The Meat-Ting Place
Butchers in Brisbane

If you’ve ever wondered what cut of beef is correct for your meal, or you find yourself simply frying a rump steak every time you feel like some red meat, then it’s time to brush up on your beef cuts and cooking skills! The lofty heat of grilling sears the surface of the beef, creating affectionate meat with a flavorful crust. It’s best to sear your meat quickly on both sides to start. Quick and easy, grilling is ideal for a variety of beef cuts, such as steaks, ribs, cubed for kebabs or ground for burgers. However, if you want to increase a break of flavor, marinate in wine and seasoning or add a spice rub just before grilling. Broiling and grilling are very same in that the beef is cooked with tall heat, but broiling is usually done in an oven with overhead heat, while grilling is done outdoors by heating the food from below. When roasting a part of beef, dust with brown sugar or honey and turn on the broiler for the last 510 minutes to make a crisp, caramelized crust. Roasting is a dry heat cooking method often used for large, delicate beef cuts. The best cuts for roasting are obtained from the loin and the rib however, there is a wide range of cuts suitable to roast. Roasting Tips Follow these easy steps for the accurate roast: Heat oven to recommended temperature and weigh meat to estimate cooking time. Cook for estimated time, basting with pan juices throughout cooking. When testing to see if meat is done, it’s best not to insert a skewer, as it allows the juices to escape. For affectionate slices of meat, carve the roast across the grain. Cuts that are delicious when roasted include: For meltinyourmouth, flavorful beef, braising is the ideal method. Sear meat in oil with vegetables and seasoning, then total ample liquid to cover and store in a lenient oven to braise until delicate and richly flavored. Use a pan that suits the number of pieces to be cooked. For a quick evening meal, stimulate fry svelte slices of beef for just a minute or two on tall heat with seasonal vegetables, and conclude with a splash of soy and sherry. Prepare your ingredients before you heat your fry pan. The oil should sizzle when the meat hits the pan, otherwise the pan and oil are not warm enough. MP Organics Butcher Supermarket is Brisbane's beginning fully certified organic butcher. We started our Organic Journey in 1997 because we believed in the Organic Philosophy of providing safe, healthy, natural and nutritious grass fed meats. MP Organics is a certified company with Organic Food Chain (AFC) and our products are of the maximum quality. Before a product can be labeled Certified Organic’ a government approved certified inspects the farm, where the food or animal is grown to ensure the farmer is following all rules necessary to meet all foodenvironmentalanimal standards, which for us are the Australia NZ Organic Standards.