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FAQ

Frequently Asked Questiosn

For the latest product information, wholesale orders and general enquiries look through our FAQs to find your answer. Or contact us through the contact page.


Frequently Asked Questions

  1. What is Wagyu?

  2. Wagyu literally means Japanese cow and refers to several lines of Japanese cattle that can have intense marbling and an associated high percentage of unsaturated fat. The marbling and texture of Wagyu beef provides improved eating quality, better flavour as well as increased tenderness and juiciness. 

  3. How long have Wagyu cattle been in Australia?

  4. Wagyu cattle have been in Australian for around twenty years.  The Wagyu cattle industry in Australia includes both full blood and cross bred cattle.  Both are capable of providing an excellent eating experience if cared for well during their lives and allowed to mature to two or more years old before slaughter.  Cattle in Australia are often grain fed in feed lots for the last year of their lives. This increases the marbling and gives the meat a different texture and flavour to those animals that are fully pasture reared.  Retaining the cattle on farm till slaughter is unusual but provides benefits in terms of sustainability, animal welfare, meat flavour and alevel of marbling that is more appropriate to Australian preferences.

  5. What is free range?

  6. The cattle are reared in the paddock rather than spending upto the last twelve months of their lives in an intensive feedlot.

  7. What does dry aging mean?

  8. Dry-aged beef is beef that has been hung to dry for several weeks. It is usually hung as a full carcase or half carcase (side).  Dry aging of beef is rare in supermarkets due to the significant loss of weight in the aging process and the high cost of storage. Gourmet butchers and some upper end restaurants will hang prime cuts.

    The key effects of dry aging are intensification of the natural flavour and increased tenderness of the meat. The process changes beef by two means. First, some moisture is removed from the muscle. This creates a greater concentration of beef flavour and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

  9. What is the best way to cook a steak?

  10. Bring it to room temperature.  Cover it with a good quality salt and olive oil.  Have the BBQ or pan (ideally cast iron skillet or at least a pan or surface that won’t be damaged by high heat) at “centre of the sun hot”.  Cook the steak to your liking on one side then turn once. We usually look at the side of the steak to see if the colour in the middle is to our liking.  Do not be tempted to turn the steak more than once.  Do not put too many steaks on the cooking surface at once as the temperature of the surface will drop (especially if the steaks are not at room temperature) and the meat may stew rather than sear and seal.  Once the steak is cooked let it rest for a few minutes wrapped gently in aluminium foil before serving.  This allows the juices to be drawn back into the meat and for the meat to relax.

  11. How do I cook a roast?

  12. Always bring the meat to room temperature before cooking.  To take out all the guesswork, use a meat thermometer.  It is the most accurate way to determine the degree of doneness. The doneness is measured at the centre of the cut.  A guide to cooking times if you don’t have a thermometer is shown in the table.  The cooking times for our beef will be slightly less than those in the table because our beef is dry aged.

     

    Rest the meat after cooking. Rested meat will lose less juice when you cut it and will be juicier and tastier.  The time taken to rest will depend on its size; a roast is best rested for 10 to 20 minutes.

    While the meat rests the residual heat continues to raise its core temperature.  It’s good to take the meat from the oven or barbecue just before the desired degree of doneness (about 3ºC to 6ºC short of the goal temperature).  The resting time allows it to complete cooking and the juices to set.

     

     

    Rare

    Medium

    Well Done

     Rib eye/scotch

     fillet, rump

     sirloin, fillet,

     standing rib roast

     Set oven at 200ºC

    15 -20 min

    per 500g

    20 -25 min

    per 500g

    25 -30 min

    per 500g

     Silverside, topside,

     blade, round

     Set oven at 160ºC

    20 -25 min

    per 500g

    25 -30 min

    per 500g

    30 -35 min

    per 500g