Beef restaurant recently hosted a celebration of the world’s finest beef, with special guests from around the UK, including food journalists, bloggers, writers and industry specialists. The event began at Aubrey Allen, Coventry, a family run firm of master butchers who supply some of the finest restaurants in the country. Guests enjoyed a tour of the facilities including the room in which they mature over 200 sides of 21 day-aged-beef and a demonstration of their butchery skills.

This was followed by an introduction to Beef by its owner, Michelin-starred chef Andreas Antona. Guests were then treated to a selection of cuts prepared by Chef Iain Miller, including USDA, Wagyu and Scottish, matched with wines from Moet Hennesey. Each breed, details of its origin and the subtle difference between the flavours were explained by Simon Smith of Aubrey Allen's Master Butchers in Coventry.

Andreas is passionate about beef, and in particular considers Scottish the finest in the World. However he stresses, "Beef is not all of equal quality and that makes it especially important for diners and chefs alike, to be able to identify the very best that is available."

“British beef should be graded” the Midland’s leading entrepreneurial chef Andreas Antona told specially invited guests at Beef, his Kenilworth Steak House restaurant. “After all" he explained, “restaurants are graded by Michelin and the AA with stars and rosettes, so it only makes sense to do the same to the produce they serve."

Guests were treated to a tour of the Master Butchers Aubrey Allen in Coventry, including their extensive ageing rooms, and a presentation on their unrivalled support from farmer to fork ensuring quality is paramount throughout the process.

Simon Smith of Aubrey Allen commented, “We are very proud of our relationships between some of the worlds’ finest Beef producers and the team at Beef who like us put animal welfare, consistency and quality first, our philosophy hasn’t changed since the company formed in 1933. Andreas has visited the wonderful producers up in the North East of Scotland with us to see first hand the natural environment that helps to produce the 'champagne' of beef for his customers to enjoy at Beef.”

At the lunch, hosted by Andreas, guests were able to sample and compare beef cuts from around the world, at the award-winning in Kenilworth restaurant, including USDA (US) Wagyu (Japan/Australia) and Scottish.

Andreas commented, “Everyone has a favourite cut, breed and method of cooking, but I like finest Scotch beef, aged for over 21 days, and cooked simply on our custom char-grill. There is a lot of misleading information in the public domain, and through events like this we aim to share our passion, knowledge and understanding with others, so we can support outstanding quality.
James Day of Midlands based www.eat-the-midlands.co.uk who helped organise the event added “to bring together such good quality ingredients, and experienced chefs who respect such ingredients, and who cook them to perfection is something that is worth celebrating. Andreas’ passion for quality beef is evident, and to share this with others was a real opportunity and a great success”

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