Sustainable steak on menu

THREE Blue Ducks has introduced Sea Fed Beef at its Byron Bay restaurant in what’s believed to be a world first for sustainable dining.

Known for its focus on sustainability and quality produce, the restaurant is now serving the first low-emissions steak using grass-fed Black Angus beef developed by Australian company Sea Forest.

The beef, produced in partnership with Sea Forest, reduces methane emissions by up to 67 per cent by incorporating SeaFeed – a seaweed-based supplement – into the cattle’s diet.

Sea Forest CEO Sam Elsom said Sea Fed Beef was a major development for the food industry.

“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,” Elsom said.

“It also represents a crucial step toward more sustainable, responsible farming practices.

“We’re proud to see our innovation having a positive impact, both on the environment and on the dining experience in Australia and hopefully globally.”

The beef is 100 per cent Australian, free-range Black Angus, raised without antibiotics or hormones on nutrient-rich pastures.

SeaFeed is a natural supplement derived from the native red seaweed Asparagopsis, which has been shown to cut methane emissions without affecting meat quality.

Methane is a potent greenhouse gas, with a warming effect 84 times greater than carbon dioxide, making its reduction an important step in addressing climate change.

Three Blue Ducks co-founder Darren Robertson said the new menu item aligned with the group’s values.

“With Sea Fed Beef, we’re not just offering our diners a quality product, we’re also helping tackle the climate crisis,” Robertson said.