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Cuts
Every cut of Australian Wagyu is distinctive. Explore the properties of different primals, steaks and braising cuts.
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Argentine
Chinese
Cuisines
European
French
Italian
Mexican
Middle Eastern
Modern Australian
Portugese
Steakhouse
Thai
Wine Bar
Wood-fire
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Chefs
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Brandon Jew
Chris Cosentino
Clayton Wells
Daniel Chavez
Jenner Tomaska
Jeremiah & Fabian
Jeremiah Fabian
Kris Yenbamroong
Kristen Kish
Lucas Sin
Ludo Lefebvre
Mei Lin
Monty Koludrovic
Nancy Silverton
Scott Pickett
CLEAR
APPLY
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 [Natural Fall]
Rump Cut
Scotch Fillet
Shin
Short Rib
Shortloin
Skirt
Striploin
T-Bone
Tail
Tallow
Tomahawk
Tongue
Topside
Wagyu Sirloin
CLEAR
APPLY
Recipes
Techniques
Nancy Silverton's Porcini-Rubbed Ribeye
Recipes
Kristen Kish’s Westholme Bavette with Crushed Olive Sauce and Sweetcorn, Snap Pea and Smoked Yoghurt Salad
Recipes
Shortloin
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Recipes
Rump Cut
Brandon Jew's Picanha Sizzled in Hot Wagyu Fat
“It’s essentially perfect already and we just give it a little nudge in the right direction.”
Recipes
Jeremiah & Fábian's Striploin Tartare
Recipes
Techniques
Lucas Sin's Mongolian Steak
Recipes
Rib Eye
Techniques
Jeremiah & Fabian's Cowboy Rib-Eye with Umeboshi Butter, Feta and Tomato
Recipes
Rump Cut
Lucas Sin's Chiu Chow-Style Boiled Beef Hot Pot
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