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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.

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Goat Shoulder Two Ways:
Massimo Mele

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

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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.

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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.

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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.

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Lamb Rump Two Ways:
Mike Eggert

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

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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!!