1. business and industrial
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T H E
ISSUE
01
B E E F
L O V E R S
WINTER
2012
J O U R N A L
FREE
1
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03
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Contents
Issue N O. 1
–– Winter ‘12
10
Recipes
Beef Tartare and Carpaccio 10
Flat Iron Steak 12
Picanha with Relish 16
Coffee Encrusted Eye Rump Steak 18
Slow Cooked Eye of Rump 20
Braised Veal Breast 26
5
Introduction
6
In Conversation
–– From Paddock
to Plate
8
The Classic
Corned Beef 14
Know Your
Beef Cuts
22
New Labelling
–– Beefs Up
Quality (MSA)
&
WEL COME to the inaugural issue of MEAT & CO, a
magazine dedicated to exploring the wonder of Australian
beef. Our aim is to entice you to new paddocks and plates,
stretch your culinary quests and discover new ways of
cooking and serving this most versatile main ingredient.
––– In this issue, we introduce Queensland grazier Stuart
Barrett, one of the many Aussie farmers espousing the
benefits of sustainable farming practices. We celebrate the
humble and comforting slow-cooked Corned Beef dinner,
explain the MSA quality grading system; reveal the secrets
to serving melt-in-the-mouth delicious veal and provide
inspiring recipes to get you stirred up about your next homecooked feast. Enjoy and create!
the team at: themainmeal.com.au
24
Veal, Secrets
to Success
image left:
–– Beef Tartare
and Carpaccio 10
CONTENTS
C O
05
04
M E A T
INTRODUCTION
Stuart Barrett runs a 6,885 hectare beef farm called
Drumburle near Rockhampton in Queensland and represents the many
Australian agriculturalists investing in sustainable paddock-to-plate
farming practices. Here, he talks to Meat & Co. about the relationship
between the land, the quality of the beef and the growing desire among
consumers for information about the origins of their meat.
Word s b y S tua r t B a r re tt
My family has been farming this land since the
1870s and as a fifth-generation farmer, I love living
in the bush. I’m passionate about the beef industry,
which means I have a vested interest in the agricultural land that supports beef production. A healthy
environment means a healthy business, ultimately
producing consistently superb quality beef that’s
always tender and full of flavour.
06
People want to know the origins of their food
and there’s a growing desire among them for
more information about the meat they’re buying
and eating. People are in touch with me about
our farming practices and frequently ask about
what’s involved in delivering the best beef to
their butchers and supermarkets.
in conversation
fro m Pad d oc k t o Pl ate
IN
CONVERSATION
07
The Australian climate is harsh and it’s not
always easy for farmers. But it’s interesting that
these climate extremes have also bred some of
the most creative and successful initiatives. It’s all
about adapting our farming practices and putting
the measures in place so we’re prepared for these
climate extremes – a fully sustainable future leads
to a consistent supply of beautiful quality beef.
Asking a beef farmer his favourite beef meal is
hard! But if I had to pick one, I would choose
traditional corned beef (silverside or brisket) with
vegetables boiled in the brine and white sauce,
plus mustard on the side. It’s a winner, especially
when I’m out on the land all day working up a
sweat as the salty flavour is really welcome. It takes
me back to those comfort-food meal times I loved
as a kid. The cold meat’s great for me to take out
in sandwiches the next day and I also make a mean
weekend breakfast special – corned beef, tomato
and onion fritters.
We’re custodians of the land and my hope for
the future is that all farmers are actively managing
the environment as best they can and that our
urban consumers trust and appreciate that we’re
doing the right thing. The land is not a resource
you deplete for your own gain, but a resource you
need to sustain for future generations and tending
to this resource in the right way leads to the most
consistently beautiful beef imaginable.
Stuart is part of the
Target 100 Initiative,
which aims to deliver
sustainable cattle and
sheep farming by 2020.
It is also a platform for the
urban community to connect with
farmers like Stuart and learn
more about the source of the
meat they’re consuming. To connect with Australian farmers
visit: target100.com.au
IN
CONVERSATION
Embrace hearty comfort food with
––The Classic Corned Beef
As the final days of winter wrap around us, it’s the perfect time to bunker down
and keep the home fires burning. For warmth both inside and out, choose a
home-cooked classic that’s loved by even the most discerning home chefs.
3.
4.
Add large chunks of
carrot, celery and onion
that will retain their
shape, together with
herbs and peppercorns.
These will delicately
flavour the meat.
Keep the heat at
simmering point
so that small bubbles
occasionally rise to
the surface. Adjust
the heat throughout
the cooking time and
allow about 25 to 30
minutes simmering
time for each 500g
of meat.
