1. food and drink
2. desserts and baking

SIZZLING
T H E
ISSUE
I N S I D E
Front Cover
Sticky Beef Short Ribs, p. 6
◆
The Cadzow family talk
about sustainable cattle
farming, deep in Australia's
red centre, p. 24
◆
Chefs share their secrets
to cooking the perfect
steak, p. 26
B E E F
04
SUMMER
STEAKS
L O V E R S
SUMMER
2014
&
RIBS
J O U R N A L
FREE
WEL COME to the summer edition of Meat & Co, a magazine dedicated to exploring the wonder of Australian beef.
In this issue, we take you from paddocks to inspired chefs’
plates with six delicious summer recipes. Using a range of
tender cuts and glorious aromatic infusions, you’re guaranteed
to entertain your foodie guests with some truly epicurean
taste experiences.
the team at: beefandlamb.com.au
INTRODUCTION
03
Our butchers review different steak cuts, while our chefs
reveal their secrets to ensure you cook them to absolute perfection. We help you learn more about flavoursome, tender
and versatile veal, before flying deep into the Northern
Territory where we talk to the Cadzow family. In an area
so remote you might not think it’s possible, their 2,633
square kilometre station is a showcase of sustainable cattle farming practices, delivering top quality MSA-graded
Centralian beef. Enjoy and create this summer!
Contents
Address: Level 1, 40 Mount Street,
North Sydney, NSW 2060 Phone 02-9463-9333
Email: [email protected]
Website: beefandlamb.com.au
Editor: Evelyn Lloveda [email protected]
Art Direction and Design: Mash mashdesign.com.au
Printing: Southern Colour (Vic) Pty Ltd southerncolour.com.au
Paper Stock: Cover: Nordset 250gsm by Raleigh Paper
Text: Grange Laser 120gsm by K.W. Doggett
Food Stylist: Simon Bajada simonbajada.com
& Deborah Kaloper [email protected]
Food Photographer: John Laurie johnlauriephoto.com
Prop Stylist: Sonia Rentsch soniarentsch.com
Illustration: Bradley Jay bradleyjay.co.uk
Issue No.4
–– Summer ‘14
3
Introduction
Recipes
image above:
–– Grilled Flat Iron Steak 8
04
The paper stock is an environmentally-responsible
paper sourced from well-managed forests and is
Elemental Chlorine Free (ECF).
•
This publication is published by Meat & Livestock
Australia Limited ABN 39 081 678 364 (MLA). Care is taken
to ensure the accuracy of information in the publication;
however, MLA cannot accept responsibility for the accuracy
or completeness of the information or opinions contained
in the publication. Readers should rely on their own
enquiries when making decisions concerning their interests.
Reproduction in whole or in part of this publication is
prohibited without the prior written consent
of MLA. © 2013
•
Published
January 2014
CREDITS
10
Butchers' Review:
Raise the Steaks
image below:
–– Mt Riddock Station, Northern Territory 24
14
The Veal Deal
24
In Conversation:
Beef from
the Red Centre
26
Chef 's Secrets
to Steak Success
CONTENTS
05
Sticky Beef Short Ribs 6
Grilled Flat Iron Steak 8
Char-Grilled Veal Cutlet 16
Beef Wellington Sambo 18
Grilled Vadouvan-Spiced Hanger Steak 20
Black Angus Rump 22
Serves ––––– 8
Sticky Beef Short Ribs
with Balsamic, Garlic
and Rosemary Marinade
R I B P R E PA R AT I O N
finely chopped
2 tbsp packed
dark brown sugar
2 tbsp balsamic vinegar
1 tbsp salt
1 tsp pepper
1 tbsp cayenne pepper
1 cup water
GLAZE
2 cups hot water
1 cup balsamic vinegar
GLAZE
Method: Add 1 cup of hot water to each
roasting pan and scrape up brown bits.
Skim off fat and discard, then transfer
liquid to a frypan.
Add vinegar and brown sugar and bring
to a boil, stirring occasionally. Boil for
about 15 minutes until reduced to about
1 cup.
