Meat Cuts Explained
10 articles
Flank Steak in Australia: What It Is Called and How to Use It
Flank steak is called flank steak in Australia too, but it is far less common here than in the United States, and...
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T Bone Steak Explained: Two Steaks in One Cut
A T-bone steak is cut from the short loin and carries striploin on one side of the bone and eye fillet on...
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Chuck Steak Explained: The Slow Cooking Workhorse
Chuck steak is cut from the shoulder of the animal, a hard-working muscle full of connective tissue, which is why it turns...
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Eye Fillet Explained: Why It Is the Most Tender Cut
Eye fillet is the beef tenderloin, and it is the most tender cut on the animal because the muscle it comes from...
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Picanha (Rump Cap) Explained: Brazil's Favourite Cut
Picanha is the rump cap, a triangular muscle taken from the top of the rump with its thick fat cap left on,...
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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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