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Chocolate key component to Mayura's Station's wagyu beef

Published on Nov 19, 2012 2:55 PM
 
Scott de Bruin is pictured with the de Bruin family's full-blood Wagyu cattle on Mayura Station near Millicent in the SE. Chocolate is the one component that seems to have made all the difference with the flavour in Mayura Station's full-blood wagyu from South Australia. That, and the ranch's sustainable farming practices that prioritise animal welfare make the difference, says second-generation cattle farmer Scott de Bruin, who is of Dutch descent. -- PHOTO: MAYURA STATION

The next time you taste beef with a robust, nutty and almost caramel-like flavour, it might well be chocolate in the cows' feed.

Chocolate is the one component that seems to have made all the difference with the flavour in Mayura Station's full-blood wagyu from South Australia. That, and the ranch's sustainable farming practices that prioritise animal welfare make the difference, says second-generation cattle farmer Scott de Bruin, who is of Dutch descent.

He will be in town to host a 10-course Mayura Station wagyu dinner at The Halia at Singapore Botanic Gardens on Thursday.

The famed melt-in-your-mouth beef is also available at restaurants such as Australian restaurant Osia at Resorts World Sentosa, and Japanese barbecue restaurants Gyu-Kaku and Yakiniku Yazawa. Those wanting to cook it at home can purchase it from food supplier Indoguna's online grocery store, Greengrocer.com.sg.

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Project Food Prints Mayura Station Wagyu Dinner

Where: The Halia, 1 Cluny Road, Singapore Botanic Gardens, Ginger Garden, entrance via Tyersall Avenue

When: Thursday (Nov 22) , 6.30pm

Price: $198++ a person for a 10-course meal. Every course will feature Mayura Station wagyu, except the last dish, which is dessert.

Info: For reservations, call 8444-1148. Go to www.halia.com.sg for more information.

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