Our #aussome Beef Mate Chef Pamela Smith, RDN is a nutritionist, culinary innovator and flavor consultant, best-selling author, TV and radio host and provides strategic menu development and insight for clients such as Disney, Firebirds Wood Fired Grill, Royal Caribbean Cruiselines and many commodity boards. She is the co-creator of Darden Restaurant’s Bahama Breeze and Seasons 52 and the host and emcee of all 24 years of the Epcot International Food & Wine Festival. Oh, and she’s the founding principal of Shaping America's Plate and P.S. Flavor!™ Artisanal Spice Blends, and co-chair of The Culinary Institute of America’s Healthy Menus R&D Collaborative. And somehow she saves time for us as a lover of Australian Beef and Lamb! We caught up with Pam for a quick chat to help us introduce her to you.
Chef Pam Smith, RDN
What do you like about Aussie grassfed beef?
As a nutritionist, I love it's nutrient-dense package — not only a high-quality protein, but one naturally rich in zinc, iron, omega-3’s, and essential fatty acids — just a 3½ to 4 ounce portion packs a powerful punch when it comes to wellness. And, I celebrate that it’s raised sustainably without antibiotics and hormones. As a chef, I love its satisfying flavor and texture, and it’s vast versatility to build menu items around. It’s a protein I feel good about serving up— nutritious, delicious and sustainable!
You had the opportunity to see Australian grassfed beef farms first-hand. Any lasting impressions from that trip?
Seeing the beautiful and serene ranches and pastures was awe-inspiring, and I quickly saw that it was land that had found it’s “calling” — ideal for raising cattle and sheep — but maybe not usable for much more. Learning that the grasses being eaten are really a biodiverse salad of nutrient dense plants was an “aha” moment — to better understand the nutrient density of the protein. And the care given to the animals by the farmers and ranchers was phenomenal to see up close and personal. They are passionate about their herds, and passionate stewards of the land — knowing that healthy regenerative farming practices make for delicious meats to feed the world today, and protect and prepare the planet for tomorrow.
What are some of your “go-tos” when creating dishes with grassfed beef? Any favorite dishes?
I find the strip, skirt and tenderloin cuts to be such a lovely blank canvas to work with a full palette of global spices, sauces and salsas. They work with a variety of cooking methods too — from caramelizing over the flame to cast iron sautéing and high heat roasting. It’s the perfect co-star to a bowl or plate that is plant forward — from pastas to power veggie and grain bowls to salads. An Australian Skirt Steak with Smoked Ancient Grains and Grilled Vegetables for example… or a Tamarind Glazed Aussie Strip Steak. Ground grassfed beef — naturally lean and delicious --works so well in burger, meatball, meatloaf or taco applications, it’s my most used tool in the protein arsenal. With my menu development leaning towards “Delicious Wellness" and plant-forward — I often blend the ground beef with roasted ground mushrooms for added flavor and to get more veggies in the mix. My very first use of Australian Ground beef was the delicious Signature Blended Burger with Chef Cliff Pleau at Seasons 52 — SO craveable and juicy!
What’s the key to getting guests to order a grassfed beef item?
The grass-fed call-out gives a healthy and certainly sustainable halo to a dish — another reason to purchase and a draw for the health-minded. But what “sells” the dish is a curated composition that’s incredibly craveable, and ties together something unique with familiarity. Fresh, Fun, Flavorful — always is part of my design that sells. Bringing forward dishes that align with the guests personal beliefs and yet are delicious, memorable and Instagram-able hits the mark!
What makes grassfed beef a good choice for operators looking to build better-for-you options for their menus?
Healthy items on the menu have long been a challenge for operators, who often find that guests who say they want healthy choices don’t seem to order them. Grassfed beef can break through that barrier, because it’s got the superpower craveability of beef! It lets the guest know they can feel good about their choice, and not have to sacrifice flavor or satisfaction.
Cheers Pam!