{"@context":"https://schema.org","@graph":[{"@type":"Organization","@id":"http://theprecinct.com/#organization","name":"The Precinct","url":"http://theprecinct.com/","sameAs":[],"logo":{"@type":"ImageObject","@id":"http://theprecinct.com/#logo","url":"http://theprecinct.com/wp-content/uploads/2017/07/the-precinct.jpg","width":1080,"height":1080,"caption":"The Precinct"},"image":{"@id":"http://theprecinct.com/#logo"}},{"@type":"WebSite","@id":"http://theprecinct.com/#website","url":"http://theprecinct.com/","name":"The Precinct","publisher":{"@id":"http://theprecinct.com/#organization"},"potentialAction":{"@type":"SearchAction","target":"http://theprecinct.com/?s={search_term_string}","query-input":"required name=search_term_string"}},{"@type":"WebPage","@id":"http://theprecinct.com/projects/cut-two-ways/#webpage","url":"http://theprecinct.com/projects/cut-two-ways/","inLanguage":"en-AU","name":"Cut Two Ways - The Precinct","isPartOf":{"@id":"http://theprecinct.com/#website"},"datePublished":"2017-07-24T12:30:49+00:00","dateModified":"2017-07-27T12:08:57+00:00"}]}

Cut Two Ways

A series of droolworthy recipe demonstrations proving that secondary cuts of meat can be used to create high end fine dining dishes.



Goat Shoulder Two Ways:
Massimo Mele

Chef Massimo Mele shows us how to create two Italian inspired dishes using slow cooked goat shoulder.


Brisket Two Ways:
Morgan McGlone

Chef Morgan McGlone from Harpoon Harry’s shows us two sexy brisket dishes – one smoked and then sous vide and the second corned.


Lamb Belly Two Ways:
Dave Verheul

Chef Dave Verheul from award winning restaurant Embla and The Town Mouse in Melbourne shows us two delicious ways to serve up lamb belly.


Oyster Blade Two Ways:
Aaron Turner

2017 Chef of the Year Aaron Turner’s Oyster Blade Two Ways including a Fire Roasted Oyster Blade and Raw Flat Iron.


Lamb Rump Two Ways:
Mike Eggert

Chef Mike Eggert from Pinbone shows us how he shakes his rump with two tantalising lamb rump dishes.


Festive Two Ways:
Luke Powell

Chef Luke Powell from LPS Quality Meats in Sydney shows us two delicious ways to serve up beef and lamb during the festive season.. Or anytime really!!