Best of Beef 2018
Saturday June 23rd and Sunday June 24th
It’s that time again! The 4th annual Best of Beef at San Telmo. Join us for another wild ride where you’ll get to compare different cuts, marbling and feeding methods while tasting some of the best beef in the world. O’Connors Premium and Seven’s Creek Wagyu. Two terrific brands that have been a staple of San Telmo’s menu for years.
This year join San Telmo’s legendary Head Chef Stephen Clark for a fantastic lunch featuring a menu that highlights Stephen’s approach to cooking and preparing the best cuts of beef. Stephen brings an amazing depth of skill and knowledge to the table, sourcing only the highest quality of produce while introducing his unique and passionate flair for Argentinian Cuisine.
With each course you will have the opportunity to taste different cuts of beef and cooking methods. Finally, guests will be able to cast their vote for which is the Best Of Beef. In addition to this delicious menu a fantastic selection of exclusive cocktails and premium Malbecs will also be offer. Eat, drink and celebrate like a Gaucho at Melbourne’s Best Argentinian Restaurant!
Tickets are selling fast for these two fantastic lunches!SATURDAY JUNE 23RD
Want to know more about the competitors? Let’s get ready to rumble!
For three generations the O’Connor family has been sourcing the finest quality beef from South Gippsland, grazing on what is undeniably Australia’s most prized environment for producing premium beef.
Entirely free range cattle, they are raised on a natural diet of Gippsland’s pure pastures, without any artificial growth hormones, and tested free of antibiotics and chemicals. They are the best Angus and Hereford cattle breeds, flourishing in the crisp fresh air, pristine water and nutrient rich pastures.
After selecting only the very best of these steers, they are then hand graded for colour and marbling to ensure they are providing the utmost in tenderness, texture and taste.
This grading ensures a premium category the majority of which is sold to the highest bidder in Japan, however we have managed to ensure Melbournian’s still have access to the worlds best beef which is grown in our own backyard.
Each of these premium cuts are finally dry aged on the bone for a minimum of 4 weeks. This traditional butchers practice further enhances the tenderness and brings out the full flavour of this very special beef.
Seven’s Creek Wagyu
The Sevens Creek Wagyu brand was inspired in 2006 by Christine McGregor with the vision to produce high quality genetics for the international Asian market. After teaming up with her son James Dainton in 2012 to form a family alliance the Sevens Creek Wagyu beef brand was born.
Evolving from purely genetics based farming to now including producing ‘true blue’ premium Wagyu beef; and when we say premium we mean Marble score 9 Wagyu which you can find in prestigious Melbourne restaurants.
It was the initial genetics goals that layed down the foundations for the high end beef that we produce today, as without the original Japanese blood lines the beef could not achieve the premium balanced quality it is today.