BEEF
On our menu, we offer steaks in all sizes and cuts, a huge salad bar, entrées and desserts. Unique to the Hutt Street restaurant, we offer a special type of steak from our own farm. Lars Damgaard and Tim Burvill have 1000 cattle on their own farm near Robe, and new to A Hereford Beefstouw’s selection, the beef is hung from a hook and aged for 20-40 days before we serve it as “dry-aged beef”. “The beef has a special taste when it has not been vacuum-packed. I dream of doing the same in our restaurants in Denmark, but the transportation of the beef from Australia to Denmark takes approximately two months, and being transported in a container means that the beef must be vacuum-packed, thus making dry-aging impossible,”
