What makes this beef unique is that it boasts 270 days grain fed, 100 percent Black Angus cattle, with a 7+ marble score, from one of the world’s most premium producers, Rangers Valley, located in Northern New South Wales. Less than 1 per cent of Rangers Valley total Angus production meets this grade, making it one of Australia’s most rare and sought after pieces of meat.
Rangers Valley Cattle Station Managing Director Keith Howe says the beef is normally reserved for VIP visitors to the farm, but has now been selected for Brisbane diners at OTTO.
“Will and the team at OTTO have really impressed us. From day one they were working with us on how we could offer the diners of Brisbane a product that was extraordinary,” said Keith.
OTTO Head Chef Will Cowper is thrilled to feature this premium product on the menu.
“To be the only restaurant in Australia serving this product gives you a real buzz. It’s not often you get to be a part of something so rare and unique,” he said.
“I’ll be specialling different cuts each day to give our customers the breath of what this animal can offer – from dry ageing certain cuts for up to 10 weeks to serving one kilogram rib eye on the bone, we want to make use of the whole animal.”
Through a careful selection of genetics, patience and dedication, Rangers Valley produces some of the country’s best beef, supplying many top restaurants around Australia and the globe.
Maximum marbling is achieved via specialised vegetarian grain rations to ensure the cattle grow at a slow and natural rate. This approach delivers beef products that consistently achieve high marbling scores, a trait that is normally only seen in the coveted Wagyu breed.
OTTO Reserve by Rangers Valley is featured as a daily special. Prime Cuts will dry age this beef locally for OTTO Brisbane.
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