Cut Two Ways

Cut Two Ways: Dry Aged Y-Bone

Joel Bickford, Michael Robinson

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.