How to reverse sear the perfect medium-rare steak
Reverse searing really is the best way to cook a perfect medium-rare steak every time. Watch our video and learn how it’s done.
Stanbroke, 2 years ago 3 min read
Why steak lovers flip out over wagyu beef
Most meat aficionados will be familiar with this Japanese beef, but what makes wagyu beef so special? Find out what sets Wagyu apart from the herd.
Stanbroke, 2 years ago 5 min read
What’s so good about dry aged beef?
What’s so good about dry aged beef? Learn how dry aging works, the benefits of eating it and how to have a high-end steakhouse experience at home.
Stanbroke, 3 years ago 6 min read
The ultimate guide to beef sausages and how to cook them
If you’ve got a soft spot for snags, you’ve come to the right place. Here’s everything you need to know about what’s in your beef sausages, as well as the best ways to cook them.
Stanbroke, 3 years ago 8 min read
5 things you should know when buying mince
Beef mince is a staple ingredient for home cooks. It’s one of the biggest sellers at the butcher shop, and a key part of most family’s weekly meal plan. It’s economical, easy...
Stanbroke, 5 years ago 5 min read
Grass-fed versus grain-fed beef: How does it affect the taste?
From the outside, the basics of the question seem obvious. Grass-fed cattle have eaten grass and grain-fed cattle, well, you get the picture. But the reality is more nuanced and...
Video: How to pan-fry a medium-rare steak fast
It doesn’t have to be an ordeal to get that perfect medium-rare steak on to the plate in record time. You don’t need the latest in grill, smoker, barbecue or...
Video: Why does my steak look that brown colour?
We’ve all seen it on the shelf at the supermarket. That piece of beef that’s turned an odd colour. Or the steaks you’ve just taken home from the store are...
Recipe: Vinny Clist’s Classic Beef Tartare
Recipe by Vinny Clist – Coppa Spuntino A blow in from the UK, Vinny first started at a small seafood restaurant and has worked in chalets in the French Alps,...
Stanbroke, 6 years ago 2 min read