Barbecue

Recipe: Beef Heart Anticuchos

By Gabriel Escalante-Gafau   Born and raised in Peru, chef Gabriel Escalante-Gafau draws on his humble origins for inspiration in the kitchen. Arriving in Australia nearly a decade ago via the...
Barbecue

Recipe: Grain fed ground beef burger

In this recipe, the quality of the beef is really showcased. The burger pattie is comprised of three cuts – brisket, chuck and striploin. The brisket and chuck are secondary cuts of meat, and the striploin gives the pattie a different flavour profile.

Barbecue

How to reverse sear the perfect medium-rare steak

Article by Dean Bradley, Nobull BBQ Competition Barbecue Team You’ve probably heard people talking about reverse searing, and it really is the best way to cook a perfect medium-rare steak every...
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What’s the difference between Beef Taurus and Beef Indicus?

Well, this isn’t a question you would hear raised over a barbecue or at a Sunday family roast, but if you’re interested in knowing more about the origins of your...
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Is it a cardinal sin to freeze beef?

We love to cook and eat our favourite cuts here at Steak School pretty fast, but it’s not always ideal when you buy bulk or have more than you thought....
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How to cook steak like an expert on the campfire

Toasting marshmallows or wrapping some spuds in foil and pushing them into the coals is about as creative and daring as a lot of us are willing to be when...