San Telmo and Time Out Melbourne Present:
Best of Beef
Get your beef on with San Telmo’s biggest event: Best of Beef! This beef focused lunch will take you on an adventure where you’ll get to compare different cuts of beef, marbling, cooking styles and feeding methods. With the option of matched drinks, you will be sent straight to heaven with a meaty cocktail to start, followed by some of Argentina’s best ever reds.
With so much premium beef on offer this really is your time to make like a Gaucho (Argie cowboy) and get your beef on!
BOOK HERE FOR THE 23RD of JULY
$95 per person or $150 with matched beverage (booking fees may apply)
~ Menu ~
Tartar: O’Connor dry aged rump tartare, Jerusalem artichoke chips
Carpaccio: Sevens Creek wagyu chuck, roasted pepper, anchovy and garlic
Ojo de Bife: Sevens Creek vintage wagyu scotch fillet, marble score 5+, grain feed
Cuadril: O’Connor premium dry aged rump, grass feed
Ensalada Mixta: Cos, shallot, malbec vinaigrette.
Papas: Beef fat potatoes, bone marrow, crushed peas
Trés Leches: Sponge cake soaked in condensed, evaporated and full cream milk
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.
About 7’s Creek Wagyu
Wagyu is the flavoursome Japanese beef with the characteristic fine marbling through the meat. This marbling provides the divine melt in your mouth effect and is sought after by the finest chef’s around the world, and is now available to you.
They pride ourselves on producing superb full-blood Wagyu beef in the pristine environment of the Strathbogie ranges. 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.
After selling genetics to the Asian market for years there came a time where they said; why send this beautiful meat overseas? Let’s keep it here in Australia and share the unique Wagyu beef experience that is Sevens Creek Wagyu.