Picture this – you’re tucking into a juicy, perfectly cooked steak, knowing it’s not just your taste buds benefitting but the planet, too. Sounds too good to be true? Not anymore.
Leading the charge in sustainable dining, Australian restaurant group Three Blue Ducks is now proudly serving the world’s first low-emissions steak.
The secret? A ground-breaking partnership with Aussie innovators, Sea Forest, and their game-changing SeaFeed™ supplement. This natural, seaweed-based addition to cattle feed slashes methane emissions by up to 67%. Methane, if you didn’t know, is the naughty greenhouse gas that traps heat at a staggering rate, 84 times more potent than carbon dioxide. But with Sea Fed Beef, it seems we’ve got it on the ropes.
“At Three Blue Ducks, we believe that amazing food can be good for the planet,” says co-founder Darren Robertson. “With Sea Fed Beef, we’re not just offering our diners a quality product, we’re also helping tackle the climate crisis by reducing the methane emissions from cattle. It’s a true win for everyone – from the farmers, to the environment, and to our customers who can enjoy their steak with a clearer conscience.”
Now available at the Ducks’ Byron Bay and Rosebery locations, Sea Fed Beef is 100% Aussie-reared Black Angus beef, lovingly raised on open pastures with no antibiotics or hormones. The cattle are given a small amount of SeaFeed™ to work its magic, drastically reducing emissions while maintaining that rich, tender flavour steak aficionados expect.
Here’s why this matters. Livestock farming, while undeniably delicious, contributes significantly to global greenhouse gases. But with SeaFeed™ derived from the native red seaweed, Asparagopsis, it’s possible to turn this tide. It’s a straightforward idea with massive, world-changing potential.
Sam Elsom, the CEO of Sea Forest, couldn’t be prouder of this step forward. “Sea Fed Beef is huge for the global food industry,” he explains. “We’re thrilled that Three Blue Ducks is leading the way in offering this incredible product, which we hope will soon be found on menus around the world. Not only does it deliver the quality and flavour that steak lovers crave, but it also represents a crucial step toward more sustainable, responsible farming practices.”
Steak with a side of sustainability? Yes, please. This bold move not only helps farmers reduce their environmental footprint but also opens the door to a more informed way of eating. You’re not just choosing a delicious meal; you’re tipping your hat to science, sustainability, and local farmers doing things right.
This world-first addition reflects Three Blue Ducks’ continued dedication to offering incredible dining experiences that don’t cost the planet. And the best part? This isn’t just some eco-warrior spiel. This is real, tangible innovation finding its way onto your plate.
Here’s hoping Sea Fed Beef becomes as common on menus as smashed avo on toast. Until then, it’s worth heading to Byron Bay or Rosebery to give this sustainable culinary leap a good, hard taste test. After all, who doesn’t want to eat well and do good?