Come to Australia, there is a good food is must eat, but also must not miss!
Because eat in Australia, not only the real price, and cost-effective!
At home, it is reported that the price is also expensive is not.
In Australia, this kind of food can be said to be quite ordinary people, no matter how expensive, is able to eat!
It`s: steak!
In Australia, everyone must be driving out to play, see the most is the herd of cattle. After all, so much grass on the ground is not for nothing.
Australian steaks win the prize in the annual "World Steak Championship" (World Steak Challenge) after it was reported that Australian steaks beat other countries directly with gold, silver, and copper, making it the most awarded country. Australian steaks are often won, so don`t be surprised.
How good is the beef in Australia? In addition to super-spacious and food-rich meadows for them to play and play, there are all kinds of livable temperatures, stocking captivity. Moreover, when the cubs are of certain weight and grade, excellent adult cattle will be fed further, eating healthy and harmless high-quality cereals and enjoying "aristocratic VIP" treatment.
For example: pure Australian beef has an ID card. When a purebred Australian millet-fed young beef ID shows for GFYG,:
In addition, even through cattle tooth age, but also rely on meat color, fat color, and the famous Marble pattern judgment method to describe and grade the carcass of cattle, is it not good to feel too bad!
Beef segmentation map
Inside ridge: meat is thicker than ribbed meat, but meat taste fresh sweet, suitable for steak.
Outside ridge: that is beef waistline meat, fleshy tender slippery, but also on top of the steak choice.
Neck meat, shoulder meat: sports part, muscular, meat quality more solid, suitable for stew, stir fry shabu.
Rib: meat with a little tendons, meat flavor, suitable for stew soup, curry, Beef Kebabs roast.
Abdominal meat, breast meat: meat is thick but good bite, meat flavor, can be used for barbecue, fried meat slices, shabby hot pot, stew.
Tendinous meat: sports part, containing many glia, with tendons, flavor, full of bites, suitable for long-term stewed bittern.
Buttocks: exercise area, muscular, low fat content, solid meat, suitable for long-term stew, can also be used for steak.
Australian beef grade
Australia and cattle differ from the classification of Japanese beef A1 to A5 (the highest is A5), divided into M1 to M12 (mainly M4 to M12) by color and fat distribution, and the higher the ratio of beef, fat and meat, the higher the ratio of beef, fat and meat. And more evenly, M12`s meat-to-fat ratio was as high as 50%, compared with less than 5% for cattle. Most Australians and cattle on the market are M8 to 10 (equivalent to Japan`s A3), with a fat ratio of about 30 to 35 percent.
In addition, giving you a small Tip: steak inside the incision is not blood, but a substance called myoglobin.
In short, myoglobin is a reference standard for distinguishing white meat from red meat. Beef contains 0.8% myoglobin and 0.6% mutton, both of which belong to red meat, so the color of the meat cut across the board is red.
The reason why chicken is not as red as beef and mutton is that lycopene is only 0.05%, white meat.
Judging steak maturity by "pinching your fingers"
Raise your left hand and gently touch your food with your thumb without any effort to become a OK-like gesture, holding up your right hand and pressing the muscles below your left thumb with your right index finger. The feel of soft hardness is 3 minutes ripe.
When touching the left middle finger with the thumb, the hardness of the ring finger is about 5 minutes ripe, and the ring finger is 7 minutes ripe. When you reach the small finger, you must feel that the muscles under the thumb have already begun to stiffen, then it is a well-done state.
Raw (Raw): raw meat that is completely uncooked will only be used on certain dishes such as tartar beef or raw beef salad.
Rare (Rare) 125 °: just the surface of the steak is brown, the inside meat is slightly warm, red blood. There is fire on both sides, seal the "blood", cut off one-size-fits-all, should also a bit of blood.
Medium rare (Medium-Rare) 130 °: the steak has a brown surface and the middle meat is warm and red.
Medium (Medium) 140 °: the steak is brown outside, the inside meat is mainly pink, the central part is still a slight red blood. Bake or fry to the center for warm heat, still retain "blood".
Medium well (Medium-Well) 150? 155 °: most of the meat in the steak is brown and cooked, warm in the center, slightly dark red in the periphery, and pink in the center.
Well-Done 160 °: the steak is fully cooked and slightly scorched. There is no "blood", only gravy, meat is pale brown.
Many people do not order well-done steak, and even think that the meat quality of well-cooked steak will grow old, so many people order, every time medium well.
In this steak most delicious country, of course, be kind to yourself, eat!
(ranking by per capita consumption, based on actual in-store information)
01.Rockpool Bar and Grill
The store`s beef claims to be Australia`s best beef, using standard beef without growth hormone and no antibiotic supplements. Ingredients from Australia`s best steak suppliers, including Blackmore`s Wagyu,Cape Grim and Minderoo.
The steakhouse is also inspired by North American steak, and the beef production and drying process is specially crafted in the factory. Per capita consumption is $100.
