by Ross Kingsley | Jan 15, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Wagyu beef is celebrated worldwide for its rich marbling, buttery texture, and unparalleled flavor. However, not all Wagyu is graded the same way, as Japan and Australia, two of the largest producers, employ distinct grading systems. Understanding these systems provides deeper insight into what makes Wagyu so special.
The Japanese Grading System
Japan’s Wagyu grading system, overseen by the Japan Meat Grading Association (JMGA), is globally renowned for its precision. The system evaluates two primary factors: yield grade and meat quality grade.
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Yield Grade: This measures the ratio of usable meat to the total carcass weight, rated as A, B, or C, with “A” representing the highest yield.
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Meat Quality Grade: This evaluates four aspects: marbling, meat color and brightness, firmness and texture, and fat quality. Each aspect is graded on a scale of 1 to 5, with 5 being the best. The final grade combines the yield grade and meat quality grade (e.g., A5, the highest possible score).
The Beef Marbling Standard (BMS) is a crucial part of the quality assessment, ranging from 1 to 12. A5 beef typically requires a BMS score of 8-12, showcasing intense marbling.
This meticulous system ensures only the most exceptional beef achieves the prestigious A5 status, often synonymous with premium Japanese Wagyu like Kobe or Matsusaka.
The Australian Grading System
Australia, a leading Wagyu exporter, uses a different grading system governed by the Meat Standards Australia (MSA) program. The focus here is on marbling, meat quality, and eating experience.
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Marbling Score: Australia’s system evaluates marbling on a scale of 0 to 9, with 9 indicating the most intricate fat distribution. Higher grades like 9+ are sometimes used for extremely well-marbled beef.
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AUS-MEAT and MSA Grading: These systems assess traits like meat color, fat color, firmness, and rib-eye shape. The MSA also incorporates consumer testing to ensure the beef delivers a consistent eating experience.
Unlike Japan’s A5 system, Australian Wagyu often includes additional terms like “MB9+” or “Fullblood,” providing transparency regarding the purity of Wagyu genetics and marbling score.
Comparing the Two
Japan’s system emphasizes precision and tradition, while Australia’s system is broader, catering to global markets with varied preferences. Both systems, however, guarantee premium beef and highlight the craftsmanship involved in producing Wagyu.
Whether indulging in A5 Wagyu from Japan or MB9+ from Australia, understanding these systems enhances appreciation for this luxurious beef. Both deliver a carnivore experience that’s truly unparalleled.
Image Credit: https://churrascophuket.com/menus (Wagyu Picanha Steak)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Jan 15, 2025 | KNOWLEDGE: MEAT ESSENTIALS
The Tomahawk steak has become a symbol of indulgence and luxury in the culinary world. With its dramatic presentation—resembling a Tomahawk axe due to the long, Frenched rib bone—this cut has taken center stage in steakhouses and social media feeds. However, beyond its aesthetic appeal lies a question that discerning diners are beginning to ask: are you paying for the steak or the show?
A Tomahawk steak is essentially a Ribeye with an extended bone left intact, creating its signature look. While the ribeye itself is prized for its marbling and flavor, the bone adds no real culinary value. It does, however, add significant weight to the cut. Since most steaks are sold by weight, diners often pay for the hefty bone as part of the price, even though it doesn’t end up on the plate. This has led some critics to call the Tomahawk steak a “marketing gimmick,” designed to inflate prices while offering little more than an Instagram-worthy presentation.
The cost of a Tomahawk steak can be eye-watering. In high-end steakhouses, they often fetch double or triple the price of a boneless ribeye of the same size. While some chefs argue that the bone helps retain moisture or enhance flavor during cooking, scientific evidence for these claims is limited. Most agree that the appeal is largely visual.
Churrasco Phuket Steakhouse does not serve any steaks on the bone. We believe in provide maximum value for money, under our motto “Affordable Wagyu & Black Angus Steaks”. Despite the cost, the Tomahawk steak remains a popular choice for celebrations and special occasions. Its size, dramatic plating, and primal aesthetic make it a conversation starter. For some, the experience is worth the price. For others, it’s a reminder of what they’re really paying for – flavor or flair …
Image Credit: https://bbqingwiththenolands.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Jan 15, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Lamb shank, the flavorful cut of meat from the lower part of a lamb’s leg, has earned a cherished place in kitchens worldwide. Its distinct taste and tender texture make it an ideal candidate for slow-cooking methods, which break down the connective tissue and unlock its full potential.
The primary cooking method for lamb shank is braising. This technique involves searing the shank to develop a rich, caramelized crust, then simmering it slowly in a liquid base. The braising liquid often consists of stock, wine, herbs, and vegetables, infusing the meat with deep, complex flavors. The result is a fork-tender dish that melts in the mouth.
Culinary traditions worldwide have embraced lamb shank, each infusing it with unique local flavors. In the Middle East, lamb shanks are a staple of comfort food, often prepared with aromatic spices like cinnamon, cardamom, and saffron. Served with rice or flatbreads, dishes such as Persian baghali polo elevate lamb shank to festive status.
In Europe, lamb shank shines in Mediterranean cuisines. Greek kleftiko features lamb shanks slow-cooked with garlic, lemon, and herbs, creating a tender, aromatic dish. Italian kitchens celebrate lamb shanks in rustic stews and braised dishes.
Latin America offers its own vibrant take on lamb shank. In Argentina, slow-braised lamb shank, known as Cordero Estofado, is cooked with red wine, tomatoes, and regional spices, reflecting the country’s love for hearty, rustic flavors. In Mexico, lamb shanks are often marinated with chiles, cumin, and lime, then slow-cooked to perfection in traditional clay pots.
