John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment […]
The Difference Between Kobe and Wagyu—Which One is Better? Read More »
John Andrew John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment
Why is Wagyu so expensive? Read More »
Mastering Steak Temperatures Worldwide: A Culinary Exploration of Steak Temperatures Around the World In This Article Add a header to begin generating the table of contents Scroll to Top When I was in Argentina a few years ago, I was intrigued when my steak arrived practically mooing on the plate. “Carne azul” or blue beef
What Makes Wagyu Beef So Special In This Article Add a header to begin generating the table of contents Scroll to Top Get your tastebuds ready for an explosion of flavours from Wagyu beef. With its origins in Japan, Wagyu beef is prized and known for its unbeatable taste and marbling that’s like no other.
What Makes Wagyu Beef So Special Read More »
