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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 [...]
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 [...]
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, [...]
The word Wagyu means Japanese beef. The Japan Meat Grading Association (JMGA) grades the beef according to Yield Grade (A to C) and Meat Quality Grade (1 to 5). Yield [...]
The Tomahawk is the most "Garang (manly) steak" among all steak cuts. It has a long bone and large amount of ribeye meat. Loads of flavors are released from the [...]
The Flat Iron is a much leaner cut compared to other cuts. It is great for flash frying. Flat Iron is usually thinly sliced and goes well with salsa verde [...]