Sometimes Secondary (cuts) are best
b"In the lead up to Beef 21, a good tantalising of taste buds was definitely in order as Beef Australia's Executive Chef Shane Bailey took our host Jayne Cuddihy on a culinary journey to explore all things that are glorious about Aussie beef. They discussed why those tasty/secondary cuts have become such a sensation on dinner plates across the world, and the fool proof 'magic number' to ensure your next beef creation is cooked to perfection. Jayne also delved into Shane's chef journey from the Noosa Boathouse, to cooking for 40,000 guests at Noosa Food and Wine, to co-ordinating the exciting Beef Australia's Celebrity Chef program at the iconic triennial event."