From time to time, our wholesalers will gather a crew of chefs who are keen to learn more about the provenance of the Rangers Valley products. These chefs then come to visit and enjoy some of the experiences we get to see every day. In May this year, Vic’s Meats facilitated two of these groups. The first from Sydney’s Star City restaurants and the second from restaurants right across broader Sydney.
First stop on the visit is to Karaola to get a glimpse of the life of a Wagyu breeder, and to see the pristine environment our animals come from. In the photo above, you’ll see some of the Karaola team. It was a great experience for both sides, chefs getting a better unerstanding of the amount of hard work and dedication that goes into breeding Wagyu cattle and the Karaola team hearing stories from Sydney chefs about how the product is used in a huge variety of dishes.
Next on the itinerary is a trip to our feedlot. This is where our first photo is taken, from the top of our observation tower. The overall impression by any of our visitors of the feedlot is its cleanliness and spaciousness. We work hard to keep these incredible creatures happy and comfortable, it’s an environment we’re glad for people see first-hand.
And on the final day of the two day visit, we spend time with our guests one on one, diving into our top quality Black Market striploin and cube rolls. Definitely a favourite. Huge thanks to Vic’s Meats for making these events happen. Also to the Karaola team, a very warm thank you, especially Steve and Elise Fittler for being such wonderful hosts and dispensing such valuable knowledge. And to every one of our chef guests, thanks for sharing our story!
Click on the thumbnails below to enlarge photos.