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Peter Augustus apprentice Daniel Roberts has won gold in Retail Butchery at the 2026 WorldSkills Australia Regional Competition in Brisbane, backing up his second-place finish at Nationals last year.
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The Tomahawk is one of the most recognisable cuts in butchery, and one of the most misunderstood. The long bone is not decoration. It changes how the steak cooks, how...
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Simplify your wholesale beef ordering with Peter Augustus. Learn how to manage your account, access premium Wagyu and restaurant-quality meat, and streamline deliveries across Australia.
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To cook a Wagyu Tomahawk steak, thaw, temper, trim, and season the steak, then preheat the oven and cook it slowly using the reverse-sear method. Next, prepare a hot searing...
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Beef Wellington is a classic dish featuring a centre-cut beef tenderloin coated in mushroom duxelles, wrapped in Parma ham and buttery puff pastry, then baked until the pastry is crisp...
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To prepare beef brisket, season a well-marbled cut with a balanced dry rub of smoked paprika, black pepper, garlic and brown sugar, add a braising liquid made from beef stock,...
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Beef curry is a rich, slow-cooked dish made by simmering beef in a fragrant, spice-infused sauce until it becomes tender and full of flavour. Chuck, brisket, gravy beef, and shin...
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A Mongolian beef recipe is made by thinly slicing flank steak, coating it with cornstarch, searing it over high heat, then tossing it in a sweet and savoury sauce of...
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Thai beef salad is a fresh, flavour-packed Thai salad made with tender beef, crisp vegetables, aromatic herbs, and a balanced dressing of fish sauce, lime juice, sugar, and chilli. Rump...
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To make beef stew at home, prepare and season the beef in chunks, brown it to develop a deep, savoury crust, build an aromatic base, deglaze the pot, return the...
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Master the art of a perfect 30-minute beef stir-fry. From essential velveting tricks that make your sirloin or rump incredibly tender to building a glossy, umami-rich oyster sauce, discover the...
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