Victorian Beef – Nose to Tail
Parliament Catering is very passionate about taking beef from Victorian paddocks to Parliamentary plates and building relationships with our suppliers and customers who share this philosophy. Our nose to tail concept showcased in our next menu, beginning on Monday 18th November, is about understanding and enjoying the many cuts of beef rather than the common few pieces that we all revert to. There are many delicious cuts that are often ignored because consumers have never heard of them before or are just not sure how to prepare them appropriately. For example, cuts like chuck and short ribs don’t often see the light of day yet they are the fourth and fifth most tender beef cuts. (In context Rib Fillet rates at 12 and Sirloin at 15).
To View the nose to tail menu please click here.