Pinnacle on the plate at Searock Grill
- Clara Leung
- 2 days ago
- 2 min read
Twenty chefs. Four main dishes.
One seriously impressive showcase of Great Southern Pinnacle beef.
Last week, Andrews Meat Industries and JBS Southern brought chefs from the hotels industry together at Searock Grill in Circular Quay to celebrate the versatility of the Great Southern Pinnacle range.
They introduced producers behind the brand and welcomed chef Danny Russo as he worked his creative magic to utilise lesser-known cuts, creating a delightful short rib asado.
Pinnacle was showcased in a range of dishes, from a carpaccio entree to the star of the show, a dry aged T-Bone featuring a clever split where the tenderloin was transformed into a tartare, while the sirloin was served as a classic steak.
Jason Ronalds, livestock buyer and JBS Farm Assurance producer, and Aimee Bolton, JBS Farm Assurance and Supply Chain Manager shared the story behind Pinnacle, offering a bit of insight into what makes the products stand out. For Jason, seeing chefs relish the meals was a proud moment.
“It’s so special to see the work that I do on the farm go through the restaurant,” he said.
But, as Danny responded, it’s the producers who nurture this beef that lay the groundwork for a beautiful product.
“We’ve got the easy job, you’re the one who’s done all the work.”
Pinnacle is a JBS Southern premium brand, 100% grass-fed beef range produced from British and European cattle breeds raised on the lush pastures of southern Australia.
“Pinnacle performs at the top 10% of MSA scores, averaging at 62.99 out of 80, which is something really special for a grassfed product since there are so many more variables that come with feeding solely on grass,” Aimee said.
It’s designed to deliver the eating quality while remaining grass-fed for life and naturally marbled. The result is a high-quality grass-fed product that balances natural production with strong flavour and tenderness.
A big part of Pinnacle’s story is the JBS Farm Assurance Program. It’s all about making sure every step of the journey, from farm to processor, meets high standards around food safety, animal welfare, quality, traceability and overall quality.
Chefs in attendance weren’t shy about calling out their favourites. The short rib asado got plenty of love, with one noting it was “so rich, flavourful and tender, especially for grassfed.”
The carpaccio also impressed, described simply as, “so delicate it just melted in my mouth.”
For others, the standout was the t-bone, praised as a creative take that blurred the line between entrée and main, and showed just how versatile the cut can be.
Highlights from the event can be found on Instagram through the following channels:
