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Latest video

Life on a Northern Territory Cattle Station

We head to Newcastle Waters - a cattle station located 700km south of Darwin and 700km north of Alice Springs in the Northern Territory. This remote station, encompassing over one million hectares of land, runs 90,000 head of cattle with a workforce of 45 full time staff and various contractors in and out on a daily basis.

Last Week's Video

Cumin Lamb? Yes Chef.

We visit Victor Liong at his venue Lee Ho Fook in Melbourne CBD where he shows us his take on cumin lamb - a refined take on the classic northern Chinese dish that brings together Vic's culinary experience, travels and creativity with local Australian lamb.

Tongue Tonnato? Yes Chef.

We visit Rosa Mitchell at her restaurant Rosa's Canteen in Melbourne's CBD to learn how to make her delicious tongue tonnato. Tonnato is a creamy sauce made using tuna and is commonly used in the classic dish vitello tonnato.

Masterclass

GREAT STEAKS

Sean Hall, Scott Greve

This masterclass focuses on how to cook the perfect steak for your business; whether it’s butchering, a simple sandwich, takeaway, right up to fine dining – at RMA, we have your back. We’re here to create, educate and inspire success with Australian red meat on your menu. We’ve created this masterclass for the foodservice professional – the chef, chefs in the making, procurement managers, peak industry councils, producers and anyone who has love for Australian red meat.

CUT OF THE MONTH

Lamb Leg

HAM#4820

Derived from the hindquarter, there are two legs per animal accounting for around 30% of the total lamb carcase. Leg is prepared by the removal of the chump using a right angle cut at the back of the hip bone.

The shank is usually tipped at the caudal level of the shin meat on the tibia. A thin layer of covering fat is generally left to assist in retaining juiciness during cooking. Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops.

Best Practice

Big Steaks

Mark Best

Cooking a large chunk of meat is no longer for the faint of heart – be it the investment you’ve made, the pressure of technique, a desire to impress, or all of the above; and probably more.

The Goat Trail

Sydney’s Goat Trail

Sarah Tiong

Join us on Sydney’s first Goat Trail – hosted by chef Sarah Tiong, 2 x MasterChef contestant and co-owner of Ogni Restaurant in Surry Hills. Australian goatmeat is a delicious protein that can be used in a variety of dishes and cuisines – take inspiration from the incredible dishes featured in our first Goat Trail – or go and try them for yours.