Latest news with #AustralianWagyu
Rakyat Post
03-07-2025
- Business
- Rakyat Post
Maria's SteakCafe Outlets Certified To Serve Authentic Kobe Beef
Subscribe to our FREE Not all beef taste the same and this was made clear during a Kobe beef tasting session at Maria's SteakCafe in Suria KLCC. The Kobe Meat Distribution Promotion Council, which was established to clearly define Kobe beef and issue 'Kobe Beef Certificates' to authenticate meat that meets this definition, ensures that Maria's SteakCafe brings the authentic and unparalleled taste of Kobe beef to Malaysians. In other words, Maria's SteakCafe is one of the few restaurants in Malaysia that proudly serves the true Kobe beef from the Hyogo Prefecture in Japan, marking a significant milestone for the restaurant since its establishment 25 years ago. Maria's SteakCafe is honoured to be listed under the Kobe Beef Distribution Association, a testament to our commitment to quality and authenticity. As a certified restaurant, we have received the hallmark of authenticity—the Bronze Cattle Statue, the official plaque, and certificate—guaranteeing that the Kobe beef we serve meets the highest standards. Proudly displayed at our flagship outlet in KLCC & 1POWERHOUSE, this certification allows diners to enjoy genuine Kobe beef with the assurance of its authenticity and quality. Angeline Tan, CEO of Maria's SteakCafe Image: Adeline Leong/TRP Maria's SteakCafe received the Bronze Cattle Statue, the official plaque, and certificate authenticating that it serves Kobe beef that meets the highest standards. Motomu Yoshida, the Official Inspector of the Kobe Council, shared his expert knowledge and insights about Kobe beef, which is renowned for its exceptional marbling, tenderness, and flavour. It turns out that Kobe beef can only be considered as so if it originates from the purebred Tajima strain of Wagyu cattle in Hyogo Prefecture. The cattle is meticulously raised using traditional methods to ensure optimal texture and taste. Only cattle that meets the rigorous standards of the council can be certified as Kobe beef. The council looks at the meat's marbling, weight, and quality to determine if it meets the standards of Kobe beef. Motomu shared that Kobe beef remains exceptionally rare since only about 4,000 Tajima-gyu cattle is slaughtered annually and 40% of the meat is for export. Motomu Yoshida, the Official Inspector of the Kobe Council, shared his expert knowledge and insights about Kobe beef. Image: Adeline Leong/TRP The Taste Test Tan and Motomu put diners to the test by having everyone, including themselves, blind taste test three types of beef – Japanese Kobe A5, Australian Wagyu MB7, and Australian Black Angus. Just like Motomu shared, it's hard to tell which meat is which once it's cooked because they all look similar in colour. The only way to tell is to taste it since Kobe beef has a distinct taste and texture. Can you tell which is Kobe beef, Australian Wagyu, and Australian Black Angus? The correct answer, from left to right is, Australian Wagyu, Kobe beef, and Australian Black Angus! The meats were served with a side of sliced potatoes on a creamy spinach bed. Image: Adeline Leong/TRP After putting our votes, they revealed which meat was the Kobe, Wagyu, and Black Angus. True enough, the Kobe beef is tender, melting in the mouth, and has a smooth, buttery-like taste. Compared to the Wagyu and Black Angus, it was easy to pick out the delicious Kobe beef. The rest of the dinner comprised of Duck a l'Orange for starters, Truffled Mushroom Soup, Spaghetti Prawn Aglio Olio, and prune cake slices for dessert. To be honest, we were already feeling stuffed from eating the beef plate on its own. Motomu shared that a good portion of Kobe beef serving per person is recommended to be between 80 to 100 grams (but of course, it depends on the individual). Anything more than that may be too filling and takes away from the dining experience. Prawn Aglio Olio Truffled Mushroom Soup Prune cake Duck a l'Orange. Images: Adeline Leong/TRP The Verdict After tasting Kobe beef and the others for myself, I can see why much care is placed to make sure the definition and quality of Kobe beef are guarded strictly, and why there's a high price tag attached to it. For beef lovers, the tenderness and delicious flavours of Kobe beef is money well-spent (if cooked the right way too!). If you plan to treat someone to a tasty plate of certified Kobe beef, it's now available at all Maria's SteakCafe outlets in Klang Valley. For reservations, please call Maria's SteakCafe at +6017902 0339 or visit the official website Share your thoughts with us via TRP's . Get more stories like this to your inbox by signing up for our newsletter.
