Our recent training in Hanoi with Aussie Beef Mates Meat & Livestock Australia and Master Greg Butler unveiled the secrets of Knuckle, Rump & Oyster Blade. These secondary cuts are often underestimated, but when prepared correctly, they offer incredible tenderness and flavor, turning into amazing steaks.
Special thanks to Master Greg Butler, Aussie Meat Academy, and Emilio Fusé, Owner & Chef at La Boca – Bistro Argentino and Los Fuegos – Argentinian steak and grill, for joining us and sharing such amazing techniques!
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