Beef Australia Seal of Approval

Beef Australia is committed in supporting Australian beef producers and acknowledges the importance of brand integrity and promotion in the hospitality industry.

In the lead up to the event in May, the Beef Australia Seal of Approval program recognised local businesses who partnered with Beef Australia, promoting the use of Australian Beef, to enhance the event and visitor experience to Rockhampton – The Beef Capital of Australia.

• The program is was open to venues in Rockhampton and throughout the Capricorn Coast
• Businesses could be recognised if they show beef brand integrity and utilise at least one ‘tasty’(secondary) cut
• Replacing the CQ Awards, this program provided more value to participating businesses than just the winners of the competition
• Businesses received the Beef Australia ‘Seal of Approval’ marketing resources and a certificate to display
• Businesses were able to use the ‘Seal of Approval’ logo on menus, website, and other promotional material

The Rocks Bar and Restaurant at Yeppoon was the first venue to apply and meet the program criteria. With a rotating menu to reflect seasonal produce, they showcase beef brands Black Angus Oino Gustus, Black Onyx and use Ranger Valley Beef Cheeks on their bar menu, showcasing many ‘tasty cuts’ available.

Partnering with Beef Australia, The Rocks Executive Chef Chef Roel Van Camp (pictured with Beef Australia CEO Ian Mill) is thrilled to be bringing The Rocks Restaurant to the Rockhampton Showgrounds this May.

Stay Up to Date – Visit their facebook page: https://www.facebook.com/therocksyeppoon.com.au

The Wilson family have had a long association with Beef Australia which stretches right back to where it all began.

Libbie Wilson was part of the inaugural Beef 88, co-ordinating the social events and a special Beef Promotion across all 53 restaurants in Rockhampton and on the Capricorn Coast. Libbie and her committee took the ideas of Beef Week to the Stockland shopping centre to promote the event and served up samples of beef to the shoppers.

At this point they had opened The Waterline Restaurant in their Keppel Bay Marina complex which to this day utilises their grass fed Banana Station Beef possibly one of the first Paddock to Plate restaurants in the region.

This vision is carried on today, with son Mark operating the Banana Station properties and daughter Annie Donoghue operating the Barranga Grazing group, both producing award winning grass fed beef primarily for the export market.

Daughter Kylie with husband, executive chef Matt Smith operate the Waterline Restaurant, marketing beef from both enterprises as Banana Beef and served exclusively at the Waterline Restaurant. Congratulations to the team at Waterline Restaurant, acknowledge with the Seal of Approval for your exceptional cuisine.

For further details visit their facebook page: http://www.facebook.com/TheWaterlineRestaurant/

We are proud to announce that another Beef 2021 Seal of Approval has been awarded to The Red Lion Hotel in Rockhampton! Their menu already features an impressive range of steak & beef dishes including Eye Fillet, Scotch, Wagyu Rump, Rib on the Bone, Porterhouse and their delicious Massaman Beef Cheek Curry!

The Red Lion are featuring some special dishes during Beef 2021 including Brahman Hump, Bone in Striploin, a Meat Tower and a foray into preparing a beef heart steak! Do yourself a favour and check out their superb menu, their beautifully appointed establishment and their warm friendly service.

Stay up to date visit their facebook page: http://www.facebook.com/thereddyhotel/

Yeppoon’s Vue Wine Bar and Restaurant – a labour of the love of beef grabs Beef21 Seal of Approval Status!​

We are proud to announce that Headrick’s Lane has been awarded a Beef 2021 Seal of Approval.

With a nod to its history and a look to the future, our spacious venue comprises a bar, formal and casual dining, multiple function rooms and a microbrewery showcasing the freshest lineup of award winning beers, brewed just metres away by Head Brewer, Alex Taubert. Enjoy the venue, with a house created cocktail in hand, while appreciating the progressive food menu that heroes locally sourced produce to highlight what is on offer in Central Queensland. Whether stopping in for a coffee, sitting at the bar watching the open kitchen in play or our bartenders in action, you’re always welcomed with a smile at Headricks Lane’.

Headrick’s Lane use a large range of suppliers that widely source their product locally. JBS is our Beef supplier who sources their products locally from towns such as Springsure and Banana Shire.

Headricks Lane this week released their new menu which includes a Bavette, a Striploin and Eye Fillet main courses and also a JBS Braised Osso Bucco

Headricks Lane special menu for Beef 2021 in the restaurant follows a Brewer and Farmer theme including a JBS QLDer Striploin served with potato rosti, Asparagus and house made beef jus, JBS Rump Cap with pepper and cognac cream sauce, and JBS Middle Eastern Braised Brisket with prune & herb couscous.

