How to cook the perfect

➊ Bring steak to room temperature ➋ THE GREATEST Preheat pan or BBQ to HOT ➌ Drizzle steak with oil aND season with salt and pepper KITCHEN GUIDE

Well done 5–6 minutes per side, rest for 6 minutes

Medium Well 3½ minutes each side, rest for 5 minutes

Medium 3 minutes each side, rest for 4 minutes

Medium Rare 2½ minutes each side, rest for 4 minutes

RARE 2 minutes each side, rest for 2 minutes

Cooking instructions are based on a 2cm thick steak. Take the guesswork out of cooking with the free SteakMate app, See following recipes for serving suggestions. available for download from the App Store and Google Play. STEAK WITH CHIMICHURRIStuart Hayes & quinoa SALAD T-Bone Steak 10 MINS 20 MINS serves 4

TIPS 2 x 500g T-Bone steaks 1. To make chimichurri sauce, Turn and cook a further 3–4 mins. INTRODUCTION olive oil finely chop parsley and garlic, Using tongs, hold steak on the Swap T-bone for rib-eye on the bone steaks. or quickly pulse in a food centre bone and turn to sear all Pushed for time use shop bought chimichurri. salt & pepper processor. Tip into a bowl and the way around, including the With access to some amazing If you don’t have skewers for your veggies, grill them 2 zucchini, thickly slices into rounds whisk in remaining ingredients flat-bone end. Transfer to a board, local produce on our doorstep on the BBQ grill plate or in a heavy-based pan. 100g cherry tomatoes (oil through to chilli flakes). cover loosely with foil and rest who better to speak to than your 1 red onion, cut into wedges Adjust seasoning to taste. for 10 mins. While the steak rests, local butcher. We have teamed cook eggs to your liking. 2 cups cooked quinoa 2. Thread zucchini, tomato and up butchers across the nation onion onto skewers, and brush 4. Cut both sides of the steak from and sourced all the best kept 4 large eggs, fried with a tablespoon or so of the bone, slice and spoon over secrets from tips and tricks CHIMICHURRI SAUCe chimichurri sauce. Preheat a half the chimichurri sauce. and “how to” demonstrations to heavy-based pan or BBQ grill Serve steak with fried eggs, ensure you can enjoy Australian 1 cup firmly packed parsley, plate to medium-high. Cook quinoa, roasted veggies, and and lamb at its best. Enjoy thick stems removed veggie skewers 5–6 mins, remaining chimichurri. this kitchen guide jam packed 2–3 garlic cloves turning once. Arrange over full of all the “need to knows” ½ cup olive oil quinoa. along with some delicious beef and lamb recipes, all courtesy of 1 tbsp red wine vinegar 3. Drizzle steaks with olive oil some of the Greatest Butchers 1 tbsp lemon juice and season both sides with salt. in Australia. Increase heat to high 2 tsp dried oregano leaves and cook T-bone steaks for Remember ½ tsp sea salt 5 mins, until a golden crust If in doubt ask your Butcher! cracked black pepper has formed on one side.

#askyourbutcher ½ tsp chilli flakes, optional

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 www.australianbeef.com.au  @australianbeef  @australianbeef Meat Cuts Steak Mate Roast Mate

For all video demonstrations check out our Greatest Butcher YouTube Channel NOTES Apricot GlazedDes LambBarritt Loin Chops Honey-Soy OysterSarah Wadland Blade Steaks LAMB LOIN CHOPS 15 mins 10 mins serves 4 LEAN BEEF OYSTER BLADE 20 MINS 5 MINS serves 4

8–12 lamb loin chops 1. Bring water to a boil in a medium 4. Preheat a large heavy-based 4 x 150g oyster blade steaks 1. Combine soy sauce, honey, TIPS ½ tsp sumac powder saucepan. Add couscous, cover skillet, or BBQ, to medium-high. ¼ cup soy sauce ginger, garlic, and oil in a large pot, and reduce heat to low. Add chops and cook for 3 mins ceramic dish or zip-top bag. This marinade will pair perfectly 1 tsp olive oil Simmer for 10 mins, then remove until golden. Turn chops over, 2 tbsp honey Add steaks and turn to coat with other steak cuts too. Try rump salt & pepper pan from heat, keep covered and brush with glaze and cook a 2 tsp grated ginger with marinade. Allow meat or sirloin, adjusting cooking time ¼ cup apricot jam rest a further 10 mins to finish further 2–3 mins. 2 garlic cloves, grated to marinate for 20 mins, as it as necessary. 2 tbsp honey cooking. Fluff couscous with a 5. Turn chops once more, brush 1 tsp sesame oil comes to room temperature. fork and transfer to a large bowl. 1 tbsp soy sauce with glaze, and immediately 2. Preheat BBQ or a heavy-based NOTES 2. Whisk together orange zest and transfer to a clean plate. To serve skillet to medium-high. Drain 2 tsp Dijon mustard juice, mustard, vinegar, and Cover loosely with foil and 2 bunches Asian greens, steamed, excess marinade from steaks 2 garlic cloves, crushed olive oil. Season to taste with rest for 5 mins. sautéed, or grilled and cook for 2–4 mins per side, salt and pepper. Add half the 6. Add rocket, grapes, celery, steamed rice or until cooked to your liking. Pearl Couscous Salad dressing to the warm couscous walnuts, herbs, and remaining toasted sesame seeds 3. Transfer cooked steaks to a 1 cup Israeli (pearl) couscous and toss to combine. orange dressing to the bowl clean plate, cover loosely with 1¼ cups water 3. Drizzle lamb chops with olive with the couscous, and mix well. foil and rest for 5 mins. Juice & zest from 2 oranges, oil and sprinkle both sides with Serve chops warm or at room 4. Serve steaks and resting juices or ¾ cup orange juice salt, pepper, and sumac. In a temperature, with couscous with steamed rice, Asian greens, 2 tsp Dijon mustard small bowl, whisk together salad. and sesame seeds. apricot jam, honey, soy sauce, 2 tsp apple cider vinegar mustard, and garlic. 2 tbsp olive oil salt & pepper 4 cups rocket leaves 1 cup red grapes, halved 2–3 stalks celery, sliced ½ cup toasted walnuts ½ cup fresh mint or coriander leaves, torn

