THE Woodhouse Restaurant is set to showcase some of the best steaks in the region.
The business will host about 90 guests from across regional Victoria and southern NSW on Friday as part of Beef Week.
Owner Paul Pitcher said the night was a celebratory dinner following Beef Week.
“It’s the Royal Agricultural Society of Victoria’s showcase dinner for the year,” he said.
“We get to showcase the best of our beef to them.
“We’ve done a menu with some of the best items off our menu.”
Mr Pitcher said attendees would enjoy a four-course dinner. “It’s a very important dinner,” he said.
“I think it really helps us for our future as well. We’re obviously a beef restaurant and we have a unique grill which we use to showcase what we’re all about.”
The business uses produce from around the Bendigo region.
Mr Pitcher said there were 10 different steaks on the menu which all had a different taste.
“That ranges from grain-fed, pasture-fed, dry-aged beef and Wagyu,” he said.
“They all come in different cuts and sizes.
“We held an event last year for the sheep show and they’ve come back to us for this event.
Mr Pitcher started the business two years ago with wife Danielle.
“We like to think it’s been successful,” he said.
“We’ve been consistently busy but we work really hard to make the business the best it can be.
“At the end of the month we’re changing our menu and putting on some new beef for this year.”
Figures from Meat and Livestock Australia shows beef has a 38 per cent market share of total fresh meat purchases at retail outlets in 2010-11.
The domestic market is the biggest market for Australian beef, accounting for 35 per cent of production.
RASV chief executive Mark O’Sullivan said The Woodhouse had a focus on providing premium grade beef from the local area.
Beef Week ran from January 28 to February 5.