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Masterclass

CURRIES & TAGINES WITH RED MEAT

This masterclass focuses on low and slow cooking with curries and tagines. It really is the perfect winter dish so chefs, time to get these dishes on your menus. We’ve thrilled to be able to bring you these masterclasses where we look at different ways of utilising Australian red meats.

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CUT OF THE MONTH

Chuck

HAM#2260

The extremely versatile chuck is derived from the neck area of the animal accounting for around 5.7% of the carcase.

Made up of multiple muscles, it is a well used area so contains a great deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods.

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Cut Two Ways

DRY AGED Y-BONE

Michael Robinson from Hunter Valley based butchery Hungerford Meat Co prepares the y-bone cut from a dry aged blade primal. The y-bone is also known as cross cut blade and contains both the oyster blade and chuck tender muscles either side of a Y shaped bone. Legendary chefs Joel Bickford from Aria and Nicholas Hill from The Old Fitz then cook up their own epic dishes using the cut. Good times.

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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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