NOTES TIPS

ArgentinianMark Rogers Kebabs Metal skewers are best and re-usable, or if you don’t have CUBED 40 MINS 30 MINS serves 4 these and are using wooden skewers remember to soak them 750g rump steak, cubed 1. To make the chimichurri, 4. Cut corn kernels off the cob. in water before using them. ½ cup white vinegar combine all ingredients in a Combine corn, roasted sweet bowl and season to taste with potato, and rocket on a large ¼ cup olive oil salt and pepper. Set aside. platter. Drizzle over 1–2 tbsp ¼ brown onion, grated 2. Combine marinade ingredients chimichurri sauce and toss 2 cloves garlic, minced (white vinegar through to cumin) to coat. 1 tbsp dried mixed herbs in a large zip-top bag or ceramic 5. Serve beef skewers with salad 1½ tsp ground cumin dish. Add beef, stir to coat, and and chimichurri. marinate for 30 mins. 2–3 capsicums, cut into 3 cm pieces 3. Drain beef, discarding marinade. TIPS salt and pepper Thread meat onto skewers, To roast sweet potatoes, toss with Chimichurri Sauce alternating a piece of capsicum 1 tbsp olive oil, season with salt between each piece of beef, and ¼ cup olive oil and pepper and bake for 25 mins season with salt and pepper. at 180°C. Alternatively, cook on 2 tbsp red wine vinegar Preheat BBQ or a heavy-based the BBQ, over medium-low heat, ½ cup firmly packed parsley pan to high. Cook skewers, turning until tender. leaves, finely chopped to sear all sides, for 4–5 mins. ¼ brown onion, finely chopped ¼ small red capsicum, or 2 long red chillies, finely chopped 1 clove garlic, minced Salad 2 sweet potatoes, thickly sliced and roasted 2 ears corn, steamed or grilled Mark Rogers, Stapleton’s Quality , Kareela 4 cups rocket or mixed greens HOW TO MAKE THE PERFECT SKEWER 1. Cut meat to even size cubes, 2-3cm thick is ideal. 2. Thread meat on skewers, with even amounts on each side of the skewer. 3. Add vegetables to the skewer to add moisture to the meat. The vegetables can also be used as a good guide when cooking the skewers. 4. Bring your BBQ, hot plate or pan up to a medium heat. 5. Try to avoid continuously turning the skewer, look to cook each side only once for 8 minutes or until a nice “char” is achieved. 6. Do the tong test to check the of the meat - if it springs back NOTES it is juicy and ready! The firmer the meat, the more well done it is.

REMEMBER to rest your skewers for a few minutes before serving

For a video demonstration check out our Greatest Butcher YouTube channel Porterhouse steak andPeter Bouchier roast vegetable salad NOT SURE PORTERHOUSE STEAK 15 MINS 25 MINS serves 4 4 x 150g porterhouse steaks 1. Preheat oven to 180°C. Cut 5. Whisk dressing ingredients 500g pumpkin, seeds removed pumpkin and onions into together and season to taste. WHICH CUT TO USE? wedges, and red capsicum into Arrange greens on a large 2 red onions wide strips. Place vegetables platter, top with roasted 2 large red capsicums, seeds onto a baking paper lined oven vegetables, crumbled feta, and removed tray, drizzle with 1 tbsp olive oil nuts. Drizzle with dressing. 400g baby spinach, rocket, and season with salt and pepper. 6. Serve steaks with roasted FEAR NOT! or mixed greens 2. Roast vegetables for 25–30 mins vegetable salad. 100g feta cheese until tender and golden. TIPS ½ cup toasted hazelnuts, chopped Cool slightly. olive oil 3. Allow steaks to come to room Steak can also be sliced and temperature for 20 mins. tossed through the salad for salt & pepper Drizzle with oil and season with a one-tray dish. Dressing a pinch of salt and pepper. 1 tbsp red wine vinegar 4. Heat a heavy-based pan or BBQ to high. Cook steaks for 3–5 mins per ¼ cup olive oil side, or until cooked to your liking. 2 tsp fresh rosemary, chopped Transfer to a board, cover loosely with foil, and rest for 5 mins.

Steak Roast Slow Cook Stir Fry NOTES

Fillet steak Fillet Bolar Blade Roast Rump Steak

Scotch Fillet Scotch Fillet Roast Gravy Beef

Tomahawk Steak Blade Steak

Rib Eye on the bone Rump Roast Osso Buco

Sirloin Steak Oyster Blade Cheek Topside Steak

T Bone Steak Bolar Roast Blade Steak

Rump Steak Roast

Flat iron Steak Topside Roast

Oyster Blade Steak

BBQ Blade Steak

FOR MORE INFORMATION AND RECIPES, VISIT AUSTRALIANBEEF.COM.AU Slow CookedCraig Munro Beef Ragout DICED gravy beef 15 MINS 2 hrs serves 4–6

