That Fat Cow Knowledge
Introduction At That Fat Cow, we understand the importance of providing high-quality halal meat to...
In simple terms, Wagyu means "Japanese cow" and refers to a specific breeds of Japanese cattle...
Ribeye and sirloin are both popular cuts of beef with the Ribeye often hailed as...
Dry-aged beef is beef that has been aged for an extended period of time, typically several weeks (That Fat Cow prefers 28 days for the optimum flavour profile), in a controlled environment. Read now to understand the difference
Dry brining is a simple technique that involves rubbing salt (kosher salt is best!) into the surface of a piece of meat and allowing it to sit for a period of time before cooking. This process can help to improve the flavour and texture of the meat.
Whilst the term picanha is relatively unknown in the UK, it has been known here as the 'Rump Cap' or 'Sirloin Cap' of beef. It’s massively popular throughout South America and in particular popular in Brazil—and for good reason. As it is not an overused muscle, this cut is beautifully tender and juicy, producing an amazing flavour when cooked.