Patty pulls sec­ond place

Burger from Plain­land im­presses AMIC judges

Gatton Star - - NEWS - Ebony Graveur [email protected]­ton­

ELEVEN se­cret herbs and spices mixed with Yagaburne beef have com­bined to be­come the sec­ond best patty in the na­tion.

And the best part is the patty cre­ation comes from the heart of the Lock­yer Val­ley.

Learn­ing how to blend flavours to­gether led Schulte’s Meat Tav­ern at Plain­land to re­ceive na­tional recog­ni­tion fol­low­ing an achieve­ment at the fi­nals of the an­nual Aus­tralian Meat In­dus­try Coun­cil awards in Perth.

A Yagaburne beef patty, per­fected dur­ing the course of six months by meat tav­ern owner Peter Schulte, took sec­ond place in the Best Butch­ers Beef Burger cat­e­gory.

Mr Schulte said the patty was a medium-course tex­ture and was high­lighted by flavours of tomato, onion, and cap­sicum.

As for a serv­ing sug­ges­tion, Mr Schulte said the burger was so full of flavour, it could be en­joyed by it­self af­ter a slow-cook­ing on a bar­be­cue.

“It doesn’t need sauce,” he said.

“Be­cause we use prime beef, there’s a lot of juice. We get that meat fat con­tent right so it’s nice on its own,” he said.

His son, Bray­den Schulte said he en­joyed the patty bar­be­cued on a bun.

“They’re real good on a burger,” he said.

Though the burger patty wasn’t de­vel­oped es­pe­cially for the com­pe­ti­tion, Mr Schulte said plenty of trial and er­ror went into en­sur­ing the prod­uct was of a high qual­ity.

“We’re al­ways tri­alling new prod­ucts. The staff al­ways help; we sit around and come up with new ideas and trial dif­fer­ent things,” he said.

“Some you think will work but then don’t and then oth­ers you think won’t work and then do. You just tweak un­til you get it right.”


WIN­NING PATTY: Bray­den Schulte, who has worked as a butcher at his par­ents' busi­ness for 11 years, holds the award-win­ning beef pat­ties.

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