{"id":1134,"date":"2012-09-21T14:49:25","date_gmt":"2012-09-21T04:49:25","guid":{"rendered":"http:\/\/thenutritionguruandthechef.wordpress.com\/?p=1134"},"modified":"2019-06-03T11:26:33","modified_gmt":"2019-06-03T01:26:33","slug":"bonnie-beef-bourguignon","status":"publish","type":"post","link":"https:\/\/www.thenutritionguruandthechef.com\/2012\/09\/21\/bonnie-beef-bourguignon\/","title":{"rendered":"Bonnie Beef Bourguignon"},"content":{"rendered":"
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\"\"<\/a>\u00a0Beef Bourguignon. Photographs by The Nutrition Guru<\/figcaption><\/figure>\n

Words by: The Chef\u00a0\u00a0\u00a0 Photographs by: The Nutrition Guru<\/p>\n

As Australians, we love our meat. Not only do we eat a lot of it as a nation, but we also produce a lot of fine quality meat of which we export overseas.<\/p>\n

Unfortunately, Australians tend to shy away from cheaper (or secondary) cuts such as blade, oyster, and chuck. I think it has a lot to do with\u00a0the rise of well known\u00a0cooking shows,\u00a0top notch\u00a0restaurants and celebrity chefs who always\u00a0like to use the expensive prime cuts such as scotch fillet, rib eye or rump.<\/p>\n

But\u00a0the everyday cook at home, doesn’t have to use these fancy cuts as they are not necessarily ‘the best’, nor superior. You can create a delicious meal at home using\u00a0 a secondary cut.<\/p>\n

The trick\u00a0is all in the way in which you cook it.<\/p>\n

\u00a0Cook them at a lower heat for a longer time. The result – a succulent, juicy, flavoursome piece of meat.<\/h2>\n

I\u00a0 also\u00a0like using secondary cuts as an ethical decision, out of respect for the animal. I don’t like to see any part go to waste so using these cuts ensures that the whole animal is being utilised.<\/p>\n

Bonnie Beef –\u00a0 A local beef farm.<\/h1>\n

When we read a story by\u00a0local beef farmers ‘Bonnie Beef’ about chef’s often not wanting to use secondary cuts of meat, we contacted them and asked if we could try their product. Bonnie Beef are a family owned and operated business producing humanely cared for beef. The welfare of their animals is paramount and\u00a0 they travel Queensland supplying their beef at farmers markets, where you can talk directly to them about their products and all aspects of their farm, a\u00a0wonderful way to get in touch with the food you are eating. Their beef is all grass fed, which really is hard to come by now. The Nutrition Guru and I always shake our head in annoyance when we read ‘grain fed angus\u00a0rump’ on the menu\u00a0at restaurants and how this has become such a ‘swanky’ term, with the hospitality industry obviously not recognising the link between ‘grain fed’ and the fact that animals raised on this feed are not allowed to wander on grass. You can read more about Bonnie Beef here <\/a><\/p>\n

With the wagyu\u00a0chuck steak (a secondary cut,) from Bonnie Beef, I cooked a Beef bourguignon, and I am pleased to say that it\u00a0was a\u00a0delight.<\/p>\n

The most amazing thing about their meat was the flavour, it was exactly what beef should taste like – beefy!<\/p>\n

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It was strong, grassy and earthy<\/strong><\/p>\n<\/blockquote>\n

The Nutrition Guru kept saying ‘it actually tastes like beef’ which may sound like a strange expression, but let me tell you Bonnie Beef is far superior to any bland beef you all too often find in the supermarket. The Nutrition Guru even\u00a0refuses now to buy supermarket or \u00a0‘cardboard beef’\u00a0as she now calls it.<\/p>\n

Bonnie Beef has converted the both of us, and from now on we look forward to heading to see them at Noosa Farmers Market for our supply of delicious local meat. If you live in the area, be sure to have a chat with them. If you don’t, be sure to start looking around for local grass fed beef in your region.<\/p>\n

Recipe Beef\u00a0Bourguignon<\/h1>\n