Our recommendations for cooking various cuts of beef. If you would like to receive free recipes and other juicy titbits, please contact us to subscribe to our free newsletter!
This is an underestimated cut. It makes a tasty steak that is good for frying or grilling. It’s not as tender as the Scotch fillets of the world (so cook lightly), but has great flavour. It is also good as a braise or casserole meat – beef bourguignon and the like. Blade suits long, slow cooking.
Fry quickly in a hot pan or use a crumb mix and shallow fry.
It comes diced and is ideal for stews, casseroles and curries. Quickly brown then simmer gently for 2 to 3 hours.
The Rolls Royce of cuts. It is lean and tender and superb baked (as the whole strip), or as grilled, fried or BBQ steaks. Classic meat for filet mignon. For an easy and simple recipe, please visit our how to cook eye fillet page.
It is diced during butchering and is great for slow cooking casseroles and stews. Brown as is, or coat in plain flour, add your favourite spices, sauces and flavourings before browning. Simmer in medium oven for around 3 hours. Check once or twice and add more water or wine if necessary. Great in a slow cooker.
Beware, Greenhill mince might be the tastiest mince you have tried. It makes great spaghetti bolognaise and lasagna, or make your own rissoles, meatballs or hamburgers.
A cheaper fatter roast that is full of flavour. Try the recipe below. This is a favourite in our household – ask for our great recipe at the market.
A tasty slow cooking special. Get a recipe from The Main Meal (Google).
Fry, grill or put on the BBQ. It has cartilage which is a wonderful natural flavouring, and hydrating agent but makes it a bit crunchy. Some people love it, some don’t (we do). It also makes a great casserole – juicy, succulent meat that will just drop off.
Grill, stir fry, pan fry, or BBQ. Round steak is slightly juicier than topside but not quite as tender. Also good for casserole and curries. It requires a little less cooking time than chuck, gravy beef and blade.
Rib Eye (Scotch) Fillet
One of the tastiest and most tender cuts. Great any way, but perhaps best as a roast or as steaks grill or fried.
Grill, fry or BBQ.
Roast – a very lean roast. Bake at medium heat (160°C for 25 minutes for every 500grams. Sprinkling a little red wine or marinate with fresh herbs and garlic after browning and about half way through will add fantastic flavours. Great hot, or cold on children’s sandwiches. Or slice thinly, crumb, and fry lightly in a hot pan for great schnitzel.
Boil in the bag – just follow the directions on the bag. Or ask for our special recipe at the market.
Sirloin (Porterhouse, New York) Steak
The steak-lover’s steak. A high quality tasty cut, very tasty and tender, with a firm texture. Roast, grill or pan fry, or use as deluxe stir fry.
Eye fillet on one side and sirloin on the other. T-Bone vies with sirloin as the steak-eater’s favourite. BBQ, grill or fry.
The traditional roast. Cover when baking to ensure a moist roast. Place on a rack in a dish and pour a cupful of water or wine under the meat.
Good for curries, stir fry and casseroles, or use as kebabs on the BBQ. Topside steak can also be minced for a very low fat mince.
Always defrost your meat in the fridge to maximise tenderness. Ensure the pan is hot before adding the steak or stir fry – it should sizzle when you drop it in. Turn the steak once only, to keep in the moisture, and don’t prod or cut it to test it. Cover roasts when baking, to help stop them drying out. This is especially important for leaner roast such as silverside, topside and round roasts.