From the fragrant spices of the Middle East to the robust wines of Latin America, lamb shank serves as a canvas for culinary creativity. Its global adaptations celebrate both its versatility and the rich traditions that make it a timeless classic.
Image Credit: https://churrascophuket.com/menus
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Jan 15, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Bolognese sauce, or “Ragù alla Bolognese,” is a meat-based sauce that originates from Bologna, Italy, and has evolved into one of the most popular and adaptable recipes in global cuisine. The first documented recipe appeared in Pellegrino Artusi’s 1891 cookbook Science in the Kitchen and the Art of Eating Well. However, the traditional version differs significantly from the tomato-heavy sauces often associated with it today.
Authentic Ragù alla Bolognese is a carefully balanced combination of finely minced beef or veal, pancetta, onions, carrots, and celery. These ingredients are slowly simmered with milk, white wine, and a small amount of tomato paste to create a rich, creamy sauce. The traditional pairing is not spaghetti but tagliatelle, a wide, flat pasta that better holds the sauce’s hearty texture. In Bologna, it is often served with fresh handmade pasta or as a filling for lasagna, layered with Béchamel sauce.
The global popularity of Bolognese sauce has led to countless adaptations, each shaped by local tastes and ingredients. In the United States and the United Kingdom, it is commonly transformed into a tomato-forward sauce served over spaghetti, often with garlic, basil, and oregano—herbs absent from the original recipe. This “Spaghetti Bolognese,” while beloved, has little in common with the traditional Ragù.
In France, Bolognese is often used in gratins, combined with pasta and cheese, then baked. In Japan, the sauce has been reimagined in dishes like “Spaghetti Napolitan,” which incorporates ketchup for sweetness, or served over rice as a fusion dish. In parts of the Middle East, Bolognese is infused with spices like cinnamon or nutmeg and served with flatbreads or rice. In India, variations include spiced ground lamb or chicken instead of beef, catering to dietary preferences.
Latin America adds its own twist by using Bolognese as a filling for Empanadas or Arepas. Meanwhile, vegetarian and vegan versions have emerged worldwide, replacing meat with lentils, mushrooms, or plant-based proteins.
Despite these diverse adaptations, Bolognese sauce remains a symbol of comfort and versatility. Its ability to evolve while maintaining its core essence demonstrates its universal appeal, bridging culinary traditions across the globe while honoring its Italian roots.
Image Credit: https://churrascophuket.com/menus
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Jan 15, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Beef Lasagna traces its roots to Italy, specifically the Emilia-Romagna region. The word “Lasagna” originates from the Greek term lasanon, meaning chamber pot, which Romans later adopted to describe a cooking pot. Over time, the term evolved to denote the layered pasta dish we know today.
The classic Italian Lasagna is characterized by layers of wide pasta sheets, a rich meat sauce (ragù), creamy béchamel, and grated Parmesan cheese. Traditionally, the ragù alla bolognese is prepared by slow-cooking ground beef, pork, tomatoes, onions, carrots, and celery, creating a deeply flavorful base. The béchamel sauce adds creaminess, while Parmesan provides a savory finish.
Lasagna gained international fame due to Italian immigrants bringing the recipe to various parts of the world. As it spread, regional adaptations emerged. In the United States, for example, ricotta cheese often replaces béchamel, and mozzarella is generously added for a gooey, cheesy experience. In the Middle East, spices like cinnamon and nutmeg are incorporated into the meat sauce, reflecting local flavor profiles. Mexican versions replace pasta sheets with tortillas, layering them with ground beef, beans, and salsa.
The versatility of Lasagna also led to vegetarian adaptations. Popular versions substitute vegetables like zucchini, eggplant, or mushrooms for the meat, offering plant-based alternatives without sacrificing richness or flavor.
While the traditional beef Lasagna remains a staple for many, its global adaptations from its humble Italian origins showcase the dish’s universal comfort food appeal.
Image Credit: https://churrascophuket.com/menus
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Jan 15, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Corned Beef is a culinary staple with a wide range of uses in kitchens around the world. Despite its name, it has nothing to do with corn, of course. The term refers to the large grains, or “corns,” of salt historically used to cure the beef. This preservation method dates back centuries and was especially popular in Ireland and England, where it became a critical food source for its longevity and flavor.
Traditionally made from brisket, Corned Beef is cured in a brine seasoned with spices such as peppercorns, mustard seeds, bay leaves, and cloves. The curing process imparts a unique, tangy flavor that has become synonymous with the dish. In the 19th century, Irish immigrants brought Corned Beef to the United States, where it became a staple in American cuisine. Paired with cabbage, it became a classic dish associated with St. Patrick’s Day, though its roots lie more in immigrant ingenuity than Irish tradition.
Today, Corned Beef is celebrated for its versatility. It can be enjoyed hot or cold, sliced thin for sandwiches, or shredded as a filling for tacos or wraps. One of the most iconic uses is in a Reuben sandwich, where Corned Beef is layered with Swiss cheese, sauerkraut, and Russian dressing on rye bread. Another popular option is Corned Beef hash, a hearty mix of chopped Corned Beef, potatoes, and onions, often topped with a fried egg.
Whether you savor it in a comforting hash, a deli-style sandwich, or as part of a traditional dinner, Corned Beef is a testament to the enduring appeal of simple yet flavorful food. Its ability to blend seamlessly into diverse dishes ensures it remains a culinary favorite worldwide.
Image Credit: https://www.simplyrecipes.com/ (Elise Bauer)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