TO SERVE
Brush glaze onto both sides of ribs.
Grill on high heat, turning occasionally until ribs are hot and caramelised,
about 6 minutes.
Brush ribs with more glaze and serve
remaining glaze on the side.
RECIPES
RIBS
3.5kg short beef ribs
8 large garlic cloves
2 tbsp rosemary,
RECIPES
½ cup packed
dark brown sugar
◆◆◆
These sweetly-seasoned
meaty ribs are perfect
for a satisfying, stickyfinger snack. Slow
roasting results in
pull-apart tenderness,
while their grill finish
delivers a delicious
caramelisation.
07
Method: To marinate the ribs, smash
garlic to a paste with 1 tsp salt. Stir in
rosemary, brown sugar, vinegar, cayenne,
1 tbsp salt and 1 tsp pepper. Rub evenly
all over ribs and transfer to two roasting
pans. Marinate in fridge for 8 to 24 hours.
To cook, preheat oven to 200°C. Add
½ cup water to each roasting pan and
tightly cover each with foil. Roast ribs
until meat is very tender, about 1¾ hours.
Remove pans from oven and transfer ribs
to a platter. Keep pans for next step.
Serves ––––– 4
Grilled Flat Iron Steak
with Herb Mash,
Caramelised Onion, Roast
Swiss Brown Mushrooms
and Red Wine Jus
08
B E E F P R E PA R AT I O N
Method: Season the flat iron steaks with salt and
pepper, then cook on a hot grill to desired doneness.
Cook the sliced onions in a heavy-based pan over
medium heat with a little olive oil and a knob of butter.
Keep the onions moving in the pan and continue to
cook until golden brown, soft and caramelised.
Cook the potatoes in boiling salted water, drain
and mash. Gently stir in butter and hot cream using a
rubber spatula, without over-mixing. Season to taste and
add parsley.
Place the Swiss Brown mushrooms in a small roasting
tray and drizzle with olive oil. Season with salt and pepper and roast in the oven for 5 minutes.
RED WINE JUS
Method: Caramelise any saved beef trimmings in a
heavy-based pan. Add the eschallots, garlic, thyme and
red wine and reduce until jus is syrupy.
Add the veal jus, bring to a simmer and skim off any fat.
Reduce the jus by half, then pass through a fine sieve.
TO SERVE
Place mash on middle of each plate, arrange Swiss
Brown mushroom and caramelised onions alongside.
Place the grilled Flat Iron steak over the mash, then
drizzle jus lightly around the plate.
Beef
4 x 180g flat iron steaks,
cut from the oyster
blade, trimmings saved
2 large brown onions,
finely sliced
olive oil
1 knob of butter
4 large royal blue
potatoes, peeled and
cut in half
100g salted butter
100ml pure cream, heated
large pinch,
chopped parsley
4 large
swiss brown mushrooms
rED WINE JUS
2 eschallots, chopped
1 clove garlic, chopped
1 small sprig thyme
100ml red wine
250ml veal jus
◆◆◆
This variation on the classic steak and mash is the
ultimate comfort dish for serious foodies who relish
a tender cut, full of magnificent flavour.
R e c ipe b y
Chef Andy Ball
RECIPES
B u t c h e r s ’
R e v i e w
RAISE THE STEAKS
> R E C I P E:
Impress your
guests with the
extraordinary
Beef Wellington
Sambo - p. 18
The T-bone comes from the short
loin and is tenderly rich and
full of flavour. With little or
no fat or connective tissue,
it has a fillet on the smaller
side of the T-shaped bone and
a sirloin on the other, making
this quintessential Aussie
steak perfect for pan-frying
or barbecuing.
> R E C I P E:
Discover the
chef’s cut of
choice in our
exotic recipe
- p. 20
This cut is so damn fine that
butchers keep it for themselves,
which is why it’s also called
‘butcher’s cut’. It’s rare as
there’s only one per animal, and
while it’s not quite as tender
as other cuts, it makes up for
it in robust flavour.
