Here in the States, Chef Jack Stein and the Rick Stein culinary family name aren't that well known, but in the UK and down in Australia, they’re known for (among other things) an array of programmes on the telly, cookbooks, a cooking school, and a string of restaurants across the UK.
Jack’s the son of a legendary and beloved restauranteur in the UK and basically grew up in the kitchen. He’s cooked literally all over the world, from Asia to Paris, Sydney to tiny Padstow in Cornwall, England. In all those travels, he’s learned to seek out the best product wherever he goes, especially when it comes to beef.
“At the end of the day, a chef is only as good as the product he or she is using,” says Jack. “Here in Australia the beef is incredible, some of the best meat on earth.”
Lucky us— we get to call him our mate. He recently presented some of his culinary ideas and thoughts at Beef Week in Queensland, Australia. Here’s a quick clip of some of those thoughts about Aussie grassfed beef. Cheers Jack!