Cloaked in a delicious creamy white sauce and accompanied by lightly cooked
vegetables, hot Corned Beef that literally melts off the fork evokes a heartwarming tableau of satisfying childhood meals. And when you want to achieve that
hearty velvety-soft texture, try slow cooking your Corned Beef, releasing aromas
that will have them salivating long before it reaches the table.
2.
Meat & Co Secrets
to Success:
Bring the pot to the
boil, remove the grey
foam that floats to the
surface, then reduce the
heat to a low simmer.
The best cuts for your
perfect Corned Beef:
Corned Brisket, Corned
Silverside or Corned
Girello/Eye of Silverside.
Meat & Co Secrets
to Success:
◆ Chef 's Tips:
088
Place the meat into a
heavy-based pot and
cover with cold water.
Carve your Corned Beef
by placing it fat side up
on the carving board
with the tip to the right
of the carver. Begin at
the tip slicing across the
grain – if you’re not sure
how the grain runs, cut
off a thin slice to be sure.
Then cut across the long
thin strips of beef rather
than with them.
◆ Chef 's Tips:
Keeping your meat
submerged will
ensure it stays
moist and tender.
THE
CLASSIC
5.
Always draw out
excess salt. In most
supermarkets, Corned
Beef is sold in vacuumsealed bags containing
brine. To remove the
salt, rinse in cold
running water before
cooking, or soak your
corned meat in a large
bowl covered with fresh
cold water overnight.
6.
◆ Chef 's Tips:
As the grain changes,
turn the meat so that
you’re always cutting
across the grain to
ensure tenderness.
CORNED
BEEF
099
If the meat is left
to boil on high, it
will become dry and
stringy.
1.
◆ Chef 's Tips:
A fork should easily
penetrate to the
centre of the meat
when it’s done. When
cooked, remove the
pot from the heat,
leaving the meat to
rest in the cooling
liquid until the
steam evaporates.
THE
CLASSIC
Devour with gusto. Then,
enjoy making hearty sandwiches for lunchboxes and
dinner plates with what’s left.
◆ Chef 's Tips:
Cover the remainder
with foil or plastic
wrap and refrigerate
immediately. Don’t
leave it to cool
completely on the
kitchen bench.
CORNED
BEEF
Serves ––––– 6
One’s so very French,
the other so very
Italian. Finely chopped
or finely sliced, both of
these beef recipes are
melt in the mouth chic.
Finely Chop/Combine:
2g
3g
3g
6g
6g
chives
cornichons
baby capers
cooked egg white
cooked egg yolk
Mix with:
◆ Carpaccio
1kg beef Tenderloin
25m l olive oil
10m l sherry vinegar
Salt, pepper
◆ Tartare
Remove the cling wrap
from each disc to serve.
Arrange the slices in a
circle around the edge
of a plate and drizzle with
the Gribiche vinaigrette.
Place the tartare in the
centre and top with a quail
egg yolk sitting in the middle. Dress the plate with
the potato cubes and chips,
frisee lettuce and baby coriander. Serve immediately.
11
10
240g of Beef Eye
Rump Side finely diced
Finely chop:
12g cornichons
12g baby capers
12g shallots
1 tbsp of
chopped parsley
TO SERVE
•••••••••••••••••••••
Mix with:
◆ MEAT SAFETY TIPS
24g dijon mustard
30g tomato ketchup
6 quail egg yolks
2 tbsp worcestershire sauce
1 tbsp tabasco
Salt, pepper
1. For Tartare and
Carpaccio, always
source the best
quality product from
your trusted Butcher.
◆ GARNISH
Beef Tartare
and CARPACCIO
Recipe by Sean Connolly
RECIPES
20g frisee salad
(yellow leaves only)
5 cubes of potato
(size 1.5 cm x 1.5 cm,
confit and crispy
pan-fried)
1 quail egg yolk
Baby coriander
Garlic chips,
ginger chips
and shallot chips
Pink sea salt
Gribiche vinaigrette
METHOD
•••••••••••••••••••••
Trim the beef Tenderloin
and roll it tightly in cling
wrap. Place in the freezer
overnight. Remove from
the freezer and slice the
fillet as thinly as possible.
The beef will be firm but
should slice finely.
RECIPES
2. Keep the meat at
the lowest temperature
possible and don't
expose it to warm
air for more than
a few minutes while
you're preparing the
Tartare and Carpaccio.