1 kg diced gravy beef 1. Preheat oven to 180°C. Pat beef 5. Cover pan with a lid or foil, 2 tbsp olive oil, divided pieces dry with paper towel. and place in the oven for 2 hrs, HOW TO FREEZE, THAW & REHEAT BEEF or until meat is very tender. 2 onions, diced 2. Place a large oven-proof pot over high heat and drizzle in 6. Remove pot from oven and 3 carrots, diced half of the olive oil. Add beef and place on heat-proof surface. 2 cloves garlic, diced sear for 3–4 mins, stirring twice Remove bay leaves and discard. 2 tbsp tomato paste to evenly brown meat. Use a potato masher or two ½ cup red wine, or beef stock 3. Reduce heat to medium-high. forks to shred meat. 700ml bottle Passata Add remaining oil, onion, garlic, 7. For a thicker sauce, return pot and carrot to the pot and stir to to oven, uncovered, and cook a 400g tin chopped tomatoes combine. Cook a further 3 mins further 30 minutes, until sauce HOW TO FREEZE HOW TO THAW 3 cups water until onion begins to soften. has desired consistency. Season • Trim fat, level out butchers’ mince and separate The best way to defrost beef is to leave it in the fridge 2 bay leaves 4. Stir through tomato paste and to taste with salt and pepper. into meal portions for even defrosting. until completely thawed. You’ll need to plan ahead, but 1 tbsp mixed Italian herbs red wine, and cook for 1 minute. 8. Serve ragout with pasta, • Put into airtight plastic freezer bags, then seal the tender, juicy results are worth the wait! Add tomato passata, chopped parmesan cheese, and a fresh removing any excess air from the bag. Simply separate portioned cuts like steaks, keep salt & pepper tomatoes, water, bay leaves green salad. • Label with cut name, weight and date – and freeze! freezer covering on and pop beef in a dish on the lowest fridge shelf until completely thawed. To serve and herbs and mix well. • Freeze up to the recommended storage time for 500g pappardelle pasta Bring to the boil. your particular cut. BEEF CUT THAWING TIME parmesan cheese • Never refreeze defrosted meat – this is a food Small Roast 3-5 hours per 500g safety risk! Large Roast 4-7 hours per 500g fresh basil FRESH BEEF CUTS FREEZER STORAGE TIME* Steaks (about 2cm thick) 12 hours or overnight green salad Sausage 1-2 months IN THE MICROWAVE: Mince 2-3 months Pressed for time? Defrosting beef in the microwave Strips 2-3 months is a saviour when you need to speed things up. Diced 2-3 months • Remove freezer bag or wrap. This prevents your beef Thin Steaks 2-3 months from sitting in ‘drip’ and stewing while defrosting. Steaks 3-4 months • Use the pre-programmed ‘defrost’ setting on your microwave. Roasts (bone in) 4-6 months • When defrosting mince, remove outer portions Roasts (boned & rolled) 4-6 months from the dish as they thaw, and set aside. Vacuum-packed Meat (unopened) 4-6 months • If the edges of cuts feel warm, stop microwaving and allow the beef to stand for a few minutes until the edges are cold again. COOKED MEAT FREEZER STORAGE TIME* • Cook beef immediately after defrosting. All cooked Beef dishes 1 month Make sure it doesn’t stand for any length of time * Ideal temperature is -18°C to -15°C at room temperature or in the fridge.

Pre-prepared meals are a lifesaver when you need to get that hot meal on the HOW TO REHEAT table in minutes. For a fast, safe and tasty result, follow our expert tips: IN THE MICROWAVE: • Reheat your beef dish in individual • Feel the centre bottom of the plate portions. to ensure the meal is thoroughly NOTES • Cover with a microwave lid or heated. microwave-safe plastic wrap to trap • Take care when removing the lid steam and keep the meal moist. or plastic wrap – the steam • Reheat meal for 2 minutes on high, released can burn! and then stand for 1 minute.

FOR MORE INFORMATION AND RECIPES, VISIT AUSTRALIANBEEF.COM.AU HealthyBonnie Rissoles Ewan Beef and greensPaul Marsh stir-fry LEAN BEEF MINCE 10 MINS 10 MINS serves 4 LEAN BEEF RUMP 10 MINS 15 MINS serves 4

500g lean beef mince 1. In a large bowl, combine mince, TIPS 600g lean beef rump steak, 1. Heat oil in a large non-stick TIPS ½ red onion, finely chopped onion, carrot, zucchini, 1 tbsp fat trimmed, cut into strips frying pan or wok over high Rissoles can be made in advance Ask your butcher to trim and cut olive oil, and a good pinch 1 tbsp vegetable oil heat. Stir-fry beef, in batches, for 1 small carrot, grated of salt and pepper. Mix well. and stored, covered, in the 1–2 mins or until well browned. your beef into strips. 1 large red onion, cut into thin ½ zucchini, grated refrigerator for up to 4 hours. Set aside on a plate loosely To save time grab a pre-pack 2. Divide mixture into 8 pieces wedges 1 tbsp olive oil, plus extra for and form into balls. Gently Mixture can also be formed into covered with foil. Reheat pan, of stir-fry vegetables from your cooking press the top of each rissole 4 burger patties or 12 meatballs. 2 garlic cloves, crushed add onion and garlic and greengrocer or supermarket. salt & pepper, to taste to flatten slightly. The best way to avoid a raw middle 1 yellow capsicum, thinly sliced stir-fry for 1 min. Add remaining vegetables and stir-fry for 3. Drizzle a bit of extra oil into a is to make a small indent in the 250g sugar snaps, halved To serve centre of each rissole. This will diagonally 2–3 mins. Add sauce and 2 tbsp NOTES large frying pan over medium water and toss to coat. Return Mixed greens with cherry tomatoes heat. Cook rissoles for 4–5 mins prevent the meat from puffing up. 1 bunch broccolini, cut into thirds and steamed green beans. beef and any juices to pan and per side, until browned and 1 bunch baby bok choy, quartered toss to warm through. Tomato chutney. cooked through. Transfer to a clean plate and cover loosely 1�3 cup black bean sauce 2. Sprinkle beef stir-fry with with foil to rest for 5 mins. ¼ cup roasted almonds, roughly almonds, coriander and chilli, if desired. Serve with rice. 4. Serve rissoles with salad, green chopped beans, and sauce for dipping. steamed jasmine rice, coriander sprigs, long red chilli, thinly sliced (optional) to serve.

