Today’s Roasting Cuts BEEF CuTs - Lamb New Zealand Inc

1 today 's beef cuts Slow cooking cuts today 's Roasting cuts beef cuts Blade Chuck Steaks Whole Fillet Whole Rump Fast cooking cuts Brisket Topside Corned Silverside Whole Sirloin Fillet Steaks Sirloin/Porterhouse Rib-Eye/Scotch Fillet Steaks Steaks Thick Flank Flank Skirt Whole Rib-Eye (Scotch Fillet). Spare Ribs prime Rib on Bone T-Bone Steaks Rump Steaks Topside Standing Rib Roast Wing Rib Shin Oxtail cooking METHOD B: FAST Roasting . slow PAN Roast braise PAN FRY. Instructions Suitable cuts : fillet, rump eye, centre rump, rump cap, rib-eye (scotch), Suitable cuts : rump eye, centre rump, This is a moist heat cooking method for less tender cuts , usually cooked in larger sized or whole pieces.

2 Suitable cuts : fast- cooking steaks: fillet, sirloin, standing rib. rump cap, thick flank, topside, Oven Roast fresh silverside, chuck. The meat is not cooked in liquid as when stewed, rump, sirloin, t-bone, scotch, l Remove meat from refrigerator about 30 minutes rather it is browned then cooked on top of softened schnitzel. METHOD A: SLOW Roasting before cooking . Trim excess fat and silverskin if l Trim excess fat from meat, brush with oil and vegetables with minimal liquid. necessary. Preheat oven to 2200C. Heat a little oil season. Heat frypan or heavy saucepan and brown l Pat meat dry.

3 Heat a little oil or fat in a frying pan on Suitable cuts : bolar, chuck, rolled rib, rib-eye, in a Roasting or frying pan. When very hot, add beef Suitable cuts : blade, chuck, thick flank, medium/high heat. When hot, add the meat and oiled meat on all sides. prime rib, fillet, rump, sirloin, and brown well all over. Season with salt and l Reduce heat to low. Do not add liquid, although root fresh silverside, topside, cook quickly, turning once, until well browned. thick flank, topside, spare ribs, pepper, then transfer to the oven. vegetables and herbs can be added. Cover and shin, skirt.

4 L For cuts to 2cm thick, cook 2-4 minutes each l Roast fully trimmed cuts for 15-30 minutes per side for rare, 4-6 minutes each side for medium. wing rib. cook gently, turning meat occasionally. For small 500g depending on desired degree of doneness; cuts , cook 20-30 minutes. For larger cuts such as l Heat 2 Tbsp oil in a heavy-based pan on high heat For well done and thicker cuts , cook 2-4 minutes l Remove meat from refrigerator about 30 minutes forcuts with some fat cover allow a little longer. silverside, topside and chuck, cook 1 1/2 - 2 hours. and brown the meat well all over.

5 Remove meat. each side then reduce heat and cook a further 4-6. before cooking . Trim excess fat and silverskin if Stand, covered for 10-20 minutes in a warm place l Once cooked, stand meat, covered in a warm place l Add roughly chopped vegetables to the pan, cover minutes. Rest 1 minute per 100g of meat before necessary. Weigh meat to calculate cooking time, before carving across the grain. for 10-20 minutes, before carving across the grain. and cook gently for 5 minutes. Place meat on top of serving. using table below. Make sauce or gravy with pan drippings. vegetables with herbs and seasonings.

6 Add a small l If using schnitzel, nick edges of meat to prevent curling during cooking . Cook over a moderate heat l Preheat oven to 160-1700C. l Place meat, fat side uppermost, on a rack in a Grill/BBQ amount of liquid, approx. 1/2 - 1 cup. l Cover with a tight-fitting lid. Cook in a pre-heated for about 1 minute each side, or until browned. Roasting dish. stew/casserole oven at 1600C for 1 1/2 to 2 hours or until tender, l Cook for calculated time, basting occasionally. Suitable cuts : fast- cooking steaks: fillet, according to the size of the meat. pressure cooker When cooked, remove from the oven and cover rump, sirloin, t-bone, scotch, meat with foil.

7 Rest in a warm place for 10-20 Suitable cuts : blade, chuck, skirt, topside, minutes before carving across the grain. tenderised BBQ steak. fresh silverside, shank/shin, simmer Suitable cuts : blade, chuck, shank/shin, l Trim excess fat from meat. Brush meat with oil and brisket, spare ribs, oxtail. season, or marinate. oxtail, spare ribs, silverside, l Trim excess fat from meat. Cut meat into cubes This cooking method is suited to larger, less tender brisket, tongue. cooking Times for Roasting l Preheat grill or BBQ. For thin cuts , 1 to or serving-sized pieces. Optional: coat meat in cuts , cooked in liquid or stock.

8 Thick, cook 2-3 minutes each side for rare or 4-6. Degree of Minutes Internal temperature minutes each side for medium. For well done seasoned flour before cooking . Suitable cuts : fresh or corned silverside, When using a pressure cooker, allow for one third of l Heat a little oil in a heavy-based pan on high heat the normal cooking time for simmering or stewing. cooking per 500g of cooked meat and for thicker cuts , sear over a high heat and cook and brown the meat, a little at a time. Transfer to a blade, chuck, topside, till medium, then move the meat to a cooler part of thick flank, shin, brisket.

9 The grill or BBQ to complete cooking . casserole dish. Rare 20-25 500C l Saut chopped vegetables for a few minutes then Medium 25-30 650C l For kebabs, thread meat onto oiled metal skewers l Trim excess fat. Rinse corned meat. Tie meat in or soaked bamboo skewers before cooking under add to the meat. Remove excess fat from pan. compact shape if necessary and weigh to Well done 30-35 750C l Add stock or liquid to pan, stir well then pour over For more information the grill or on the BBQ, until well browned and calculate cooking time (see below). cooked to your liking. Rest 1 minute per 100g of meat.

10 Liquid should almost cover meat. l Bring a large pot of water almost to simmering, then and recipes, contact To check a cooked roast for readiness, either use meat before serving. l Cover casserole tightly and cook in a pre-heated place meat in pot. Add flavourings, eg vegetables, beef + Lamb New Zealand a meat thermometer, or pierce meat with a fine oven on 150-1800C for 1 1/2 - 3 hours or until herbs, spices and seasonings. Bring to a simmer Freephone 0800 733 466. skewer and note the colour of the juices: tender, depending on the cut used. Rare = red juices microwave Optional: thicken with cornflour or flour mixed to a but do not boil, then reduce heat to low.