More than your average burger
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