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A Kiwi Take on a New York Classic

June 2014

A Kiwi Take on a New York Classic

Put a Silver Fern Farms Porterhouse Steak in the hands of Matt Lambert, Kiwi chef-owner of The Musket Room in New York, and you have the makings of a magic dish.

The former protégé of top kiwi chef Michael Meredith left New Zealand with Meredith’s blessing to further a promising career. The results speak for themselves – Michelin-starred a record-breaking four months after opening last year.

His immediate reaction to the porterhouse steak from Silver Fern Farms’ new retail range of aged beef cuts? “It’s incredibly juicy and it’s been raised and selected the right way – you can tell it’s had a good life. I would put it with as few ingredients as possible to bring out its intensity and purity of flavour.”

It would sing with anything chargrilled or barbecued, such as zucchini or asparagus in summer, “but in winter you can’t go past steak and potato”, Lambert says. “A very loose, buttery potato mash – not like your mum’s – with 30 per cent cold butter whipped into 70 per cent hot potato.”

Herbs and edible flowers flourish in The Musket Room’s raised rooftop gardens (Lambert prefers “teenage” rather than micro garnishes for the increased flavour), and nasturtiums would be his pick to garnish.

Inspired by the classic American porterhouse steak (also known by some kiwis as sirloin), Silver Fern Farms’ new beef range is aged for at least 21 days and carries the Eating Quality System guarantee (1) which ensures consumers get great taste, tenderness and flavour every time. The name originates from the steak that was originally served to weary travellers with porter ale in taverns or “Porterhouses” across the US.

“This is a steak that is sure to satisfy all beef lovers. Each porterhouse is precisely trimmed and carefully aged. A narrow fat cover remains to ensure the perfect marriage of bold beef flavour and rich, creamy juiciness.”

ENDS:

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