Better beef by design

Silver Fern Farms Beef Porterhouse SteaksInnovative design and agricultural produce do go together. Silver Fern Farms is going to show foodies how and why this partnership can enhance brands during a workshop at the International Food Design Experience at Otago Polytechnic next month.

The International Food Design Experience, Conference and Studio is a three-day forum for chefs, designers and food lovers from New Zealand and internationally to explore and practise the latest food design techniques.

Conference sponsor, Silver Fern Farms, will show how they draw upon design to meet consumers’ demands for inspirational food experiences. They will illustrate this when they present ‘Better beef by design: meat, craft, science, brands’ on the second day of the conference.

Silver Fern Farms’ general manager marketing Sharon Angus will share the meat processors’ Plate to Pasture market-focused strategy and brand story. Organisers say the company is determined to create inspirational food experiences for consumers and is doing so with design, craft and science to ensure the Silver Fern Farms brand is the trusted brand for red meat.

Workshop participants will have the opportunity to try their hand as a Silver Fern Farms Master Grader – by grading a side of prime beef using the science-backed Silver Fern Farms Eating Quality System. After a demonstration by an accredited Master Grader, conference goers will grade beef by looking for the markers of taste, tenderness and juiciness.

And … award-winning chef Michael Coughlin of leading Dunedin restaurant Pier 24 will conduct a cooking masterclass with participants using Silver Fern Farms Premier Selection Reserve beef.

The presentation will take place at 10.30am on 3 July 2013 at the Food Design Conference, Sargood Centre, Otago Polytechnic, Dunedin. Conference day tickets start from $195. More information and bookings … 

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