Australian beef is a valuable source of healthy unsaturated fats and is an important source of protein, essential vitamins and minerals. Red meats contain a unique combination of iron, zinc, omega 3, vitamin B12 and protein.
Tips for picking Good cuts of beef:
- Look for a creamy white layer of fat on the exterior of the cut
- A bright red coloured eye or muscle on the beef
- Good marbling throughout the cut, this adds extra tenderness and flavour.
- Eye Fillet – this is the smallest and most tender cut of beef with very minimal fat content. This is considered a premium cut and is great for marinading or adding a rub.
- Scotch/Porterhouse/Sirloin – these cuts are all very similar and come from the same area of the animal. They are usually very tender with good marbling and rich flavour. Great for cooking on the BBQ or serving up with a delicious accompaniment.
- Ribs – the ribs are a very well-marbled and tender cut which can often make it a bit pricier than other cuts; however this cut makes a beautiful and impressive standing rib roast when the rib bones are left intact.
Always rest your meat after cooking! As meat is cooked, the proteins seize up once heat is applied. When this happens the juices are pushed towards the centre of the meat.
Allowing the meat to stand away from the heat after you have finished cooking lets the meat relax and the juices to redistribute and be reabsorbed. As a result you will have a much more tender, moist and juicier piece of meat. The time taken to rest will depend on its size; a roast is best rested for 10 – 20 minutes before carving. Steaks and chops should stand for around 2-3 minutes before serving.