Uploaded February 2017 | Updated September 2026, 1 hour ago
3AW broadcast from Footscray after the Bulldogs won the preliminary final in 2016.
3AW broadcast before the 2016 AFL Grand Final between the Western Bulldogs - Footscray and Sydney Swans.
Ross Stevenson and John Burns are the kings of breakfast radio, notching up more than 100 consecutive rating periods as Melbourne’s #1.
Their razor sharp wit and oddball humour entertains and informs Melburnians as they wake up and start each weekday.
The iconic Rumour File from 7am gives listeners the chance to anonymously spill the beans and break the news, and also win daily and weekly prizes, plus the annual grand prize – click above to learn more!
The Western Bulldogs (formerly the Footscray Football Club is a professional Australian rules football club that competes in the Australian Football League (AFL), the sport's premier competition.
Founded in 1877 in Footscray, an inner-western suburb of Melbourne, the club won nine premierships in the Victorian Football Association (VFA) before gaining entry to the Victorian Football League (since renamed the AFL) in 1925. The club has won two VFL/AFL premierships, in 1954 and 2016, and was runner up in 1961.
The Western Bulldogs' home guernsey features two thick horizontal hoops—one red and one white—on a royal blue background.
The club's headquarters and training facilities are located in Footscray at Whitten Oval, nicknamed "The Kennel", its original home ground.
The club draws much of its supporter base from Melbourne's traditionally working class western region, and plays its home matches at Docklands Stadium (currently known as Etihad Stadium) in the Docklands area, also in the city's inner-west. In 1996, the club changed its name from the "Footscray Football Club" to its nickname, the "Western Bulldogs".
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3AW broadcast from Footscray after the Bulldogs won the preliminary final in 2016.
3AW broadcast before the 2016 AFL Grand Final between the Western Bulldogs - Footscray and Sydney Swans.
Ross Stevenson and John Burns are the kings of breakfast radio, notching up more than 100 consecutive rating periods as Melbourne’s #1.
Their razor sharp wit and oddball humour entertains and informs Melburnians as they wake up and start each weekday.
The iconic Rumour File from 7am gives listeners the chance to anonymously spill the beans and break the news, and also win daily and weekly prizes, plus the annual grand prize – click above to learn more!
The Western Bulldogs (formerly the Footscray Football Club is a professional Australian rules football club that competes in the Australian Football League (AFL), the sport's premier competition.
Founded in 1877 in Footscray, an inner-western suburb of Melbourne, the club won nine premierships in the Victorian Football Association (VFA) before gaining entry to the Victorian Football League (since renamed the AFL) in 1925. The club has won two VFL/AFL premierships, in 1954 and 2016, and was runner up in 1961.
The Western Bulldogs' home guernsey features two thick horizontal hoops—one red and one white—on a royal blue background.
The club's headquarters and training facilities are located in Footscray at Whitten Oval, nicknamed "The Kennel", its original home ground.
The club draws much of its supporter base from Melbourne's traditionally working class western region, and plays its home matches at Docklands Stadium (currently known as Etihad Stadium) in the Docklands area, also in the city's inner-west. In 1996, the club changed its name from the "Footscray Football Club" to its nickname, the "Western Bulldogs".
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![Eating Kobe Beef in Kobe
Eating Kobe Beef in Kobe.
Kobe Beef is distinguished as a tender, flavorful meat that is well marbled with fat. It is produced from pedigreed Tajima breed cattle which were born and slaughtered in Hyogo Prefecture. Once slaughtered the meat must pass a series of requirements and only the highest grades of meat with exceptionally high levels of fat marbling earn the Kobe Beef label, which is a strictly-guarded trademark.
Kobe Beef is usually served as steaks, shabu shabu (thin slices of meat quickly boiled in a broth) or sukiyaki (meat slices simmered in a hot pot). One of the best ways to enjoy Kobe Beef is at a teppanyaki restaurant, where a chef grills the meat on an iron plate in front of his guests. Prices vary on the establishment, but you can expect to pay a few thousand yen per hundred grams of beef, while a full meal at a teppanyaki restaurant typically costs between 8,000 and 30,000 yen per person.
Kobe Beef is a prized Japanese delicacy and probably the most widely-known regional specialty food in Japan. It is one of several breeds of Wagyu, or Japanese cattle, which are bred throughout the country and often associated with the area where they are raised. While Kobe Beef is probably the best known type of wagyu outside of Japan, there are many other breeds, such as Matsuzaka and Yonezawa Beef, that are equally or even more famous among Japanese gourmets.
Kobe beef (神戸ビーフ? Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japans Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association.[1] The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, the three big beefs), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called Kobe niku (神戸肉?, Kobe meat), Kobe-gyu (神戸牛?) or Kobe-ushi (神戸牛?, Kobe cattle) in Japanese.
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