BUTCHERS'
Rich in flavour, this traditional
pub fave is made up of four
different muscles, which is why
it’s meltingly tender with a
satisfying chew.
With its beefy flavour and ease
of preparation, flank steak is a
favourite with the Meat & Co. team.
This long, flat cut from just below
the short loin is quite lean and has
a distinctive longitudinal grain —
which means it is imperative to
slice the steak thinly across the
grain before serving. This coarse
grain also means that the flank
steak is very porous so perfect for
marinating. Plus, there is no waste
due to any gristle, fat or bone.
REVIEW
> R E C I P E:
Experience the
rich, charred
smoky flavours of
Black Angus Rump
in our recipe
- p. 22
Typically, the most tender cuts of beef with
the least amount of connective tissue are
those cuts that sit along the spine of the
animal because there they do the least amount
of work. The tenderloin (as the name suggests)
is one such cut. As a result of its lazy life
the tenderloin is also delicate in flavour.
The tenderloin is best suited to portioning
into steaks for pan-frying and barbecuing.
BUTCHERS'
REVIEW
11
10
Prepared from a boneless
beef rib set, scotch fillet
is from a support muscle
that hasn’t done the heavy
work of moving the animal
around. It is tender, tasty
and moist and performs
best with fast, hot cooking
methods such as pan-frying,
barbecuing or stir frying,
especially when thinly sliced.
12
13
The often overlooked chuck eye steak
is separated from the rib eye at
the sixth rib, and it shares many
characteristics with the rib eye,
but for a more economical price.
With many different muscles running
through it, the boneless chuck eye
steak is not a particularly pretty
piece of meat, but it is wellmarbled with fat, quite tender, and
very tasty. Chuck eye steak is often
braised because it has some gristle,
but it also takes happily to the
grill if it is not overcooked.
One of the 5 muscles that
make up the whole rump, eye
of rump is a short, lean,
log-shaped muscle ideally
suited to cutting into
medallions. These appealing
medallions are perfect
for fast cooking on a hot
surface like a barbecue or
pan and have the tenderness
of tenderloin as well as
the beefiness of the rump.
It can also be kept whole
and tied with string to
form a uniform shape for
roasting. Perfect for a Beef
Wellington or wrapped in
bacon for mignons.
The striploin is located along the spine in the
hindquarter and runs from the ribs to the rump,
sitting above the tenderloin. Sirloin steaks are
cut from the rump end of the striploin. The rib
end of the striploin forms the large piece of
beef on the T-bone steak. Located along the spine
where the muscles do less work, sirloin steaks
are tender and best suited to high temperature
cooking such as pan-frying or barbecuing.
The Tomahawk is one of the largest
steaks in Australia, weighing up to
1.9kg. The Tomahawk is essentially
a rib-eye and takes its name from
the 30cm rib bone that is left when
served to the table. A standard sized
Tomahawk is generally shared by more
than 4 guests.
Sliced from a standing rib roast, rib eye steaks
(or rib cutlets) are tender, full of flavour and
become a scotch fillet when removed from the bone.
They perform best when cooked in a pan, on a
barbecue, or sliced thinly for a beef stir-fry.
> R E C I P E:
Chargrill our veal cutlet and
experience the same tenderness
as eye fillet - p. 16
BUTCHERS'
REVIEW
When you order a Tomahawk steak from
your wholesaler make sure you specify
that it is from a carcase weight
range of 390-420kg as you’d like the
average weight of your Tomahawk to be
1.2-1.6kg. Each rib is frenched leaving
the intercostals intact, however
the intercostals can be removed if
required and rib bones cleaned.
Wide, long and flat (hence
the name), the flat iron is from
the oyster blade. Full of flavour,
it’s the second most tender cut
on the animal (after tenderloin)
and stays juicy and extremely
tender even when cooked
to medium-well.
> R E C I P E:
Try our chef’s inspired
twist on the classic
steak and mash - p. 8
Sear the steaks on both sides before
transferring to indirect heat for
30-35 minutes, depending on degree
of doneness required.
