-
How to cook beef
Braising: Braised beef makes for fall-off-the-fork beef from the least tender cuts. To braise beef, meat is first browned, then cooked, tightly covered, in a small amount of liquid at low heat for a long period of time. Best cuts of beef for braising: Chuck, brisket, round, short ribs, flank steak, skirt steak. Stewing: Stewing beef is very similar to braising, except stewing submerges... -
Top 5 things to look for when choosing beef
Go grass fed: animals that are grass fed contain more nutrients, are healthier, contain omega 3 fatty acids and contain less antibiotics and infection.Grade: in Australia, the higher the MSA marbling of a steak means the better the quality, colour, marbling and fat depth it is. Looking for higher grades of beef will indicate the overall quality and will be more expensive. Choosing the... -
Bulent’s Guide to choosing the Best Cuts of Beef
When choosing your cut of beef, you’ll know that there are different cuts that vary in texture, taste, toughness and cooking times for all types of dishes. Here are some handy tips and tricks below to help you choose the best cuts of beef for your meal!
