Rump cap is traditionally a Brazilian cut called ‘Picanha’. The term "Picanha" comes from the word "Picana", which was a pole used for herding cattle. Typically, the ranchers use the pole to poke the cow and herd them along. The part where the cows was poked was referred as “picanha” or rump cap. In the [...]
There are two ways to preserve meat – chilling and freezing. Chilling involves keeping the meat at temperature between 0 to 5oC. On the other hand, freezing is done at temperature below the freezing point, at -18oC. This is a stronger form of preservation where water in the meat are frozen to ice crystals. Chilling [...]
There is a growing trend of home chefs using Sous Vide cooking techniques on their steaks. Sous Vide means “under vacuum” in French. It is a method of cooking where the vacuum-packed food is cooked in a hot water bath. Sous Vide is a slow method of cooking that allows the steak to be cooked [...]
Australian beef is well-loved globally for its high quality and superior marbling features. It is also very popular - Australia is the second-largest beef exporter internationally and exports around $6.5 billion of beef to more than 100 countries. Australia accounts for 13.3% of global beef export market share. Australia’s love affair with beef began in [...]
Key features of "HOMESTEAD" Beef: - Grass-Fed - Free Range - Free of Hormonal growth promotants - Available from Grade A, S, PR, YG The “Homestead” beef is under the Midfield Group in Australia. Founded by Colin McKenna, the Midfield Group has a rich heritage that dates to just after World War 1. The farms [...]
Features of "JOSDALE" Black Angus Beef: - Grass-Fed - Free of Hormonal growth promotants - Aged 18-36 months - 100% Traceable - Farm Assured - Meat Colour 1B to 3, and Fat Colour 0 to 3 under Aus-Meat Grading The “Josdale” Black Angus beef was founded by one of the pioneers of Australia beef industry [...]
Both the Angus and Wagyu beef have excellent marbling and are of superior quality. In terms of marbling, Wagyu beef is ahead, making it more flavourful than Angus beef. Wagyu beef is also more tender, and softer to the touch. Both the Wagyu and Angus beef possessed a nutty aroma, different from other beef. Angus [...]
As dry-aging is slow, it requires patience. The dry-aging period typically takes between 7 and 120 days, depending on personal preference. As the meat age longer, a unique “musty” flavor is developed, making it more intense on the palate. Marie-Antoine Careme, known as the King of Chefs, is widely accredited for pioneering the dry-aging method [...]
In wet-aging, the beef is vacuum packed and sealed. After the meat is vacuum-sealed, it is ready for aging in a specialised fridge. The typical period for wet-aging is between 7 to 14 days. There is no weight loss in wet-aging due to dehydration. The moisture is trapped within the packet and contributes to the [...]
There are two official beef grading systems in Australia - Meat Standards Australia (MSA) and AUS-MEAT systems. Both methods have a similar grading methodology where key attributes such as marbling, carcase weight, P8 fat depth, dentition, ossification, pH, meat colour, fat colour and eye muscle are used to determine the score. Likewise, both methods use [...]
