Frequently Asked Questions

Frequently Asked Questions

Q. Why is mince sometimes brownish in colour inside the pack? Is this old meat in the centre?

Check Out Your URL A. No, it’s not old meat in the centre of the package, it is normal to find that the inner portions are brownish due to lack of contact with air. Once exposed to oxygen, the red colour or ‘bloom’ returns to the meat. If all of the meat is greyish in colour it’s a sign the meat is past its best use-by time. Mince must always be handled with care; it’s best to use it as soon as possible after purchase. When shopping collect your mince (and other meats) last of all, and use an insulated shopping bag (particularly in hot weather) to keep meat cold.

Q. Which cuts of red meat are the best values?

click here to find out more A. We have excellent quality beef and lamb in Australia, high quality beef and lamb will cost a little more than other beef and lamb, but the eating experience is well worth the investment. To get the best value, offset your purchase of more pricey cuts with secondary cuts and use slow simmer techniques like braising to achieve the best results. Best slow simmer beef cuts: chuck, round, blade, diced skirt steak, boneless shin (gravy beef) shin bone in (osso bucco), and oxtail. Best slow simmer lamb cuts: frenched lamb shanks, diced lamb forequarter chops, neck chops, lamb topside, lamb shoulder, boned and rolled lamb shoulder. If you’re having a barbecue and you’ve got a crowd to feed the best barbecue steaks are rump, round, blade and oyster blade – they’ll taste great and are very good value for money. The steaks should not be too thin (no thinner than 2 to 3 cm) and not too thick (no thicker than 7 to 8cm) and of even thickness – not wedge shaped. Cut through any fat and membrane to the lean meat at about 3cm intervals. This stops the steak buckling as it cooks.

Q. What’s better grain-fed or grass-fed beef?

discover here A. Grass-fed beef and grain-fed beef offer different attributes that are simply a matter of taste and personal preference. In Australia the majority of cattle are raised on natural pastures. Variations in seasonal geographic factors influence the style and quality of beef produced off grass. While grass-fed beef is thought to have a robust flavour, grain-feeding will increase marbling, giving a tender, mild result.

Q. What is an ‘aged’ beef? A. Wet-ageing (vacuum packaged) meat produces a tender product, with mild flavour development. The cooked texture of vacuum packaged steak is a little softer due to higher moisture content.

Q. Are sausages made with processed meat? A. Sausages in Australia are generally made from fresh beef and lamb. When people think of sausages they might be thinking of the processed sausages in Europe which include a range of fermented and preserved meats such as frankfurts, kranski or chorizo.

Q. What the difference between lamb fillet and lamb backstrap, and why are they so pricey? A. Lamb fillet and the lamb backstrap (or eye of loin) are the two sides of the loin chop. When preparing these cuts, the butcher removes each muscle from the whole loin, thus producing a boneless lamb cut about 20cm in length of which the eye of loin is wider in comparison to the fillet. Both cuts are very lean because they are completely removed of fat. These cuts are premium lamb cuts that are very sweet and tender, and are best barbecued, pan-fried or grilled.

Q. How do I calculate how much to buy to feed a specific number of people when I want to roast a large piece of beef for my Christmas parties?

visit this website A. For each serving allow about 200g uncooked boneless beef or 300g uncooked bone-in beef. These amounts take into account the fact you may need to trim a little fat from the beef and the fact that the beef will shrink in weight during the cooking time. Rest the beef for about 20 minutes before serving – the beef will lose less juice when you carve it and it will be juicier and tastier.

Q. What’s the best way to thaw frozen steaks?

new trading systems and methods pdf download A. Beef and lamb is best thawed in the fridge. Steaks will take about 12 hours or overnight, depending on your fridge settings. Thawing meat at room temperature encourages bacterial growth as the outside will defrost before the centre (this is particularly important in summer). It’s not a good idea to defrost meat in water (hot or cold) – this causes bacterial growth as well as flavour and colour loss. If time’s short, use the microwave on the defrost setting. Cook the steaks immediately. Pat the steaks dry with kitchen paper and rub a little oil into each steak before cooking.

Q. I have a 4 burner hooded gas barbecue, can I use it to cook a beef roast?

top article A. Yes cooking a beef roast in a covered barbecue is an easy and fuss free, as well as a delicious way to cook a beef roast. Cooking a beef (or lamb) roast in a covered barbecue is just a little different to the way you would cook it in your oven.

