Did you know that on average, a cow is made up of 40% steak? Individual cattle weighing about 545 kg can produce up to 44% edible beef, or about 208 kg – that’s a lot a steaky goodness for all to enjoy.
What Dad doesn’t love a good steak? As we gear up to celebrate the important men in our lives on Sunday, September 4, here are four more fun facts about meat and five prime restaurants to steak your reputation on:
•Rump steak is extremely underrated – this tougher kind of meat often gets ignored, but it shouldn’t. It is extremely flavourful and affordable, coming in at about one-third of the price of a filet Mignon.
•The word ‘steak’ literally translates to ‘meat on a stick’. Originating with the Saxons, who were skilled in the careful art of cattle rustling, they used the word ‘steik’ to refer to meat served this way.
•The world’s most expensive steak appears almost white when it’s raw – Kobe beef has so much fat content, that when raw the meat becomes so pale, it appears white.
•You will always get the best results by grilling your steak. Most top Chefs agree grilling allows steak to hold the most flavour because it involves a slower process, plus the coals let the meat heat in an even, balanced way.
Treat Dad to an early Father’s Day meal at Ragu & Co on Main Street in Clare during the week and pair a drop from a wide range of Clare Valley wines with authentic Italian cuisine. Embracing traditions and methods from the heart of Italy, exposed brick, wine barrels, wooden beams and a stunning staircase to the mezzanine level, create an earthy and welcoming vibe for pasta and pizza temptations.
Start with pork and veal meatballs in tomato sauce, served with rustic bread; before mains such as taglio del giorno – the daily meat cut, with sides of fried potatoes tossed with olive tapenade and broccolini with lemon, salt, pepper, hummus and toasted almonds.
If your Dad resides in Lockhart and you can’t visit to treat him on Sunday, September 4, never fear the Railway Hotel is here. Located on Brookong Street and a Lockhart signature since 1907, just call the hotel and they will deliver a fresh, hot meal to Dad with your best wishes.
Alternatively, if you live in the area take the whole family along and delve into pub classics along with homemade Indian food; think everyone’s favourite chicken schnitzel, chips and salad, or beef and reef – perfectly cooked steak, topped with creamy garlic prawns, served with chips and vegetables.
Experience Father’s Day teppanyaki-style at Misono Japanese Steakhouse on Ferny Avenue in Surfers Paradise. You’ll find much more than some of the Gold Coast’s finest Japanese fare at this dining destination, tucked inside J W Marriott resort; a contemporary red lantern-clad vibe awaits, more like a theatre and every table is a stage where Chefs perform to the delight of diners.
Dad can devour Wagyu steak, chicken, prawns and scallops, served with hibachi chicken rice, along with a glass of wine or beer; or choose from the menu and delve into the likes of fresh oysters with yuzu sesame sauce and wasabi flying fish roe, kingfish sashimi and Wagyu aburi nigiri.
Sydneysiders looking to feed their inner carnivore head along Canberra Street in St Johns Park to find Fatman’s Steakhouse. Serving perfectly cooked steak for more than a decade, this family-friendly restaurant rocks a décor of vibrant green and black walls, timber flooring and softly glowing downlights, ideal for catch-ups over lunch or dinner.
Order Dad the chilli con carne steak, with cheese, guacamole and sour cream; or perhaps veal rump steak with half a rack of pork ribs, smoky BBQ sauce and sides of wedges, onion rings and a corn cobette.
Spend Sunday with Dad and the family at Seven Brother’s Steakhouse on Frank Street in Labrador and order the two-course lunch special of one entrée and one main for just $32 per person.
This Gold Coast restaurant is the brainchild of seven friends who plate up their love of service, fresh and quality food and a passion for people coming together in stylish surrounds; perhaps order crispy pan-fried calamari, chilli lime salt and aioli to start, followed by rib eye on the bone, served with onion rings, crunchy pumpkin seed and rocket salad.
Don’t make a missed-steak for Father’s Day; click here for more dining options to treat dear old Dad.
