Ask five carnivores if they prefer their steaks on or off the bone, and you’ll get ten different answers and reasons. Each defended with the kind of passion normally reserved for politics or football. The argument seems simple on the surface. Proponents of bone-in steaks swear that the presence of bone somehow adds extra flavor,…

One of Germany’s national dishes, Sauerbraten is a marinated pot roast typically made with beef, although versions with horse meat, pork, or venison exist in different regions. The name translates literally to “sour roast,” referring to the extended marination in a vinegar-based mixture that defines the dish’s character.This sour-sweet flavor profile, paired with slow braising,…

Ask for a Ribeye in Buenos Aires, a Sirloin in London, a Skirt Steak in New York, or an Oyster Blade in Singapore, and you might get something entirely different than expected. The story behind these names is one of anatomy, culinary traditions, migration – even colonial history.Ribeye – The “Scotch Fillet” or “Entrecôte”Where it…

Bone Marrow, an overlooked ingredient, makes for some of the more interesting steakhouse dishes. Seasoned chefs learn to understand its value, and have started to take it on the narrow road to Haute Cuisine. Across continents, however, local cooks have used marrow in myriad ways and for centuries, not just to flavor broths, but to…

Why do seared steaks taste so irresistible? It’s thanks to the Maillard reaction, a chemical dance between amino acids and sugars that occurs when food hits high heat. Named after French chemist Louis-Camille Maillard, it creates complex flavor compounds that define the savory depth of cooked foods.What Is It?The Maillard Reaction, indispensable when cooking a…

In recent years, the term Smashburger has become a fixture in conversations about casual dining and street food. It doesn’t refer to a brand (though one exists with the same name), but to a specific burger preparation method – flattening a ball of ground beef onto a hot griddle to create a thin, crisp-edged patty….

When people hear “Wagyu,” its birthplace Japan springs to mind, along with Australia – now the world’s second largest Wagyu producer. But over the past two decades, Wagyu cattle have been raised in many other parts of the globe. And while purists still swear by Kobe or Mishima, the Wagyu gene pool has officially gone…

At Churrasco Phuket Steakhouse, we do not offer any meat substitutes, plant based “meat”, or lab grown proteins.

Wagyu, a term that loosely translates to “Japanese cow,” is more than just a type of beef—it’s a symbol of meticulous care, tradition, and distinct flavor.

When it comes to premium beef, Wagyu has long been the headline act.

Cooking the perfect steak involves more than just achieving a beautiful sear or hitting your preferred internal temperature.

In the world of professional steakhouse kitchens, few decisions are as critical or as underestimated as the choice between deep-chilled and frozen meat.

Flank steak is a distinctive cut of beef known for its strong flavor and versatility in cooking.

Beef is a global favorite, but steak terminology is anything but universal.

Whether sizzling on a hot skillet in a bustling Tex-Mex restaurant, or served with a creative twist in kitchens around the world, Fajitas have become a beloved staple of global cuisine.

Beef Carpaccio, or Carpaccio di Manzo, is a classic Italian appetizer known for its simplicity and elegance.

Origins and Historical Significance

Smoking beef is a tradition that spans the globe, with deep roots in ancient preservation methods.

When it comes to ordering steak, one common dilemma is whether to opt for cuts that are “on the bone” or those that are served boneless.

Latin America is celebrated for its rich grilling traditions and unique steak cuts.

Wagyu beef stands out among premium cuts of meat, largely due to its unique Umami flavor.

The Delmonico Steak is a historically significant dish, rooted in the early days of American fine dining.

The striploin is a popular cut of beef, known for its balance of tenderness, flavour, and juiciness.

Demi-glace is a traditional meat-based French sauce known for its deep flavor and smooth texture.

Halal beef refers to meat from cattle that adheres to Islamic dietary laws, as prescribed by the Quran.

Dry aging is a centuries-old technique used to enhance beef.

Wagyu beef is celebrated worldwide for its rich marbling, buttery texture, and unparalleled flavor.

The Tomahawk steak has become a symbol of indulgence and luxury in the culinary world.

Lamb shank, the flavorful cut of meat from the lower part of a lamb’s leg, has earned a cherished place in kitchens worldwide.

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.

Beef Lasagna traces its roots to Italy, specifically the Emilia-Romagna region.

Corned Beef is a culinary staple with a wide range of uses in kitchens around the world.

Pastrami, a beloved cured meat, has a rich history that traverses cultures and continents.

Beef jerky, with its rich history and global adaptations, is a testament to humanity’s ingenuity in preserving food.

This culinary combo unapologetically marries the earth’s bounty with the ocean’s treasures, offering diners the best of both worlds.

Steak Rossini is a dish synonymous with tradition and sophistication, blending tender beef, rich foie gras, and a luxurious truffle-infused sauce.

Tagliata is a celebrated Italian steak preparation, with roots in the rustic traditions of Italy.

Once a star of mid-20th century dining, Steak Diane has slipped into culinary obscurity.

When it comes to iconic steaks, the T-bone and porterhouse are legends.

Oyster Blade, also known as Flat Iron Steak, is a versatile and flavorful cut that has gained global recognition for its rich marbling and tenderness when cooked correctly.

Steak tartare, a delicacy cherished worldwide, is a testament to culinary artistry and tradition.

Albondigas, or meatballs, are a beloved dish at Churrasco Phuket Steakhouse, with deep cultural and culinary significance.

Beef Stroganoff, a beloved dish of tender beef enveloped in a creamy, savory sauce, has become a global comfort food.

The burger, a quintessential comfort food, has an unassuming origin story that belies its current global fame.

When it comes to premium beef, the breed of cattle plays a significant role in determining flavor, texture, and overall quality.

Lamb is a staple protein in many cuisines worldwide, but not all lamb is created equal.

Chili con Carne, often simply called “chili,” is a hearty dish that has earned its place as a global favourite.

Vadouvan curry powder is a unique and aromatic spice blend that brings together the best of French and Indian culinary traditions.

When it comes to choosing the perfect cut of beef for your next steak night, the terms “Striploin” and “Sirloin” can be confusing.

Picanha, often hailed as the crown jewel of Latin American barbecue, is a cut of beef that has captured the hearts and taste buds of steak lovers around the world.

All Wagyu beef served at Churrasco Phuket Steakhouse is certified by the Australian Wagyu Association (AWA).