Too often, the stereotype is played that red meats are somehow more the provenance of men in the kitchen. At Aussie Beef & Lamb, we know better! To prove our point, just take a look at what happened when a bunch of badass women got together to learn about, carve up and cook some of the world's best red meat. 

At an Aussie Meat Academy event in Orlando last month, Aussie lambassador Chef Tiffany Sawyer led a butchery class on underutilized cuts and a knockout menu of dishes featuring Aussie beef and the flavors of Australia.

Denver steak anticucho anyone? Wattleseed-braised beef cheek? Here’s a look at some of the tasty bites from the evening. 

For starters, this is Chef Tiffany’s take on the classic Peruvian anticucho – a skewered beef traditionally made with beef heart. Swapping in Denver steak (more on that here) cut from the chuck roll, it’s all of the flavor and much more approachable. The Tasmanian pepperberry and saltbush rub gives it a touch of Down Under. More proof that anything on a stick is a winner!

For more Aussie authenticity and underutilized cuts, this is Chef’s wattleseed-braised beef cheek with smoked sunchoke chimichurri. Wattleseeds are another uniquely Aussie ingredient, the dried and roasted seeds of Acacia trees native to Australia.

But wait, there’s more! This Beef & Beet Tartare with Grilled Crusty Chip, Lemon Myrtle Thyme Labneh brings in yet another uniquely Aussie ingredient in the lemon myrtle – indigenous to Queensland’s subtropical rainforests. So many layers of flavor and texture around the clean grassfed beef. Nice one Chef!