How Australians really cook outback steak | Outback Ringer

There are no blooming onions or grilled "shrimp" at this outback barbecue. Working in the Australian outback is a tough gig, and this bull catching crew need a proper lunch to make it through the day. #OutbackRinger

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Outback Ringer follows a handful of brave men and women making a living catching feral bulls and buffalo in the desolate Australian outback. It's a high-risk, dangerous job, filled with high-reward and a hell of a lot of deal-making.

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Deep in the Australian outback at Seven Emu Station, Clarry Shadforth and his team are preparing a bush barbecue.
Better than goin' to the butcher shop and payin' how much?
How much you pay for a big piece of meat at the butcher shop, ay?
$20 a steak.
Yeah, but whereas out here, you get it off the land, costs you nothing.
The Shadforths are harvesting one of the feral cows they've caught this morning.
This is how we butcher it in the bush.
Yeah.
You won't get any fresher than this, mate.