NOTES Remember you don’t have to buy the most expensive cuts of meat to enjoy GREATEST tasty meals! BUTCHERS’ TIPS

STEAKS AT ROOM TEMPERATURE Always allow your steak to come to room temperature before putting it on the BBQ or hot plate. This simple tip will produce juicer, more evenly cooked steak.

DON’T PRICK YOUR SAUSAGES Three reasons to tie your roast: This lets all the juice out and can dry out your sausage. 1. Help it keep its shape during cooking. Remember low and slow cooking is the way. 2. Keep the filling inside, this is especially important when cooking split roasts. 3 reasons to rest your meat before serving: 3. Ensure even cooking when you tie an uneven cut. 1. Resting allows the juices to redistribute evenly throughout the meat. 2. The meat juices make your meat tender, flavoursome and juicy to eat. if in doubt ask your butcher 3. If you slice before resting you will loose all these wonderful juices!

REMEMBER REST IS ALWAYS BEST

Four quick tips to making the greatest gravy. 1. Heat up cooked beef pan juices. ensure your bbq or pan is hot 2. Add 4 tbsp plain flour. If your steak doesn’t sizzle when you put it on the BBQ or in the pan it’s not hot enough! Get that heat cranked 3. Add 3½ cups beef stock. up and test the heat with a splash of water if needed. 4. Bring to boil then reduce to simmer. Why cut against the grain? MAKE SURE YOUR KNIVES ARE SHARP Whenever you slice raw or cooked meat, you’ll get the most tender It makes it easier to cut through Use the tong test! results if you cut across the grain. Cutting across the grain means to slice meat and wont tear through the Test for doneness by simply prodding the meat with tongs. When it has a springy but firm texture and is perpendicular to the fibers, so the fibers in the cut pieces of meat become meat fibres. Or if in doubt get your moderately juicy, the meat is done. The firmer the feel of the meat, the more well-done it is. much shorter, making it easier to chew them. butcher to do the slicing! REMEMBER this can be done with both beef and CoconutBrad beef Callahan curry lamb and is the best way to ensure juicy succulent meat packed full of CUBED BEEF CHUCK 5 MINS 2 HRS serves 4–6 flavour whether you are cooking a casserole, curry or stew! 1kg beef chuck, cubed 1. Pat beef dry with paper towel 3. Add curry powder to onions and and season with a good pinch cook 30 seconds further. Add We use the same pan for the entire ¼ cup olive oil, divided of salt and pepper. Drizzle 1 tbsp coconut milk and water and stir cook to use all the beautiful flavours 1 brown onion, diced and save on the washing up! oil into a large heavy-based well. Return browned beef and 3 garlic cloves, crushed pot over medium-high heat. any resting juices to the pot. 1 tbsp grated ginger Add half the beef, cook for 4. Bring curry to the boil then 2 tbsp curry powder 4 mins to brown, and transfer to reduce heat to low, cover, a plate. Repeat with remaining and simmer for 90 mins. 2 x 400ml tins coconut milk beef and a further 1 tbsp oil. 1 cup water 5. Add cauliflower to the curry 2. Reduce heat to medium and and return to a simmer. 500g cauliflower florets add onion, garlic, ginger, and Cook, uncovered, for 15–20 mins 200g snow peas remaining oil to the pot. Cook for until beef and cauliflower are 2–3 mins, stirring regularly, until salt & pepper tender. Stir through snow peas onion begins to soften. and cook for 3 mins further. steamed rice, lime wedges, fresh coriander leaves and sliced spring 6. Serve curry with rice, coriander onion to serve. and lime wedges.

Brad Callahan, Auburn Meadow Meats, Roseberry. HOW TO BROWN YOUR MEAT TO PERFECTION

1 2 3 4

Dice your meat into Using a zip lock bag add Add your meat cubes to Cook until all the meat even cubes 2–3cm is your meat to flour, salt and the pan. Remember the is browned, return all a good size. pepper and shake together meat needs to sizzle as it the batches back to the Place a small amount until it is all covered hits the pan – the aim is to pan and start to add in of oil in the casserole pan, lightly. sear the meat and lock in your other ingredients on a medium heat. the flavours (if it does not whether you are making a sizzle the pan is not hot casserole, curry or a stew. enough!). You may need to NOTES cook your meat in batches depending on the size of the pan. This stops the meat from stewing.

For a video demonstration check out our Greatest Butcher YouTube channel 1. Preheat oven to 170°C, fan-forced. fat-cap on top, secure with string 7. Drizzle oil into a large skillet over Cranberry Stuffed Oyster Blade Roast Line a large pan with foil or food grade bands every 3 cm. medium heat. Add the garlic and Doug Piper and arrange orange slices over 4. Transfer tied roast to the pan cook for 1 min. Add the toasted the base. Open butterflied roast and place on top of the orange almonds and drained green BEEF OYSTER BLADE 20 MINS 70 MINS serves 4–6 onto a board, with the fat-cap slices. Combine oil and mustard beans to the skillet, season with down, and allow to come to room in a small bowl and spread over salt, pepper, and lemon zest, and 1.8 kg Beef Oyster Blade roast, ¼ cup orange juice Almond Green Beans temperature for 20 mins. toss to coat. Stir through lemon denuded and butterflied the top of the roast. 2 tbsp wholegrain mustard ½ cup slivered or sliced almonds, 2. In a medium bowl, combine juice to taste. Serve warm or at ¾ cup dried cranberries 5. Roast the beef for 60 mins. room temperature with the roast. 1 tbsp olive oil toasted dried cranberries, breadcrumbs, Remove from oven, cover 2¼ cups fresh breadcrumbs onion, rosemary and orange 2 whole oranges, scrubbed 600g green beans, trimmed loosely with foil, and rest for TIPS 1 small brown onion, finely diced and sliced juice. Season with salt and 10 mins. Carve into rounds, 2 tbsp olive oil pepper, and mix well. 2 tbsp fresh rosemary, chopped salt & pepper removing ties as you slice. To make fresh breadcrumbs, pulse 2 cloves garlic, minced 3. Season the inside surface of Serve with pan juices. bread in a food processor until ½ cup cranberry sauce, to serve crumbs form. zest from 1 lemon the roast with a good pinch of 6. To make the beans, bring a large 2–3 tsp lemon juice salt and pepper. Spread stuffing pot of water to a boil. Add green Stir fresh orange zest through NOTES evenly over beef, leaving a 2 cm beans and cook for 1–2 mins cranberry sauce for an extra border around the edges. Roll until bright green. Drain. flavour boost. tightly to enclose, and with the Moroccan Kebabs Andrewwith Handler Red Cabbage Slaw MexicanMark McKinnonBeef Bowl BEEF RUMP STEAK 15 min + 30 min marinating 10 mins serves 4–6 LEAN BEEF MINCE 10 MINS 20 MINS serves 4