3. Always cut with a
clean knife on a clean
surface – do not use
a blender to cut. Once
prepared put Tartare
and Carpaccio straight
back in the fridge or
serve immediately.
Serves ––––– 6
F l at I r o n
s t e a k
with
r o a s t e d c a u l if l o w e r
AND s a l s a v e r d e
Flat Iron steak, cut from an Oyster Blade, offers an intense
flavour hit with the juicy tenderness of a fillet.
◆◆◆
12
F L AT I R O N S T E A K
6 portioned Flat Iron steaks (ask your butcher
for these. If not available Flat Iron can be
easily substituted for Striploin/New York steak,
Rump or Fillet.) / olive oil, for marinating
1 red onion, sliced / 1 sprig rosemary
1 head cauliflower / 6 cipollini onions
Marinate the Flat Iron overnight in olive oil, red onion and rosemary.
Season and cook steaks to required doneness. Cut cauliflower into small
florets, season, toss in oil and roast in a hot oven until caramelised. Season
the onion, toss in oil and roast until tender. Remove outer layer of skin.
Chef 's Tips:
Marinating is not necessarily just for tenderising
meat. The role of a non-acidic marinade is to enhance
the meat by adding an extra layer of flavour. You can
achieve tender meat by choosing the right cut for the
way you’ve chosen to cook it.
◆◆◆
SALSA VERDE
1/2 bunch basil, chopped / 1/2 bunch parsley, chopped
1/2 bunch marjoram, chopped / 1 tbsp bread crumbs
1 tsp red wine vinegar / 3 tbsp olive oil / salt, pepper
Combine all ingredients and season to taste.
◆◆◆
PA R S N I P S
6 parsnips
Peel and slice the parsnips. Season and roast with butter.
RECIPES
TO SERVE
••••••••••••••••••••••••••••••••••••
Place a small pile of parsnips on a
plate. Slice steak on top and garnish
with cauliflower, onions and a smear
of Salsa Verde.
Know Your Beef Cuts: 1 Rump 2 Striploin 3 Tenderloin 4 Rib Eye 5 Short Ribs 6 Chuck 7 Beef Cheek
8
Blade 9 Brisket 10 Shin 11 Skirt 12 Hanger 13 Flank 14 Shin 15 Knuckle 16 Silverside 17 Oxtail
1
17
2
3
4
5
6
7
8
15
9
12
13
11
10
BEEF RECIPES
••••••••••••••••••••••••••••••••••
Tenderloin: Beef Tartare and
Carpaccio (p10) / Flat Iron Steak:
Flat Iron Steak with Roasted
Cauliflower and Salsa Verde (p12)
Roast Cap Rump: Picanha with Relish
(p16) / Eye of Rump: Coffee Encrusted
Eye Rump Steak (p18) Eye of Rump:
Slow Cooked Eye of Rump (p20)
14
KNOW
YOUR
BEEF
CUTS
KNOW
YOUR
BEEF
CUTS
15
14
16
P icanha w ith R elish
SERVES
Picanha is the Rump Cap and is often considered a cut
above the rest of the cow. In South America, this cut is
more coveted than the Fillet is in Australia. Served with
this beautiful fresh relish and steaming baked potatoes,
it’s the perfect evening meal to share with friends.
PICANHA
R elish
1 x 1kg Rump Cap roast
(if you need a larger Rump
Cap ask your butcher to
order you one)
5 – 6 cloves garlic
or 3 – 4 tbsp of prepared
crushed garlic
1/2 – 2/3 cups of coarse salt
&
1/4 cup of olive oil
Tomatoes
(seeds removed)
White onions
Green capsicum
3 cloves of garlic
1/4 cup olive oil
3/4 cup red wine vinegar
&
Cold water
Salt, pepper to taste
•
◆◆◆
17
CHEF'S TIPS:
While we’re often told
to turn steaks only once,
recent research reveals
turning them multiple
times may, in fact, retain
juiciness more effectively
than once thought!
Turning steaks back and
forth every 20 seconds or
so not only prevents the
juice from pooling outside
the meat, it also provides
a more even temperature,
thus reducing the resting
time required after cooking.
•
// Trim excess fat from
the meat, keeping a nice,
even cover. Mix salt and
garlic together to make
a paste, rub all over the
meat. Add a little olive
oil if the paste won't
stick. Marinate the cap
for several hours, turning
it over once an hour or
so. Liquid should come
out of the meat. Scrape
most of the mixture off
the roast, especially
the large chunks of
salt. Rub the meat with
a little olive oil and
a little more garlic.
Grill over very high heat.
Turn and cook to rare.
