STEAK conquers many cultures, according to Sydney’s prime steakhouse restaurateur.
George Vardis, owner of Kingsley’s Australian Steakhouse in Sydney, knows a decent cut of beef when he sees one.
His family have been in the restaurant game for more than 40 years and bought Kingley’s in the corporate end of town in 2002.
The family’s Vardis Group also owns Vessel Italian, Steersons Steakhouse and George’s Mediterranean Bar and Grill.
“Beef cattle are very important animals,” he said.
“We all eat it – it’s an essential protein, it’s simple to prepare, and obviously the quality is very important and the choice of breed is particularly important.”
Supreme among the beef breeds for Mr Vardis is Angus.
“It’s a docile cattle breed that produces good meat,” he said.
“Good breeding has been developed in the breed and it ensures we have consistency in eating quality more than anything else, marbling, and that undoubtedly comes about through the Certifi ed Australian Angus Beef (CAAB) program, which gives us that assurance.
“It’s safe to say there are Angus cattle and there are Angus cattle, as well, and there are Angus breeders and there are Angus breeders.
“So there are the good ones who love what they do and there are the ones who are just treating it as a commodity.”
Mr Vardis said Kingsley’s had a long-standing relationship with CAAB.
“Our wholesaler, Haverick Meats, looks after our food service relationship, and they obviously have strong ties with the beef and cattle industry,”
“And we’ve had a relationship with the CAAB practically since its inception.”
Mr Vardis said Angus was the preferred breed of meat among patrons.
“We cater to 80 per cent corporate clients from the financial sector – banking, insurance, accountants,” he said.
“When they see Angus on the menu they are more assured of quality and a good eating steak.
“They know the breed, they like the breed.
“We’ve done a lot of work with it so as far as our patrons are concerned when they look at the Angus section on the menu they are happy to order that ribeye, or that rump steak or that eye fillet, whatever it may be.
“It’s safe to say more than 40pc of our total meat sales are Angus cuts alone.
“So there is a distinct weighting in preference there.”
Kingsley’s sells 300 to 400 portions of Angus a week across five-and-a-half days, 52 weeks a year.
The average portion size for Angus cuts is 350 grams, tipping the scales at 1400 kilograms a week.
But if you’re really hungry, Kingsley’s signature dish is a CAAB Meat Standards Australia (MSA) 650g 150-day grainfed rib on the bone steak for a mere $68.90.
