Join us on a journey through the Australian beef and lamb supply chain with insights, innovation and inspiration from paddock to plate. Each issue is co-edited with a different chef and includes videos, images and stories from the paddock through to the plate. View the latest issue and explore past issues here.
Rare Medium's seasonal emagazine is published four times a year. Each issue is co-edited with a special guest chef editor who helps us explore Australian beef and lamb from paddock to plate.
A chef's guide to red meat in all its glory. Explore, learn and pick up new tips on butchery, red meat and the restaurant trade.
Australia produces world class beef, lamb, goat and veal - see how it's done from paddock to plate.
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