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
Rare
Cook a few minutes each side. Steak will feel very soft with back of tongs. Internal temp 55-60°C.
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.
medium rare
Cook on one side until moisture just visible. Cook on other side until moisture just visible. Soft to touch. Internal temp 60-65°C.
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 75°C.
medium
Cook on one side until moisture pooling. Cook on other side until moisture just visible. Springy to touch. Internal temp 65-70°C.
choosing the right cut of meat
oven roast
The best cuts of meat for oven roasting…
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.
grilling
The best cuts of meat for 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
The best cuts of meat for stir frying…
Beef Strips
Scotch fillet, eye fillet, butt fillet, porterhouse, rump
Lamb
Fillet, Rump
Pork
Fillet
biltong
Flank
Silverside (uncorned)
Eye round (girello)
Topside
roasting chart (per 500g)
ROASTING TIPS
Before roasting, take the meat 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 meat from the oven and cover loosely with foil. Allow to sit for 15-20min before serving. This will allow the juices to settle.
____________________________________________________________________
ROASTING TIMES
BEEF - Scotch Fillet, Rib eye, Fillet/tenderloin, Rump, Porterhouse
Oven Temp 200°C
Rare 15-20min | Medium 20-25min | Well Done 30-35min
BEEF - Blade, Round, Topside
Oven Temp 160°C
Rare 20-25min | Medium 25-30min | Well Done 25-30min
____________________________________________________________________
LAMB - Backstrap, Rump, Rack
Oven Temp 200-220°C
Rare 15-20min | Medium 20-25min | Well Done 25-30min
LAMB - Boneless leg, Boneless shoulder
Oven Temp 180°C
Rare 20-25min | Medium 25-30min | Well Done 30-35min
____________________________________________________________________
PORK - Boneless leg, Rack, loin
Oven Temp 180°C
Medium 30-35min | Well Done 35-40min