Roasting
Fore-rib, Sirloin and Topside are the premier roasting cuts. The meat should be taken out of the fridge well in advance of cooking and placed in a hot oven, (about 220C, 4425F, Gas 7) for about 20 to 30 minutes. Reduce the oven heat (about 180C, 350F, Gas 4) and continue to cook for about a further 10 minutes per 500 g for rare,
15 minutes per 500 g for medium and 20 minutes per 500 g for well done meat.
Most importantly, allow the joint to rest for at least 30 minutes before carving.

Slow Roasts
Cuts such as Rolled Rib, Silverside and Brisket are ideal for slow roasting. Browning the joint first in hot oil then roasting for twice as long as traditional roasting joints, produces a tender roast full of flavour. Or pot roast one of these joints on a trivet in a covered pot with a small amount of stock and added root vegetables.

Casseroles and Braising
Use less expensive cuts of meat such as Skirt, Brisket, Shin, Stewing or Braising Steak.
Endless possibilities using recipes from all over the world. The secret is to brown the surface of the meat so that the caramelised bits add to the flavour of the stew. Keep the heat high by cooking a few pieces at a time. Don’t forget to scrape the tasty bits into the casserole or deglaze with a splash of wine. Cook very slowly in your favourite sauce either on the hob or in the oven.
Minced meat is versatile and quick. Brown it first then add to your favourite recipe. Cooks much quicker than steak in the casserole. All these dishes are good if not better the following day when the flavours have had time to develop and are perfect for cooking ahead and freezing.

Grilling, Frying and the Barbeque
Fillet steak being the most tender of all requires very little cooking. The ultimate fast food. A quick turn on each side in a buttered pan or quickly shown a hot grill is all that’s needed.
Sirloin and rump are even tastier and can be marinated and cooked on the barbeque or cut into strips and stir fried. They don’t need to be cooked all the way through so cut the strips nice and thick.
Burgers and sausages are good standbys but it’s important to buy the best possible quality to turn a lowly sausage or burger into a great meal. Our 100% organic beef burgers are as good as home made. Cooked on the barbeque they make a classic summer feast. Our sausages are thick and meaty and go great with a spicy tomato relish or a hot mustard sauce.