Masterclass
LOW & SLOW
Sam Burke, Doug Piper
Meat & Livestock Australia Executive chef Sam Burke and head butcher Doug Piper shares how to prepare and cook Beef and Lamb cuts for foodservice professionals.
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CUT OF THE MONTH
Brisket
HAM#1643
There are two briskets per animal accounting for around 7.2% of the carcase.
Derived from the underside chest area between the front legs, brisket is a well exercised muscle with ample connective tissue. It is prepared by a straight cut which commences at the junction of the 1st rib and the 1st sternal segment through to the 13th rib and can be ordered bone in or out.
Cut Two Ways
Wagyu Brisket
Hugh Allen, Donovan Cooke
It's wagyu with a view as we head to the 55th floor of Melbourne's Rialto building to film Cut Two Ways at Vue de monde with executive chef Hugh Allen and Donovan Cooke from Ryne - with wagyu brisket prepared by butcher Troy Wheeler of Meatsmith.
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Red Meat Eats
Top five red meat trends around Australia
Welcome to the second instalment of Red Meat Eats – a visual showcase of what is trending at foodservice venues around the country. Produced twice a year in August and February, Red Meat Eats gives you an insight into the hottest and coolest red meat dishes, from fine dining to fast casual, and all the tasty treats in between.
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