Aussie Beef and the Victorian Government brought together three Aussie Beef Mates chefs to demonstrate how lesser-known Australian beef cuts can be used in creative dishes for Indonesia’s foodservice industry.

Aussie Beef, in partnership with the Victorian Government, hosted a culinary showcase in Jakarta on 3 November 2026, highlighting the versatility of Australian beef secondary cuts and their potential for Indonesia’s foodservice and retail sectors.

Titled Dining with Aussie Beef Mates Stars: Celebrating the Premium Quality of Victorian Beef, the event took place at Cork&Screw Country Club in Senayan, bringing together three Aussie Beef Mates chefs, Fernando Sindu, Freddie Salim, and Edi Pancamala. Through their dishes, the chefs demonstrated how cuts beyond familiar options such as tenderloin and sirloin can be used to develop distinctive menu offerings.

Secondary cuts are often recognised for their varied textures and flavours, offering chefs and foodservice operators opportunities to diversify menus, make greater use of each animal, and explore different preparation techniques.

“​​Australian beef offers much more than the premium cuts consumers are familiar with. Through this collaboration with the Victorian Government and our Aussie Beef Mates chefs, we want to demonstrate how secondary cuts can deliver exceptional dining experiences while creating new opportunities for the foodservice industry in Indonesia. By encouraging greater understanding and utilisation of these cuts, we hope to inspire more culinary professionals to explore their full potential,” said Andrew Cox, General Manager International Markets at Meat & Livestock Australia.

Chefs Showcase Different Uses of Australian Beef Cuts

The dinner featured individual interpretations of Australian beef secondary cuts from the three chefs. The event also marked Fernando Sindu’s introduction as the newest Aussie Beef Mate. As Chef Partner of Union Group, he presented several dishes using different cuts, including Grilled Batak Skirt Steak, made with Sher Wagyu MB9+ skirt steak, sambal Andaliman, and pickled lokio salad.

His other creations included Slow-Cooked Beef and Porcini Risotto, prepared with Wanderer MB3+ oyster blade, mushrooms, and beef jus; Chipotle Carne Asada Taco, featuring Wanderer MB3+ flat iron steak with avocado cream and jalapeño-kiwi fruit salsa; and Nasi Goreng Merah Makassar, served with Sher Wagyu MB9+ skirt steak, confit egg yolk, and puffed skins.

Meanwhile, Chef Freddie Salim presented Beef Garang Asam, using 100% grass-fed oyster blade in an aromatic broth with tamarind and belimbing wuluh. Chef Edi Pancamala explored the versatility of beef chuck with Chuck Roast Sambal Luat, alongside preparations featuring Denver steak, chuck eye steak, and Sierra steak.

Selected dishes by Chef Fernando will also be available to the public at Cork&Screw for a limited period, allowing diners to try his interpretations of Australian beef.

 

Butchery Workshop Connects Preparation with Cooking

The culinary showcase was preceded by an Aussie Meat Academy butchery workshop focused on secondary cuts. Participants received practical insights into selecting cuts, preparation techniques, and ways to maximise their value.

The beef cuts prepared during the workshop were subsequently used in the dishes served at the evening event. This connected the butchery process with the chefs’ cooking demonstrations, showing how different cuts can be prepared and incorporated into menu creations.

“Victoria is globally recognised for its premium, high-quality beef. Indonesia is an important market for our food and agriculture sector and initiatives like this help connect Victorian producers with Indonesia’s dynamic foodservice industry. By showcasing the versatility of different beef cuts, we can create new opportunities for Victorian exporters while introducing chefs and consumers to more ways to enjoy Victorian beef,” said Naïla Mazzucco, Commissioner for Victoria to Southeast Asia, Victorian Government Trade & Investment.

Through the collaboration, Aussie Beef and the Victorian Government aim to strengthen connections with Indonesia’s foodservice and retail sectors, while encouraging wider use of Australian beef cuts and greater knowledge sharing among culinary professionals.