Hailed as one of the world best meat, the Australian wagyu beef is well known for its high quality and tenderness, which enjoys great popularity among diners.

Except for the suitable growing environment, the strict screening system also guaranteed the freshness of the beef, which radically distinguished the Aussie beef from regular ones. Today, we have invited a Michelin starred chef, Ms Julie Brady, to show us a traditional cooking method to keep the beef’s authentic flavour.

For a scored 6.9 marbling wagyu beef, firstly, adding a little bit of Australian olive oil and some salt and pepper. In order to maintain the original flavour of the meat, over-season is unnecessary. It would be better to massage the ingredients in for around three minutes each side before starting to barbeque. After being rested for 5 minutes, the beautiful wagyu is ready to cook.

It usually takes about 5 or 6 minutes before one side is ready. If the steak is not sticky and can be easily released from the grill, which means it’s ready to turn to another side. When finish cooking the beef, it’s time to prepare the set vegetables, which includes sautéed potatoes, barbequed tomatoes, some asparagus, or any other vegetables you like. With a little bit garnishes on the top as the final stage, the fresh and tasty wagyu dish is ready for the table.

OZ Encounter is a video program produced by People’s Daily Online with introductions and comprehensive information on Australia’s tourism, food, leisure culture, news etc. The program brings information on beautiful views and delicious food around Australia, lead audience to experience the unique landscape and cultural glamour of Australia with micro-video.

Video: http://tv.people.com.cn/n1/2017/0328/c239891-29174861.html