Union Bank Restaurant Pioneers Whole-Steer Strategy for Sustainability and Culinary Innovation

Orange, New South Wales – Union Bank restaurant has initiated a groundbreaking whole-steer purchasing strategy, spearheaded by Executive Chef Dom Aboud of Sienna Hospitality. This innovative approach is set to transform the restaurant's operations, aiming to significantly reduce food waste, bolster support for local producers, and ensure the entirety of each animal is utilized, rather than focusing solely on prime cuts.

"This strategy contributes to both sustainability and menu diversification."

Strategic Implementation

The decision to adopt a whole-animal approach was directly influenced by the objective of utilizing approximately 200 kilograms of meat that typically remain unused when only specific cuts, like Scotch fillets, are ordered. The Union Bank restaurant now acquires a full carcass every four to six weeks.

Meat and Livestock Australia (MLA) indicates that while common among high-end metropolitan establishments, the whole-animal approach is generally uncommon across the broader industry. Sam Burke, MLA's product and business development manager, stated that "this practice enables chefs to utilize 59% more meat compared to methods that prioritize only prime cuts."

Historically, prime cuts such as Scotch fillets and sirloins constitute about 8% of a cow carcass, with the remainder often designated as secondary offcuts or pet food. Beyond its environmental benefits, the whole-carcass strategy also offers cost efficiency through a lower per-kilo price and fosters remarkable culinary creativity.

Culinary Integration and Innovation

The restaurant has seamlessly integrated various cuts into its diverse menu. Dishes now include Lebanese-inspired corned beef and innovative veal schnitzel preparations. Cuts such as the chuck roll, which is typically processed into mince, are being utilized in new and creative preparations.

The approach has also led to the successful introduction of less common cuts, including the Sierra steak from the shoulder muscle, which has been reported as well-received by diners.

Local Sourcing and Breed

The initial full steer for Union Bank was sourced from Tilda Chianina, a distinguished farm located near Cudal, west of Orange. Tilda Chianina is one of a limited number of farms in Australia that raise the Italian Chianina breed.

Jason Ryan, Director of Tilda Chianina, describes the breed as known for its tenderness and leanness. Chianina cattle are among the world's largest and heaviest breeds, historically used for pulling ploughs, and are famously associated with the iconic Bistecca alla Fiorentina.

Ryan also noted that adopting a whole-beast strategy is beneficial for smaller operations like his, as it helps manage market fluctuations by maximizing the utilization of each animal.

Industry Advocacy

Chef Aboud has expressed his hope that this pioneering approach will inspire other restaurants to adopt similar practices. He advocates for the wider utilization of whole animals within the industry to mitigate food waste and significantly expand culinary offerings beyond traditional prime cuts.