Meat Cuts Explained
5 articles
Confused by chuck, brisket, scotch, or oyster blade? Each guide breaks down a different cut, where it sits on the animal, how it tastes, and the best ways to cook it for maximum flavour and minimum waste.
Oyster Blade Steak Explained: The Underrated Value Cut
Oyster blade is one of the best-value steaks in the butcher's case, yet most shoppers walk straight past it. This well-marbled cut...
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Porterhouse Steak Explained: The Cut, the Flavour, the Cook
Porterhouse is one of the most popular steaks in Australia, but it also causes a fair bit of confusion, since the name...
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Scotch Fillet Explained: What It Is and How to Cook It
Scotch fillet is one of Australia's favourite steaks, prized for its marbling, rich flavour, and forgiving nature in the pan. If you...
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Tomahawk Steak Explained: What You're Paying For and How to Cook It
A tomahawk steak is one of the most striking cuts you can put on a plate, which raises a fair question: what...
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Brisket Explained: Point vs Flat and How to Cook It
The difference between brisket point vs flat comes down to fat, shape, and how you plan to cook it. A whole brisket...
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