Coach Dave Rennie rated the All Blacks' game against Italy as satisfactory ahead of the match with Ireland

Ruben Law has earned a spot in the starting lineup at wing-half for this weekend's match against France, playing alongside teammates from the Hurricanes. New All Blacks coach Dave Rennie announced New Zealand's first squad for the Nations Championship opener in Christchurch.

Squad Selection and Comments

The 25-year-old Law, who previously featured in only five All Blacks matches, will start in the key No. 10 position against the French on Saturday. His performance was highlighted by a brilliant Super Rugby season, during which he helped the Wellington Hurricanes win the title.

Former New Zealand forward Brad Weber believes that new head coach Dave Rennie is capable of bringing the All Blacks back to the top of the sport ahead of their game against France on Saturday. Rennie took over the team in March, replacing Scott Robertson after seven losses in two years under his leadership.

Strategy and New Faces

The 62-year-old Rennie, with experience working in Glasgow, Kobe Steelers, and Chiefs, where he collaborated with Weber for two years, faces the challenge of confronting the Six Nations champions—France—in his debut match. He promises to employ a simple tactic, given only ten days of preparation time.

Law was selected for the team along with his clubmate from the Hurricanes, Cam Rogers, at scrum-half, and Jordie Barrett at inside centre. Rennie noted that Law's selection was based on his excellent form, and positioning him next to Cam and Jordie would provide him comfort, cohesion, and good communication.

Rennie also made a surprise selection in the backline, including Luke Jakobson from Waikato Chiefs as an open flanker, and Peter Lakai from Auckland Blues as a blindside. Captain Ardie Savea has been moved to the No. 8 position. Rennie emphasized the importance of Jakobson's physical strength against the French, stating: 'We like Luke. Luke is strong. He will have real physical power against the French, and we think that is very important.'

Reserves and Opponents

Two debutants, Xavier Numiia and Fehu Finenganofo, both from the Hurricanes, are in the reserves and vying for a first test match appearance. Damian McKenzie has been named in the squad at full-back, and Will Jordan has moved to right wing. Although France is resting some stars after a long club campaign, and superstar Antoine Dupont is absent due to injury, Rennie cautioned against labeling the team a 'B-team,' considering the strength of the Top 14 championship.

Rennie explained that 'the French have 28 professional teams. It is the best league in the world. High quality, they have huge squad depth, and whoever plays will be a quality team.'

Naledi Mokoena, who works as a manager in an insurance company in Pretoria, discovered that when choosing meat for a barbecue, the degree of tenderness, taste, and cooking method are more important than the price.

Changing perceptions about meat

Mokoena was accustomed to making decisions related to risk analysis, but while preparing for a friendly barbecue, she faced a large selection of meat cuts in the supermarket: fillet, leg, sirloin, brisket, and rump.

She realized that she did not understand why some pieces cost more than others.

Like many South Africans, Mokoena initially considered fillet the best cut due to its softness. However, after consulting with a butcher and through her own experiments, her conviction completely changed.

The principle of muscle function

Mokoena found out that tenderness and taste are different concepts. She explained that parts of the animal that move less are naturally more tender. More actively working muscles, conversely, become tougher but often have a richer flavor.

Cuts from the rear part of the animal, such as fillet, sirloin, and leg, are usually more tender because these muscles perform less work. In contrast, cuts from the front quarter, such as brisket, rump, and shank, are intensively used throughout the animal's life. This constant activity forms more connective tissue, making the meat denser and richer in flavor.

Simply put, tenderness is achieved through rest, and flavor is achieved through work.

Tenderness versus flavor

Mokoena saw this difference in practice: one day she cooked a steak from fillet, and the next day—a beef stew with brisket. The fillet turned out very soft, whereas the stew had a significantly deeper flavor.

This experience reflects a common compromise in red meat: tender cuts cook quickly and remain soft from the start. At the same time, cuts with strong flavor require time and slow heating but reward patience with depth and richness. Neither option is unequivocally better; they are simply intended for different purposes.

