The most important factor of eating quality in meat is “tenderness”.
Meltique Beef assures consistent tenderness through our patented unique and one of a kind process; the idea originally came from the French culinary technique “Piquer”. “Consistent tenderness” is the biggest reason why Meltique Beef has been loved worldwide over the years.
“Piquer” the origin of the idea behind the MELTIQUE process
Piquer: a French culinary technique that inserts fat or herbs into lean meat by using a special needle called the “lardoire” to enhance the flavor or juiciness
“Safety” is Meltique Beef’s priority and promise to customers.
Meltique Beef’s raw materials are all Australian export grade and only sourced from selected abattoirs.
FREE FROM MAJOR DISEASES OF CATTLE
Supplying over 100 markets globally, Australia is well known as one of the safest beef exporting countries in the world.
Australia has an internationally recognized status of being free of all major epidemic diseases of cattle, including Bovine Spongiform Encephalopathy (BSE) and Foot and Mouth Disease (FMD).
ACCREDITED BY THE AUSTRALIAN GOVERNMENT AND INDUSTRY AUTHORITIES
In Australia, Department of Agriculture (DA) ‘s accreditation is required to be an export facility.
Hokubee Australia (Hastings Food Processing)’s facility and whole Meltique Beef process including the ingredients is audited and approved by DA and AUS-MEAT and the other authorities in Australia.
HOKUBEE’S QUALITY ASSURANCE SYSTEM
The whole production process, from load in of materials to load out of products, is monitored by our HACCP system, certified by DA.
HOKUBEE’S OWN QUALITY STANDARDS
Hokubee has its own strict quality standards in addition to the HACCP system.
Every batch of Meltique Beef products is micro tested at our own laboratory for TPC, E.coli, Coliforms , O157, Salmonella and Staphylococcus and must pass our strict guidelines before we send to our customers.
Hokubee is proud of the safety of Meltique Beef through this strict quality assurance system.
How To Make: Grilled Beef Steak
- 4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)
- 1 teaspoon salt
- 1/4 teaspoon pepper
Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.