all-im­por­tant meat sup­plies.

The menu fea­tures a list of beef items that range from ham­burger through to rib eye fil­lets and a braised beef mar­i­nated in their dark lager.

Hem­ing­way’s buys cat­tle by the head from a farm in Ju­lat­ten, where they have been fed on grass and also the used grain that is re­cy­cled from the craft brew­ery.

About twice a week the farmer comes down to the ma­rina and takes away tubs of used grain which is fed to the cat­tle.

“We call it grass-fed and grain-fin­ished,” says gen­eral man­ager Dean Scadding. “The grain just gives the cat­tle that ex­tra conditioning,” he says. “These cows are eat­ing some of the best malt grains from Ger­many and Aus­tralia. “It’s a lot richer than grass.” Meat from this closed sys­tem is de­liv­ered to Hem­ing­way’s kitchen team, un­der head chef Matt Puncher, who use the whole beast, in­clud­ing things like bones in the var­i­ous stocks. “It’s an eco cy­cle,” says Mr Scadding. “A lot of peo­ple think our meat is just bought in from a butcher’s so we’re try­ing to let peo­ple know it’s much more than that.”

Grain used in the brew­ing

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