Recipe Ideas

  • Slow Cooked Thai Beef Curry
  • Peppercorn Beef with Port and Mushrooms
  • Lemongrass & Chill BBQ Pork
  • Braised Lamb Shoulder with Roasted Fennel

Beef Cooking Tips

It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.

Roasting Beef

Recommended cuts: Rib eye/Scotch Fillet, Rump, Sirloin, Topside, Blade, Round

  • Preheat the oven to the recommended temperature
  • Remove the meat from the cryovac bag and allow it to come to room temperature (20 minutes out of the fridge, under a tea towel)
  • Brush roast lightly with oil, season, and place on a rack in a roasting tray (helps brown evenly)
  • Check internal temperature with a meat thermometer periodically (don't just wait until the anticipated cooking time is up)
  • Once cooked, remove from oven and rest for 10-20 minutes (covered with foil on a warmed plate)
  • Carve across the grain of the meat

Recommended temperatures and cooking times (per 500g portion):

Cut Oven Temp Rare Medium Well done
Scotch/Rib Eye, Rump, Sirloin  200°C  15-20 min  20-25 min  25-30 min
Topside, Silverside, Blade, Round  160°C  20-25 min  25-30 min  30-35 min
Internal temperature when cooked    55-60°C  60-65°C  65-70°C

Stir Frying Beef

Recommended cuts: Rump, Eye fillet, Scotch fillet, Sirloin, Oyster Blade, Blade

  • Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
  • Cut into strips 10mm thick, cutting across the grain of the meat
  • Brush the meat in oil instead of adding oil to the pan (this can help reduce the amount of oil used)
  • Ensure the cooking surface is hot - the meat should sizzle, but the oil should not smoke (too hot)
  • Cook the meat in small batches (200g at a time) to make sure the pan stays hot and to stop the meat from stewing.
  • Set the cooked meat aside while you cook all the other items (spices, vegetables, and sauce)
  • Lower the heat, and return the meat to the pan with the rest of the stir fry. Combine but do not allow to boil (as this will stew and toughen the meat).
  • Serve immediately.

Pan Fry / Grill / BBQ Beef

Recommended cuts: Eye fillet (tenderloin), Scotch fillet (cube roll), Sirloin (porterhouse/striploin), Oyster Blade, Blade, Rump

  • Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
  • Coat the meat in oil instead of adding oil to the pan/bbq/hotplate (this can help reduce the amount of oil used)
  • Ensure the cooking surface is hot - the meat should sizzle, but the oil should not smoke (too hot)
  • Cook for a few minutes on one side (see below) and turn only once.
    • rare - just a few minutes on first side, then turn and cook until steak feels soft
    • meduim - cook until moisture is just starts to appear on the top surface, then turn and cook until moisture is just visible on second side
    • well done - cook until moisture is clearly visible on the top surface, turn and cook until moisture is clearly visible on second side.
  • After cooking, rest meat on a warmed plate (covered with foil) for 2-4 minutes. This helps redistribute the juices throughout the steak.

Slow Cooking Beef

Recommended cuts: Osso Bucco (shin, gravy beef), Blade, Chuck, Silverside, Topside, Round

  • Remove the meat from the cryovac bag and allow it to come to room temperature (10 minutes out of the fridge, under a tea towel)
  • Cut into 2cm thick cubes
  • Brush the meat in oil instead of adding oil to the pan (this can help reduce the amount of oil used)
  • Brown the meat in small batches in a pan (200g at a time). This seals in the juices. Set aside.
  • Lower the heat, add onions, aromatics (garlic, spices) and saute.
  • Add vegetables, stock, and beef, bring to the boil and then reduce heat to low.
  • Cover and simmer for approximately 2 hours (alternatively, place in 160°C oven for 2 hours).