Grass Fed Beef – How to Cook Each Cut

Derek and I often often chat with those who buy and enjoy our grass fed beef about suggestions for the best way to cook some of the cuts. We also share tips about how to cook for the best nourishment and share what we know about how this can contribute to good health. So, let me share that here.

Every cut of beef is a great cut – so long as it is cooked appropriately for the properties it has.  You might be a little disappointed if you threw a piece of osso bucco on the bbq – don’t you think?

Hence, here I will share with you our suggestions for the best ways to prepare all of the cuts found in our grass fed beef hampers.

Many people that have grown up on a farm are familiar with all the cuts because they were raised on beef that was produced and processed on their own farm – including all the cuts from an animal – no wastage.  If you’re not familiar with all the cuts however, Derek and I have put together this guide on how to best prepare and enjoy each cut.

Eye fillet

A smaller steak and the most tender cut coming from the tenderloin. Save these gems for grilling or pan frying. Can also be seared in the pan and finished in the oven.

Alternatively, the whole tenderloin is often oven roasted.

Scotch fillet

In our view, the tastiest of the steaks and also very tender. Also save these for grilling or pan frying.

Sirloin

Also known a Porterhouse or New York.  Makes up the large side of the T-bone.  The thin line of fat on this cut is super delicious.  Grill or pan fry on a slightly lower heat than scotch fillet.

T-bone

This is from the middle of the back area, between the rump and the ribs. More care needs to be taken with this cut to ensure it is cooked to your liking at the bone, while not overcooked on the outer edges. Bring close to room temperature just before cooking to ensure this (ie. allowing not only the beef, but also the bone to lose it’s chill). Grill or pan fry, as for sirloin.

Rump

Australia’s favourite! This is a versatile cut for grilling/pan frying, slicing for stir fries or marinating for kebabs. We like to bbq or pan fry as a steak, coated with olive oil, ground cumin & paprika & sea salt…. rest, then slice thinly for wraps with Greek yoghurt, grated carrot, leaves & shallots. Pop all the ingredients on the table and let the kids wrap their own – they love making them!   (Add a tiny bit of cayenne pepper too if you like a bit of spice).

BBQ blade/blade with the bone in

This one is from the shoulder area and is great grilled as a steak – with its beef next to the bone, it makes for a very tasty cut. Also a great cut to casserole or stew – dice and add to the pot, but still include the bones for the wonderful anti-inflammatory, anti-stress & all round health benefits that the collagen provides as it partially melts into the stew during the slow cooking.

Boneless blade

A versatile cut.  Great diced for slow cooking, cut into thin strips for stir fries, but can still be grilled as a steak,.

Topside

A leaner steak from the hind quarter which is great for slicing into thin strips for stir fries. Always cut across the grain of the beef if preparing this way. Also great tenderised as minute steaks or crumbed steak. You can even make your own beef jerky!

Round

A lean cut, also from the hind quarter – great diced for stews and casseroles, the slow cooking breaks down the fibres, providing that melt-in-your-mouth sensation! Think beef and red wine pies, Thai red curries, braised beef in stout, traditional English curries, hearty beef and vegetable casserole.

Roast

Oven roast – a deliciously, tasty and juicy roast.  Be sure to rest before carving.  The heat inside the roast will help to keep it warm while resting, especially if placed under a large warmed bowl. To test if it is cooked, insert a skewer into the middle from above and if the juices are pink tending clear it is cooked enough (if there are clear juices, it is definitely time to come out!). Now, “who’s gonna make the gravy?” Learn how from Derek here.

Silverside

Often corned, but we leave ours untreated, because we want our beef to be preservative free. You can corn it yourself with a traditional salted method, pot roast or roast in the oven. Prepare pot roast by slow boiling on the stove top with added salt, spices, bay leaves and stock vegetables, and you can even include a little vinegar (we choose apple cider vinegar).  If oven roasting as above, ensure to cook on a very slow temperature…just think low & slow.  This is a very lean cut, so it can dry out if cooked at too high a temperature, or for too long – so ensure slow cooking, rest before carving and we suggest cooking so it’s still a little bit pink in the middle. Leftovers are great as cold meat for lunches. See our tips for silverside here.

Brisket

The brisket is found under the chest area, below the ribs. Brisket is best braised with added salt, spices and stock vegetables or even beer (same as silverside), and can then be oven or bbq roasted to finish off with that bit of crispyness. Cooked like this, it is great served pulled with creamy mashed potato and steamed seasonal vegetables, or with coleslaw on a freshly baked roll. Speak to us if you would like brisket included in your hamper.

Osso Bucco/Shin

Osso Bucco is a cross cut of the beef shin, including the bone (can also be prepared off the bone & diced). Stew or casserole and enjoy the nourishing health benefits of the collagen released with slow cooking – especially when the bone is left in. We have a great recipe for this that we will share later.

Ribs

There’s plenty of beef on these little guys – we have them cut as short ribs.  Another great cut to have for best nourishment.  Slow cooking in moisture (in oven or stove top) will ensure the release of the collagen around the bone for this.  Braise before roasting for fall off the bone tenderness or roast, grill or casserole. Ideal to marinade before braising or roasting using your favourite flavours, be they smokey BBQ style or a sticky Asian sauce.

Chuck

Slow cook as stew or casserole. Within the chuck is connective tissue (including collagen and some fat) which partially melts during the longer cooking recommended for this cut, providing a healthy, nourishing meal.  My favourite cut for slow cooking.  Comes in our hampers pre-diced.

Sausages

Well, what can we say – an all-time favourite. (If you like to prick sausages, do so when partially cooked to prevent splitting). If you’re someone that gets sidetracked and chars them on the BBQ (Derek!), pop them in a dish in the oven to cook – then you’ll avoid the charring.  All our sausages are preservative and gluten free and we can do paleo sausages (grain free) on request.

Mince

Herb rissoles, Shepherd’s Pie, Meatloaf, Chilli Con Carne, Lasagne and Savoury Mince to roll up in Burritos… & we all love a good Spaghetti Bolognaise!  What more can we say…

Bones

We offer grass fed beef bones as an extra with all our hampers.  These can be made into a nourishing bone broth, or added to stews for extra goodness (when using cuts with little collagen in them – like round steak).

Of course, if you are still not sure, we are happy to have a chat and help you out.  Just give Derek a call.  We’d also love to hear if you have a great recipe for a certain cut that you might like to share.

Kirrily