Post by Classic Fine Foods Hong Kong & Macau

And that’s a wrap on the Aussie Meat Academies (MLA + Aussie Beef) in Hong Kong and Macau! 🙌 We’re all about educating + inspiring chefs to make better use of secondary beef cuts in premium food service—while showing how to unlock more value from highly marbled loin cuts 🥩✨ Big focus this session: Wagyu secondary cuts (including cube rolls / striploins) selected by Classic Fine Foods + Stockyard Beef 👨‍🍳🔪 We covered: Practical cut management + prep guidance Product attributes + Stockyard Range Why traceability, food safety, quality controls & sustainability are non-negotiables in Australia ✅🌿 Cuts in the spotlight: ✅ Wagyu topside ✅ Wagyu knuckle ✅ Wagyu Kiwami cube roll Huge thanks to our partners Stockyard, MLA and Aussie Beef, to our Butcher Jason and Chef Jessica, great energy and even better kitchen learning 💛 Stockyard | Aussie Beef, Lamb and Goat | Meat & Livestock Australia #AussieMeatAcademies #MLA #AussieBeef #Wagyu #BeefCuts #Chefs #ButcherySkills #FoodService #StockyardBeef #ClassicFineFoods #Traceability #FoodSafety #Sustainability 🥩🇦🇺