Understanding Beef Cuts

We love our beef, we are a grass-fed accredited farm that works hard to produce natural grasses for the cattle to eat so that our meat is of highest quality for you to purchase.  We daily check our cattle and in times of drought will feed our hay (if it’s not grown on the farm and we need to purchase it in we check the hay score and content). We hand rear orphans and currently in our house yard, I have 5 female Calves and 1 male, Jeremy is th only one left still getting milk supplement daily to assist his growing.

When you go to the place to purchase your beef do you know what it is you are getting before you buy? Do you add the cut and recipe to your shopping list or are you like me and get there and look at what’s available and then plan a meal around your purchase? or do you look for the cheapest cut and purchase that? there is nothing wrong with cheap cuts as we know in Australia, we have the best food sources in the world and the ‘cheap cuts’ would offer a family great value. I always think of Rump steak here when I think Cheap cuts, or mince as they are very versatile meats to cook with and can be spread over many plates.

A packet of 2 rump steaks can be split into 4 or 5 good portion slices of meat, a Thai beef Salad, steak sandwich or many other meals. 500 grams of Mince can be easily made into Spaghetti Bolognaise (a much-loved family favourite), Shepherd’s pie, meat balls, hamburgers, or spicy mince and much more besides.

Australia is very lucky to be able to provide meat in all regions, supermarkets at an affordable price.

Rump is so versatile, it can be roasted (if it’s not carved into steak), This is what you would buy if buying in bulk.

2100 D-rump                                  rump steak

The rump steak is known as the eater’s steak. Most restaurants will have 300gm Rump on the menu and as you can see they will buy the large D-Rump and cut to specification. This is full of flavour and can be tough if over cooked. It comes from the backside and it’s best to buy rump 5cm (2in) thick, flash-fry, then slice into ribbons. But it needs to cook a little longer as it isn’t easy to eat too rare – around three minutes each side (depending on size).

These steaks are good for pan frying, stir frying and grilling. It is best served medium as it can be tough if cooked well done,  this will also take out most of the flavour. When i cook Rump, I try to keep it a little pink and or wrap in Al foil so that it sits in it’s own juice prior to serving.

where my cut comes from





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