NAPCo: First ‘carbon neutral’ steak launches in Brisbane

Cows have long been blamed for contributing to global warming. Now Australia’s first ‘carbon neutral’ beef has launched at a swish Southbank steakhouse.

COOKING WITH GAS

WE are told cattle have been contributing to global warming for eons as they expire gases from both ends.

Now apparently there is a way to tuck into your favourite steak without attracting tut tuts from the greenie brigade.

Queensland beef company NAPCo yesterday launched what it calls Australia’s first “carbon neutral” beef at swish Southbank nosh spot Stokehouse.

Guests tucked into carbon free beef pastrami, scotch fillet, and shaved tongue. Even the dessert had a meat theme billing itself as “beef fat butterscotch tart.”

CITY BEAT: RILEY’S BATTLE WITH SWIM SCHOOL ENDS IN LIQUIDATION

Nicholas Henderson and Ross Bratt are working towards making their cattle station west of Roma carbon neutral. Picture: Lachie Millard

NAPCo chief executive Phillip Cummins says the beef, to be sold under the Five Founders label, will be sold throughout Asia and Australia in restaurants and flash supermarkets.

Cummins says reducing a cow’s methane output, which we are told is mainly expired through burping and not the other end, is a combination of genetics and diet. Cattle that are bred to have a short life span will have a lower carbon footprint.

In the area of diet, NAPCo is using a CSIRO designed food additive derived from an algae that reduces the amount of gas in the stomach.

On a side note, your diarist didn’t get to taste the lovely food as he left early when told the meal would drag on past 4pm. Who said the long lunch was dead in the beef trade?