South Coast Beef was out to prove there's more to beef than just T-bones, rump and scotch fillet recently.
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The team had a stand at the South Coast Food and Wine Festival in Berry on September 14-15.
More than 6000 visitors enjoyed the event.
South Coast Beef teamed up with gourmet chef Brent Strong from Bangalay Dining in Shoalhaven Heads.
A "nose to tail" dining exerience was on offer, with Brent creating a number of dishes, including oxtongue presented several ways, and his signature dish from the event, oxtail and prune broth with truffled crème fraiche.
These dishes were offered as tastings to the audience during his time on stage.
During the on stage activities, South Coast Beef executive officer Rob Stafford educated the crowd, with the help of the life-size beef steer "Sizzle" on all the cuts available from beef cattle.
Samples of South Coast Beef products were available for purchase and sold out on both days.
David King from South Coast Beef said the public left more knowledgeable about the variety of meat available.
"During the event we educated the public as to how we educated our animals and which local butchers sold our beef," he said.
"We also made direct contact with new members, butchers and restaurateurs."
