Which Steak? A Steak lesson for Beginners: Part Two

Choosing a steak to be your favorite is a very personal process. Just as a person changes as time goes by, their favorite steak can change too! Steak is therefore, a personal journey. Therefore there is no right or wrong answer for "which is the best steak?" At La Carne we offer a hefty range of "best steaks" one could have and strive to get more on board our selection weekly. At the moment, my favorite steak is Skirt Steak which is this marbled cut from the Inside Skirt, which has so many applications! One can marinade then grill it, stir-fry it (when sliced thinly across the grain) or even flatten it out to make the tastiest steak pinwheels filled with your favorite herb, cheese or even mushroom filling (*drool*).

Ok, I'll stop dreaming of food now. What were we talking about again? Ah yes.

Last week we talked about 5 cuts you regularly see at La Carne and their best applications. Now we go onto 5 more and also venture into the world of Lamb, basically talking about where you can go from steaks. After all, one cannot always afford a ribeye or will be feeding only a party of one. There are so many other ways to enjoy protein such as beef and lamb and below are some options available at La Carne!

This blog post will discuss the following cuts and other cool stuff we make fresh to order at La Carne:

  • Lamb Rack
  • Lamb Leg
  • Brisket
  • Burgers
  • Sausages


A whole rack of lamb makes a fantastic roast, easy to make and beautiful for presentation. A classic preparation calls for a crust of herbs and coarse salt and roasting over high heat. Gordon Ramsay style is also lovely whereby you season with salt and pepper, pan sear for flavor then put it in the oven for a couple of minutes. Meanwhile make a breadcrumb mixture with fresh herbs and italian cheese to make a vivid green coarse powder. Take the lamb out, brush with smooth dijon mustard and then roll the lamb in the breadcrumb mix while holding the rack bones. At La Carne we can also prepare a Crown Roast of lamb (two racks arranged in a circle, pictured above) or even two racks back to back!


At La Carne our Australian leg of lamb has already been deboned at source. Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic and herbs (even dried ones). We like boneless lamb leg as it allows for butterflying and laying with your favorite aromatics and herbs. There are also many ways you can cook a boneless lamb leg, either by broiling it on each side in the oven first and then slow-cooking it covered with foil, or the other way around. Always check with a meat thermometer to make sure it's cooked. 52° to 54°F for medium-rare, or 54° to 57°F for medium.


There are actually two types of brisket, Flat Cut or Point-end. Flat cut basically looks like a rectangle whereas Point-end has, a pointed end. At La Carne we have point-end brisket in stock mainly because our customers love to smoke their briskets. In this case the point-end brisket is a much better choice as it has more fat running through it than its flat counterpart which is leaner. The connective tissues in brisket are amazing when cooked down and slow, allowing for a melt-in-the-mouth texture. In supermarkets you will see flat cut more than point-end as it is more visually appealing with less fat seen throughout and just a nice layer of fat underneath which still keeps meat moist. Flat cut is fantastic for corned beef.

Brisket has many applications! The most popular would be to braise cubes in stews or smoke an entire brisket. The most important thing to keep in mind is that brisket requires time to break down its connective tissues. So slow cooking for a good amount time makes for an incredible meal! At La Carne we also have Japanese brisket (pictured above) which we are able to slice thinly into Shabu Shabu (hotpot) slices, or Yakiniku (BBQ) slices. In this case brisket works tremendously!


Although some might think burgers are just plain beef mince made into a patty, there's actually a lot more that goes into a great burger. Just as steaks are very personal, so are burgers! At La Carne we take pride in our combination of different cuts to make our signature Wagyu and Angus burgers. The most important factor in ensuring a juicy and flavorful burger is the lean to fat ratio. The ratio we usually use is 80:20 with Wagyu Topside and Brisket (Marbling 6-7) to achieve the right balance of fat vs. lean.

Upon request we also do grass-fed burgers and lamb burgers! Get the best burgers at La Carne where you can do it yourself, and get it cheaper than Burger King at only 16 dhs for a Wagyu patty!


The question I always get asked when it comes to sausages is "What's in it?" This is also a huge concern I have when eating sausages other than ours. At La Carne our sausages are pure beef or lamb and natural ingredients (fresh herbs, spices and salt and pepper). Due to the inconsistent nature of animal casing, we are limited to using collagen casing but it does the trick and is more hygienic!

I hope you had a good time reading, it was a pleasure meating you!

With meaty regards,

Joan Tuano

Culinary Business Manager

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