How to Cook the Perfect Steak

If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune. Beyond the much-loved fillet, sirloin, rib-eye and rump, there’s a world of underrated, good-value steaks that will seriously deliver on the flavour front. Flank skirt, thick skirt and thin skirt are all delicious and…

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Hidagyu

What is ‘Hidagyu’ ? Among the Japanese black Wagyu farmed in Gifu, this title is given only to the beef which clears strict criterion such as meat quality grade, fattening period, etc. The cattle are raised with extreme care by each producer and surrounded by bountiful nature with clear streams, making ‘Hidagyu’ smooth and tender…

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