You can be the best chef with all the right skills and knowledge to cook red meat. However, if you don’t start with the right meat and you don’t know what to be mindful of when purchasing meat then it doesn’t matter how well you cook you will never get it right! Your ability to…

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When it comes to cooking roast beef, in my opinion, you shouldn’t be using a “calculator” – there really isn’t a formula. Therefore, I wouldn’t put a definite time slot per weight per oven temp. Roasting Beef, as with all things cooking, come with experience – and plenty of it! As per my last blog,…

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I remember growing up at a time when bones were everywhere! Cooking with and on the bone was the norm during the 70’s and 80’s. Now, it’s all about convenience. Mostly, our meat is presented to us boneless and conveniently packaged. There is a saying ‘the nearer the bone the sweeter the meat’. What this…

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As with braising, roasting beef is a terrific and economical use of your time to feed a group of people in one setting. In a nutshell you put one large cut in the oven and when ready, carve it to feed your guests. Unlike braising, roasting is a dry heat cooking method – no liquid…

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Do you ever find that when you salt your steak before cooking it the salt doesn’t really penetrate into the steak? When you actually eat your steak you can’t really taste the salt? To achieve more from your seasoning, salt the steak at least 3 hours or even the day before cooking it (whether pan…

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Dry aged meat is terrific! The quality is fantastic! The meat is tender and delicious. Beef is more suitable than veal, lamb and pork because it is an older animal and has the fat content to withstand dry ageing process. Therefore it shouldn’t dry out during this process. Younger animals lack the fat content so…

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Beef being the older animal is naturally more flavoursome and, in my opinion, there is more value in the cut. Not only is it cheaper per kg but it has a higher meat to bone ratio than its veal counterpart. BUT! This is what you have to weigh up the decision making against (whether to…

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We rely on salt for flavour. It is a wonderful substance! When you salt your steak earlier enough, you are giving the salt time to actually go beyond the meat surface to reach deeper into the meat’s interior. I try to do this 3 hours to a day before I cook steaks. During this time…

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It is no secret that Australians do love their red meat.   I thought to use this blog as an opportunity to talk about the different beef cuts – the cuts that you are most likely to see at your local butcher. This should be the best guide for you when you are next at…

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