Many food lovers don’t realise how important some types of meat fat content is to flavour and aroma. Animal fat or lipids are what makes a cut of meat tasty, juicy and tender....
September 16, 2022
The Science of “Caramelising” Meat
Keen home cooks and BBQ lovers are probably familiar with the idea of “caramelising” meat. Perhaps you may have even heard the term, “Maillard reaction”. But what exactly do these phrases mean, and why are they so importan...
November 21, 2022
The Science of Sous Vide
Sous vide has been adopted in restaurants and home kitchens around the world as a way to cook meat to delicious perfection every time....
October 18, 2022
The Science of Perfect Pulled Meat
Being able to transform a piece of meat into juicy, shredded perfection doesn’t require any fancy equipment, just a little know-how....
September 16, 2022
The Science of Resting Meat
You have probably heard that you should rest cooked meat before serving but why is it so important?...
December 14, 2020
Carbon Neutrality is More Than a Goal
Big sustainability results only come from having big goals – and when it comes to goals they don’t get much bigger than the Red Meat Industry’s goal of being carbon neutral by 2030 from Carbon Neutrality is More Than a Goal...
May 20, 2021
G’Day South Korea
At Teys we’re all about delivering premium 100% Aussie beef to South Korea and love that our customers, like Outback Korea, share the same passion for quality. from G’Day South Korea...
