fine food - Great steaks

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A great steak is like a great wine  complex, rich, moreish, and best enjoyed in the company of friends. Thankfully some of the worlds best restaurants know how to draw out the best from their beef  here are three must-visit venues.

 

Rockpool – Perth

Celebrity chef Neil Perrys Perth restaurant exhibits the best of both worlds – a wine list of 1,350 bins and prime Australian beef from top-drawer producers. Its a winning combination. Aged on-site to their requisite high standards, Perry showcases three Australian types of beef: Blackmores Wagyu from Victoria, Tasmanian Cape Grim grass-fed, and New South Wales Rangers Valley grain-fed. Diners are encouraged to compare and contrast by sharing the steaks cooked on wood-fired grills, though the rotisserie chicken or charcoal oven seafood are all excellent examples of provenance and his artful cooking. Crown Perth, Great Eastern Highway. Tel: +61 8 6252 1900


 

La Cabaña – Buenos Aires

For some, Argentine steak is among the worlds very best. Almost exclusively grass-fed on the lush, wide expanses of the pampas plains, these animals are about as wild and naturally reared as youre likely to find. Fortunately there are restaurants up to the task of matching such fine meat. La Cabaña, a favourite of Eva Peron, in the refurbished docks of Puerto Madero, affords views as good as the meat  whose origins you can trace, alongside the date of its slaughter. Polished wood floors and high-backed leather chairs complete the upmarket feel. Av. Alicia Moreau de Justo 380. Tel: +54 11 4314 3710

 


Aragawa – Tokyo

While Argentine cows may have their freedom, Japanese cows have beer and massages. At least, thats what urban legend would suggest. Whatever the truth, Kobe beef remains rightly celebrated. Almost impossible to find outside of Japan, the meat is prized for its outstanding marbling of fat. With just 22 seats, Aragawas claim to excellence lies in both farming and cooking the Kobe beef served within its walls. The meat is the subject of no fewer than ten distinct preparation stages, culminating with grilling on metal skewers above specialist binchotan hardwood charcoal. 3-23-11 Nishi-Shimbashi. Tel: +81 3 3438 1867


 
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