- Back in Sydney (laughing) - Where'd that bird go? The - The cow bird? - Ya (laughing) (bird cawing) - We are really in Australia now. Today we are eating steak starring Sydney. Adam? You excited for a steak? - What's going on here? Whoa! I don't think people can appreciate how great this tree is. - You certainly can because you're stupid. - Alright let's go get some steak. Get your saliva rollin'. Today on "Worth It" Australia edition. We're gonna have three steaks at three drastically different price points to find out which steak in Australia is the most worth it at its price. Remember when we had steak before? (classical music) - Will it be surpassed today? - I'm pretty sure this
is gonna be spectacular. - Steaktacular? - We are actually arriving right now look at that. - Hey, it's the ocean. - All great restaurants are at the ocean. Uh, well.... (laughing) - Oh my God - That's not true. - Thank you - Do you wanna be the host? - Alrighty - Take my mic, here take it. - [Steven] Let's go - I'll be camera guy for a day. - Hi I'm Steven (upbeat music) - My name is Sebastien Lutaud and we are at The Clovelly Hotel close to the beach. Today we're gonna be having a $16 steak that we have on our steak
nights on Wednesday. It's a piece of rump. - Rump? - Rump. It's a part that's made to be a little bit tougher on the back of the shoulder. The rumps got a level of flavor because its a muscle
that works a bit more. The rump will come in portioned salt, pepper, I don't do anything else no spices or anything on it. A bit of rush of bone marrow that's we've been melted down just
a bit of extra flavor that has rosemary and thyme in it. Straight onto the top of the broiler get a nice char on it, both sides and straight into the
broiler in the middle at about 700 degrees. Char that for about 2 or 3 minutes both sides then let it rest. Steak today is gonna be coming with green beans and mash. - [Host] We're both pretty
new to Australian beers is there one you would
recommend for us to have with this steak? - You know what there is a Bob Hawke one Bob Hawke used to be an old Prime Minister of Australia. He's got a reputation for
scaling the fastest beer. - Really? - What? The former Prime Minister? - Cheers to the Prime Minister (glasses clinking) of Australia. - That's nice. - That's refreshing. You know what that is right there? - The rump? - The rump...oh.... - Excellent, do you want me to do yours? - Oh, mine's better dawg. - How about yours? - Their both good. - Mine's just better by default because its mine. - Cheers (upbeat music) - Mmmmmmm - That's nice. - Mmmmmmm - That's amazing that that's just salt, pepper and bone marrow. - It's also a steak. - Right! - It adds a lot to the flavor. - It's a little bit meatier, chewier - It does have that
beefier taste that you get with the rump, with the roast cuts. - It's $16 - That's true. - on a Wednesday night, you got your beer you got your friends,
what else do you need? Want some? - That's really good right? Adam just said it's really good. - He just nodded. - He just nodded, he just went (nods head) - It's subtle the ways that he moves. - I want to know some
good Australian games I mean we're at a pub, I feel like this is the appropriate time to pub it up. - Where do we start? So there's one where
you obviously get a coin so you choose heads or tails whatever it lands you get a skotlet of beer if you lose. - $2 coin - I call it, loser downs it in the down under. - Heads What is it gonna be? What's it gonna.... - Aw, you lose. Let the record show - No! - That the coin landed tails. - It was heads, look. Uh uh. Uh uh, that's not going down, Adam can you save me here? Oh shoot! Oh! Maybe he should be the
next Prime Minister? - That was a tasty steak. - Was a well done, medium rare steak. - Oh shit. - Booya! Look at that, the crevice. - You wanna jump it? (scared laughing) - I saved your life. - I hate you. (yelling) Steak Fact (laughing) Steak Fact - 30 percent of cattle raised in Australia are grass fed who spent their entire
life grazing freely. - That's a good ratio. - Right? - I grazed freely, I'm happy. - Are you a free grazer? - I'm the Graze Gatsby, Graze Anatomy, Grazey in Love, Beyonce. - Oh nice. (instrumental music) - Hello my name is Kevin Donovan I'm the owner of Donovan's Restaurant along with my wife Gail. We wanted to create a relaxed, comfortable environment
on St. Kilda beach. Actually you know if
Gail changes the interior accents of the restaurant every six months she lightens the colors of the restaurant changes the displays and people come to the restaurant every six months and say "what's new, what did they change" - Everything is very cozy and I feel very safe and comfortable here. - And that is exactly what