For bookings and to view their menu visit: http://www.headrickslane.co/

CocoBrew is Rockhampton’s latest entertainment, conference and function centre located at the upmarket end of William Street in the CBD in the old Masonic and Citizen’s Club building.

Established in 2019, CocoBrew is the stylish upmarket venue that Rockhampton has been craving for. By day a café’ and bar and at night, a stylish restaurant, bar, whisky lounge and function centre.

As a central hub for large corporate conferences, private business meetings or family functions and weddings, CocoBrew’s 4.5 star luxury apartments and studio accommodation offers guests the convenience of not having to venture far.

Signature dish: The ’03 Steak, JBS Eye Fillet Yard Stick wrapped in bacon

Daily Dinner Dishes:  Mini Mignons, Beef Cheeks, Tomahawk, Cape Grim Rib Fillet

Lunch: Cape Grim Lunch Rump, Cape Grim Rib Fillet Sandwich, 3 Napkin  Burger – house made beef pattie

Visit their website: https://www.cocobrew.com.au/

 

The Criterion Hotel Motel was constructed in 1889 ‘The Cri’ has always been a family operation.
Licensees Leigh, Carolyn, Ryan and Megan Turnbull are proud to have been owners since 1991, continually seeking new avenues, ensuring the longevity of this Australian icon. 2004 saw construction of 18 luxury suites to compliment the existing facilities.
The Bush Inn Bar & Steakhouse, serving good quality, wholesome hotel food at reasonable prices. Although predominantly beef, our menu offers varied dishes of high quality that are well prepared and well presented. We pride ourselves on our cheerful, friendly, efficient service, our pleasant atmosphere and we aim to make your dining experience a real pleasure.

Signature dish for Beef Week: 300 gram Eye Fillet, Thyme and Rosemary potato rosti, grilled black pudding, soft poached egg, sweet potato and pumpkin purée, finished with red wine jus.

The Criterion uses the JBS Beef City Black range of meats for their menu which comes from the Charbray breed.

The Criterion has an extensive list of beef dishes on the menu including:

The Smaller Rump 250gm, The Popular Rump 400gm, Rib Fillet 300gm, Eye Fillet 300gm,

T-Bone 500gm, Rib & Rump, The Mixed Grill, Southern Style Beef Ribs, and a range of pub foods such as rissoles, sausages, pie floater, lasagne, pizza and steak sandwiches. The Criterion uses off-cuts of beef for their pies and pizzas.

Visit their website: www.thecriterion.com.au

or book your next function here:

functions@thecriterion.com.au

 

 

Skyring’s Restaurant & Bar is a modern venue pushing the boundaries of Modern Australian cuisine with a focus on fresh produce and the highest quality ingredients money can buy.
Overlooking the mighty Fitzroy River we are located in the centre of the city. Whether a casual night out on our alfresco terrace with the Bar menu and a cocktail in hand; or inside the restaurant with some of Rockhampton’s finest meals that will awaken your tastebuds, you will be impressed at Skyring’s.

Offcuts are minced for two dishes on the tapas menu.

Signature dish:  Eye fillet Medallions with Moreton Bay Bugs.

Beef dishes during Beef21:  Rib on the bone (share plate), Slow cooked Rib fillet (share plate), Beef week – Jack’s Creek Rib Fillet.

Visit their website: www.98.com/skyrings

 

 

 

 

Keppel Bay Sailing Club’s Clubhouse’s head chef Joe Quinn was presented with the Seal of Approval from Beef Australia on the evening of 19^th May by SOA Coordinator Nola Pontifex following a tasting of the Black Angus Tomahawk Steak. The steak was infused in truffle oil and garlic accompanied by 3 delicious sauces from a choice of 6, with sweet potato and curly fries and a salad. We also HAD to try the Reef and Beef eye fillet steak and the 400gm Black Angus Rump. Nola was introduced to the kitchen brigade by Joe and undertook an inspection of the coldroom and the meats used by KBSC which are sourced from Yeppoon Central Meats. The front of house staff provided excellent service and the meal was thoroughly enjoyed by the Beef Australia staff tasked with the tasting.

Signature dish:  Black Angus Tomahawk Steak –  Infused in truffle oil and garlic accompanied by 3 delicious sauces from a choice of 6, with sweet potato and curly fries and a salad

Other fantastic dishes you MUST try:

The Reef and Beef rib fillet with prawns and Moreton Bay bug and a yummy creamy sauce is only available as Wednesday special.

Additional cuts of beef available any Wednesday to Sunday when the restaurant is open for lunch and dinner are a 300gm Rib Fillet, a 200gm Eye Fillet and a 300gm marinated Porterhouse steak.

Visit their website: http://www.kbsc.com.au/