Time Out
26-06-2025
- Entertainment
- Time Out
This chic Miami steakhouse was named America's best new restaurant
Leave it to Miami to make steak sexy again: Sunny's, the just-reopened stunner in the city's Little River neighborhood, has officially topped Robb Report's list of the 10 Best New Restaurants in America —and yes, it's worth the hype (and the valet). What started as a pandemic pop-up has returned as a full-fledged dining experience, backed by Jaguar Sun alums Will Thompson and Carey Hynes. The duo, along with Executive Chef Aaron Brooks, have created a modern steakhouse that's equal parts Miami glam, Palm Beach nostalgia and culinary firepower. From the outside, Sunny's is easy to miss: ivy-covered walls, a low-slung building and no sign in sight. But step through the gate and you're instantly transported. The courtyard, shaded by a grand banyan tree, opens into a plush, Art Deco-inspired dining room where martinis clink and steak knives flash. The vibe may be effortlessly chic, but Sunny's really earns its stripes when it comes to the food. The steaks are cooked over a live oak fire and range from a 10-ounce prime hanger to a jaw-dropping 32-ounce Australian Wagyu ribeye (and for $260, it had better be life-changing). There's a deep raw bar, luxurious pastas like corn and blue crab agnolotti in saffron broth and mains that range from spice-crusted duck breast to grouper with spiced carrot butter. Sides are dialed-up comfort classics: russet potatoes fried in chicken fat, creamed spinach, Parker House rolls with honey butter. Drinks are just as thoughtful. Beverage director Will Thompson has revived cult favorites from Jaguar Sun (hello, Green Ghoul) while adding a 'choose-your-own-martini' menu and low-ABV options. The wine list spans both prestigious and obscure regions (think Burgundy to the Canary Islands) and dessert wines and coffee service round out the night. Designed by Amy Butchko of The Springs Collective, the new space cleverly marries industrial Miami grit with Palm Beach Regency flair. A 50-seat private dining room, complete with a Herzog-inspired mural, is ready for your next birthday, brand dinner or spontaneous group splurge.
GMA Network
20-06-2025
- Entertainment
- GMA Network
From family table to fine dining: Chef Cristina Santiago continues father's legacy at this Makati steakhouse
Chef Cristina Santiago is keeping the memories of her late father alive at the new location of Carmelo's Steakhouse in Makati City. The Filipina restaurateur is the daughter of the late Carmelo "Melo" Santiago, a name that became synonymous with premium steak in Manila. In 1987, Melo's Steakhouse, a restaurant founded by Carmelo, broke ground as the first restaurant to offer Certified Angus Beef in the Philippines. Decades later, his legacy lives on, this time through Cristina's vision of a modern steakhouse rooted in family, nostalgia, and elevated dining. Cristina retained her father's recipe for the steak for Carmelo's, but her love for food presentation elevates the dishes. It's her way of injecting her personality into her dad's food legacy. "When I opened Carmelo's, I had to cook whatever my dad was cooking because these are all his recipes," Cristina told GMA News Online. "I don't want to touch anything that's already good," she added. "I'm just lucky because I have his taste buds." The main highlight of Carmelo's is, of course, the steak selection. True to her father's standards, Cristina ensures top-tier quality, sourcing Certified Angus Beef and Australian Wagyu and offering a range of cuts. Whether it's a solo lunch or a celebratory feast, there's a steak for every appetite, from personal-sized portions to shareable centerpieces like the Grilled Wagyu Ribeye (P609/oz.), Tomahawk (P329/oz.), and Tenderloin (P4,220). Cristina also added dishes inspired by her travels into the menu, like the Moules Marinieres (P850) inspired by Parisian meals with her dad, the Octopus Ala Plancha (P850) over cauliflower purée and gremolata, and the Tuna Tataki (P400) with homemade white miso. For pastsa, there's the Spinach Spaghetti Alle Vongole (P1,200), which features a briny depth with green noodles, and the Truffle Burrata Pasta (P1,200). Carmelo's Steakhouse is located at 2/F, Retail Row Proscenium Residences, Rockwell, Makati City. —CDC, GMA Integrated News
Scotsman
