Kitchenesia.com - A common adage says that, “not all beef is the same”. While it is undoubtedly true, beef is rather complicated. Unlike poultry or fish, beef customers face some head-scratching terminology: grass-fed, grain-fed, crossbred, etc. Overanalyzing seems inevitable when it comes to beef-shopping.
This problem discussed in an event called “The Great Steak Escape”, organized by Meat & Livestock Australia (MLA) Indonesia, Wednesday (6/16) at JW Marriott Hotel, Jakarta.
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“Australia’s cattle are known for living in the vast, natural pastureland. They are also grass-fed. Thus, Aussie beef produces flavourful, juicy meat,” said Business Development Manager International Markets of MLA Indonesia, Christian Haryanto.
And, another question arises: can Aussie beef be processed in a traditional style? Indonesia’s traditional food is known for long, slow cooking. Some even spend a staggering six-hour cooking process, such as Rendang.