800g rump steak, diced into 1. Combine diced steak and 4. Cook skewers 4–5 mins, turning 600g lean beef mince 1. Spray a large non-stick frying 3. Divide corn, rice, beans, salad 2–3 cm pieces marinade ingredients in a large to sear all sides. Transfer to a 2 tbsp salt-reduced taco seasoning pan with olive oil and heat over leaves, tomatoes, avocado, 2 tbsp olive oil bowl or zip-top bag. Leave to clean plate and cover loosely high heat. Cook beef mince, capsicum and onion between marinate for 30 mins. with foil and rest for 5 mins. 2 corn cobs, husks removed in batches, for 2–3 mins until 4 bowls. Top with beef and 2 cloves garlic, crushed 2. To make the salad, whisk 5. Serve skewers with warmed 2 cups cooked brown rice lightly browned. Set aside on a sprinkle with coriander and ¼ cup lemon juice together oil, vinegar, and a pinch Lebanese bread, dips, and 400g can red kidney beans, rinsed, plate and repeat with remaining chilli. Serve with yoghurt 2 tbsp Moroccan spice mix of salt and pepper in another cabbage salad. drained beef. Return beef to pan, add and lime wedges. salt & pepper large bowl. Add cabbage and 80g mixed salad leaves taco seasoning and cook for a onion and stir to coat well further minute or until beef is TIPS NOTES 200g grape tomatoes, halved Red Cabbage Salad with dressing. Toss through cooked through. Switch mince for stir fry strips. 1 avocado, diced 1 small red cabbage, shredded tomatoes, cucumber, and mint 2. Lightly spray corn with olive oil Leftover cooked beef mince can ½ red onion, thinly sliced just before serving. 1 small yellow capsicum, and cook in same frying pan be used in tacos or in a healthy thinly sliced over high heat for 8–10 mins until 200g cherry tomatoes, quartered 3. Thread marinated meat onto wrap to make a burrito. skewers and sprinkle with a bit ½ red onion, thinly sliced lightly charred. Cool slightly and 2 cucumbers, sliced of salt and pepper. Pre-heat BBQ remove kernels from corn. Coriander leaves, long red chilli, NOTES ½ cup fresh mint leaves or a large heavy-based skillet to thinly sliced, natural yoghurt, lime 2 tbsp olive oil medium-high. wedges, to serve. 1 tbsp apple cider vinegar To serve Lebanese bread, hummus, baba ganoush and lime wedges. SATAY LAMBAmy Moore STIR FRY NOT SURE LAMB LEG STEAK 15 MINS 10 MINS serves 4–6 600g lamb leg steak, thinly sliced 1. In a small bowl, whisk together 5. Return veggies and any liquid into strips sauce ingredients until smooth. to pan, and toss to coat with WHICH CUT TO USE? 2 tsp finely chopped ginger 2. Heat a large wok or skillet over the sauce. 2 cloves garlic, finely chopped medium-high heat and drizzle in 6. Serve stir-fry over noodles, with half the oil. Add onion, capsicum, fresh coriander, lime and chilli. 1 brown onion, sliced carrots, broccoli, and green FEAR NOT! 1 red capsicum, sliced beans, and stir-fry 4–5 mins, until TIPS 2 carrots, sliced veggies are charred on the edges and just starting to soften. Omit noodles and serve stir-fry 1 head broccoli, chopped into florets over steamed rice if preferred. 200g green beans, trimmed 3. Add bok choy to the pan and and sliced cook a further 2 mins. Transfer vegetables to a large bowl. NOTES 1 bunch bok choy, chopped 4. Drizzle remaining oil into the pan ¼ cup olive oil and add lamb strips, ginger, and Sauce garlic. Stir-fry for 2 mins to sear lamb, then add sauce mixture 2 tbsp soy sauce and cook a further minute. 2 tsp fish sauce 2 tsp curry powder CHOP/STEAK ROAST SLOW COOK STIR FRY ½ cup natural peanut butter 2 tbsp brown sugar Cutlets Cutlet Rack Shoulder Eye of loin 270ml tin coconut milk

Eye of Loin Leg Leg Tenderloin To serve 500g packet Hokkien noodles, Tenderloin Rump Shank Leg steak soaked and drained Fresh coriander leaves, lime Loin Chops Mini Roast Neck Fillet wedges, and sliced red chilli

Chump Chops Shoulder Ribs

Rump Steak Shoulder Rack Rosette

Leg Steak Butcher’s SteakMichael James Sandwich Beef SanJulie LeaverChoy Bau SCOTCH FILLET STEAK 10 MINS 25 MINS serves 4 LEAN BEEF MINCE 15MINS 10 MINS serves 4

