Beef

Beef - The Meat Barn WarrnamboolThe Meat Barn is proud to offer an extensive range of quality, fresh beef, sourced locally from the pristine region. To help you create delicious meals for the whole family, try these helpful hints and tips for buying the right cut and then cooking it to perfection.

 

Which beef cut should I buy?

Want to cook the perfect steak? On the barbeque choose rump, t-bone , porterhouse, or sirloin. If you’re pan frying or grilling look for tender cuts, such as eye fillet, rib eye and scotch fillet

Beef mince is an all time family favourite, affordable and easy to cook. It’s the perfect base for Italian bolognaise, lasagne or meatballs. Spice it up for a chilli con carne.

If you’re stir-frying you want a cut that can cook quickly and remain tender. Choose rump, porterhouse or blade. Trim off the excess fat and slide thinly across the grain, then stir-fry quickly over high heat.

Most beef cuts will be delicious with a marinade or spice rub. These are great for all steak cuts, roasts and ribs.

 

Cooking Guide

ROASTING CHART – times per 500g
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
VEAL
  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