Australian Josdale brand Black Angus ax steaks come from cattle no more than 900 days old.
During the last 150 days of feeding, the cattle are fed a grain-based diet, which causes the meat to become marbled with oil.
The ax steak is usually made from the 5th to 12th ribs of the cow, and is grilled with the bones during the cooking process, which makes the ax steak more delicious than the boneless ribeye steak.
This feeding method also ensures that the meat is hormone-free and hormone-free, allowing you to enjoy a healthy and safe eating experience.
The fat of grain-fed cattle is more uniform and plump, making the beef soft and tender in the mouth.
Compared to grass-fed beef, grain-fed beef tastes more tender.
This raising method is also thought to increase the flavor and quality of the beef.
These characteristics make the Australian Josdale Black Angus Hat Steak a popular choice of high-quality beef, especially among meat lovers and gourmet gourmets.
certainly! Here is more information about Australia’s Josdale Black Angus Ax Steak:
1. Tender taste: Josdale Black Angus Steak is praised for its tender taste. Since these cattle are fed grain during their rearing, the meat becomes tender and juicy. This grain-feeding method helps increase the fat content and oil distribution of the beef, which in turn provides a richer texture and flavor.
2. Marbled fat: One of the characteristics of Josdale Black Angus Steak is the marbled fat in its meat. Marbling refers to the evenly distributed texture of fat in meat, which makes beef juicier, richer in flavor and fuller in texture.
3. Raising Standards: Josdale is committed to providing high quality beef and following strict raising standards. The cattle are raised hormone-free and hormone-free during their growth, ensuring the quality and purity of the meat. This feeding method is designed to provide consumers with healthy and safe food choices.
4. Meat selection: Hatchet steak is a steak cut with bones in it, which makes the meat more delicious. Josdale's Black Angus steak is usually sourced from the 5th to 12th rib of the cow, which is considered one of the finest cuts of beef.
5. Safety and quality: Australia is one of the countries famous for its strict food safety and animal welfare standards. Josdale follows these standards to ensure the safety and quality of its products.
6. Gourmet applications: Josdale Black Angus Steak is often used in fine restaurants and gourmet experiences. It is a popular meat choice, especially for diners looking for high-quality beef.
Cooking Recipes | Cooking Suggestions | Some suggestions for cooking Australian Josdale Black Angus Hat Steak:
1. Thaw and prepare: If the ax chop you purchased is frozen, please defrost it in advance. It's best to transfer it from frozen to the refrigerator for slow thawing to ensure the meat retains its texture and taste. Before cooking, remove the meat from the refrigerator and allow it to warm to room temperature for about 30 minutes to allow it to return evenly to room temperature.
2. Seasoning: Ax steak already tastes delicious, so simple seasoning is usually enough. You can season the meat with salt, black pepper, and other spices of your choice. After seasoning, press the meat lightly to allow the seasoning to adhere evenly.
3. Cooking methods: Ax grub can be cooked in a variety of ways, such as grilling, frying, or baking. Here are some common cooking methods:
- Barbecue: Place the ax steak on the preheated grill and grill quickly at high temperature to maintain the juiciness and texture of the meat. You can grill it to medium-rare or medium-rare, depending on your preference.
- Fry: Heat a small amount of vegetable oil in a frying pan, place the ax in the frying pan and fry over medium-high heat. Fry each side for about 3-4 minutes, until golden brown and cooked to your liking.
- Bake: Preheat the oven to high temperature, place the griddle on a baking sheet, and bake in the oven. Baking time may vary depending on thickness and oven temperature. It is recommended to use a meat thermometer to determine desired doneness is achieved.
4. Doneness: The doneness of the ax chop is a matter of personal preference. In general, the following are guidelines for cooking levels:
- Rare: The surface is cooked, but the inside is still red meat, the temperature is about 50-55°C.
- Medium Rare: Fried on the surface, with a pink color inside, the temperature is about 55-60°C.
- Medium: Pink inside to slightly pink in the center, temperature is about 60-65°C.
- Medium Well: The center of the meat is slightly pink and the temperature is about 65-70°C.
- Well Done: The meat is completely cooked and the temperature is about 70°C or above.
5. Rest: After cooking, please let the griddle rest for a few minutes to allow the meat juice to flow back into the meat to keep the meat juicy and tender.
Note that exact cooking times and doneness may vary depending on the thickness of the meat and personal preference, so using a meat thermometer is a good way to determine doneness. Additionally, cooking times and methods may vary based on personal experience and preferences, so please adjust to your own preferences.
Most importantly, enjoy your cooking and share this delicious Josdale Black Angus Hat Steak with friends and family!
