What about scotch fillet?

Scotch fillet, also known as ribeye steak, is a highly prized cut of beef known for its rich flavor and tenderness. It comes from the rib section of the cow, specifically between ribs 6 and 12. This cut is well-marbled with fat, which enhances its juiciness and makes it one of the most flavorful steak cuts.

Characteristics:

  • Marbling: High-fat content evenly distributed throughout the meat, which melts during cooking, adding flavor and tenderness.
  • Texture: Tender and juicy due to the intramuscular fat.
  • Flavor: Rich, beefy taste with a buttery mouthfeel.
  • Cooking Methods: Best cooked using high-heat methods such as grilling, pan-searing, or broiling to develop a caramelized crust while keeping the inside juicy.

Scotch Fillet vs. Other Cuts:

  • Compared to sirloin, scotch fillet is more marbled and tender.
  • Compared to eye fillet (tenderloin), scotch fillet has more fat, making it more flavorful but slightly less tender.

In Australia and New Zealand, "scotch fillet" is the common name, while in the U.S. and other regions, it's widely known as ribeye steak. When the bone is left attached, it’s called a rib steak or tomahawk steak (if the rib bone is long).

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Grass- fed vs. Grain - fed ?

Grass-Fed vs. Grain-Fed Beef: A Detailed Comparison Beef is categorized based on the diet that cattle are raised on. The primary two types are grass-fed beef and grain-fed beef . Each method of feeding impacts the meat's nutritional value, taste, texture, environmental impact, and cost . 1. Definition & Feeding Process Grass-Fed Beef Cattle are raised primarily on a natural diet of grass, forage, and other plant-based feed for their entire lives. They graze in pastures, eating fresh grass, hay, or silage (fermented grass) during colder months. Some labels, such as 100% Grass-Fed , ensure the cattle were never fed grains. Grain-Fed Beef Cattle start on grass but are later moved to feedlots (also called Concentrated Animal Feeding Operations, or CAFOs) for grain-finishing . In the feedlot, they are fed a high-calorie grain-based diet (primarily corn, soy, and other grains) to promote rapid weight gain and marbling. The grain-finishing period typically lasts 3-6 ...
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What you know about beef

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  Beef is divided into different primal cuts , which are then further broken down into sub-primal cuts and retail cuts. Here are the main primal cuts of beef and their characteristics: 1. Chuck (Shoulder) Tough but flavorful due to connective tissues and fat. Common cuts: Chuck roast, chuck steak, shoulder steak, flat iron steak. Best for: Slow cooking (braising, stews, pot roast). 2. Rib Tender and well-marbled, offering rich flavor. Common cuts: Ribeye steak, prime rib, back ribs. Best for: Grilling, roasting, pan-searing. 3. Loin The most tender section, with premium cuts. Sub-primal cuts : Short Loin (T-bone, Porterhouse, NY Strip) – Best for grilling. Tenderloin (Filet Mignon, Chateaubriand) – Very tender, good for roasting or pan-searing. 4. Sirloin Leaner than the loin but still tender and flavorful. Common cuts: Top sirloin, bottom sirloin, tri-tip. Best for: Grilling, roasting, stir-frying. 5. Round (Rear Leg) Lean but tough due to muscle ...
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All about korean BBQ

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  Korean BBQ ( 고기구이, Gogigui ) is a popular Korean dining style where diners grill meat, usually beef, pork, or chicken, at the table. It's known for its interactive experience, bold flavors, and variety of side dishes ( banchan ). Key Features of Korean BBQ 1. Types of Meat Used Beef Cuts (소고기, Sogogi) Galbi (갈비) – Marinated or non-marinated short ribs Bulgogi (불고기) – Thinly sliced, marinated beef (often sirloin or ribeye) Chadolbaegi (차돌박이) – Thinly sliced beef brisket, cooked quickly Pork Cuts (돼지고기, Dwaejigogi) Samgyeopsal (삼겹살) – Thick, fatty pork belly (most popular) Moksal (목살) – Pork shoulder, leaner than samgyeopsal Dwaeji Galbi (돼지갈비) – Marinated pork ribs Chicken (닭고기, Dak-gogi) Dak Galbi (닭갈비) – Spicy stir-fried chicken, sometimes grilled 2. Cooking Process The meat is grilled on a gas or charcoal grill at the table. Some cuts (like bulgogi) are marinated, while others (like samgyeopsal) are served plain with dipping sauces. Diners use...
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