4 x 150g scotch fillet steak 1. Preheat oven 180°C. Line an 5. To assemble the sandwich, 600g lean beef mince 1. Heat half the oil in a large wok 4. Arrange lettuce leaves on a large 2 tomatoes, thinly sliced oven tray with baking paper. layer bottom bun with spicy 1 tbsp vegetable oil or non-stick frying pan over platter. Spoon beef mixture into 2. Cut sweet potato into thick aioli, lettuce, and tomato. high heat. Cook half the beef lettuce, sprinkle with extra onions, 4 lettuce leaves Top with steak, onion relish 2 green onions, thinly sliced for 1-2 mins, or until browned, coriander, peanuts and chilli, if wedges and transfer to prepared +extra, to serve ½ cup onion relish tray. Drizzle with oil and sprinkle and top bun. Serve with sweet breaking it up as it cooks. Set desired. Serve with lime wedges. 1 loaf Turkish bread, or 4 bread rolls with paprika, thyme, and salt. potato wedges. ½ red capsicum, diced aside in a large bowl. Repeat Toss to coat potato in spiced oil, ½ yellow capsicum, diced with remaining oil and beef. TIPS Spicy aioli TIPS then arrange in a single layer. 2 medium carrots, shredded 2. Reheat wok or frypan over high Beef stir-fry strips would also work ½ cup good quality mayonnaise Roast wedges for 25 mins until Feel free to add your favourite 200g shitake mushrooms, heat, adding a little extra oil, if well in this recipe. or aioli golden and tender. necessary. burger toppings! thinly sliced Add thinly sliced snow peas, 1 tsp chipotle powder or hot paprika 3. Preheat BBQ or a heavy-based ½ x small tin (225g) water 3. Add onions, capsicum, carrot, shredded cabbage or finely sliced To serve skillet over high heat. Drizzle chestnuts, finely diced mushrooms and water chestnuts ginger, if desired. steaks with olive oil and season NOTES and cook for 1-2 mins. Return Serve with jasmine or brown rice, 2 large sweet potatoes, scrubbed with a pinch of salt and pepper. ¼ cup hoisin sauce beef to pan with hoisin sauce if desired. 1 tbsp olive oil 4. Cook steaks for 2–3 mins per ¼ cup coriander leaves, finely and 2 tbsp of water and cook for ½ tsp sweet or hot paprika side, or cooked to your liking. chopped +extra sprigs, to serve a further minute, tossing well to NOTES 1 tsp thyme leaves Split bread rolls and toast ½ cup bean sprouts coat. Remove from heat, sprinkle until golden. with chopped coriander and ¼ tsp salt 2 baby cos lettuce, leaves washed bean sprouts and toss to coat. and separated roasted peanuts, roughly chopped, long red chilli, thinly sliced (optional), lime wedges, to serve. Turkish LambPaul Fahey Burger LEAN LAMB MINCE 40 MINS 10 MINS serves 4

600g lamb mince 1. In a large bowl, combine lamb TIPS 1 red onion, finely chopped mince, onion, cumin, harissa paste, parsley, and a good pinch Part or all of the harissa can 1 tsp ground cumin of salt and pepper. Mix well. be replaced with tomato paste 1 tbsp harissa paste Divide into 4 portions and shape if preferred. ¼ cup fresh parsley leaves, into burgers. Refrigerate for 30 mins. finely chopped NOTES salt & pepper 2. Preheat BBQ or a heavy-based 2 tsp olive oil pan to medium. Brush patties with oil and cook for 5–6 mins To serve per side, or until just cooked D YOU KNOW through. DI pita pockets, garlic dip, beetroot hummus, tabouli, Lebanese 3. Arrange burgers, bread, dips and cucumber, sliced tomato and toppings on a large platter, and • fACTS • baby spinach leaves. let everyone serve themselves. Ask your LOCAL butcher

Which beef is better, Ever wondered why grass or grain fed? your vacummed packaged Its all down to the meat has a strange individual, some people odour upon opening? like meat that has a Fear not, this is called little more fat in it (grain confinement odour and fed) and some prefer is a result of the vacuum a stronger flavour that sealing process. Rest the grass fed beef has. meat in the open for a few minutes and the smell will dissipate.

What is the best What is the best value ? value cut of lamb? The rump offers great The lamb rump is value, it is suitable for a economical, readily good steak, stir fry, diced, available and versatile. kebabs, mince, roasting you can make a lamb and thin sliced for a mini roast to feed two, schnitzel or sandwich stir fry, casserole, kebabs steak. or even lamb rump steaks out of it.

Want to learn more about Beef? Download the free Meat Cuts App – available in the app store & google play. Eye FilletStephen Steak Pocock Dinner Warm lambSteve Rosevear salad EYE FILLET STEAK 10 MINS 25 MINS serves 4 BONELESS LAMB LEG 15 MINS 35 mins serves 4

