AUSSIE BEEF & LAMB NUTRITION WORKSHOP

Meat & Livestock Australia (MLA) hosted an Australian Beef & Lamb Masterclass titled Nutrition that Powers Wellbeing for local dieticians and nutritionists recently.

Held at Hilton Kuala Lumpur, workshop attendees including media members were all ears as Aussie master butcher Gary Hine touched on key topics covering the farmers’ hands-on involvement and sustainable practices of raising cows and sheep to the Halal certification and stringent quality controls. Overall, it was a most enlightening and educational session.

Hine then demonstrated the breaking down of beef and lamb cuts whilst sharing useful tips along the way. There was also a question and answer session on the nutritional benefits of Aussie beef and lamb, and other relevant points.

Another highlight of the workshop was cooking demonstrations by Chef and President of the Professional Culinaire Association (Malaysia) Bob Adnin, Head Chef Richard Tay of Calia Restaurant Malaysia and Executive Sous Chef Mohd Ridzwan Mohamed Rasit of Hilton Kuala Lumpur. Each chef showed how simple recipes using Aussie beef and lamb can be replicated at home.

 
To complete the immersive experience, attendees got to sample delicious Aussie beef and lamb creations such as beef rendang, beef pie and Xinjiang lamb with mantao among others.  

For more information on Aussie beef and lamb, visit https://www.aussiebeefandlamb.my/