Meltique Beef News
This issue ・About Meltique Beef Flapmeat -1, 2
Solutions for Food Service
・Pelicans in Port -2
・Juicy & Tender
・Hokubee Japan Tour 2014-3
・FHA in review -4
Photo; Hokubee Japan tour April (Imperial Palace, Tokyo)
Exploring the Advantages of Meltique Beef. About Mel*que Beef Item-‐ 5 “Flapmeat“ ◆Yakiniku Prepara*on Tips
Because of the smaller size Flapmeat is extremely easy to slice for Yakiniku use. The whole Flapmeat muscle can be used, achieving maximum yield and lowering kitchen costs.
“Flapmeat" will be featured in this issue. This product is perfect for Karubi style bbq. It has excellent texture, taste and appearance.
Step 1. Defrost for 1 hour under room temperature or over night in chiller. Step 2. Cut against the grain at 4-‐6mm thickness
Flapmeat is prepared from the Internal Flank Plate as speciﬁed by the Australian meat associaCon AUSMEAT (Cut Code 2206), which is used for MelCque Beef producCon.
◆Trimming In its raw state Flapmeat is quite a clean, lean cut, however we do check in the factory for any imperfecCons on the surface such as connecCve Cssue, defects and heavy fat. ◆Packing The Flapmeat is frozen in a -‐30c blast freezer in order to snap freeze for maximum freshness. ATer the blast freezing process the Flapmeat is then individually vacuum packed for the end user’s convenience.
◆Tips and Uses for Flapmeat MelCque Beef Flapmeat is primarily designed for Karubi style BBQ. It has an excellent texture, taste and appearance. It is also delicious in salads (see recipe below). It responds very well to fast cooking methods like grilling or searing. It is excellent cooked whole and sliced into thin strips. It can be cubed and put on skewers. It has a coarse texture that grabs onto marinades and seasonings. It even great as a slow cooked braise, where it comes apart into tender shreds. ◆Mel*que Beef Flapmeat Thai salad Prepara*on Method Arrange the salad leaves on a large plaaer or Despite the number of ingredients, this is a 4 individual plates and top with the really easy and delicious salad. The preparaCon cucumber, carrot, capsicum and red onion. can be done earlier so the meat can just be Combine 1 teaspoon peanut oil, lime juice quickly cooked on the barbecue or grill when it and sauces in a jug or bowl and mix well. is Cme to eat. Preheat a wok or pan on high heat and rub Ø Ingredients peanut oil evenly over ﬂapmeat. SCr fry for 100g mixed salad leaves about 1 minute. Arrange ﬂapmeat on salad 1 Lebanese cucumber, deseeded sliced into and scaaer with the beansprouts, coriander, thin strips (julienned) mint and sesame seeds, and then drizzle the 1 carrot, sliced into thin strips (julienned) dressing over the top. ½ red capsicum ﬁnely sliced into thin strips (julienned) 1 red onion, sliced very ﬁnely 1 teaspoon peanut oil 1 tablespoon fresh lime juice 2 tablespoons sweet chilli sauce 2 teaspoons ﬁsh sauce 1 tablespoon peanut oil 500g of MelCque Beef Flapmeat thinly sliced 1 bunch coriander leaves, picked . 1 bunch mint, leaves picked and torn if large 1 tablespoon toasted sesame seeds ********************************************************************************************* PELICANS IN PORT MACQUARIE
In Port Macquarie we are very familiar with pelicans waddling along the shore, perching on top of pylons on ﬁshing piers, gliding around in the sky overheard or paddling through the water on the hunt for ﬁsh. The pelican is one of the most disCncCve species of large waterbirds in our region. The Australian pelican is white with some black on its wings.
It has a very long, pink bill that grows to around 40 cm and a massive throat pouch that serves as a net for catching food. It is not uncommon to see a pelican manoeuvring a large ﬁsh around in its throat pouch and, although it looks physically impossible for the pelican to achieve it, the ﬁsh is usually swallowed. Pelicans also have long wings with a wing span of up to 2.5 metres. The wings have such amazing aerodynamic features that pelicans can soar at great heights and for long distances in thermal draTs, with minimum ﬂapping. Pelicans can stay in ﬂight for 24 hours and cover hundreds of kilometres. As we live in close contact with pelicans in Port Macquarie we need to be sensiCve to their safety. People who are ﬁshing are encouraged to take care that their hooks do not catch pelicans swimming nearby and that ﬁshing line does not become entangled around pelicans. Pelicans can also become adventurous and beg for food from humans but food items such as hot chips and bread are not their correct diet so feeding pelicans such food is not recommended. People and pelicans generally live harmoniously together in Port Macquarie and we hope that this relaConship conCnues always. -‐2-‐
Hokubee Japan Tour April 2014 (31st March – 5th April)
Hokubee Japan factory tour MelCque Beef presentaCon
札幌 Sapporo “Jingiskan” muaon BBQ in Sapporo
Senso-‐ji temple, Naka-‐mise street
FABEX at Tokyo Big Sight
Hokubee Australia's valued customers were invited to aaend a tour of Japan to help them gain a beaer understanding of our products history and company's vision. It was also a chance to conCnue our relaConship building and communicaCon with other beef professionals from within the region of Asia to help us conCnually improve our own products. All of us in Hokubee Japan and Australia look forward to working with all our valued customers into the long term future; events like the Japan tour bring us all together in one place to discuss and enjoy the business we have created with you. We hope this tour will spark new ideas and inspiraCon for all companies involved in the beef industry. Once again we would like to thank all our customers who took the Cme out of their busy schedules to take part in the Japan tour. -‐3-‐
Food & Hotel Asia Singapore 2014! Hokubee Australia at FHA April 2014! Once again Hokubee Australia was part of Food and Hotel Asia held in Singapore. This is always a very successful trade show for us because of the many diﬀerent countries represented and the professional events management team always on hand if we require anything. Aaending this show is a fantasCc way to spread the word on our MelCque beef products. Singapore FHA is also an ideal market to keep our ﬁnger on the pulse in terms of market trends and up and coming products or services. Singapore has a big food culture that is always interesCng and changing. We w ould also like to thank both our agents, Ben Foods Pte Ltd and Euraco Fine Food Pte Ltd, for all their hospitality and help throughout the show; its always a pleasure working with you all. We hope that Hokubee Australia having a dedicated stand at FHA will help to conCnue to grow the MelCque Beef brand in Singapore.
FHA2014 Photos Top leW – The venue and Hokubee booth booth design by Joel Laurie
Top right – Sampling in acCon
BoXom leW – Jody Perkins answering quesCons about the MelCque process
HOKUBEE AUSTRALIA PTY LTD
43-‐45 Commerce Street, PO Box 616 Wauchope, NSW 2446, Australia Tel; +61 2 6586 1788 Fax; +61 2 6586 1799 E-‐mail; email@example.com