Gone also is the dependency on prime cuts of meat to ensure a tender meal, with the cheaper and once ignored cuts such as brisket, now taking up lots of space in the butchers.

It’s not all men doing the cooking either.

Former Melburnian, and now Texan, Jess Pryles is a well-known barbecue expert and is in the central west as part of Australian Beef’s, Greatest Meat on Earth campaign.

“We are so lucky here with the quality of pasture and the room that we have, it’s not a surprise that we have such a great worldwide name for our beef,” she said. 

Visiting James Millner’s Rosedale Charolais Stud on the Brown Creek road just west of Blayney, Jess waxed lyrical about the difference grass-fed beef has to the predominantly grain fed cattle in the USA.

“The majority of the beef in the US is grain-fed and the quality of the grass fed product here just far surpasses anything that you can get there,” she said.

“Even cattle here that has been fattened with grain still has had most of its life spent on grass.

“There’s a taste that comes along with grass-fed beef, a real beefy, buttery profile to it that I think is quite unique to Aussie beef.”

Jess will conclude her visit to the region with a visit and cooking demonstration at the Smoking Brothers’, Elwood’s Eatery store in Orange. 

“James supplies his beef both to clients in Hong Kong and to the Smoking Brothers in Orange,” she said.