Take off heat and rest
before carving. Carve 5mm
pieces against the grain.
// Dice tomatoes, green
capsicum and onion into
cubes. Mix equal measures
of the three. Add ¼ of a
cup of red wine vinegar
and stir. Add cold water
about ¼ of a cup, and
olive oil, all to taste.
Add some salt and cracked
black pepper to taste.
Let marinate in the refrigerator for at least 1 hour.
TO SERVE
◆◆◆
Serve sliced Picanha over baked potatoes with relish
drizzled over the top.
RECIPES
Coffee Encrusted
Eye Rump Steak
C O F F E E E N C RU ST E D ST E A K
•
220gm Eye Rump Side steak
1 tbsp coffee, dark roast, freshly ground
1 tsp salt, Kosher, or 1/2 tsp table salt
1 1/2 tsp pepper, black ground, freshly ground
•
Combine ground coffee, 1 teaspoon salt and 1¼ teaspoons pepper;
gently press onto beef. Cook to required degree of doneness. Rest.
S E RV E S 1
•
The coffee crust
intensifies the flavour
of this naturally
tender cut.
T o ser v e
•
Plate meat with
charred eggplant,
pour over
blueberry jus.
18
19
B l ueberr y J us
•
To make the blueberry jus, combine beef stock with berries
and reduce to a jus. Remove berries to serve.
CHARRED EGGPL ANT PUREE
•
2 large eggplants / 2 tbsp olive oil
(Makes enough puree for 4 serves.)
with Blueberry Jus and
Charred Eggplant Puree
RECIPES
•
Place the washed eggplant directly on a high flame and scorch
the surface. This will take between 8 –15 minutes. Remove the
stalks. Puree eggplants in a blender. Once mixture is removed
from the blender, stir through olive oil, then season.
RECIPES
Slow Cooked Eye of Rump
––Celeriac Puree, Heirloom
Carrot and Radish Salad
Roast
Pre-heat oven to 200°C.
Season beef with salt
and pepper and seal in
a warm pan until golden
brown. Roast meat for 45
minutes. Remove from oven
and rest for 15 minutes.
Sous Vide
Season with salt and pepper
and seal in a warm pan until
golden brown. Cool, and place
in a sous vide bag with thyme,
Evo and garlic. Cook in a water
bath at 60°c until internal
temperature of the meat is 55°c.
Remove from water and rest for
20 minutes. Remove the Rump from
the Sous Vide bag and gently
caramelise in a pan once again,
just to attain that ‘roasty'
flavour once more.
Heirloom Carrot
and Radish Salad
4 x black radishes
4 x red radishes
4 x heirloom carrots
Extra virgin olive oil
Micro herbs
Celeriac Puree
500gm celeriac head,
peeled and cut in chunks
250ml milk
100gm unsalted butter,
cut into cubes
Sea salt, pepper
Serves ––––– 4
Place celeriac in a pan with
the milk and water to just cover.
Add salt and cook until soft,
testing with a knife. Drain the
celeriac, put back in the pan and
mash, adding the butter piece by
piece. Season to taste.
Recipe by:
Scott Pickett
The Estelle (VICTORIA)
RECIPES
TO SERVE
••••••••••••••••••••••••••
Slice Rump into nice thick steaks,
approx 6-8cms and serve in the middle of the plate on top of a celeriac
puree. Sauce the plate with a red
wine sauce finished with red wine
vinegar and split with some lemon
olive oil. Decorate with salad.
RECIPES
21
Slice the black radish and red
radish and place in ice water to
crisp. Slice some baby heirloom
carrots on a long angle and
blanch for 2-3 minutes. Dress
the salad with oil, lemon juice,
salt & pepper, and add some
micro parsley. ––– The salad
should be colourful, crispy and
slightly acidic to cut through
the meat and puree.
20
Eye of Rump is
the most tender
roast and slowcooking gives it
a velvety-soft,
top-notch finish.
Eye of Rump
1 x 1–1.2gm Eye Rump Side
Clean and remove any sinew from
Eye Rump Side, truss with butcher’s
string. Cook using either Sous Vide
or Roast methods.
