Latest video
The 2026 Sizzing Six
How will chefs be cooking and diners connecting with red meat in 2026? Changing demographics, two-speed economy, decision fatigue - what's driving diner choices? Download the complete red meat trends resource (it's FREE) for insights and inspiration about red meat on the menu into 2026 and beyond. Discover the full resource here!
View More
Last Week's Video
Lamb Gozleme Breakfast Platter? Yes Chef.
When bacon and eggs or overnight oats just don't cut it. Dial up your breakfast dreams with the Breakfast Platter for Two at Hayat Turkish Cuisine. Choice of gozleme (obviously lamb is the superior choice), eggs, sigara borek, hashbrowns, bastourma, sucuk, honey kaymak, olives, tomatoes, cheese, cucumber, pita, Turkish tea. Yes chef.
View More
Masterclass
GREAT STEAKS
Sean Hall, Scott Greve
This masterclass focuses on how to cook the perfect steak for your business; whether it’s butchering, a simple sandwich, takeaway, right up to fine dining – at RMA, we have your back. We’re here to create, educate and inspire success with Australian red meat on your menu. We’ve created this masterclass for the foodservice professional – the chef, chefs in the making, procurement managers, peak industry councils, producers and anyone who has love for Australian red meat.
View More
CUT OF THE MONTH
Lamb Leg
HAM#4820
Derived from the hindquarter, there are two legs per animal accounting for around 30% of the total lamb carcase. Leg is prepared by the removal of the chump using a right angle cut at the back of the hip bone.
The shank is usually tipped at the caudal level of the shin meat on the tibia. A thin layer of covering fat is generally left to assist in retaining juiciness during cooking. Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops.
Best Practice
Big Steaks
Mark Best
Cooking a large chunk of meat is no longer for the faint of heart – be it the investment you’ve made, the pressure of technique, a desire to impress, or all of the above; and probably more.
View More
The Goat Trail
Sydney’s Goat Trail
Sarah Tiong
Join us on Sydney’s first Goat Trail – hosted by chef Sarah Tiong, 2 x MasterChef contestant and co-owner of Ogni Restaurant in Surry Hills. Australian goatmeat is a delicious protein that can be used in a variety of dishes and cuisines – take inspiration from the incredible dishes featured in our first Goat Trail – or go and try them for yours.
View More
