Territory Stories

The Northern Territory news Mon 4 Feb 2019



The Northern Territory news Mon 4 Feb 2019

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NT news


The Northern Territory news; NewspaperNT




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Community newspapers -- Northern Territory -- Darwin; Australian newspapers -- Northern Territory -- Darwin

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News Corp Australia

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Copyright. Made available by the publisher under licence.

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News Corp Australia



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NTNE01Z01MA - V1 ADVERTISEMENT STRAIGHT FROM THE SOURCE T he great thing about living in a country that produces some of the best beef in the world is that its hard to go wrong. Whether youre craving a homemade spag bol or treating yourself to a five-star filet mignon, in Australia you can be confident youre getting the best-quality meat when you drop by the local butcher shop or book a table at your favourite restaurant. But, if youre a keen cook or even just someone who likes to know a bit about what youre eating, learning the basics will help you impress guests at your next barbecue and get the most out of any dining experience. This includes knowing what makes Australian beef special and which cuts to use and how to cook them (start with our guide, right, and chat with your butcher for more details). As well as clocking up minimal food miles and offering a delicious way to support local farmers, Australian beef meets stringent standards when it comes to animal welfare, taste, texture and freshness. Meat Standards Australia, the worlds only consumerbased eating-quality grading system, surveys more than 114,000 taste testers to ensure registered suppliers meet strict criteria for tenderness, juiciness and flavour. Farmers must also meet strict guidelines to ensure they provide the freshest meat to butchers, supermarkets, pie makers, deli owners and chefs. The care and craft that Australian farmers bring to producing their beef is unrivalled around the world, Meat and Livestock Australia domestic marketing manager Graeme Yardy said. This ranges from ensuring livestock is protected from disease, to having access to feed that provides the highest nutrition, clean water and a comfortable environment with appropriate space and shelter. Mr Yardy said thanks to the hard-working farmers and others along the nationwide supply chain who take enormous pride in bringing beef to your plate, we all have access to this renowned, world-class product. Our beef is lauded on the menus of restaurants from Tokyo to New York, but Australians can also enjoy it from their local supermarket, butcher or pub. WHATS YOUR BEEF? IF YOURE READING THIS, ITS MOST LIKELY RAISED IN AUSTRALIA. AND THAT MEANS ITS WORLD-CLASS. HERES WHY OUR LOCAL BEEF IS SOMETHING TO BE PROUD OF WE ALL HAVE ACCESS TO THIS RENOWNED, WORLDCLASS PRODUCT. MAKING THE CUT: A CHEAT SHEET FOR CHOOSING AND COOKING DELICIOUS AUSTRALIAN BEEF Always grabbing the same cut of beef at the butcher shop or supermarket? Use this simple guide to help get outside your comfort zone SCOTCH FILLET Juicy and tender, cook fast over high heat on a barbecue or in a frying pan. RUMP This versatile pub favourite can be grilled, slowcooked, pan-fried or barbecued. EYE FILLET Grill or roast to your liking and enjoy the subtle flavour of this tender lean cut. T-BONE The go-to steak for meatlovers. Grill and dig in. Eating with your hands is permitted. SIRLOIN STEAK One of the finest cuts. Look for good marbling and stirfry, grill or pan-fry. MINCE Versatile, cost-effective and perfect for burgers, meatballs, pies, lasagne and more. SAUSAGES The crowd-pleaser. Barbecue or panfry for an easy meal everyone will love. SHORT RIBS Slowly grill or roast for unbeatably tender meat that falls off the bone. TH~ GR~AT~ST M~AT ON ~ARTH