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TAS Country : March 15th 2012
20 Tasmanian Country Friday, March 16, 2012 The Stock Report Charolais on offer THE Murton and Wyndarii Charolais Studs will offer bulls for private sale again this year. In addition to the pure Charolais bulls, the studs also have a few composite Angus/Charolais for buyers looking for bulls with Charolais content to add hybrid vigour. The studs say the Charolais bulls are soft coated and medium framed, showing great doing ability. The Murton stud was founded 36 years ago with Wyndarri added about 20 years later. Details: Darrell 0447 751 241, Neville 0417 015 921 and Nicholas Fenton 0407 364 033. Meat showcase is out of the box CHEWS theFAT David Byard OUT OF THE BOX: Vincent Macdonald from the winning Henry Jones team in action MEAT and Livestock Aust- ralia (MLA), in conjunc- tion with the Department of Economic Development, recently held a Black Box Culinary Challenge in Hobart. Tim Kelf, from the MLA, and the DED's Alan Camp- bell were major drivers of the event. Although I have differ- ent points of view from both these people over the MLA's and DED's oper- ations, on this occasion I have to give both a gong as being incredibly hard working and passionate about what they do. The first Black Box event was held on the island of Bali in 1996. Since then, it has been held in 22 countries with 3600 young chefs having been in- volved. The idea behind this event is to help with the appreciation of Australian beef, sheep and goat meat and to showcase those meats to the world. The challenge in Hobart was to find chefs to rep- resent Australia against those from 14 countries for the global final to be held in Hobart in May. The Australian rep- resentatives will come from the Henry Jones Art Hotel in Hobart. The Black Box challenge is sponsored by the MLA as part of its global market- ing program which in- volves the food sector in countries all over the world. All chefs for the event must be aged less than 35 years to be eligible to enter the competition. Chefs were not told what would be in their boxes before the competition. All competitors open their boxes at the same time. The boxes were filled with an oyster blade, leg of lamb, salmon, trevalla, oys- ters, herbs and spices, fruit and vegetables, dairy prod- ucts and other products. Teams were given an hour to devise a menu using all the ingredients followed by seven hours to prepare and present four courses for judging later in the evening. Throughout the day, teams were judged and points were awarded or subtracted on the use of provided products for their menu recipe. Chefs were judged on the way they prepared and presented their appetisers, soups, main course and then dessert. The black box was full of all Tasmanian ingredients. What caught my eye was oyster blade. Oyster blade only takes a small proportion of the carcass, but not many peo- ple realise what a versatile cut of meat this can be. How many butchers throw this in the mincer, and how many people realise what a lovely meal oyster blade can make? Several years ago, some bright spark in the MLA decided that lamb shanks should be pushed as a delicacy. I have always thought of shanks as dogs' meat. I don't think I am alone in thinking this way. The other night out for tea I saw a lamb shank on the menu, taking its place beside rump and scotch at $29.00 a serve. I couldn't help but won- der whether the scotches and rumps were taken off an old cow or prime vealer. You would never know until you tried to eat it. The Black Box is part of an overall campaign to try to communicate to the food service sector what some of the lesser cuts like oys- ter blade can achieve. The event in Hobart is part of an overall cam- paign to achieve this objec- tive and endeavour to get more utilisation of a range of beef cuts. The MLA is running programs aimed at achiev- ing this objective and cre- ating awareness of the many opportunities avail- able while trying to im- prove the food cost out- comes for chefs. Quality up, prices down at Killafaddy THERE was a very small total yarding of 128 trade and export cattle at Kil- lafaddy on Tuesday with very few export classes included. The quality of trade cattle was better than last week but with the extra numbers, prices were 5c to 10c/kg cheaper with vealers most affected. Steer vealers made 191c to 213c/kg and heifers 186c to 207c/kg while restockers bought steers for 199c to 202c/kg or $697 to $830/head. The trade paid 189c to 197c/kg for yearling steers and 184c to 193c/kg for the heifer portion. Restockers paid 188c to 200c/kg for steers and 174c to 198c/kg for heifers and bought the majority of the yearling steers. There were only 18 grown steers and bull- ocks and this market was very strong, with the steers (500-600kg) making 195c to 196c/kg and bull- ocks (over 600kg) 190c to 198c/kg, liveweight. There were only four cows yarded. THERE was another small penning of prime lambs this week and the market was similar to recent cheaper quotes. Heavy lambs sold from $105 to $118 and trade lambs $100 to $110/head. Restockers bought well-bred lambs for $69 to $90/head with a signifi- cant preference for shorn pens. There was a better selection of 500 mutton and although there were only four buyers, prices were cheaper with heavy sheep making $58 to $79, medium weights $52 to $76 and lighter $30 to $45/head. Bridgewater sale sees solid gains BULLS sold from 129c to 136c/kg at this week's Bridgewater market, with yearling cattle selling from 169c to 198c/kg, most 188c/kg. There was a yarding of 45 cattle, 1070 sheep and lambs, 12 pigs and six calves. Cows sold from 124c/kg to 159c/kg for heavy beef entries. The market for all types showed a good solid trend. The lamb yarding of 498 was mixed and included a number of light store and wool types. Heavy lambs sold to a top of $125 with most $100 to $115. Medium weights went for $85 to $95 and light types $25 to $65. Two-tooths sold from $17 to $70. Muttton sold from $30 to $72, most $50 rams $9 to $15. Slips sold from $30 to $54 and week-old beef calves $165, Friesians fetched $25 to $65. Feature sales: CATTLE: JA & PB Noye, str, 198c-$1019, str, 192c-$1008; RB Marriott, str,195c-$1170; RP & AM McEldowney, str,191c-$888, str, 196c-$842, hfr, 195c-$819; Fenton Forest Est, hfr, 193c-$805, hfr,190c- $741; BA Morrisby, hfr vlr, 189c- $699; BJ & DE Hannan, hfr, 178c-$760; Headlam Past, str, 190c-$817, str, 198c-$712, hfr, 194c-$766; BJ Ingram, cws, 159c-$1097; DA Wilson, cws,152c-$1162. LAMBS: J & J Smith $125, R Bresnehan $120, Ren- nicks $115 L & C Byers $111, C Whatley $107, GW Lodge $105, Lemon Springs Past $104. MUTTON: PJ Able, wrs, $72; K McConnon, wrs, $69; MJ Cooper, ews, $65; P Tate ews, $65; MH McDer- mott, ews, $66; RM & LI Palmer, ews, $48. 2083292-120316 MURTON & WYNDARII CHAROLAIS Bulls for Private Sale BREEDING PRACTICAL CATTLE WITH PROVEN PERFORMANCE ENQUIRIES: Darrell 0447 751 241 Neville 0417 015 921 Nicholas 0407 364 033 2018002-120316
March 8th 2012
March 22nd 2012