Dallas Chef Nelson Millán is part of the new delegation of “Beef Mate” chefs that visited Australia to see Aussie beef production up close. He even spent the night out in the paddock! Now his Aussie steak program at Dallas’ renowned Vaquero Club is crushing it, and not just because of the Wagyu brisket bacon. We caught up with Chef to reflect on the trip and how his clientele at the club are warming to Aussie beef.
What should our readers know about your background?
I’m Puerto Rico born and raised, and have been cooking from a young age – I even competed with the junior ACF team. I worked my way up through the hotel ranks with Hilton in San Juan, Aruba and Switzerland, the Hotel Del Coronado in San Diego, and later the Ocean Reef Club. My roots are in Latin-Caribbean cuisine married with classic French technique. I’ve been an instructor with the Culinary Institute of America, and today I head up the culinary team at the Vaquero Club here in Dallas-Fort Worth.
Now that it’s been a minute, what are some lasting memories from your trip to Australia? Any moments/experiences that stand out?
I’ve been to many farms all over, especially here in a land of beef like Texas. So it was going to take a lot to impress me! I would say Australia has it down to a science. From the embryos and genetics to the health of the animals and traceability all the way through, the rotational grazing and very specific feeds - every detail. It’s all done to raise a product that’s better to eat, and better for the planet too.
A highlight memory for me was the night we spent sleeping out in the pastures in tents. It really brought me that sense of place and what it’s like for the animals where they’re raised. Beef has terroir just like wine, where it comes from and how it’s raised matters.
What do you and team like about the quality and flavor of the Aussie Beef you’re serving at the Vaquero Club?
I was surprised to learn that sorghum is a common feed ingredient in Queensland, and you can taste that little bit of sweetness in the meat. We’re always doing cuttings on steaks here at the club, because it’s so important to have the best steaks we can find for our members. The Aussie beef keeps winning the blind tastings time after time.
As chefs and cooks we love how the Aussie beef sears; it develops a great crust with a slightly reddish tinge to it. Knowing that we can get that every time for a perfect eating experience is crucial.
How have Vaquero Club members and guests responded?
My members and guests are beef aficionados. Some are even ranchers themselves! I’ll tell you our steak scores have never been higher since we switched to the Aussie program. I even got called to the table just the other day for a member to tell me how good the steaks have been. Priceless!