Brisbane Otto, not its Sydney sister, has secured the Australian exclusive crème of crop Rangers Valley beef. OTTO Reserve by Rangers Valley is 270-day grain fed, 100 percent Black Angus cattle with a 7+ marble score. One of the world’s premium beef producers, Rangers Valley is in Northern NSW. Less than one percent of its total Angus production meets this grade, making it one of Australia’s most rare and sought-after pieces of meat.
Otto Head Chef Will Cowper said he was thrilled to feature the premium product on the menu.
“I feel honoured to be chosen to serve this very special beef to my customers,” he said.
“To be the only restaurant in Australia serving this product gives you a real buzz – it’s not often you get the opportunity to be a part of something so rare and unique.
“I’ll be specialling different cuts each day to give our customers the breadth of what this animal can offer – from dry ageing certain cuts for up to 10 weeks to serving 1kg rib eye on the bone – we want to make use of the whole animal.”
Through a careful selection of genetics, patience and dedication, Rangers Valley produces some of the country’s best beef, supplying many top restaurants around Australia and the globe. Maximum marbling is achieved using specialised vegetarian grain rations to ensure the cattle grow at a slow and natural rate. This approach delivers beef products that consistently achieve high marbling scores, a trait that is normally only seen in the coveted Wagyu breed.
Otto Ristorante Brisbane is the Fink Group’s first interstate restaurant. It opened its doors on the fourth-floor atrium of 480 Queen Street in June 2016. Expect to enjoy great Australian ingredients served in contemporary Italian style at Otto, against a stunning Story Bridge and Brisbane River backdrop.
Enjoy a taste of Otto’s cuisine with this recipe for Burrata Panzanella Salad.
OTTO Reserve by Rangers Valley, aged locally by fourth generation butchers Prime Cuts Meats, is featured as a daily menu special. ottoristorante.com.au.