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When cooking high steaks meat, there are two things to note: firstly, our meat is a little different to what you will buy from a supermarket, and secondly, each cut has its own characteristics and should be treated differently. Most supermarket meat comes from feedlots, where the animals are confined and fed a formula . . . → Read More: Cooking High Steaks Beef & Lamb Flavour Buddies allspice, black pepper, cinnamon, coriander, cumin, eggplant, garlic, marjoram, mint sauce, olive oil, oregano, peppers, red wine, red currant jelly, root vegetables, rosemary, salt, shallots, spinach, thyme, tomatoes, yoghurt
Click on the links below for more information and recipes. Roast Panfry Shallow/Crumb Fry Stirfry Leg (bone-in or boned) Shoulder (bone-in or . . . → Read More: Cooking Lamb Below is a handy reference table for the best ways to cook the various cuts of beef. Click on the links for more information on each cut and some recipes. Roast Pan Fry Shallow/Crumb Fry Stir Fry Eye fillet Scotch Rump Topside Round Blade Oyster Blade Eye fillet Scotch T-bone Rump Round Blade . . . → Read More: Cooking Beef |
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