4 x 120g eye fillet steaks 1. Allow eye fillet steaks to come to 5. Place steaks on the pre-heated 600g lean lamb leg steaks, 1. Preheat oven to 200°C (180° 4. Place baby rocket, vegetables, olive oil room temperature, about 25 mins. pan and reduce heat to medium. fat trimmed fan-forced). Line 2 large baking lentils and feta onto a serving 2. Pre-heat oven to 180°C. Line a Cook 3–4 mins on one side, then 2 tbsp olive oil trays with baking paper. Spread platter. Toss gently to combine. salt & pepper flip and cook another 3–4 mins. onion, cauliflower, pumpkin and Drizzle with tahini dressing. rimmed oven tray with baking 1 red onion, cut into wedges 2 bunches Dutch carrots, greens paper. Slice larger carrots 6. Transfer steaks to a clean plate, zucchini in one layer onto trays. Top salad with lamb, sprinkle trimmed lengthwise in half. cover loosely with foil and rest 1 small cauliflower, cut into florets Drizzle with half the oil, season with mint and serve with and toss to coat. Cook for 25 mins lemon wedges. 2 tbsp olive oil, divided 3. Transfer carrots to lined tray for 5 mins before serving. 350g kent pumpkin, peeled, ¼ cup prepared pesto, optional cut into 4cm wedges or until vegetables are tender. and drizzle with 1 tbsp olive oil. 7. Wipe out pan, drizzle with Set aside to cool slightly. TIPS 2 bunches English spinach, Season with salt and pepper, remaining 1 tbsp olive oil, 2 zucchini, thickly sliced washed and roughly chopped toss to coat in oil, then arrange and place over medium heat. 2 tbsp dukkah 2. Meanwhile, brush lamb with Leftover slow cooked lamb leg remaining oil, season and or shoulder also works well 1–2 cloves garlic, crushed in a single layer. Roast carrots Add garlic and cook for 1 min. 2 tbsp tahini for 20–25 mins until golden Add spinach, and a pinch of salt sprinkle with dukkah. Cook lamb in this recipe. juice & zest from ½ lemon and tender. and pepper, and cook a further zest and juice of 2 small lemons in a non-stick frying pan over Switch leg steaks for rump, minute, until just wilted. + extra wedges, to serve medium-high heat for 2–3 mins fillet or backstrap. 4. While the carrots are roasting, each side or until cooked to your NOTES preheat a heavy-based pan over Remove from heat, stir through 80g baby rocket Ensure you rest the lamb after lemon zest and juice to taste. liking. Rest on a plate loosely high heat. Pat steaks dry with 400g can lentils, rinsed, drained covered with foil for 5 mins. cooking to maximise tenderness paper towel, drizzle with a bit 8. Serve steaks with roasted 80g feta cheese, crumbled Thinly slice lamb. and juiciness. of oil and season with a good carrots, spinach and pesto. pinch of salt and pepper. mint leaves, to serve. 3. In a screw top jar combine tahini, lemon zest, juice and NOTES 2 tbsp water. Season and shake well to combine. Scotch FilletJeff Wilcox Roast How to Master the Casserole scotch fillet roast 15 MINS 60 mins serves 4–6 Diced Beef 10 MINS 2 HRS serves 4

1.5kg scotch fillet roast, tied 1. Preheat oven to 190°C. Remove 5. Transfer beef to a board, cover 1kg gravy beef or your favourite cut 1. Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap 6 carrots, cut into batons roast from fridge and allow to loosely with foil, and rest for of beef suitable for slow cooking lock bag or dish, add half the oil, season and mix well. come to room temperature for 20 mins before carving. Use cut into 3cm pieces 2 red onions, sliced into 1 cm-thick 25 mins. a slotted spoon to transfer rings 2 tbsp olive oil 2. Place potatoes on a lined oven carrots from the roasting pan 1 large brown onion, thinly sliced 1kg baby potatoes, quartered to a serving dish, cover to tray, toss with 1 tbsp of oil, and 2 medium carrots, peeled, sliced ¼ cup olive oil, divided season with salt and pepper, set keep warm. Remove potatoes 2 celery stalks, sliced salt & pepper aside until required. Place carrot from the oven once golden on the outside, and tender when 2 tbsp plain flour 2 cups frozen peas, blanched and onion into a deep roasting pan and toss with another 1 tbsp pierced with a fork. 500ml beef stock Gravy of the oil. 6. Tip pan drippings into a saucepan, 400g can diced tomatoes 2. Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate. 2 tbsp plain flour 3. Pat roast dry with kitchen towel, sprinkle over flour and whisk to a 1 tbsp Worcestershire sauce smooth paste. Cook over medium ¼ cup dry white wine rub all over with 2 tsp oil and 120g baby spinach leaves season with a good pinch of heat for 1 min. Add wine and 2 tsp grain mustard salt. Heat a large heavy-based ½ cup stock, and whisk for another Flat leaf parsley to garnish 1½–2 cups salt-reduced beef stock skillet over high heat. Add 1 min to cook off the alcohol. Add Mash and green beans to serve. 2 tbsp parsley, chopped beef to pan and cook, turning mustard and remaining 1 cup stock regularly, for 3–4 mins until and cook, whisking constantly, for CASSEROLE ALTERNATIVES TIPS browned all over. Place seared 2–3 mins until gravy has thickened. beef on top of the carrots and Whisk in additional stock for a Once you know the basics, you can Approximate cooking onions in the roasting pan. thinner gravy. Stir through parsley switch ingredients to make a huge 3. Reduce heat to medium and add remaining oil. temperatures for a roast: and season to taste with salt variety of casseroles, curries and stews. Add onion, carrot and celery, cook, stirring, for 4–5 minutes. Rare, internal temp 55-60ºC. 4. Roast the beef for 40 mins, then and pepper. Medium, internal temp 65-70ºC. place pan with potatoes into the oven, and continue to roast beef 7. Serve roast with carrots, for a further 20–30 mins, or until potatoes, peas, and gravy. cooked to your liking.

Indian Beef Casserole

4. Sprinkle in flour and stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes and Worcestershire sauce, stirring until the mixture boils.

Japanese Beef Casserole

Mediterranean Beef Casserole 5. Cover casserole dish, place in oven and cook until beef is very tender NOTES (2–2½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in baby spinach leaves and set aside, covered, for 2 minutes. TIPS MEXICAN Beef Casserole Serve beef with mash and green beans, sprinkle with parsley. For full recipes head over to australianbeef.com.au/casseroles REMEMBER Slow cookedDanny Gramazio lamb leg Bones could be frozen and used at a later date for a bone broth. BONELESS LAMB LEG 15 MINS 2 hrs 55 mins serves 6

