On 20th May 2009 we were proud to combine with CAAB™ to host a visit of five chefs from Japan to allow them to gain an understanding of Australia’s clean, safe and healthy meat production systems.
The chefs were the Executive Chef and Assistant Chef from the Intercontinental Hotel Tokyo Bay, the Executive Chef of ANA Catering Service Co and Owner/Chefs of two prestigious Tokyo restaurants. Two journalists from the food publication Edition Sans Frontiere and monthly magazine Sogo Shokunin and Food Life accompanied the chefs.
At High Spa the chefs and Japanese journalists were able to observe the start of the production system of the high quality, grain fed CAAB™ product.
They were provided a presentation on operations and breeding strategies at our stud, concentrating on those employed to produce excellent eating quality beef, along with an informative presentation by Michael Pointer Advisor to CAAB™ on the supply, production and distribution chain of Certified Australian Angus Beef™.
The presentations were followed by a farm tour to enable the visitors to observe firsthand the “all of life” NLIS cattle identification tagging system Australia now employs, as well as to gain an insight into Australian animal husbandry and feeding systems and genetic selection for carcass quality.
Cows and calves were viewed as well as a draft of Sire Identified High Spa Angus Steers by high marbling Angus bulls headed for Cargill’s Jindalee feedlot for the production of CAAB™
The chefs were impressed by the fact that the product from the cattle they were viewing would be shipped to Japan in September as CAAB™.
The chefs enjoyed an Aussie Barbeque after the tour and were able to assist in the cooking of the CAAB™ Scotch Fillet Steaks they enjoyed for lunch.