03-06-2025
- Business
- Scotsman
Why Jacks Creek Australian Wagyu Steaks are worth every penny
Why Jacks Creek Australian Wagyu Steaks are worth every penny - the dog was very jealous | Ocado This article contains affiliate links. We may earn a small commission on items purchased through this article, but that does not affect our editorial judgement. If you appreciate a quality steak then you need the Jacks Creek Australian Wagyu Steaks for dinner tonight. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... When it comes to eating out at expensive restaurants I usually pass on the steaks. I can't tell the difference between a good steak or a cheap one. Even when I dined at Wolfgang's Steak House in New York the high-end steaks were completely wasted on me. However, I recently tried the Jacks Creek Australian Wagyu Steaks and after years of not really understanding why people go crazy for steak I finally get it. Advertisement Hide Ad Advertisement Hide Ad Jacks Creek are one of the most respected Wagyu producers in the world, these premium steaks are a cut above the rest. They deliver restaurant-quality results right from your own kitchen. Making life easy, Ocado delivered them straight to the door and even the delivery driver commented on how good the steaks looked. Jacks Creek Australian Wagyu Steaks We had the pleasure of trying four cuts: sirloin, ribeye, rump, and fillet. And we kept the preparation simple to let the quality of the beef shine. My husband, who is the chef in our house, seasoned the steaks with salt and black pepper, then cooked them in a hot griddle-pan with butter until beautifully cooked, just medium-rare, of course. The dog didn't leave the kitchen whilst the steaks were cooking, she was very jealous. Jacks Creek Australian Wagyu | Ocado To complement the meat, we served it with a fresh salad of crisp leaves, peppery rocket, cherry tomatoes, cucumber and spring onion along with some new potatoes roasted in the air fryer with olive oil and smoked paprika. Not forgetting the glass of red wine to enjoy with it. The whole dish tasted like it came straight from a restaurant, but made effortlessly at home. Jacks Creek Australian Wagyu Steaks: Sirloin Steak £23 (rrp £28) – A well-balanced cut with rich flavour and a juicy bite. Ideal for pan-searing, it delivers a robust beefy taste with that classic Wagyu tenderness. Ribeye Steak £28 – The showstopper. Exceptionally marbled, buttery, and luxurious. It's everything you want from a decadent steak night. Rump Steak £17 – A leaner option with bold, beef-forward flavour. Still incredibly tender and satisfying. Fillet Steak £24 (rrp £29) – The most tender cut of all. It melts in the mouth and feels like a real treat. Perfect for a special occasion or just when you want the best. Being able to buy these steaks Ocado means there's no need to spend a fortune on an expensive night out. Just add them to your regular online shop and prepare for a serious upgrade to your dinner routine. Advertisement Hide Ad Advertisement Hide Ad Whether you're cooking for guests or just treating yourself, Jacks Creek Wagyu Steaks delivers a level of quality and flavour that's worth every penny. They certainly impressed me so if you are already a meat connoisseur these will definitely impress you. The sirloin and fillet steaks are currently on offer for Ocado but hurry as the fillet steak usually sells out fast. You can shop the full range of Jacks Creek Steaks now from Ocado . 💪 Women 55+ are leading the way in healthy weight loss A major UK study shows that women over 55 are seeing the best results from weight loss jabs like Wegovy and Mounjaro – and it's not just the medication that's working. According to research from Voy and Imperial College London, older women who track their weight and attend coaching sessions lose 53% more weight than those relying on jabs alone. ✨ Voy offers a personalised, medically guided plan combining prescription support with coaching and digital habit-building tools. Learn more and check your eligibility here. Advertisement Hide Ad Advertisement Hide Ad Natalie Dixon is NationalWorld's Lifestyle reporter . If you liked this article and want to read more about fashion, beauty and lifestyle you can follow Natalie Dixon on X here . You can also Get the best style and fashion news with Natalie Dixon in Tuesday's NationalWorld newsletter - sign up now
