About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
There has been quite a bit of discussion about grass-fed vs grain-fed beef in recent years. You hear chefs and food show hosts touting its flavour and health benefits on TV and food activists decrying the cruelty of feed-lots where the cattle spend its last few months fattening up for the slaughter. It is said […]
CUT: Hokkaido Snow Beef is now available in Singapore!
This one is for the serious beef lovers. When CUT started selling real Kobe Beef last year, I thought I could finally close the book on Japanese Wagyu. Having tasted Matsuzaka, Oumi and finally Kobe, I had covered what is widely considered the top three Japanese Wagyu brands and didn’t think that there was a […]
Ito Kacho Yakiniku Restaurant: Wagyu Beef Yakiniku Cuts Part 3
This is Part 3 of our exploration of Yakiniku Beef Anatomy. If you are a bit lost, may I refer you to Part 1 and Part 2 of Wagyu Anatomy 101 where we covered various cuts of beef from the Ribeye to the Sirloin and the Chuck Rib to the Silverside. In Part 3, we […]
There are two things about Skirt that I am very excited about. Firstly, they are the first steak house in Singapore who are aging their own beef and secondly, they are one of the few to use an Argentinian Parilla to grill their meat! In a market where the competition for the patronage of serious […]
Sous Vide Steaks: Flavourful, Tender and Environmentally Friendly Steaks
Of late, I have been doing a bit of reading about my favourite meat – beef. Now, I like pork, chicken, lamb and seafood, but beef has a special place in my heart. I remember that as a kid, we always get really excited when mom cooks beef steaks and some of my most memorable […]
In Part 1, we discussed some of the more familiar cuts of Beef used for steaks. They are the prime cuts which are located on the top (back) of the cow. The meat is tender because the muscles don’t work very hard. However when it comes to Yakiniku, the tender steak cuts are not necessarily […]
The inspiration for the next series of posts came from watching this episode of the Korean food drama, Gourmet (Sik Gaek ??) where the protagonist, Sung Chan took part in a beef tasting contest in which he had to identify different cuts of beef blindfolded! This got me really intrigued, and I told myself that […]