Tag: steak
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Beef – Chuck Section
The Chuck (Blade) Section: To go back to the main post please click here. Blade Roast Characteristics: value for money An example with fat left on: Serving Suggestions: Roasted for 4 hours, in a charcoal barbecue, at low temperature and with a final internal temp of 78°C:
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Beef – Tenderloin Section
The Tenderloin Section: To go back to the main post please click here. Fillet Steaks An example of fillet steaks:
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Beef – Rib Section
The Rib Section: To go back to the main post please click here. Scotch Fillet The area where the Scotch Fillet comes from doesn’t do a lot of work so it is quite tender. It is one of my favourite cuts because although tender it still has a lot of flavour. In Australia it is…
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