1.2 kg boneless lamb leg, trimmed 1. Preheat the oven to 180°C (160° 4. Place cooked onions, pumpkin, 2 tbsp olive oil fan-forced). Line a large roasting chickpeas, baby spinach and dish with baking paper. green beans in a large bowl. ¼ cup coriander leaves and stems, 2. In a small bowl, place half the oil, Drizzle with remaining oil, finely chopped +extra leaves, to season and toss to coat. garnish chopped coriander, garlic and tandoori paste. Season and stir. 5. Shred or slice lamb and serve 2 cloves garlic, crushed 3. Spread onions onto roasting dish, with pumpkin salad, rice, 2 tbsp tandoori paste season and toss to coat. Make yoghurt, lime wedges, extra 2 red onions, cut into wedges small incisions in lamb with a coriander and any remaining 450g butternut pumpkin, peeled, sharp knife, spoon marinade pan juices. over lamb and rub well to coat. cut into 4cm pieces TIPS 400g can chickpeas, rinsed, drained Place lamb on top of onions, pour 1�3 cup water into base of dish, Ask your butcher to bone out and 120g baby spinach cover with foil and roast for 2 hrs. truss the lamb leg for you. 250g green beans, trimmed, Remove foil, spoon juices over Switch lamb leg for lamb shoulder. cut into thirds, blanched lamb and add pumpkin to dish. Cook for a further 30–40 mins, Use leftover leg of lamb in salads, Steamed basmati rice, natural tacos, or fritters. yoghurt, lemon wedges, to serve. or until lamb is cooked to your liking and vegetables are tender. Remove lamb from dish and set aside covered with foil for Steve Rosevear, Steve’s Fine Meats, Carlingford. 15 mins to rest. HOW TO CARVE A LEG OF LAMB LIKE A PRO

1 2 3 4

After allowing your leg of Turn the leg back over, Ensuring you cut along You should now have lamb to rest, turn it over remove the shank and both sides of the bone 3 pieces of meat. and slice off the underside run your knife down the dividing the remaining Take each piece and cut piece of meat, ensuring middle of the leg keeping section of lamb into against the grain, into you keep the knife hard the point of the blade hard two pieces. manageable slices for against the bone. Put this against the bone leg. serving. to one side. NOTES

Make sure your knife is sharp, to make carving easier

Check out the video demonstration on our Greatest Butcher YouTube channel How to freeze thaw and reheat lamb Lamb, spinach andLuke Byatt rice casserole Diced LAMB 10 MINS 3 HRS serves 4–6

1kg boneless, trimmed, lamb 1. Sprinkle diced lamb with ¼ tsp 5. Replace cover, return heat HOW TO FREEZE, THAW & REHEAT LAMB shoulder, diced salt. Place a large pot or casserole to low and simmer a further 2 tbsp olive oil, divided dish over medium-high heat 30 mins, until rice is cooked and drizzle in half the olive oil. and lamb very is tender. 2 brown onions, sliced Add half the lamb and cook for 6. Remove pan from heat, add 2 cloves garlic, finely chopped 4–5 mins until meat is golden. spinach, and replace cover. 2 carrots, diced Transfer browned lamb to a plate, Set aside for 10 mins to wilt 1½ tbsp sweet paprika and repeat with remaining spinach leaves. Serve casserole lamb and oil. 2 cups water with parsley, lemon wedges, 2. Return all meat and any resting and a fresh green salad. 25g butter, cubed juices to the pot. Add onion, HOW TO FREEZE HOW TO THAW 1½ cups reduced salt vegetable stock garlic, and carrots, and cook TIPS • Trim fat, level out butchers’ mince and separate The best way to defrost lamb is to leave it in the fridge 1 cup basmati rice, rinsed and drained a further 3–4 mins, until onion Instead of simmering on the stove, into meal portions for even defrosting. until completely thawed. You’ll need to plan ahead, begins to soften. preheat oven to 180°C, and bake but the tender, juicy results are worth the wait! 1 bunch English spinach, trimmed • Put into airtight plastic freezer bags, then seal and roughly chopped 3. Stir through paprika. Add water the casserole from Step 3. All other removing any excess air from the bag. Simply, separate portioned cuts like chops or cutlets, and bring to the boil, then cover steps remain the same. • Label with cut name, weight and date – and freeze! keep freezer covering on and pop lamb in a dish on salt & pepper the lowest fridge shelf until completely thawed. pan, reduce heat to low, and • Freeze up to the recommended storage time for To Serve simmer for 2 hours. your particular cut. LAMB CUT THAWING TIME 4. After 2 hours, remove lid, add • Never refreeze defrosted meat - this is a food mixed green salad Small Roast 3-5 hours per 500g safety risk! parsley and lemon wedges. butter and stock, and return to the Large Roast 4-7 hours per 500g boil. Scatter rice over the liquid FRESH LAMB CUTS FREEZER STORAGE TIME* Steaks (about 2cm thick) 12 hrs or overnight and gently stir to submerge. Sausage 1-2 months Mince 2-3 months IN THE MICROWAVE: Strips 2-3 months Pressed for time? Defrosting lamb in the microwave is a saviour when you need to speed things up. Diced 2-3 months • Remove any freezer wrap and place lamb in a dish. Thin Steaks 2-3 months Steaks 3-4 months • Use the pre-programmed ‘defrost’ setting on your microwave. Roasts (bone in) 4-6 months • When defrosting mince, remove outer portions Roasts (boned & rolled) 4-6 months from the dish as they thaw, and set aside. Vacuum-packed Meat (unopened) 4-6 months • If the edges of cuts feel warm, stop microwaving and allow to stand for a few minutes until the COOKED LAMB DISHES FREEZER STORAGE TIME* edges are cold again. All cooked Lamb dishes 1 month • Once thawed cook lamb straight away – don’t leave it on the kitchen bench or in the fridge. * Ideal temperature is -18°C to -15°C

Pre-prepared meals are a lifesaver when you need to get that hot meal on HOW TO REHEAT the table in minutes. For a fast, safe and tasty result, follow our expert tips: IN THE MICROWAVE: • Reheat your lamb dish in individual • Feel the centre bottom of the plate portions. to ensure the meal is thoroughly • Cover with a microwave lid or heated. NOTES microwave-safe plastic wrap to trap • Take care when removing the lid steam and keep the meal moist. or plastic wrap – the steam • Reheat meal for 2 minutes on high, released can burn! and then stand for 1 minute.

FOR MORE INFORMATION AND RECIPES, VISIT AUSTRALIANLAMB.COM.AU