BUTCHERS'
REVIEW
Know Your Veal Cuts: 1 Rump 2 Striploin 3 Tenderloin 4 Rib Eye 5 Short Ribs
6
Chuck 7 Blade 8 Shin 9 Brisket 10 Flank 11 Shin 12 Knuckle 13 Silverside
1
2
T H E
3
4
6
5
13
7
Veal is the meat of young cattle, and its
popularity is steadily growing thanks
to its remarkable flavour and supreme
tenderness. In Australia, our traditions
of veal rearing are different from those
in Europe. Our strict code of animal
welfare practices ensures the animals are
reared in the open, in small groups and
fed on a diet of milk and grass or grain.
10
LE G –––– Made up of the shank, knuckle and
rump, this choice cut is celebrated for its versatility. Veal leg steaks from the rump, schnitzel
from the silverside and thinly-diced veal from the
knuckle for stir fries are popular cooking choices.
Osso buco also comes from veal leg.
THE
strap and the eye of short loin are derived from
the loin. Veal T-bones come from the short loin
and fillet medallions from the tenderloin.
FORE Q UARTE r –––– The forequarter
provides the chuck, blade, forequarter chops,
forequarter shin and osso buco. Veal mince is
prepare from veal trim while diced veal can be
prepared from veal chuck and blade.
VEAL
DEAL
8
11
LO I n –––– Veal rack, cutlets, tenderloin, back
THE C UT S
9
15
14
12
> R E C I P E:
Char-Grilled Veal
Cutlet with Crushed
Baby Spinach Potatoes
and Blood Orange
Béarnaise - p. 16
the fl avour of veal
With its sweet, delicate flavour, veal is a great
red meat alternative to chicken. Lean, light and
succulent, veal will beautifully absorb natural
flavours such as lemon and fresh herbs.
THE
VEAL
DEAL
Serves ––––– 6
Char-Grilled Veal
Cutlet with Crushed Baby
Spinach Potatoes and
Blood Orange Béarnaise
V E A L P r epa r a t i o n
Method: Remove cutlets from fridge half an hour
before cooking. These need to be served medium rare or
medium at most to retain the maximum flavour of the
veal. Heat a chargrill to high and cook each cutlet for
approximately three minutes each side. Leave to rest.
VEAL
4 x 200g veal cutlets
12 asparagus spears,
blanched
POTATOES
4 medium potatoes,
washed
p o tat o e s
200g baby spinach,
Method: Steam potatoes, cool, dice into 2cm squares.
Place potatoes, spinach and butter in a bowl and
mix gently until butter has melted. Keep warm
until required.
120g salted butter,
Béarnaise
3 blood oranges
Method: Pour the blood orange juice, white wine
and vinegar into a pan. Add peppercorns, eschallots,
tarragon leaves and stems and reduce by half. Strain
off the liquid into a bowl or jug.
Place another pan of water over high heat and bring
to the boil. Reduce heat to low so the water is barely
simmering. Place the egg yolks and 2 tbs of the strained
liquid in a heatproof bowl, reserving the remaining
strained liquid.
Use a balloon whisk to whisk the egg yolk mixture
until combined. Place over the simmering water and
whisk constantly for 5-7 minutes or until a ribbon trail
forms and holds its shape for about 15 seconds when
the whisk is lifted. The bowl should be warm, but not
too hot to handle.
Add the butter to the sauce one cube at a time, whisking constantly, adding each cube only when the previous
one melts and is thoroughly combined (this process
should take up to 10 minutes). The sauce will lose some
volume, but should still have a thick, aerated texture.
When all the butter is added, remove the bowl from the
pan and stir in the extra tarragon. Season with pepper but taste before seasoning with salt. If you would
like a stronger flavour, add a little reserved strained
liquid to your liking.
Serve immediately. Béarnaise sauce is not a hot sauce
– it is usually served warm.
