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How to cook beef
Braising: Braised beef makes for fall-off-the-fork beef from the least tender cuts. To braise beef, meat is first browned, then cooked, tightly covered, in a small amount of liquid at low heat for a long period of time. Best cuts of beef for braising: Chuck, brisket, round, short ribs, flank steak, skirt steak. Stewing: Stewing beef is very similar to braising, except stewing submerges... -
Top 5 things to look for when choosing lamb
The flavour of lamb improves immensely if it is hung – ideally for about a week. When buying lamb, look for meat that is brownish pink with a layer of creamy white fat. Avoid lamb that is grey in colour, excessively bloody or has very yellow greasy fat. The age and breed of animal can make colour vary. Rare lamb breeds or older animals... -
Top 5 things to look for when choosing beef
Go grass fed: animals that are grass fed contain more nutrients, are healthier, contain omega 3 fatty acids and contain less antibiotics and infection.Grade: in Australia, the higher the MSA marbling of a steak means the better the quality, colour, marbling and fat depth it is. Looking for higher grades of beef will indicate the overall quality and will be more expensive. Choosing the...
