If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front. Flank skirt, thick skirt and thin skirt are all delicious and…
These days, restaurants, cafes and even fast food outlets are advertising the specific type of beef they use. No doubt you’ve been seeing an abundance of Angus or Wagyu beef descriptions on menus. But most people don’t know the difference between the two or even what each of the names mean. We’ve broken it down…
Anthony Bourdain mentioned that one of the douchiest items you can order on a menu is Kobe or Wagyu beef, largely due to the suspicion of inauthenticity it causes since it’s likely not the real thing and the restaurant is ripping people off. A key way to classify beef is by the high degree of marbling, or…
