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Cape Grim Beef is a premium beef brand that has become increasingly popular in recent years, especially among foodies and meat lovers. The brand is known for its exceptional quality, flavor, and ethical practices, making it a top choice for those who are looking for a unique and sustainable meat experience. Located on the northwest coast of Tasmania, Cape Grim is a region that is known for its clean air, pristine waters, and lush pastures. This environment is ideal for raising high-quality beef, and it's what makes Cape Grim Beef so special. The brand is a collaboration between Greenham Tasmania...

Those little white specs of fat throughout the red meat; the ones that can make a steak appear pink in the really expensive, high grade Wagyu - thats marbling. Marbling is the tenderising and flavour enriching fat interspersed throughout the meat, not the big chunks, the chewy lines or the fat on top. It's the good stuff. It's the right kind of fat and it has a big impact on the quality of the beef - its texture, its flavour and how it will cook. Understanding marble score and its relationship to different cuts, different breeds and varying farming techniques makes...

Ribeye, porterhouse, eye fillet, T-bone, scotch fillet, cattlemans cutlet, fillet mignon, New York strip, cot de beouf, tomahawk, sirloin, chateaubriand, tenderloin. So many steaks to choose from, or so it seems. In actual fact, all of these steaks are cut from the same three muscles and are either interchangeable names or simply portioned slightly differently. Add rump to the list and we really only use four cuts of beef (out of more than 30 total subprimals) for steaks. No wonder the price of steak is going through the roof and it's becoming harder and harder to find good quality and value!  The...

Let's be real; thick cut steaks on the bone are just better. Forget messing around with wimpy little thin slices, give us that flavour from the bone and the ability to build a tasty outer crust without overcooking the thing. Now, I'm a massive fan of simply turning a thick steak repeatedly over a medium heat to slowly cook through. I absolutely love the deep mahogany colour layer that forms with constantly caramelising the juices that rise to the surface for that stunning umami hit, but it can be tricky with the bone in. The cold bone, particularly when cut...