Rare Medium

Latest video

Smoked Brisket with Luke Powell

Luke Powell

Luke Powell from LP's Quality Meats in Marrickville takes us through the process of making a smoked brisket.

At LP's the brisket is cooked in a Southern Pride convection smoker at 225f/107°c. Luke notes that in an offset smoker, most people cook around 250f/121°c but with the convection of the Southern Pride, 107°c works best. He says, anything lower and you don’t get a good bark, anything higher the flat dries out too much.

Last Week's Video

Lamb Sausages? Yes Chef.

Myffy Rigby and Matt Moran

We take a road trip to Rockley to meet with Aussie chef icon Matt Moran at his pub, The Rockley. With the Moran Family Farm just 10 minutes down the road, the menu features produce from the farm, including Moran Family Lamb. Myf learns how to make delicious lamb pinwheel sausages using lamb shoulder - and served true Aussie pub style with mash and peas.

Beverage Matching Lamb with Mike Bennie

Mike Bennie and Leila Khazma

Join Mike Bennie - drinks writer, journalist, presenter, and co-owner of P&V Liquor Merchants - and Leila Khazma head chef at P&V Paddington, for a fun food and drinks pairing session.

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.