Club Malua head chef Troy Dobson explains what makes a good steak.
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00:00Just want to explain the marbling through steaks. So this is a rump steak and it's marbled,
00:08eight it is. So you will see all the grains of fat going through the meat,
00:14if you will, and what that does once it gets put on heat, will start to melt away
00:22into the actual meat section and it's not chewy. You won't be getting mouthfuls of fat in it,
00:30you won't be, but you'll taste it through the meat and that's how you get the great flavours
00:38going through the meat when you find grains of fat like this. And explain the grading system.
00:46So the grading starts at a one, it does, and then it goes up and how it goes up is on the way
00:56the beef is looked after and fed and the higher it goes. So this is a grade eight,
01:04marbling eight, it is. You can only go to a 10. There's only marbling up to a 10, it is. So very nice meat.