You Can't Go Wrong With Australian Steak
In partnership with True Aussie Beef

You Can't Go Wrong With Australian Steak

Lean or tender, grass or grain, find recipes, restaurants and more on The Great Steak Escape

When you talk steak, you've got to talk Australia. That's because beef is one of its most famous exports which you can cook in so many delicious ways - think grill, sear, a simmer in wine or a cold toss in salads. But before you start cooking, here's the 101 on beef. 

First, know your beef

This fresh Vietnamese Grilled Beef Salad is topped with grassfed Aussie beef. Photo: True Aussie Beef

  • Grassfed beef is said to have a robust, earthy flavour and excellent texture. The fat colour of grassfed beef varies, but tends to be more yellow or creamy in appearance when compared to grainfed beef. This is due to the intake of carotene, a pigment found in plants. Some breeds are also generically more susceptible to yellow fat. Depending on a number of factors, including breed and feed quality, marbling in grassfed beef also varies.

As demand for natural, wholesome food increases globally, Australian grassfed beef is seen as an important component of a healthy diet. Raised exclusively on pasture, Australian grassfed beef is naturally low in fat and cholesterol, while offering a higher level of Omega 3 fatty acids. For these reasons, consumers are increasingly seeking out lean grassfed meat.

  • Grainfed beef is derived from cattle that have been fed nutritionally balanced, high energy finished rations for a minimum specified number of days. This feeding regime results in a more consistent product and enhanced marbling that contributes to improved tenderness, juiciness and flavour. 

Grainfed beef from Australia generally yields more consistent fat and meat colour. Meat experts regard Australian grainfed beef some of the best in the world.

Cooking with beef

A Steak and Veg Stir-Fry with soy sauce and kecap manis. Photo: True Aussie Beef

There are different ways to produce a flavourful, juicy roast. Grassfed beef is naturally leaner, and as a result, cooks about 30% faster with most techniques. If you're used to cooking conventional beef, use a meat thermometer to check for doneness of your Aussie grass-fed beef and expect quicker results. Choose a cut that best matches your recipe and cooking technique and away you go! Bring your meat up to room temperature before cooking and try to prevent it from drying out. To keep steaks, chops and roasts nice and juicy, allow them to rest for about 5-10 minutes before cutting. Some recipes here: 

There's more recipes here too. 

The thing about marbling

The sirloin cut in this Aussie Beef Sirloin Steak with Grilled Vegetables, has a texture that's fine but firm. Photo: True Aussie Beef

Marbling contributes to the juiciness and flavour of meat. It's the last fat to be deposited in the body, making it the first fat to be used by the animal to store energy. So to maximise marbling in red meat, cattle must be on a highly nutritious, high energy diet—whether grass or grain. Different types of farming methods produce different results.

The quality of marbling can also be affected by genetics. Some breeds such as Wagyu are renowned for their extensive marbling characteristics. A marble score is a component of the AUS-MEAT beef quality grading system. It refers to the visible fat found between muscle fibre bundles and is assessed within the ribeye muscle.

The score is assessed visually by an AUS-MEAT qualified grader during carcass grading using the scoring range from 0 to 9. Besides that, the distribution and texture of visible fat flecks within the ribeye are also assessed.

Cuts matter, too

Beef cuts. Photo: True Aussie Beef

Typically, fattier roasts are found at the cow's front end, or forequarter - they're the parts that move least. Or consider, the rib-eye and tenderloin - the higher-value, more tender cuts. The leaner, tougher  ones are from the parts that the animal uses most often - for instance, the shin, or shoulder. They are generally more affordable too. The tenderloin is considered the most tender cut, right under the spine. 

Now go on The Great Steak Escape

 

Missing Aussie? Go on The Great Steak Escape - a celebration of Australian Beef across South East Asia, starting in Singapore and IndonesiaMalaysia, Vietnam and Thailand, over the coming months. Hear from and taste the best in the business that use quality Aussie beef in their cooking - from butchers, to retailers as well as restaurants. And there are prizes that you can win too, just look on over at @trueaussiesg and @trueaussiemy for more information.

This article was published in association with True Aussie Beef, which brings you the best of Australia to plates all over the world. Their world-leading supply chain has underpinned Australia's reputation for producing some of the highest quality beef.

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