Rare Medium

Latest video

The Best Way - Ageing Beef

Chef Mark Best

In this episode of The Best Way, chef Mark Best discusses different methods of ageing beef and the resulting impact on flavour, texture, yield loss, and tenderness. From standard wet ageing to classic dry ageing, and techniques like tallow aged, koji aged and honey aged, the experiment used 1.4kg MBS 4-5 rib eyes derived from the same carcase and aged for 21 days using the various methods - except for honey-aged which was immersed in honey for three days only.

Last Week's Video

2025 Nestlé Golden Chef’s Hat Award

Entries for the 2025 Nestlé Golden Chef’s Hat Award are now open at goldenchefs.com.au

Rare Medium is proud to sponsor the 2025 Nestlé Golden Chef’s Hat award as it celebrates 60 years in Australia. In this episode, we catch up with previous contestants to see where they are now and how Golden Chefs helped shape their careers.

Whole Wagyu on Menu: BTS at 20 Chapel

Chef Corey Costelloe

20 Chapel St in Marrickville is a restaurant focused on utilising whole wagyu bodies on the menu. Delivered every four weeks, chef Corey Costelloe shows us how he utilises the entire carcase - from butchering and using skirts and fillets on menu that day, to brining and curing, 72 hour cooks, ageing primals in their own tallow, discovering new cuts and muscles, and figuring out how to use a whole lot of mince.

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.