New
LABELLING
--- B E E F S U P
QUALITY
AUSTRALIANS love their beef. And we love it tasting great at
every occasion. –––– Meat Standards Australia (MSA) has recently
refreshed its symbol to help you, more easily, identify consistent
quality beef when you shop. This new MSA symbol is now used
by over 600 butchers and a number of supermarkets to identify beef
that has met the quality standards developed by an independent
testing panel. –––– The MSA quality system was initiated in 2000
by Australian beef eaters for Australian beef eaters. More than
86,000 consumers taste-tested over 600,000 beef samples to set
the definition of ‘quality’ based on the key factors that determine
tenderness, juiciness and flavour. The MSA grading system now
sets the standards for best practice - from the paddock to the
plate - to ensure you’re buying a quality beef product. –––– The
system also grades each individual cut against several recommended cooking methods, helping you find the right one for
the meal you’ve planned to prepare. In some instances the recommended cooking method is also printed on the label or ticket
displayed when you pick up your beef. –––– “Seeing the MSA
symbol at your local butcher or supermarket will give you the
confidence that you’re buying consistent quality beef every time
you shop,” says farmer Sam Gunn. “The MSA grading system takes
into account all aspects that affect eating quality and is widely
recognised as the world’s leading eating quality program for beef.”
◆◆◆
22
◆◆◆
To view a video on how beef is graded visit:
themainmeal.com.au/msa
MEAT
STANDARDS
AUSTRALIA
MEAT
STANDARDS
AUSTRALIA
23
Snapshot of Meat Standards Australia (MSA)
◆ 86,000 Australians taste-tested over 600,000 beef
samples cooked using eight different methods. ◆ They set
the definition for “quality” based on the beef’s tenderness,
juiciness and flavour. ◆ Now considered the world’s leading
eating quality program for red meat, the Meat Standards
Australia symbol on retail packs helps you feel confident
you’re buying consistently good quality meat.
V
S e c rets
E
A
TO
S U CC E S S
L
◆ Butcher's Tips
1. When buying veal, talk to your butcher about the different cuts and
what kind of dish you’re planning to cook. Like beef, there are different cuts such as rump and leg, which all require different
cooking techniques. 2. Schnitzels, roasts and scaloppini are ideal
for grill-style cooking methods. 3. The more pronounced flavours of
diced veal and osso bucco cuts make them ideal for braises and stews.
Slow-simmering will bring out the tenderness and delicious flavour.
VEAL,
SECRETS
TO
SUCCESS
See recipe on pg. 26
25
24
Chef ’s Tips: 1 . Veal is the meat of young cattle and is
a great red meat alternative to chicken. Lean, light,
succulent and very tender, veal will beautifully absorb
natural flavourings such as lemon and fresh herbs. 2 . Take
care not to overcook your veal. To present perfectly cooked
veal, remove it from the heat just a few minutes short of its
completed time as it will continue to cook while it rests.
3.
To stop your veal cutlets or medallions drying out, baste
them with a mix of olive oil, herbs and lemon juice before
barbecuing or char-grilling them.
B RA I SED VEAL B REAST
w i t h ART I C H OKE H EARTS
Bringing the most succulent and tender result, it’s a hearty
and delicious meal, guaranteed to please all palates.
◆◆◆
VEAL
Serves 6
1____Heat oven to 135˚c and season veal. Melt butter and 2 tbsp oil over medium
heat. Brown veal and trimmings in batches. Rest and reserve liquid. Return pot
to medium heat; add garlic, thyme, sage, onion, celery and rosemary and cook until
browned. Add tomatoes and cook, stirring for 5 minutes. 2____ Add wine and boil
until the liquid is reduced to 1 cup, add reserved veal ribs and trimmings, along with
the veal stock. Bring to the simmer, cover and bake until veal is tender (2 hours).
3____ Take veal out of liquid and rest. Skim fat from the surface of the cooking
liquid and strain through a sieve into a saucepan, reserving the garlic. Bring the
cooking liquid to a boil and then simmer until the liquid is thickened. Season and
set aside to keep warm.
◆◆◆
ARTICHOKES
4 large artichokes, trimmed with stems still attached
Juice of 1 lemon
Put artichokes and lemon juice in a pot and bring to boil. Simmer until tender.
Drain and slice lengthways into thick strips. Heat a frying pan over a medium heat
and sauté artichoke strips until golden brown. Season and set aside to keep warm.
◆◆◆
TO SE RVE
Brush veal breast with reserved cooking liquid and grill until caramelised.
Divide onto 6 serving plates and drizzle sauce over. Serve with the artichoke
hearts and a watercress salad.
VEAL,
SECRETS
TO
SUCCESS
27
26
1 bone in Veal Breast, cut into individual ribs
4 tbsp of unsalted butter / 4 tbsp of olive oil
12 cloves of garlic / 5 sprigs of thyme
5 sage leaves / 4 golden onions / 2 celery stalks
1 sprig of rosemary / 4 cans of tomatoes
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