(2 to squeeze
and 1 cut)
60ml blood orange juice
(from the 2
blood oranges)
60ml dry white wine
60ml white wine vinegar
10 black peppercorns
60g (about 2 large)
eschallots, peeled
and finely chopped
3 tbsp fresh tarragon
leaves and stems,
finely chopped
3 egg yolks
(at room temperature)
125g butter, cubed
(at room temperature)
1 tbsp fresh tarragon
leaves, finely chopped
Place the crushed baby spinach potato on one side of
the plate, rest asparagus near the middle. Add the veal
cutlet, spooning over the Béarnaise sauce. Garnish with
cut blood orange and cracked black pepper.
RECIPES
diced
Béarnaise
◆◆◆
> C H E F’s T ip:
If the butter is added
too quickly, the sauce
may lose some of its
volume. As you add the
butter, keep checking
that the bowl is not
over-heating.
Re c i pe b y
Chef John Alexander,
Norman Hotel, QLD.
17
TO S E R V E
stems removed
Serves ––––– 4 6
to
Beef Wellington Sambo
B E E F P r ep a r a t i o n
Method: Blitz the Porcini mushrooms in a food processor until you have Porcini dust.
Add shallots, garlic, oils and seasoning. Blitz until
you have a paste. Place beef on cling film and rub
in the marinade. Wrap and leave to marinate overnight.
Roast to your liking, rare is preferred for this recipe.
Method: Place the milk, cream and horseradish in
a large saucepan and heat gently. Bring the mixture
to scalding point, then remove from heat and pass
mixture through a sieve, catching liquid in a bowl
placed underneath.
Meanwhile, whisk sugar and egg yolks together until
sugar has dissolved and the mixture is smooth. Steadily
pour the hot cream mixture over the eggs, whisking
continuously. Remove from heat and leave to cool.
Churn the mixture in an ice cream maker following
the manufacturer's instructions. Alternatively, pour into
a freezer-proof container and freeze for an hour or
until the sides begin to solidify. Stir to break up any ice
crystals. Return to the freezer and repeat the process
once more, leaving the ice cream until firm; turn into a
bowl and beat quickly, or whizz in a food processor.
Return to the freezer and leave until completely frozen.
Soften the ice cream in the fridge 30-45 minutes
before serving.
C H U TN E Y
Method: Heat oil in pan, add shallots and stir until
softened. Add caster sugar and caramelise.
Add mustard seeds, beetroot and water, bring to a simmer then add white wine vinegar, sugar and seasoning
to taste. Reduce until sticky and nearly dry.
Serve at room temperature.
TO S E R V E
Butter a thick slice of white crusty bread. Fry in
a dry pan until golden brown. Top the hot bread with
a handful of baby watercress for a great peppery flavour.
Place freshly-carved beef slices over the watercress.
Add a dessertspoon of beetroot chutney.
Once you have tempered the ice cream in the fridge,
use an ice cream scoop to make a nice ball and rest it
on the chutney.
Add a tiny twist of black pepper on the ice cream.
RECIPES
scotch fillet
120g dried
porcini mushrooms
70g shallots
12g garlic
50ml vegetable oil
10ml truffle oil
crusty white bread
salted butter
baby watercress
ICE CREAM
450ml whole milk
900ml double cream
200g fresh horseradish,
grated
200g caster sugar
12 egg yolks
CHUTNEY
50ml vegetable oil
100g shallots, diced
50g caster sugar
8g brown mustard seeds
500g beetroot,
finely diced
300ml water
100ml white wine vinegar
80g brown sugar,
unrefined
◆◆◆
Nothing short of
extraordinary, this
hot and cold
combination is the
epicurean sambo to
serve when you want
to impress a crowd.
Rec i pe by
Chef Thomas Allen
19
18
ICE CREAM
Beef
1kg cube roll/
Serves ––––– 1
Grilled VadouvanSpiced Hanger Steak
with Angel Hair Fries
P R E PA R I N G V A D O U V A N
HANGER STEAK
Method: Roll hanger steak in Vadouvan spice mix.
Preheat chargrill and cook hanger steak to no more
than medium-rare. Leave to rest before serving.
