The 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 |
Beef Recipes
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