Address: Crown Entertainment Complex, 8 Whiteman St, Southbank VIC 3006
Details: http://www.rockpoolbarandgrill.com.au
02.Steer Dining Room
Although this shop is a little expensive, per capita $100, but it is recommended to everyone, because it is really delicious! in fact, Steer is more like the Asian version of the Australian restaurant, mainly from Tasmania. Top selection of Queensland and Ballan and cattle (Wagyu), Black Angus beef (Black Angus) and Heyford beef (Hereford).
The two chefs are also very promising, and they like to keep researching and upgrading their dishes, and are committed to making the best steaks. And all of them won numerous awards.
Address: 15 Claremont St, South Yarra VIC 3141
Details: https://www.steerdiningroom.com.au
03.The Meat & Wine Co.
The Meat & Wine Co. There are six stores in Australia, three in Melbourne and three in Sydney. Whether from its shop decoration layout or the inside of the dishes, 10 likes are not enough!
Its menu features a variety of steak, each worth recommending.
In addition, the store`s per capita consumption is about $80, but the editor wants to say that the price is definitely worth the quality of their food. You can order a platter of beef, sheep and pig ribs Ribs Platter ($59). One price can taste three kinds of meat, also feel "earned".
Address: The Como Centre Shop 4, South Yarra VIC 3141
Details: https://themeatandwineco.com
04.San Telmo
With an Zomato score of 4.4, it features Argentine-style grilled (Parrilla) foods, of which roast steak is the most popular dish. The O`Connor family has been purchasing the best quality beef from Gippsland Pure Ranch for cooking for three generations. Its beef is naturally free of antibiotics, growth hormone and any chemicals. For beef cutting method and texture, whether for the taste or taste of the grasp, is just right.
The cut steak is dry for at least 4 weeks. A traditional treatment further enhances the texture of the meat and brings the perfect taste of this very special beef. Per capita consumption of $60.
Address: 14 Meyers Pl, Melbourne VIC 3000
Details: http://santelmo.com.au
05.The Dutchess
Their home is relatively easy to find, and the environment is not comfortable.
Ingredients range from the best beef producers in Victoria and Tasmania, ranging from 150g to 1.1kg. In addition, chef Dylan Kemp`s cooking is also recommended! Per capita consumption is $80. There are also a variety of blended wines and desserts (such as: Whipped mandarin cheesecake, shortbread) cheesecake is also the editor`s favorite.
Address: The Duke Of Wellington, 146 Flinders St, Melbourne VIC 3000
Details: http://dutchess.com.au
06.Rare Steakhouse Uptown
There are four stores in Australia, not only dedicated to serving high-quality, but also interested in creating a warm environment for customers to eat.
Beef from all over the country, including Gippsland and Ballan in Victoria, Murray Bridge in South Australia and Rockhampton in Queensland, is the standard quality of Australian meat. Each choice of cutting has great attention, chefs according to different parts of the unique characteristics and quality, to develop dishes, can be said to be careless. Per capita consumption was $75.
Address: 6 / 61 Little Collins St, Melbourne VIC 3000
Details: http://www.raresteakhouse.com.au
07.Railway Club Hotel Port Melbourne
Zomato score 4.5. Whoever dares to officially announce their high-quality food, then this shop must not be bad. The meaning of steak is to eat natural breeding, no growth hormone, and this store has been very good word-of-mouth.
Fresh and juicy and clear texture, main steak dishes, health-oriented. Per capita $55, can be said to be very cost-effective.
Address: 107 Raglan St, Port Melbourne VIC 3207
Details: http://www.railwayclubhotel.com.au
08.Squires Loft
This is a steak shop, and it has been done for more than 20 years. Their greatest pride is that they have their own unique sauces and seasonings, and even the grill is custom-made. You can really try this review shop, and their beef is from the Victoria West side and the Gippsland ranch, the same ingredients as the little expensive Western restaurants.
At present, it has more than 16 steakhouses in Australia, Squires Loft has specialized production equipment, making all proprietary food to the highest standard. Many products are gluten-free, including meat, sauce and sauce. Per capita $40.
Address: 166 Toorak Rd, South Yarra VIC 3141
Details: http://squiresloft.com.au
09.Dixons Creek Cafe Bar & Grill
Although this store does not seem to have any other high-end stores, but its Zomato rating is also ahead of many expensive stores, and economic can be said to be quite affordable, per capita $30.
This shop is the exception because it is very popular with foreigners.
Address: 1925 Melba Hwy, Dixons Creek VIC 3775
Details: http://www.dixonscreekcafe.com.au
10.Vlado's Charcoal Grill
This shop is a professional steakhouse, the most surprising is the chef`s grasp of the fire, can be described as "just right". In addition, many customers reflect that the store`s dishes are large, but also value for money.
In addition, since the store opened in 1964, it has also won numerous praise.
There will be classic meals every day, including appetizers, main courses, and desserts. 105 Australian dollars per person.
Address: 61 Bridge Rd, Richmond VIC 3121
Web site: http://www.vlados.com.au/contactbookings
After reading these, we can make an appointment!
