Towards the middle of 2016, Chef Will Cowper from Otto Brisbane came to us with an exciting idea – to use a whole animal on his Otto Ristorante Brisbane menu until it was done. Will wanted to buy the whole beast and use each and every cut, knowing each one came from the same animal. One notch up from nose to tail eating as we’re used to hearing it. In this way, he wanted to use one specific whole beast from nose to tail – the same beast. It became #theottocow
This magnificent beast came to us from Rangers Valley – the famous Black Onyx 100% pure Black Angus.
Our job was to break it down into cuts that the Otto kitchen could turn into top end dining. The photos below are straight from Chef Will Cowper’s Instagram feed and show you some of the incredible dishes this amazing animal became.
Beef cheeks, Jerusalem artichokes, asparagus, olives and Cavolo Nero : Tongue : Tomahawk : Shin : Sample cross section of marbled beef : Pappardelle, braised chuck : Flank alla trapanese : Cuts we dry aged for the team for 8 weeks.
It was an exciting story to be a part of and look back on. Congratulations to Will and his team at Otto here in Brisbane for what turned out to be a pretty magnificent effort.
Thanks to Will Cowper for the use of these photos.
