Los Angeles Chef Jason Fullilove is one of the latest “Beef Mate” chefs to visit Australia to see Aussie beef production up close. So close, he could taste it – not just the tasty wagyu and grain-fed beef, but the human-grade feed the cows were having! Chef even judged a iQueensland beef competition, and appeared on Australia’s “Today” show to talk about it. Back stateside and following a successful event in his hometown, we rang him up for a chat.
You have a lot going on in your culinary career these days; what should our readers know about you?
I have an events and catering company, Jason George Events, that did the Grammy’s and mayor Karen Bass‘ inauguration this year. I also own a hot-sauce brand, Tumie Coco, I represent Traeger Grills in addition to Aussie Beef, and I’m opening up a new restaurant early in 2024. It’s a lot, but I was told by a mentor to keep pursuing new opportunities and connections – it’s good advice!
Welcome back - now that it’s been a minute, what’s stuck with you from your experience Down Under?
It really was an amazing experience, and I’m still talking about it unprompted all the time. What stands out the most is the care and attention that’s put into the animals at every stage. Getting to see that and talk to the people behind Australian beef at every level of the supply chain is something I’ll never forget. That care shows up in the quality, it’s truly a cut above the rest.
Your group focused on wagyu and grainfed beef – what were your takeaways?
I definitely ate all the Wagyu my body could handle! Especially judging the “ best beef brand” competition, it was hard work, but some lucky chef had to do it! One moment that I go back to – we were at the Stockyard feedlot, and they were feeding the Wagyu cows fresh steamed oats and barley. It’s human-grade, so we could literally taste their breakfast on the spot. So clean and pure, and in keeping with all the other animal welfare measures I saw.
How does Aussie Beef fit into the LA dining scene?
People might think of LA as some sort of vegan town, but we love our beef here. High protein and carnivore diets, health and fitness are driving it, and as a result we’re very conscious about where it comes from and how it was raised. I have two chef friends who are opening Wagyu retail shops right now!
What about on your own menus?
It’ll be on the new restaurant menu for sure, and I’ve already featured it in a few events since I’ve been back. It’s so excellent on its own, I like to keep it super simple – just salt and pepper and either grilled or seared in cast iron, and surrounded by the right accompaniments. I want you to taste that natural, deep beef flavor, and get the pure experience.
Aussome stuff chef! Can’t wait to check out the new spot.