MasterChef Australia episode sparks steak controversy
On last night’s MasterChef Australia several contestants refrigerated steaks between cooking and plating, drawing criticism that the practice altered doneness and texture. Contestant Grace was specifically called out after she put her steak in the fridge, and other cooks faced scrutiny for serving flathead that still contained pin bones. Guest judge Curtis Stone led an on-air butchery demonstration, and viewers also flagged repeated Coles tie-ins as overt product placement. The mix of questionable butchery, refrigeration choices, and visible sponsorship matters because it can change judges’ assessments, raise food-safety and technique concerns, and affect perceptions of the show’s impartiality.
Of course "flat iron steak" is Oyster Blade Steak here in Australia, comes from the shoulder. #MasterChefAU
Sandy Horne5I bought oyster blade recently to make braised steak. At home, I looked at the label and it said something like "perfect for grilling". I was puzzled because I wouldn't use it that way. Anyway, it made spectacular braised steak.
Papillon192In my home country of 🏴 its called , featherblade /spaul steak /spale bone steak . In 🇨🇵 we called it Paleron , either way its mainly braised, never fried or grilled .
Peta says bring back Łink2Does it come from the same general area as chicken oysters?
Ingrid Harrison2I’ve never grilled it. Always thought it would be tough and sinewy. Have you?
