Burnt Ends at Beerfarm
Led by Pitmaster and Executive Chef as well as husband and wife Nathan and Eileen Booth, the pair have been around the block when it comes to cooking low and slow and food over fire.
Before Burnt Ends Smoking Co was born, Nathan and Eileen were on different journeys; with Eileen a Chef at numerous high end restaurants and private dining experiences and Nathan a Cabinetmaker of over 18 years. The pair have evolved over the last six years from catering, weddings and events, to what it is today showcasing a wide range of cooking techniques and menus.
Burnt Ends and Beerfarm’s relationship was solidified at Beerfarm’s first rodeo in 2017 (see if you can spot them here), the first of many collaborations between like-minded mates. Having worked together ever since, the partnership naturally grew into something much bigger and by 2019, Burnt Ends at Beerfarm was in full swing.
Beerfarm has a herd of around 70 Black Angus cattle, fed spent grain leftover from the brew which provides extra proteins, nutrients and flavour of the meat. The relationship between the brewery and cattle helps manage our carbon footprint associated with traditional grazing practices and beer production.
In addition, the yeast that has been filtered out contains lots of vitamins and minerals that have a positive impact on the cattle’s gut health. This food is a major part of the cattle’s life cycle which keeps them healthy as can be, but is often considered as waste in many breweries. The relationship between the brewery and cattle helps manage our carbon footprint associated with traditional grazing practices and beer production.
Nathan and Eileen utilise the major prime and secondary cuts of the cattle with traditional BBQ and smoking methods, delivering brisket, beef ribs, barbecue platters, plus their own links and tacos.
Our Smoking Saturdays BBQ menu will be taking a break while Beerfarm gets a brand spankin' new kitchen, so please check back in later on in the year.