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PHONE 08 9329 9888
UNIT 21, 2 PITT WAY, BOORAGOON WA 6154

Cooking Guidelines

Use this page as a guide to how best cook your recently purchased piece of Meat Direct meat.



HOW TO COOK THE PERFECT STEAK

How to cook a rare steak
RARE
Cook a few minutes each side. Steak will feel very soft with back of tongs. Internal temp 55-60C.
How to cook a medium rare steak
MEDIUM RARE
Cook on one side until moisture just visible. Cook on other side until moisture just visible. Soft to touch. Internal temp 60-65C.
How to cook a medium steak
MEDIUM
Cook on one side until moisture pooling. Cook on other side until moisture just visible. Springy to touch. Internal temp 65-70C.
How to cook a medium well steak
MEDIUM WELL
Cook on one side until moisture pooling. Cook on other side until moisture is pooling. Reduce heat and cook until firm to touch. Internal temp.
How to cook a  well done steak
WELL
Cook on one side until moisture pooling. Cook on other side until moisture is pooling. Reduce heat and cook until very firm to touch. Internal temp 75C.



CHOOSING THE RIGHT CUT OF MEAT

Oven Roast Meat

OVEN ROAST

Beef
Blade, Round, Sirloin, Fillet, Rump, Porterhouse, Scotch Fillet, Rib Eye

Lamb
Leg, Shoulder, Loin, Rack, Mini Roast, Rump

Pork
Boneless leg, loin, rack, Belly
Pan Fry Meat

GRILLING

Beef Steak
Steak, Fillet, Sirloin, Rump, Porterhouse, Scotch Fillet, T-Bone, Rib Eye

Lamb
Rump, loin chop, fillet, cutlet, and butterflied leg

Pork
Chops, fillet, loin steaks
Stir Fry

STIR FRY

Beef Strips
Scotch fillet, eye fillet, butt fillet, porterhouse, rump

Lamb
Fillet, Rump

Pork
fillet
Slow Cooked meat

SLOW COOKING

Beef Diced
Round, Blade, topside, flank, brisket, beef cheeks, osso buco, diced beef, corned silverside

Lamb
Shoulder, leg, shanks, diced lamb

Pork
belly, collar butt (shoulder)
Biltong

BILTONG

Flank, silverside (uncorned), eye round (girello), topside.

Roasting Chart (per 500g)

  Oven Temp  Rare  Medium  Well-done 
Beef
Scotch Fillet, Rib eye, Fillet/tenderloin,
Rump, Porterhouse
 200°c  15 - 20min  20 - 25min  25 - 30min
Blade, Round, Topside  160°c  20 - 25min  25 - 30min  30 - 35min
Lamb
Backstrap, Rump, Rack
 200° - 220°c  15 - 20min  20 - 25min  25 - 30min
Boneless leg, Boneless shoulder,  180°c  20 - 25min  25 - 30min  30 - 35min
Pork
Boneless leg, Rack, loin
 180°c    30 - 35min  35 - 40min

Roasting tips

Before Roasting Take the Roast out of the fridge about 20 - 25min before roasting and allow to sit in a sheltered position in the kitchen. This will take the chill out of the meat and allow it to cook more evenly.

After Roasting Remove roast from the oven and cover loosely with foil. Allow roast to sit for 15 - 20 min before serving. This will allow the juices to settle.

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Vacuum Packaged Meat
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Meat Cooking Guidelines
Have a cut of meat but unsure of the best way to use it? Want to know how to cook a perfect steak?
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MEAT DIRECT WA
Unit 21, 2 Pitt Way
Booragoon WA 6154
Phone 08 9329 9888
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OPENING HOURS
Mon-Fri: 8:30am - 4.00pm
Saturdays: 8.30am - 12.30pm


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