Sam Burke the meat expert

Become a meat utilisation specialist. They focus on skills to use all parts of the animal. This will reduce waste and create an innovative menu.

Chef Sam ‘The Meat Man’ Burke.

IMAGE CREDIT: MLA.

Chef Sam Burke is a well-known figure in the Australian culinary scene, particularly in his role as Corporate Chef and Foodservice Business Development Manager at Meat & Livestock Australia (MLA).

Sam has cooked his way up from being an apprentice chef to cooking for thousands of people around the world, including high-profile events and for royal dignitaries.

Knowing him personally he is very passionate about reducing food waste and encouraging sustainable eating practices, often working with other chefs, foodies, foodservice providers, and consumers to develop innovative and balanced meal solutions.

As part of Sam’s role at the MLA he promotes and celebrates the quality and diversity of Australian red meat, both domestically and internationally.

Some of Sam's notable achievements include working with McDonald's, Japan to develop new sandwich concepts using Australian red meat and collaborating with the Brisbane Broncos to promote the importance of lean beef in a healthy diet.

Regularly, he is involved with various events and initiatives, such as Red Meat 2017 an event in Alice Springs, where he cooked for over 2,000 people.

Chef Sam Burke, dressed in his crisp MLA shirt at the Executive Chefs Club, Novotel, Darling Harbour.

Sam’s Hidden Gems (Secondary Cuts)

Flat iron

Rump cap

Rost biff

Petite tender

Short rib

Denver steak

Brisket

Beef cheek

Lamb breast

Lamb neck

Lamb shoulder

Lamb rump

Lamb shank

Your butcher can provide guidance.

Sustainable meat solutions, one canape at a time.

Sam Burke, is a multifaceted culinary expert. At the Carcass Competition, showcasing his passion for meat excellence and industry innovation.

In conversation with Sam Burke

Born? Sydney Australia in 1975.

Best kitchens worked? There are so many. Working out at sea with Cunard and Carnival Australia, Catering for 600 people in the outback in a quarry near Alice Springs. I worked as an apprentice in a great kitchen it was on the top floor of the old Commonwealth Bank head office in Martin Place. We called it the old money box building. Australia House in London for the Queen at a Young Commonwealth Leaders dinner in 2016.

Favorite cheap eat? Middle Eastern breakfasts at the Yum Yum Bakery in Guildford. They are very well known for their breakfast pizzas and egg pizzas with specks of sauteed meat and runny egg yolk inside, to die for!

What keeps you going? Exercise and the love for my family. Love my profession and who I work for. I get to meet wonderful beef, lamb, veal and goat producers from all over Australia.

Advice for future young chefs?  Embrace learning and the art of humility. Respect talents without arrogance. Work hard, stay curious, and never stop exploring new flavours and techniques. Respect the ingredients and the process. Build relationships with mentors and peers in your industry. It can teach you a lot. Lastly, don't be afraid to make mistakes, often it can lead to the most significant discoveries in the kitchen.

Meat Maestro - Sam Burke

Favourite kitchen tool? My Classic WÜSTHOF 20cm cooks’ knife, I have had it since 1995. From my days as an apprentice to an executive chef. It’s travelled the world with me, like an extension of my arm.

How do you cook meat without compromising on flavour and quality? Incorporating secondary cuts which is often significantly cheaper than buying prime cuts and it’s more affordable and encourages creativity.

Chefs and home cooks must find ways to make the most of these often tougher more flavourful cuts. They all have more connective tissue, which can result in richer more comples falvours and satisfying textures when cooked slow and slow.

Early influences? Phil Gilroy he was from Yorkshire at the Commonwealth Bank in Sydney. He was my first boss. I worked in their a la carte restaurant called Denison’s. He worked you very hard and was a great chef to me. We cooked from scratch including, breads, patisserie, seafood, butchery, stocks, sauces, soups, farinaceous and starches. I became a real jack-of-all trades and you name it we did it. He had a unique ability to bring people together, driving results which made him an outstanding leader.

Career turning point? Graduating from a head chef at Spotless Catering, Australia to Operations Manager then Group Executive Chef where I was in charge of 185 kitchens nationally. I also got to work alongside Glenn Flood, a true professional, a talented culinary expert and an even better mate.

Favourite sport? Rugby League. The Western Suburbs Magpies!

How can we keep attracting chefs to the food world? Providing accessible and diverse culinary education programs like; Apprenticeships, Culinary Schools, Workshops and Masterclasses. Not only to create a new wave of chefs but it prepares people for industry demands and connections. Great chefs always talk about their success stories and things like farm to table initiatives.

A multifaceted culinary expert, Sam at the Carcass Competition, showcasing his passion for meat excellence and industry innovation.

IMAGE CREDIT: MLA.

On modern vs classic cuisine chefs? Classic cuisine values consistency, precision and cooking principles. Modern cuisine always allows the chef or cook to explore new flavours, textures, and techniques, encouraging creativity and innovation.

Lamb ribs or lamb cutlets? Lamb ribs, I could eat them every day.

Obsession ingredient? Salt and pepper. Always remember a good chef and cook always seasons his food. Season, season season!

Purveyor tip? Be a seasonal cook or chef. Find out what’s hot and what’s not. Find out what’s in plentiful supply and cheap for buying. Always support local farmers and talk with your local purveyor about quality over price.

Sam, we hear your latest Secondary Cuts Demonstrations is killing it. Stopping by with his good friend and chef Mark Baylis at The Good Food Show.

Secondary Cuts Navigator

Beef

Chuck steak— comes from the shoulder and neck area, often used for ground beef or stewing.

Brisket— Cut from the breast or lower chest area, great for slow-cooking or braising.

Shank—Taken from the leg area, often used for soups, stews, or slow-cooked dishes.

Skirt steak—Cut from the diaphragm area, perfect for fajitas or steak tacos.

Tri-tip—Cut from the bottom sirloin, great for grilling or pan-frying.

Lamb

Lamb shank—Taken from the leg area, often used for slow-cooked dishes or braising.

Lamb shoulder—Cut from the upper portion of the front leg, great for slow-cooking or braising.

Lamb neck—Taken from the neck area, often used for slow-cooked dishes or stews.

Lamb breast— Cut from the breast area, often used for slow-cooked dishes or braising.

All of these secondary cuts are perfect for slow-cooking, braising, or stewing, and can add rich flavor and texture to a variety of dishes.

Respect among culinary giants. Same Burke shares a moment at the Executive Chefs Club, Novotel, Sydney with legendary chefs Carl Middleton and Eddie Cofie.