"One of the best meals ever
served in this state in ages."
Des Houghton, Courier Mail

From Paddock to Palate 

Australian Beef & Lamb 

  Shiro Kin Wagyu 

The Royal ICC is the only convention centre in Australia able to offer 500 day grain fed Shiro Kin Wagyu to groups of 20 to 2,000 people.

Shiro Kin is derived from Fullblood Wagyu, meaning cattle that are direct descendants of Japanese Wagyu with no influences from other breeds.

That’s why it’s renowned as some of the best Wagyu in the world and a RQFWS Gold-medal winner.

The Shiro Kin used on our Royal ICC menus is supplied by Andrews Meat Industries, who source the cattle from Anthony and Chantel Winter’s property on the Darling Downs in south east Queensland.

The couple has more than 600 Fullblood Wagyu cattle on their property, which are fed a specially formulated Japanese diet for a minimum of 500 days.

The Winters use DNA technology to trace their animals from birth, ensuring they can guarantee their product is of the highest quality.

Shiro Kin Wagyu is renowned for its tenderness, distinctive marbling (marble score 8-9 & 9+) and flavour.

Chantel and Anthony Winter on their Darling Downs property

Chantel and Anthony Winter on their Darling Downs property.

 

 Swift Premium beef

Sourced from young prime cattle, Swift Premium is a grass fed beef named Australia’s best steak at the RQFWS.

The beef is processed exclusively by JBS Australia at their flagship facility in Dinmore, Brisbane - the largest beef plant in the southern hemisphere.

A network of farmers from across south-east Queensland breed the cattle under strict handling conditions to ensure tender, juicy and flavoursome meat.

 

 Darling Downs Beef City Platinum

The Darling Downs is known for producing some of the best beef in the world and Beef City Platinum supplied by JBS Australia is no exception.

This RQFWS Gold-medal winning beef comes from cattle that are fed and processed at JBS’ specialised grain fed plant near Toowoomba.

The cattle are sourced from throughout Queensland and northern New South Wales and fed a grain diet for 120 days.

The tender beef has a minimum marble score of 1+.

 

 

 Tajima Wagyu

Tajima is perhaps the most famous of all the Wagyu bloodlines, originating from Japan’s Hyogo region.

Raised in northern Victoria and supplied to the Royal ICC by Andrews Meat Industries, this crossbred Wagyu is fed a specially formulated Japanese diet for a minimum of 400 days.

The cattle produce meat with a large eye muscle and superior marbling, with the marble score 4-5, 6, 7-8 and 9+.

The beef is Halal approved and a RQFWS Gold-medal winner.

 

 Riverina Angus beef

Riverina Angus Beef is produced in the Riverina region of southern New South Wales, where Angus cattle are grain fed for over 120 days.

Supplied by JBS Australia, the cattle are sourced from southern Australia, before being fed and processed at JBS’ Riverina facility.

This high quality beef has a minimum marble score of 2+ and is a RQFWS Gold-medal winner.

 

 Tasmanian Royal lamb

Our Royal ICC chefs work directly with Melrose Wholesale Meats, who source their premium lamb directly from the lush pastures of Tasmania.

Kerry and his son Dominic Melrose are the fifth and sixth generation in a family butchery, dating back to the 1920s.

Melrose Wholesale Meats is based in Brisbane, but work closely with Tasmanian farmers to bring their high quality lamb to Queensland.

The butchery has been supplying lamb since the 1970s, with their Tasmanian Royal brand named RQFWS Grand Champion Branded Lamb of Show.

Kerry and Dominic Melrose at the RQFWS awards at the Brisbane Showgrounds.

 

 

 Milly Hill lamb

Produced from prime quality lambs raised on pastures in the New England Tablelands of New South Wales, Milly Hill Lamb is renowned for its delicious flavour and tenderness.

Family owned and operated, Milly Hill Lamb is run by Peter and Sally Strelitz, who began the business in 2007 supplying ‘lamb in a box’ to friends and family.

Demand soon grew and Peter now works with many local specialist lamb farmers, including Wayne and Robin Mills (second generation farmers) and Irwin and Graham Partridge (a father and son partnership spanning 40 years), who supply under the Milly Hill brand.

Our Executive Chef Sean Cummings works directly with Peter, to ensure the Royal ICC has a continuous supply of high quality lamb.

Peter and Sally Strelitz with their children (from left) Zoe, Sam, Olivia and Amber on their NSW property.


Where our beef & lamb comes from 

 

 

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