TO SERVE
BEEF
200g hanger steak
FRIES
125g angel hair fries
VADOUVAN
4 onions,
cut into 1-inch pieces
450g shallots, halved
12 garlic cloves, peeled
¼ cup vegetable oil
1 tsp fenugreek seeds
1 tbsp thinly sliced
fresh curry leaves
(optional)
1 tbsp ground cumin
1 tsp ground cardamom
1 tsp brown
mustard seeds
¾ tsp turmeric
½ tsp grated nutmeg
½ tsp hot red
pepper flakes
¼ tsp ground cloves
◆◆◆
Place hanger steak in centre of plate and serve with
thinly cut fries on the side. Add your own vibrantly
fresh green garden salad, lightly dressed before serving.
Hanger steak is prized for its rich flavour, and this
easy peasy recipe gives it an exotic boost that’s perfect
for warm weather entertaining.
RECIPES
21
Method: Preheat oven to 175°C.
Pulse onions in a food processor until very coarsely
chopped (there may be a few large pieces remaining), then transfer to a bowl. Repeat with shallots,
then garlic.
Heat oil in a deep 12-inch heavy non-stick frypan
over high heat until it simmers, then sauté onions,
shallots and garlic, stirring often, until golden and
browned, 25 to 30 minutes.
Grind fenugreek seeds with mortar and pestle. Add
to onion mixture with remaining spices, adding
salt and pepper to taste, and stir until combined.
Transfer to a large 4-sided sheet pan lined with
baking paper and spread as thinly and evenly as
possible. Bake in the middle of the oven, stirring
occasionally to separate onions, until well browned
and barely moist: 1 to 1¼ hours.
Serves ––––– 1
Black Angus Rump
Wok-Tossed with Soy
and Sesame
22
T O P R EP A R E
Method: Cut the beef into 1.5cm cubes, then marinate
by massaging lucky sauce into the beef and letting it
stand for 5 minutes. Drain excess marinade from the
meat before cooking.
Heat a wok over the highest heat until smoking hot.
Drizzle the oil around the top of the wok, allowing it to
run down the side and into the middle.
Add beef in small batches, shaking and tossing often
to seal beef well on all sides. This should be done quickly
so the beef is charred and the wok flaming.
Add garlic, onion and butter to wok and continue to
stir-fry, using a wooden spoon or wok ladle.
Finish the beef to your liking, ensuring you don’t
overcook it. Medium-rare should take 3-5 minutes.
Add a pinch of salt and cracked black pepper and
serve immediately.
beef
500g black angus beef
rump or eye fillet
3 tbsp lucky sauce
(see recipe below)
1 tbsp oil
1 garlic clove, crushed
½ small onion,
thickly diced
50g butter
rice, to serve
LUCKY SAUCE
125ml oyster sauce
3 tbsp hot water
2 tsp sesame oil
2 tsp caster sugar
(mix all ingredients
until combined)
TO SERVE
SALAD
Dress cucumber and tomato with fish sauce and add
to plate, along with a generous serve of rice and beef.
1 punnet cherry
tomatoes, halved
1 lebanese cucumber,
thinly sliced
tbsp dipping fish sauce
Like a BBQ in a wok, kids and
adults will love the rich, charred
smoky taste of this tender black
angus rump.
Recipe by
Chef Mark Jensen, Red Lantern,
Sydney N.S.W.
RECIPES
◆◆◆
> C H E F’s T ip:
Cook the meat in small
batches to maintain
the highest possible
heat in the wok and
prevent stewing. The
meat will keep cooking
even after the heat
is switched off.
M t R i d d o c k s t a t i o n • n o r t h e r n t e rr i t o r y
In
C o n v e r s at i o n:
Beef from the
RE D C E N TRE
Mt Riddock is our family-run property located 200km north east of Alice Springs in the
Northern Territory. Since we purchased the
property 27 years ago, it has been a continuing
labour of love to keep on top of the natural
resource issues facing Centralian pastoralists
like us.
We manage the property with the help of a
bore man, head stockman, three station hands,
a teacher, handyman, cook and truck driver
and of course Dick and Ann (Steven’s parents).
It’s a real little community that works together
to deliver consistent quality Australian beef in
tune with a healthy, natural environment.
