This week the Weekly Grill podcast host Kerry Lonergan catches up with Andy Hearnden, executive chef with beef processor Kilcoy Global Foods in Queensland.

Operating from Kilcoy’s sparkling new commercial test kitchen located near Caloundra on Queensland’s Sunshine Coast, Andy (pictured) has become something of a social media sensation, produced a suite of inspiring and motivating video clips encouraging young chefs and keen home cooks to push the boundaries in how they select, prepare and cook red meat cuts.

He currently has 2.7 million followers on Instagram, 2.4 million followers on TikTok, and 1.22 million followers on Youtube.

Andy worked at a number of Melbourne restaurant institutions, including Entrecôte in Melbourne’s CBD and Gill’s Diner. Earlier, the New Zealand native also completed a six-year stint in England working across some of London’s trendiest restaurants in Notting Hill and Shoreditch.

While Kilcoy’s own high quality beef brands are clearly evident in some of the videos, the content is far from brand-specific, and is designed simply to celebrate quality meat in general. Some of his videos have had more than two million views. How has he done it?

Here’s his recent video on using the reverse-sear technique on a tomahawk steak, which has logged around 1.7 million views:

 

Sponsoring our Weekly Grill podcast series are Kelly’s Finance Group and Elanco Animal Health.

 

 

 

 

 

 

 

 

Previous episodes:

• Low Stress Stock Handling founder Jim Lindsay
• NT Cattlemens Association president David Connolly
• Kimberley Meat Co chief, David Larkin
• Beef Central’s man-on-the-ground in Indonesia, Ross Ainsworth
• Meat processing legend, Trevor Lee
• Working dog legend Frank Finger
• New Federal Agriculture Minister, Murray Watt
• Wagyu Association president and 2022 Zanda McDonald award winner, Charlie Perry
• Latest cattle market wrap with TEM’s Matt Dalgleish and Stockco’s Chris Howie
• Cattle Baron Peter Hughes
• ALFA president Barb Madden
• Author and rural identity Sally Warriner
• Australia’s chief vet Mark Schipp, on Lumpy Skin Disease and other key biosecurity issues
• Herron Todd White’s Tim Lane
• RCS’s Terry McCosker on carbon
• Beef processing plant manager Wasa Mudannayake
• Head of asset performance for Macquarie Group’s MIRA Agriculture division, including Paraway Pastoral Co, Jock Whittle
• Veteran beef industry leader David Crombie
• Beef Central’s regular live export market commentator and columnist Dr Ross Ainsworth
• Cattle market wrap with TEM’s Matt Dalgleish and Stockco’s Chris Howie
• Australian meat Industry Council’s Patrick Hutchinson
• Agriculture Minister  David Littleproud
• Council of Australia president Markus Rathsmann
• Patrick Warmoll, the boss of Jack’s Creek Wagyu
• Veteran pastoral company executive Roger Halliwell
• Retired non-packer beef exporter, Richard Rains
• Carbon trading expert Toby Grogan from Impact Agriculture
• Red Meat Advisory Council chair John McKillop
• Stud cattle showing identities Gary Noller and Rob Sinnamon
• Veteran Victorian cattle buyer David Ronalds
• Beef processing legend ACC’s David Foote
• Live export class action facilitator Tracey Hayes
• Signature Beef’s Blair Angus
• Consolidated Pastoral Co chief and Livecorp chairman Troy Setter
• Nutrition scientist and MLA board member Manny Noakes
• CCA independent northern and southern directors Alice Greenup and Olivia Lawson
• Australian Agricultural Co head Hugh Killen
• Sydney independent red meat retailer Stephen Kelly
• lotfeeder Charlie Mort
• Processor and supply chain manager, Terry Nolan
• Livestock transport operator Ross Fraser
• Organic supply chain manager Alister Ferguson

 

 

The Weekly Grill is brought to readers and listeners by Kelly’s Finance Group and Elanco Animal Health.