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Every cut of Australian Wagyu is distinctive. Explore the properties of different primals, steaks and braising cuts.
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Argentine
Cuisines
French
Mexican
Thai
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Brandon Jew
Chris Cosentino
Clayton Wells
Daniel Chavez
Jenner Tomaska
Jeremiah & Fabian
Jeremiah Fabian
Kris Yenbamroong
Kristen Kish
Lucas Sin
Mei Lin
Monty Koludrovic
Nancy Silverton
Scott Pickett
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Techniques
0
Butterfly
Japanese konro grill
Smoking
Techniques
CLEAR
APPLY
Cuts
0
Bavette
Brisket
Cheek
Cheek Meat
Chuck
Cube Roll
Cuts
Eye Fillet
Flank
Flank
Intercostals
Knuckle
Loin
Point End Brisket
Rib Cap
Rib Eye
Ribset
Round
Rump Cap
Rump Cut
Scotch Fillet
Shin
Short Rib
Shortloin
Skirt
Striploin
T-Bone
Tail
Tallow
Tomahawk
Tongue
Topside
Wagyu Sirloin
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Kristen Kish’s Westholme Bavette with Crushed Olive Sauce and Sweetcorn, Snap Pea and Smoked Yoghurt Salad
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Brandon Jew's Picanha Sizzled in Hot Wagyu Fat
Jeremiah & Fábian's Striploin Tartare
“It’s essentially perfect already and we just give it a little nudge in the right direction.”
Lucas Sin's Mongolian Steak
Jeremiah & Fabian's Cowboy Rib-Eye with Umeboshi Butter, Feta and Tomato
Lucas Sin's Chiu Chow-Style Boiled Beef Hot Pot
Brandon Jew's Salt-Baked Bone-In Ribeye with Fermented Green Tea and Tofu Skin
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