Our cattle are Poll Herefords, and we selected
this breed because of their ability to withstand
the harsh environment, while still producing
a premium product. The cattle consume native
grasses and leaves from Mulga trees. Due to
the conditions, we’re continually assessing the
state of the land to optimise feed for the
cattle, as well as preserving the environment
for the future. Our pasture management means
our cattle can happily graze, even in an area
so remote you might not think it’s possible!
We don’t get a lot of rainfall in the area, so
we introduced ponding banks to capture what
little rain we do get, and then use the water
> TA R G E T 10 0
The Cadzow family is part
of the Target 100 Initiative,
which aims to deliver sustainable cattle and sheep farming
by 2020. To connect with
Australian farmers and learn
more about the source of the
beef we're consuming, visit:
target100.com.au
IN
CONVERSATION
IN
captured for grass growth. We also installed a
remote system to monitor water, so we can check
tank levels for the cattle from our house (or
anywhere in the world). This has significantly
reduced our fossil fuel consumption as we were
sometimes driving up to 400km a day just to
check the troughs! This year is the driest year
on record so far, and initiatives like these give
us peace of mind.
We love being progressive farmers who
can be environmentally sustainable and simultaneously produce great tasting and tender
beef. For us, it’s important to take care of every
aspect of the land for future generations so we
can hand it back in much better condition than
we received it.
25
24
W OR D S b y Steven and Rebecca Cadzow
S T E V E N A N D R E B E C C A C A D Z O W run Mt Riddock Station in the Northern Territory
– a 2,633 square kilometre property with 7,000 Poll Hereford cattle. When Steven’s parents
first purchased the land in 1986, it was a red dust bowl, destabilised by a lunar surface
of rabbit warrens and devoid of vegetation. Not to be daunted, they rolled up their sleeves
and so began a remarkable transformation...
> M eat S tan d ar d s A u stra l ia
Mt Riddock Station beef
achieves MSA grading,
which guarantees its
tenderness, quality
and juiciness. Introduced
in 2000, MSA sets the standard
for best practices in beef
production from paddock to
plate, ensuring a top quality end
product. Look for the MSA symbol
on-pack, and take the guesswork
out of buying and cooking
quality Australian beef.
CONVERSATION
C h e f s ’ S e c r e t s t o STE A K S u cc e s s
H o w t o C o o k t h e P e r f e c t S t e ak
Rare –––– Cook for a few minutes per side, depending upon thickness.
Turn once only and cook until steak feels very soft when pressed with
the back of tongs. Medium –––– Cook on one side until moisture is
pooling on top surface. Turn once only and cook until moisture is visible
and the steak feels springy with the back of your tongs. Well Done ––––
Cook on one side until moisture is pooling on top surface. Turn only
once and cook until moisture is pooling on top.
26
M YTH BUST I N G
SE A R I N G A STE A K D OES
' N O T ' SE A L I TS J U I C ES
W e s e a r b e ca u s e o f
t h e l o v e ly b r o w n
c r u s t i t c r e at e s . . .
Nathan Myhrvold, Chris Young & Maxime Bilet.
Modernist Cuisine: Animals and Plants, 2011
C H E F S'
SECRETS
The Proof: 1 . The sizzle of the
steak in the pan. The sound comes
from juices dropping off the steak
and steaming off the hot pan. If
searing seals in juices, there would
be no sizzle. 2. When turning your
steak you can see red droplets of
moisture pooling on the surface as
the other side cooks. If searing
sealed in the juices – how are these
little gems escaping? 3. When lifting your steaks out to rest, who
here hasn’t left behind some brown
juice? Don’t mistake it for the
butter you used to baste the steak
while cooking – this juice has
leaked out of your meat! 4 . The
cloud you see wafting from the
surface of a seared steak is nothing
but moisture evaporating from
your steak. 5. Brown juices on the
resting plate. Even before you cut
into the steak, it’s leaking some
of its juices.
TO
SUCCESS
Cook your steaks
to perfection
with our FREE app,
SteakMate.
Available on the
App Store and on
Google play.
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