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CHOOSE THE RIGHT CUT OF BEEF, VEAL OR LAMB |
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OVEN ROAST Beef Blade, Round, Sirloin, Fillet, Rump, Porterhouse, Scotch Fillet Veal Rump, Topside, Rack, Leg, Shoulder Lamb Leg, Shoulder, Loin, Rack, Mini Roast |
PANY FRY OR BBQ Beef Steak Steak, Fillet, Sirloin, Rump, Porterhouse, Scotch Fillet, T-Bone, Ribe Eye Veal Steak Steak, Rump, Cutlet, Chop, Ribe Eye Lamb Sliced Leg Steak, Fillet, Cutlet, Loin Chop |
STIR FRY Beef Strips Blade, Round, Sirloin, Rump, Scoth Fillet, Porterhouse Veal Strips Leg, Rump Lamb Strips Fillet, Round |
CASSEROLE Beef Diced Chuck, Round, Blade Veal Diced Round, Shoulder Lamb Diced Leg, Shank, Shoulder |
COOKING THE PERFECT STEAK |
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RARE Cook a few minutes each side. Steak will feel very soft with back of tongs. Internal temp 55-60C. |
MEDIUM RARE Cook on one side until moisture just visible. Cook on other side until moisture just visible. Soft to touch. Internal temp 60-65C. |
MEDIUM Cook on one side until moisture pooling. Cook on other side until moisture just visible. Springy to touch. Internal temp 65-70C. |
MEDIUM WELL Cook on one side until moisture pooling. Cook on other side until moisture is pooling. Reduce heat and cook until firm to touch. Internal temp |
WELL Cook on one side until moisture pooling. Cook on other side until moisture is pooling. Reduce heat and cook until very firm to touch. Internal temp 75C. |