we are trying to create. Emma our chef has been
with us for 15 years she's gonna show you how we cook our Tasmanian Wilderness beef T-bone. - My name is Emma D'Alessandro and I'm the head chef
at Donovan's Restaurant here in St Kilda. Today we are gonna cook the grass fed British cattle braid T-bone
on the charcoal oven. So an order will come in we'll pull it out brush it with a little bit of oil season it with salt and pepper The josper oven I cook it in sits at about 350 degrees celsius. Pop it in the oven and
we constantly turn it until it gets a really nice caramelization crust on it and then I'll bring it
out and I'll rest it so for as long as I've cooked it I'll rest it for the same amount of time so when I go to cut it bloods not gonna ooze
out all over the place. So you just get this really nice tender juicy piece of meat. With that you get housecut chips with rosemary, salt and fried garlic a little salad of baby cos leaves just with a lemon vinaigrette. It makes a complete meal which is great when you are paying that sort of price for a piece of meat. - To the tazmanian beef. Alright? Let's eat. - Potato cheers? - Potato cheers. Mmmmm - Holy crap - That is the most potatoey
potato I've ever eaten. (silverware clanking) - Do you wanna eat? - I do. - Alright let's go, ohhhh That went right through. - Cheers - Cheers (laughing) - That awkward moment
when you hold your food cheers for a little too long. - This is a great steak. - Look how even that medium rare is inside its that bake. - It's familiar in that it's a steak but it really tastes like a wild animal. It's a whole other experience on the other side of the t. - Oh, that bone meat, its so different. The meat that's right next to the bone that's what I mean by bone meat it's like brisket. - The bone meat - The bone meat He knows what's up look at that bone meat right there. - I'm gonna let Adam have some of mine because it's not as gnawed on as yours. Who is a better dinner guest? - How do you know when
someone enjoys your food? When they eat like this. - Yes sir Donovan's right there thought we'd come out to the beach for just a moment. That steak made me feel things I've never felt before gnawing the meat off. - Like a hyena. - Yes. - Like a Tasmanian devil. - It was. - Because that was Tasmanian beef. - Alright here we go. - So next up - Is a steak fact! - One, Two, Three.... (yells) Steak Fact! (screaming) (evil laughter) - As of June 2017 there
was a bill attempting to prohibit Australian
cattle that are exported from being labeled as Australian beef after they are then
processed in the countries that import them to be sold. - Oh, because they are not processing it good enough. It doesn't "meat" their standards. - So we are on the way to the last steak place. It's back in Sydney but before we go I have a treat for you I want to go to the farm where the Wagyu was raised. - Let's go meet some cows. (soft music) - My name is David Blackmore I'm the founder of Blackmore Wagyu Beef. This farm is a breeding farm the cows are born here and conceived here. - What is Wagyu beef? - [David] Wagyu beef is a Japanese breed of cattle. A lot of people think it's a process. The Japanese have got this unbelievable breed of cattle that
produces unbelievable meat. How the hell did they do it? You're talking about very,
very accurate information. Average daily weight
gain, the marbling score every animal has a different nose print. That was how they've
been able to make sure that there was no cheating keep accurate records. I can do this for probably
at least ten generations on all these cattle that are behind us. We've got an unbelievable database with over ten thousand
animals now recorded. So we can look at that and see which of our best breeding cows and which are the best bulls that they breed to. - What makes a cow delicious? - To be honest, a lot of love and I know that might sound really corny but the main thing that
can affect the quality of meat is whether the cow
has been under stressed. So we actually monitor everything from prior to conception, right
through to the weening of the calf and then every other stage right through as well. You know I like the fact
that we can put flavor into beef and make it something really different and special. - Do what you love right? - And it is, I do love what I'm doing. - I gotta say truly this has
been the coolest experience - Ya, it's been great fun
having you guys here too. (soft music) - My name is Corey Costelloe I'm the head chef here
