We’re Published! Last year we were thrilled to be included in ‘The Butchers Cookbook’, a compilation of recipes from True Blue butchers from all across Australia. The Cookbook has brought together 50 of Australia’s top butchers to share their stories as well tried and true recipes that we just can’t get enough of. Neil and…

THE OTTO COW – A RETROSPECTIVE

Towards the middle of 2016, Chef Will Cowper from Otto Brisbane came to us with an exciting idea – to use a whole animal on his Otto Ristorante Brisbane menu until it was done. Will wanted to buy the whole beast and use each and every cut, knowing each one came from the same animal.…

WHEN IT HAS TO BE WAGYU

Many beef breeds yield incredible tenderness and have a predisposition towards the intramuscular fat called marbling, but the rare and elite genetics of wagyu are known to yield some of the finest texture, tenderness and beef quality in the world. According to the Australian Wagyu Association, there’s some evidence that the breed existed up to…

THE LOW DOWN ON LOW & SLOW (AMERICAN BBQ)

Ah, American barbecue…how the world craves your smoky, sweet and savoury, meaty goodness. Legendary American barbecue fever has well and truly made its way into our culinary scene and without doubt it’s here to stay. What makes this cooking style so revered, is that it’s not about cooking in glorified kitchens, it’s a craft. And…

WHICH BEEF CUT WHEN?

Choosing the right cut of beef for the right cook type is easier than it seems. We often break it down into low & slow cooking and hot & fast cooking. A simple way to remember is to look at where the cut comes from on the animal. Did the muscle do a lot of…