Scotsman
03-06-2025
- Business
- Scotsman
Why Jacks Creek Australian Wagyu Steaks are worth every penny
Why Jacks Creek Australian Wagyu Steaks are worth every penny - the dog was very jealous | Ocado This article contains affiliate links. We may earn a small commission on items purchased through this article, but that does not affect our editorial judgement. If you appreciate a quality steak then you need the Jacks Creek Australian Wagyu Steaks for dinner tonight. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... When it comes to eating out at expensive restaurants I usually pass on the steaks. I can't tell the difference between a good steak or a cheap one. Even when I dined at Wolfgang's Steak House in New York the high-end steaks were completely wasted on me. However, I recently tried the Jacks Creek Australian Wagyu Steaks and after years of not really understanding why people go crazy for steak I finally get it. Advertisement Hide Ad Advertisement Hide Ad Jacks Creek are one of the most respected Wagyu producers in the world, these premium steaks are a cut above the rest. They deliver restaurant-quality results right from your own kitchen. Making life easy, Ocado delivered them straight to the door and even the delivery driver commented on how good the steaks looked. Jacks Creek Australian Wagyu Steaks We had the pleasure of trying four cuts: sirloin, ribeye, rump, and fillet. And we kept the preparation simple to let the quality of the beef shine. My husband, who is the chef in our house, seasoned the steaks with salt and black pepper, then cooked them in a hot griddle-pan with butter until beautifully cooked, just medium-rare, of course. The dog didn't leave the kitchen whilst the steaks were cooking, she was very jealous. Jacks Creek Australian Wagyu | Ocado To complement the meat, we served it with a fresh salad of crisp leaves, peppery rocket, cherry tomatoes, cucumber and spring onion along with some new potatoes roasted in the air fryer with olive oil and smoked paprika. Not forgetting the glass of red wine to enjoy with it. The whole dish tasted like it came straight from a restaurant, but made effortlessly at home. Jacks Creek Australian Wagyu Steaks: Sirloin Steak £23 (rrp £28) – A well-balanced cut with rich flavour and a juicy bite. Ideal for pan-searing, it delivers a robust beefy taste with that classic Wagyu tenderness. Ribeye Steak £28 – The showstopper. Exceptionally marbled, buttery, and luxurious. It's everything you want from a decadent steak night. Rump Steak £17 – A leaner option with bold, beef-forward flavour. Still incredibly tender and satisfying. Fillet Steak £24 (rrp £29) – The most tender cut of all. It melts in the mouth and feels like a real treat. Perfect for a special occasion or just when you want the best. Being able to buy these steaks Ocado means there's no need to spend a fortune on an expensive night out. Just add them to your regular online shop and prepare for a serious upgrade to your dinner routine. Advertisement Hide Ad Advertisement Hide Ad Whether you're cooking for guests or just treating yourself, Jacks Creek Wagyu Steaks delivers a level of quality and flavour that's worth every penny. They certainly impressed me so if you are already a meat connoisseur these will definitely impress you. The sirloin and fillet steaks are currently on offer for Ocado but hurry as the fillet steak usually sells out fast. You can shop the full range of Jacks Creek Steaks now from Ocado . 💪 Women 55+ are leading the way in healthy weight loss A major UK study shows that women over 55 are seeing the best results from weight loss jabs like Wegovy and Mounjaro – and it's not just the medication that's working. According to research from Voy and Imperial College London, older women who track their weight and attend coaching sessions lose 53% more weight than those relying on jabs alone. ✨ Voy offers a personalised, medically guided plan combining prescription support with coaching and digital habit-building tools. Learn more and check your eligibility here. Advertisement Hide Ad Advertisement Hide Ad Natalie Dixon is NationalWorld's Lifestyle reporter . If you liked this article and want to read more about fashion, beauty and lifestyle you can follow Natalie Dixon on X here .