at Rockpool Bar & Grill in Sydney, and today you
guys are gonna be having two of the David Blackmore Wagyu steaks. We get a lot of whole animals in and we break them down
into all the different various cuts but then we
have them all aging up in a room. - What is the advantage of dry aging meat? - The natural moisture that's in the meat when you dry age it
intensifies that moisture it's like reducing a stock down and making it more flavorsome. The first steak you guys will be eating will be the Wagyu eye of chuck really, really big in flavor and we actually we never
used to serve it as a steak we used to cut it up and braise it. All the chefs would come along and cut off the first cuts of them and start eating them and
the main chef was like that's it if this is
good of all of us to eat it's good enough for the guests. So a new steak was born. Our butcher will age them anywhere between 21 up to about 75 days. And we very, very lightly
sprinkle them with salt a little bit of oil and then we cook it
over a wood fire grill. Crust it up on each side
and then just before the guests are ready to eat it we give it a little sear up again and then I slice it on a board. Certain steaks have grains
that run through them and we try to cut them
out so that the guests gets the best experience. (clapping) - That's just for our time in Australia We saw a cow. - Sure did. (glasses clinking) - Ya, it still gets me - Still ya - the first sip of wine always, just. The current table setting onion rings and steak is child Andrew's (laughing) perfect table setting. - To Andrew's world - Oh my God, wow, it's
just straight up funion it's crazy. - It's so good. - Alright - We've waited long enough. So this is the eye of the chuck. - This is the cut chefs prefer to eat when they come to Rockpool. Are you ready to put this in your mouth? - Who are you talking to? - You. - Oh, okay, ya, I am. - Cheers (relaxing music) - Mmmmmmm - I'm just gonna go right back in. - Mmmmm, all the best
things in life are done with your eyes closed. Sleeping, making out. - I can't disagree with
that, it's really good. It takes like a beef stock
turned into bubble gum. - It's reverse bubble gum. - It's reverse bubble gum? - It tastes better the
more you chew into it. - [Corey] The next one you will
have is a grass fed sirloin comes from the middle of
the back of the animal. Very high marbles, beautiful eating we've got it for $150 on
the menu at the moment. So, bargain. - Bargain at $150 dollars. - Bargain at $150
dollars, comes with lemon. (laughing) - Immediately, visually
this one looks crazy compared to the other. - Sizzle me with your zest not literally me. Look at that marbling. - And the grain structure is crazy it's like a comb of meat. - Cheers, to all of Australia. (symphony music) - That has a very intense flavor. - Oh my God, I'm blind. Don't worry we won't make out. - It's so easy to eat I can't slow down and it's already cut for you I could demolish one of
these in about 5 minutes if I was by myself not trying to be conscious of other people watching me. - There's only salt and lemon on this guy? - All of the flavor is baked into the cow. - I just want to sit here and enjoy this for the rest of my life. - Well you can't because
I'm about to eat it all, I'm ready to go home. (sings) - I'm coming home. - Ya, and with that. - We're back in the states and back in the worth it mobile. - Driving back on the
right side of the road. - Because its the correct side or because it's the right side? - Both - Alright, so the trip is
over but we must now decide which steak was the most
worth it to at its price in Australia. - The Clovely Hotel had
an amazing value steak that would be the
perfect post beach steak. Do you eat post beach steaks? - Pre-beach - Pre-beach steaks The steak that was most worth it to me at its price was certainly Donovan's. - I knew you were gonna say that. - I mean that place is what I would want a restaurant to look like if I operated it. Here's what I will say
about this steak video. Every location was amazing. - But there must be a winner. Our winner goes to Rockpool. - Whoa - It's not the $150 sirloin it's the eye of the chuck. (sings) - It's the eye of the chuck,
it's the thrill of the steak - Adam? Five for five one of you
guys chose the same thing? We're halfway through the season and you guys are the same person. (laughing) It only gets better from here, so. - It could get worse. - That's what you call a teaser. - What do you think Australian's call up here? Because we call that down under are we up over? - Um - Alright, Australia over. Uh, oh yes!