Q. If frozen meat has defrosted, can it be refrozen?

this contact form A. It is not recommended, unless the meat is cooked first.
The reasons for this are:
• There can be microbial risk as a result of refreezing; this is avoided if the meat is cooked before refreezing.
• The quality of the meat is affected. Freezing creates ice crystals within the structure of the meat (as meat contains a high percentage of water). These tiny ice crystals rupture the fibre of the meat, which causes the meat to lose a little of this water when defrosted. If repeated freezing occurs, the meat will be very dry.

Q. What temperature should beef be roasted at? A. A beef roast should be cooked at 160ºC for 25-30 mins per 500g for a medium result. Our tip is to take the meat from the fridge about 15-20 minutes before cooking, this way your roast will cook more evenly. For ease and accuracy use a meat thermometer.

Q. What’s the best way to barbecue beef and lamb that’s been marinated?

get link A. Take the meat from the marinade and lightly pat it with paper towel before barbecuing. This helps the meat brown well. Don’t pour marinade over the meat while it’s cooking, this makes the meat stew and causes flare-ups. To keep meat moist you can brush the meat with a little of the marinade as it cooks. Don’t brush it on the meat during the last minutes of cooking time.

Q. The veal steaks I have seen are quite red in colour, is this really veal?

stockpair opinioni A. Lightweight veal carcasses weighing less than 70kg are generally produced from dairy calves. The young calves are reared on a diet of fresh dairy milk and grain. Heavier veal carcasses weighing up to 150kg are generally produced from vealers or weaners that have had a diet of milk and fresh grass. Because of this natural grass feeding, the heavier veal will have a light pink to light red muscle colour. To source good veal it’s best to speak directly with your butcher. Ask if the veal is from a lightweight calf, that is milk and grainfed or if it’s from a larger heavyweight vealer fed on milk and grass. Use ‘light veal’ for roasts, scaloppine/schnitzel, and quick sauté or grill style-cooking methods as it tends to more delicate and have a less robust flavour. Use ‘heavy veal’ for braises and stews as it has a more defined flavour and more connective tissue.

Q. Do I really need a meat thermometer when I cook a roast? A. There are many variables involved when roasting beef and lamb, and judging if it’s ready or not. Variables include size, shape and thickness of the cut. There are two simple ways to determine how long a roast should cook, and if it’s ready. You can estimate using weight and timing using the how to roast chart and test for doneness with tongs. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. Alternatively, you can use internal temperature as measure of doneness and for this you’ll need a meat thermometer. Inexpensive leave-in style thermometers cost around $10 from kitchenware shops. Place the thermometer in the roast before cooking. Insert it into the thickest part of the roast away from any bone.

kan man köpa Viagra receptfritt i grekland • Always allow the roast to rest before serving. This gives the juices in the meat a chance to redistribute, giving a moister and a more tender result. Transfer to a plate, cover loosely with foil and rest for 5-10 minutes for a steak and 10-20 minutes for a roast before carving.

dating tayo lyrics Suggested roasting times
Use these recommendations as a guide at the start of the cooking time.

ROASTING CHART – times per 500g opzioni binarie segnali servizio gratuito BEEF
Temp Rare 60ºC Medium 65-70ºC Well Done 75ºC
Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast 200ºC 15 -20 min 20 -25 min 25 -30 min
Silverside (uncorned), blade, round, topside, eye round, oyster blade 160ºC 20 -25 min 25 -30 min 30 -35 min
Temp Rare Medium Well Done
Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump 220ºC 15-20 min 20-25 min 25-30 min
Rack of lamb, four rib roast, crown roast 200ºC 20-25 min 30-35 min 40-45 min
Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder 180ºC 20-25 min 25-30 min 30-35 min
Temp Rare Medium Well Done
Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned and rolled loin, breast 200ºC 15-20 min 20-25 min 25-30 min

Cooked to your liking… judge your roasts degree of doneness

The internal temperature for:

• Rare 60ºC
• Medium rare 60-65ºC
• Medium 65-70ºC
• Medium well done 70ºC
• Well done 75ºC

For best cuts per cooking methods please choose from the following:

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