Meat
The secret to grilling the perfect steak from the chef who really knows his meat
Luke Powell from Sydney’s LP’s Quality Meats shares his simple steps to cooking a better, tastier steak.
- by Luke Powell
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Developed in a lab and grown in a vat: It’s meat, but not as you know it
Global demand for meat is growing. Without innovation, this will put more pressure on land clearing and greenhouse gas emissions. Could cultured meat be the solution?
- by Caitlin Fitzsimmons
To save the Amazon, a project is making sure cattle farmers earn another living
The stakes are high. About one-fifth of what some call “the lungs of the world” is already gone. Now Microsoft and other corporations are getting involved.
- by Manuela Andreoni
$361 for a steak? Top butcher says the tomahawk is ‘a bit overrated’
If you’re going to splash your cash like the Seven Network allegedly did with Bruce Lehrmann, you can do better than the axe-shaped steak favoured for its showpiece-worthy size. Here’s what to order instead.
- by Tomas Telegramma
Original URL: https://www.smh.com.au/topic/meat-l91