Beef Products
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Eye Fillet (also called rib eye) is cut from the cow’s rib region, and is an extremely tender and flavoursome type of meat. Due to the delicious natural juices, eye fillet is fairly simple to prepare, however there are a few steps you can follow in order to get the best out of your fillet steak.- Give time to let the meat settle at room temperature.
- If you'd like to season with herbs and spices prior to cooking you can, but do not use salt as it will draw the beef of tasty natural juice. Wait until cooked to add salt. |
- If you would like to marinade, you can do so for about an hour before cooking. Do not use acidic marinades as it will ruin the texture; mild olive oil based marinades are ok.
- To cook - use a pre-heated element and place your steak on the heat for about 5 minutes each side. Only turn it once!
- Stand covered at room temperature for 10 minutes before serving.
- To cook - use a pre-heated element and place your steak on the heat for about 5 minutes each side. Only turn it once!
- Stand covered at room temperature for 10 minutes before serving.
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Rump steak is a tasty cut of meat and can make an extremely delicious meal if you know how to cook it. We tend to enjoy rump when it's cooked on the BBQ or when it's braised, but there are heaps of ways to cook rump and it's a great type of meat to experiment with. Rumps are very tasty and marinades are not needed or recommended. For best results on the BBQ, cook on a pre-heated medium to high heat for 6-7 minutes each side. |
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Rib Fillet is ideal for cooking on the BBQ for several reasons. It comes with lovely marbled fat in the meat which dissolves when cooked, making the meat moist and tender. Also, it doesn't take long to cook, and tastes great. Cooke for 3 minutes each side on a hot element and let stand for 5 minutes before serving. |
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Porterhouse (Sirloin) - Tender and full of flavour, a top quality sirloin steak is best on a BBQ, hot plate or grilled. Cook over a pre-heated element and turn the steak every thirty seconds until cooked. - For rare steaks, cook for a total of 1 1/2 minutes on each side. - For medium rare steaks, cook for a total of 2 minutes on each side. - For medium well steaks, cook for a total of 2 1/2 minutes on each side. - For well done steaks, cook for a total of 3 or more minutes each side. - Rest at room temperature for 3 minutes. |
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T-Bones are amongst the leaner cuts of beef; choose a T-Bone with slight marbling and a healthy looking red colour. Pan-frying T-bone streak in a bare, hot BBQ or pan brings out its natural flavour and tenderness and sears it to a tasty brown. - Place the steak on a pre-heated element at a medium to hot temperature. - Sear the meat for approximately 5-6 minutes each side. - Let the steak rest for 5-10 minutes before cutting or eating, allowing the juices to redistribute through the meat. |
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Slow CookingGenerally the tougher cuts of meat are ideal for slow cooking, they are great value for money and have loads of flavour. The gentle cooking process gradually breaks down the connective tissue until the meat is very tender and juicy. If you get meat on the bone, you'll get even more flavour to your sauce. The best cuts to go for are:
- Gravy beef - Chuck steak - Blade steak (pictured) - Topside - Silverside |