Ask the Butcher

The premiere episode of Ask the Butcher looks at the difference between grass and grain-fed beef. Anthony travels to Stanley in northwest Tasmania to learn about grass-fed cattle, and then to Rangers Valley NSW to learn about grain-fed beef.

Milk-fed lamb is all the rave in top restaurants and on Flinders Island, we find out why.

Anthony breaks down a side of pork and shows us where the major cuts come from. In rural Victoria he visits a rare breed pig farmer before getting into the kitchen himself to show us a simple, yet delicious crumbed pork cutlet recipe.

Maggie Beer shows us her famous roast chook at the Barossa farm house, before Anthony heads to Lilydale chicken farm to see how they process their free range products

At the idyllic White Rocks property in WA, Anthony meats a veal farmer and shows us the process of farming this product. Guy Grossi slow cooks veal in the oven and legendary butcher Vince Garreffa shows us how to break down a side of veal. Stefano de Pieri prepares three amazing offal dishes and after travelling to Tallarook to see farmed goats, chef Peter Kuruvita prepares a Jaffna curry.

The journey starts in Alexandra in Victoria, where David Blackmore tells us the secrets of producing the perfect Wagyu product.

The journey starts in Alexandra, Victoria, where farmer and producer David Blackmore reveals the secrets of producing the perfect Wagyu product. Anthony heads to Japan to the national Wagyu show and inside the Wagyu processing rooms. This is a world never seen before. Chef Peter Gilmore cooks a famous dish from his restaurant Quay, and Anthony shows how he cooks the perfect Wagyu steak.