Meat & Livestock Australia (MLA) and Aussie Beef & Lamb Unveil ‘Butcher’s Secrets’ –A Dining Showcase of Innovative Cuts of Beef and Lamb that Underscore Quality and Sustainability of Country’s Red M

(24 March 2026, Hong Kong) Australian red meat takes centre stage in Hong Kong as Meat & Livestock Australia (MLA) and Aussie Beef & Lamb present “Butcher’s Secrets”, a three-month city-wide celebration of Australia’s diverse beef and lamb cuts to be unveiled at SKYE Roofbar & Brasserie today. Running until 21 June 2026, the dining promotion spotlights the rich, authentic flavours and trusted farming practices that have made Australian beef and lamb world-renowned.

Delving far beyond the iconic premium steak or leg of lamb, the “Butcher’s Secrets” campaign champions alternative cuts such as beef brisket, round of eye, chuck tail flap and lamb shoulder – each offering distinctive textures and culinary possibilities. These underrated gems are brought to life through exciting tasting menus and specially devised dishes at three acclaimed Hong Kong restaurants known for their dedication to high-quality meat: Feather & Bone, Food Studio and SKYE Roofbar & Brasserie.

Australian red meat continues to set the global benchmark for quality, safety and sustainability. Celebrated worldwide, it embodies the very best of modern agriculture and culinary innovation. In Hong Kong, MLA works hand-in-hand with the local industry to champion this success, ensuring Australian beef and lamb remain the preferred choice for discerning chefs, retailers and diners alike.

“Butcher’s Secrets” brings the delicious variety of wholesome Australian red meat to grassroots Hong Kong. Exceptional, exclusive dishes of beef and lamb, both classic and cutting-edge, are prepared by celebrated chefs at these leading restaurants around town, where they can be enjoyed as an elaborate tasting menu, a lavish buffet spread, or limited-time must-try specialities.

At SKYE Roofbar & Brasserie in The Park Lane Hong Kong Hotel, Australian meat graces the chef’s signature contemporary French cuisine in a four-course MLA Beef and Lamb Dégustation Menu priced at HK$880 per person. Amid stunning views of Causeway Bay, diners can begin with the inventive appetiser of Eye Round Beef Tartare, Sea Snail, Whipped Tofu, Sacha Dressing, featuring lean, flavoursome eye of round beef, cut from the rear leg.

Australian Wagyu Ox Tail Consommé, Duck Pan-fried Foie Gras, Roasted Coffee, Beef Jus Reduction, Crispy Foie Gras Ravioli is the star of the soup choices – an umami indulgence highlighting the collagen-rich tail cut, slow-cooked to release maximum savouriness. Leading the selection of mains is Australian Beef Striploin, Madagascar Green Pepper Sauce, Butter Mashed Potato, Red Wine Onion Confit, Garlic Chips. The quality of this classic beef cut from the hindquarter spine ensures the tenderest of steak experiences.

The menu concludes with an elegantly crafted seasonal dessert. Strawberry Éclair, Vanilla Cream, Chocolate Crisp, Red Fruit Coulis, or Jasmine Jivara Chocolate, Banana Passion Fruit Cream round off the tasting journey with balance and finesse.

Sophisticated buffet-dining specialist, Food Studio at the Renaissance Harbour View Hotel Hong Kong in Wanchai North, joins the “Butcher’s Secrets” promotion by presenting four new dishes headlined by Australian beef or lamb. Holding court at the carvery station is Roast Australian Lamb Leg from Gundagai, where producers measure the amount of lean meat and intramuscular fat for perfect marbling, and document the health of all lambs on their farms – only those attaining the highest GLQ5+ quality meat make the grade.

This prestigious Australian lamb is joined by Grilled Tomahawk at the carvery station, a beloved long-bone ribeye joint yielding freshly sliced, juicy beef. As well as savouring these classic cuts, diners can sample the super-soft, sought-after delicacy of Braised Beef Cheek Bourgogne, and the chef’s take on Taiwanese street food – gua bao (buns) filled with Braised Chuck Tail Flap Sichuan ‘Mala’ Style. Infused with numbing Sichuan peppercorns and red‑chilli heat, this slow‑cooked, marbled cut from the shoulder delivers a bold, spicy kick and stands out as one of the gourmet highlights of the promotion.

These sumptuous Australian dishes feature on Food Studio’s buffet menu, priced at HK$580.80 per person for lunch and HK$932.80 per person for dinner.

Feather & Bone, the premium butcher’s counter and grocer turned dining destination, now welcomes meat lovers across its Hong Kong locations, including Wanchai, Causeway Bay, Sai Ying Poon and Mid-Levels. From 1 to 30 April 2026, the brand adds two standout Australian beef dishes to its menu, transforming popular choices into refined comfort food.

Beef Bourguignon (HK$218) soothes the palate with luscious braised beef chuck roll cooked in red wine, accompanied by a hearty stew of carrots and shiitake mushrooms with mashed potato on the side. Meanwhile, Smashed Grass Fed Beef Burger (HK$198) elevates the everyday classic with a juicy patty enlivened by toppings of Scamorza cheese, bacon, smoked paprika and chilli aioli – an indulgent twist on a crowd favourite.

Sustainable practices underpin each stage of the cattle and sheep industry in Australia, from field and farm to deli and kitchen. Likewise, the versatility of the meat shines throughout, from beef tongue to oxtail, and in myriad cooking methods that enhance the succulence of each part of the animal. Grilling, braising, slow‑cooking, stir‑frying, hotpot and more tempt the adventurous taste buds of Hong Kong’s diverse dining culture.

“We are thrilled to introduce adventurous cuts and new Australian red-meat-led dishes that showcase the country’s unique gastronomic blend of innovation and tradition to Hong Kong,” said Mr Murray Davis, Regional Manager – Greater China of Meat & Livestock Australia.

“Sharing our “Butcher’s Secrets” over the next three months not only underscores the exemplary meat quality and safety standards delivered by livestock grazing in Australia’s green pastures, but also unveils the surprising variety afforded by our sustainable nose-to-tail approach to producing the finest beef and lamb. The wonderful diversity offered by prime Australian meat is well suited to daring, discerning Hong Kong palates.”

For more information, please visit www.mla.com.au and www.aussiebeefandlamb.com.au.

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