New York City, NY, April 15th, 2023—To celebrate the Australian beef industry’s projected achievement of carbon neutrality by 2030, Aussie Beef and Edible Manhattan held Grazin’, an event at Gallow Green that united movers and shakers on NYC’s food scene to learn about and experience sustainable Australian grassfed beef. To honor Earth Day (April 22, 2023), attendees were encouraged to take the #GoGrassfed pledge in support of the Australian Beef Industry’s target to be carbon neutral by 2030.
While it is an ambitious target, Australia’s beef industry is on track to reach its carbon neutrality goal by reducing carbon emissions by 59% since 2005, adding over 1700 square miles of net forest per year from 2010 -, 2020, proven methods to increase soil health and and reducing water usage to raise cattle by 68% in the last 30 years.
In Australia, cattle are raised predominately on pasture, this traditional farming practice is not only kinder to animals, but it promotes biodiversity and improves soil health. Cattle that are free to graze on wide open grasslands also produces a naturally leaner and healthier high-quality protein.
Attendees at Grazin’ were greeted by Chef Pam Smith who served a dish that celebrated the role of delicious grassfed Australian beef in a healthy diet. Her beef tenderloin, skillet roasted beech mushrooms, and a Spring grain salad of warm farro, asparagus, sweet corn, and kale in a citrus vinaigrette proved that even luxury can be good for you. When speaking about her dish, Smith recalled her visit to the family beef and lamb farms of Australia. She commended the farmers for raising happy animals that graze freely on rotating pastures. As well as being a best-selling author and radio and TV host, Smith is a Registered Dietitian Nutritionist who has long praised grassfed Australian beef for its power to deliver high protein, minerals, and lots of vitamins in a single, very delicious, package.
Chef Roy Villacrusis showcased the beauty and versatility of Australian grassfed beef at Grazin’. For his dish, Villacrusis prepared Korean yukke with gochujang, doenjang, toasted sesame oil, scallions, garlic, and yuzu. The dish was garnished with fried shallots, egg yolk sauce, roasted beef fat, and shaved cured eggs. Attendees scooped up silky slivers of seasoned raw beef with rice paper/nori crisps, then dragged the chips through egg sauce, enjoying a traditional yukke that also nodded to traditional pleasures of steak tartare.
For her dish, Chef Lindsay O’Neill served a homey treat: “Sneaky Mama Mia” meatballs—tender grassfed beef orbs served in a rich tomato sauce loaded with fresh veggies. O’Neill, who is a Certified Culinary Medicine Chef and Wellness Coach, can attest to the health benefits of Australian grassfed beef. Not only is flavorful grassfed beef an excellent source of protein, but it has twice the iron of pork and four times the iron of chicken. Australian beef is raised without hormones or antibiotics and delivers both zinc and omega-3 fatty acids.
So—now that you’ve learned all this, are you ready to #GoGrassfed? Take the pledge! And, while you’re at it, enter for a chance to win a trip to Australia to witness the carbon neutral future of farming for yourself. Happy Earth Day!