Classification and cooking

Previously, Mokoena avoided meat below Grade A, believing it indicated low quality. Later, she learned that classification mainly reflects the age of the animal, not the quality of the meat itself.

Grade A meat comes from young animals and is generally more tender. Grade B meat offers a balance between tenderness and flavor. Grade C cuts come from older animals; they are often tougher but can be exceptionally flavorful when cooked correctly.

One of the most significant shifts in Mokoena's thinking was understanding that success in cooking is determined not only by the cut. She realized that some tough cuts simply need more time.

This changes the approach to meat selection: fillet, sirloin, and leg are best suited for quick cooking at high temperatures, such as grilling or pan-frying. Brisket and shoulder are ideal for stews and curries. Rump requires slow roasting or smoking, and shank and oxtail only become tender after long, slow cooking. Time, not price, transforms tougher cuts into something exceptional.

The role of fat and specialists

According to beef specialist Cathy Flannery, Operations Director of Flannery Beef, the idea of a single 'best cut' is misleading. She considers it a kind of 'trap'. The most important thing is the cooking method, followed by personal preference.

Flannery notes that the most popular steaks come from so-called 'middle meats'—the rib, loin, and leg areas. She points out that ribeye, New York strip loin, and filet mignon can be considered the best depending on what the consumer values.

However, each of these cuts has its own characteristic: fillet is the most tender but least flavorful; ribeye is the most flavorful but least tender; and New York is in the middle. Consumers often overlook that it is the fat that provides flavor, while muscle use determines texture. Cuts with more fat generally have a richer taste, while less used muscles are softer.

Expert conclusion

Flannery emphasizes that the best steak for grilling is fundamentally different from the best steak for stewing; the key is matching the cut to the cooking method. This principle remained with Mokoena: instead of asking which meat is better, she now asks what she is cooking.

As Freddy Hirsch, a leading supplier of spices and meat processing equipment, says, understanding the interaction of structure, fat, and connective tissue helps consumers unlock the full potential of the meat. When the cut matches the correct cooking method, you stop throwing away good meat and start cooking confidently. For Mokoena, this is the main takeaway: the best cut is not the most expensive on the shelf, but the one that suits your dish, your method, and your patience.

Coach Dave Rennie arrived in Christchurch ahead of the intense match against France, which is scheduled for Saturday. On Sunday, he stated that due to limited time, he will only be able to implement a 'simple structure' for his first appointment as All Blacks head coach.

Match Preparation

The team is preparing for its first World Cup test match in Christchurch. The former Wallabies coach was appointed head of the New Zealand squad in March, replacing the dismissed Scott Robertson, but his involvement was minimal due to a contract with a Japanese club, which ended this month.

Rennie noted that he previously worked with a small portion of the 34 players in the squad. After the team arrived in Christchurch, he shared his impressions: 'I like it, it was good to get to know them better.'

Tactical Plans and Player Condition

He specified that most of the work is currently focused on creating a simple attacking structure, as well as improving defensive links so that players can clearly execute their tasks on the field. Rennie reported that star fullback Will Jordan has recovered from a calf muscle issue, and key forwards Wallace Sititi and Tupu Va'a have recovered from concussions. All three missed the final stages of Super Rugby this month due to injuries.

Comments on French Team Strength

Rennie refuted the notion that France would be weak because their coach Fabien Galthié did not select players from Toulouse and Montpellier, who participated in the Top 14 championship final this weekend. He emphasized that there will be 11 players from Bordeaux, who are European champions. Rennie added that French rugby has immense depth because they have 28 professional teams, and they can always select high-caliber players. He concluded that 'Fabien is smart, and they will have a plan regarding how everything looks. They will be a good team.'

Veteran's Impression

Veteran hooker Cody Taylor noted that Rennie made an immediate impression on the players. According to Taylor, 'he is not afraid to be in charge, he definitely commands space when he speaks, but in a way that is not too intimidating. It's just a way that commands respect, and you know what he wants on the field.'