Latest video
Whole Goat Birria
Raul Romero
Birria originated in Cocula, a town southwest of Guadalajara in Jalisco, Mexico. Similar to barbacoa, birria is a marinated and slow cooked meat, traditionally goat, but also beef and lamb. In the Sydney suburb of Darlinghurst, Alfredo Perez is bringing authentic whole goat birria to his customers at La Farmacia via his grandmother's recipe, direct from the town of Cocula.
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Last week's video
Steak au poivre? Yes Chef
Myffy Rigby
In our new series Myffy Rigby explores classic and signature dishes at restaurants and venues around Australia. First up, we visit chef Brent Savage at Monopole in Sydney's CBD to try the classic French favourite, Filet de Boeuf au Poivre - aka pepper steak. Head to Monopole to try it first hand, or use Brent's tips and tricks to get in the kitchen and give it a go yourself. Steak Au Poivre? Yes Chef.
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Best Practice
The Best Way to Cook a Tomahawk
Mark Best
Chef Mark Best shows us the 'Best' way to cook a tomahawk. Here, Mark uses the reverse sear method to yield the best results from a 1.7kg MS6-7+ wagyu tomahawk. Starting low and slow in the oven at 100 degrees until the steak slowly comes up to temperature, then finishing with a hard sear over hardwood coals on the Big Green Egg.
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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.
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CUT OF THE MONTH
Brisket
HAM#1643
There are two briskets per animal accounting for around 7.2% of the carcase.
Derived from the underside chest area between the front legs, brisket is a well exercised muscle with ample connective tissue. It is prepared by a straight cut which commences at the junction of the 1st rib and the 1st sternal segment through to the 13th rib and can be ordered bone in or out.
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.
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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.
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