STEAKS ARE HIGH ON QUALITY AT CAV'S

Written on the 10 February 2011

STEAKS ARE HIGH ON QUALITY AT CAV'S

AT the entrance to one of the Gold Coast’s most famous steak restaurants is what should be the centrepiece of every great steakhouse – a large display showcasing what’s available on the menu.

From tender eye fillets and delicious T-bone steaks to loins of lamb and barbecue pork ribs, the appetising diversity of meat products at Cav’s Steakhouse catches the eye long before the menu does.

But as founder Richard Cavill (pictured) explains, the produce here doesn’t land on the other side of the glass by accident. Each steak undergoes several steps in quality control.

“All the meat in Australia is graded by its quality and we always source the highest grade, best quality meat available; take no prisoners and spare no expense,” says Cavill.

“We age the meat for six to eight weeks to further break down the enzymes before our butchery shop undergoes a quality check and cuts the product into portions.

“The butcher’s job is to ensure that 99.9 per cent of every steak delivered to the restaurant is identical in shape, size and is high in quality.”

The eye fillet main is consistent with that philosophy. Thick, juicy and tender, there’s not many better on the Gold Coast.

Or go for the Yahoo barbecue ribs where the meat will fall off the bone every time.

Cavill has a network of 12 primary meat suppliers from all across Australia and New Zealand.

“Owning our own retail butcher shop next door allows us to do that, as turnover for us is very important. Rather than purchasing 20 boxes of meat we are able to order 80 cartons or a pallet of meat and secure that cost-effectiveness,” he says.

Cav’s Steakhouse may be famous for its beef offerings, but by no means is the renowned eatery a one-trick pony. If you can flick past the ‘serious steak’ menu, an array of seafood, chicken and pasta dishes are also available.

Topping off a big steak with a side of fresh BBQ Aussie prawns, caught just kilometres away, is highly recommended.

“We do everything we can to ensure our seafood is sourced locally and kept fresh,” says Cavill.

“Sometimes the seafood industry means that isn’t possible, but for the most part, our fish and prawns are sourced from the Gold Coast up to Mooloolaba. Our oysters all come out of Tasmania where they’re bred naturally in the ocean waters.

“All other fresh produce is also sourced locally, it’s important that we as restaurateurs support the local industry.”

Cavill attributes his restaurant’s dedication to local suppliers as one reason regulars continuously come back to the Labrador restaurant, but says the biggest factor is consistency.

“Consistency is my biggest thing. All our staff are trained and are dedicated to consistency in all areas, from the cooking of the steaks to their service. It can be difficult but if you stay on top of that every day, usually everything comes out spot-on,” he says.


Latest News

CONSUMERS PESSIMISTIC ENTERING 2017

CONSUMER confidence remains at its weakest point since April 2016, according to the latest Westpac Melbourne Institut...

WESFARMERS' COAL BUSINESS ON FIRE

WESFARMERS (ASX: WES) has lifted its first-half profit guidance due to surging coal prices and higher than expected c...

SIXTH CONSECUTIVE RECORD PROFIT FOR AP EAGERS

AP EAGERS (ASX: APE) will beat guidance with its sixth-consecutive record profit when it reports its full year result...

WINDSCREEN COMPANY SMASHED WITH BIG FINE FOR UNDERPAYING WORKERS

AN Adelaide car windscreens company and its director have been penalised almost $85,000 after exploiting seven employ...

Related News

CONSUMERS PESSIMISTIC ENTERING 2017

CONSUMER confidence remains at its weakest point since April 2016, according to the latest Westpac Melbourne Institut...

RISE OF STARTUP SUPPORT PROGRAMS NOT AS ROSY AT IT SEEMS

ENTREPRENEURIAL cultivation companies in Australia are appearing quickly, but questions have been raised about whe...

SMES TAKE RETAIL MARKET SHARE AS CONSUMERS CHOOSE PERSONALISATION

IN a battle for the hearts and wallets of Australian consumers, it appears that small and medium retail businesses...

KNOWLEDGE WORKERS AMONG MOST SOUGHT AFTER IN 2017

BUSINESSES searching for efficiencies and improved systems are in search of knowledge workers early this year, say...

Contact us

Email News Update Sign Up Contact Details
Subscriptions

PO Box 2087
Brisbane QLD 4001

LoginTell a FriendSign Up to Newsletter