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Life on a Northern Territory Cattle Station
We head to Newcastle Waters - a cattle station located 700km south of Darwin and 700km north of Alice Springs in the Northern Territory. This remote station, encompassing over one million hectares of land, runs 90,000 head of cattle with a workforce of 45 full time staff and various contractors in and out on a daily basis. What does life look like out here ? In their own words, "it's not for everyone" but for those we spoke to, it is for them.
Newcastle Waters, a remote cattle station in Northern Territory, runs 90,000 cattle. Life is tough and isolated, but deeply rewarding for those who call it home.
Cumin Lamb? Yes Chef.
At Lee Ho Fook in Melbourne, Victor Liong showcases his refined cumin lamb—a modern take on a classic Chinese dish, blending tradition with Australian ingredients.
Melbourne's GOAT Trail with Sarah Tiong
The Goat Trail returns in Melbourne, featuring delicious goat dishes across venues—tacos, skewers, curries, and more—proving this city delivers big on bold goat flavors.
Turkish BBQ
Chef Ibrahim Kasif shares his Turkish BBQ style at home, featuring lamb shish, sheftalia, adana, and more—honouring his heritage with tradition, technique, and heart.
MASTER CLASS
Great Steaks
This masterclass focuses on how to cook the perfect steak for your business; whether it’s butchering, a simple sandwich, takeaway, right up to fine dining – at RMA, we have your back. We’re here to create, educate and inspire success with Australian red meat on your menu. We’ve created this masterclass for the foodservice professional – the chef, chefs in the making, procurement managers, peak industry councils, producers and anyone who has love for Australian red meat.
This masterclass helps foodservice pros perfect steak—from butchering to fine dining. RMA supports chefs, producers, and industry leaders to succeed with Australian red meat.
CUT OF THE MONTH
Lamb Leg
HAM#4820
Derived from the hindquarter, there are two legs per animal accounting for around 30% of the total lamb carcase. Leg is prepared by the removal of the chump using a right angle cut at the back of the hip bone.
The shank is usually tipped at the caudal level of the shin meat on the tibia. A thin layer of covering fat is generally left to assist in retaining juiciness during cooking. Tender and flavoursome, the leg is traditionally roasted whole or deboned and butterflied; however, its three distinct muscles – knuckle, silverside and topside, can be sub-primaled to create a range of smaller roasts, steaks and chops.
Best Practice
Big Steaks
Cooking a large chunk of meat is no longer for the faint of heart – be it the investment you’ve made, the pressure of technique, a desire to impress, or all of the above; and probably more.
Cooking a large chunk of meat is no longer for the faint of heart – be it the investment you’ve made
The Goat Trail
Sydney’s Goat Trail
Join us on Sydney’s first Goat Trail – hosted by chef Sarah Tiong, 2 x MasterChef contestant and co-owner of Ogni Restaurant in Surry Hills. Australian goatmeat is a delicious protein that can be used in a variety of dishes and cuisines – take inspiration from the incredible dishes featured in our first Goat Trail – or go and try them for yourself.
Join us on Sydney’s first Goat Trail – hosted by chef Sarah Tiong, 2 x MasterChef contestant and co-owner of Ogni Restaurant in Surry Hills.
Featured Recipes
