Customers - Cooking Techniques
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Indulge your passion for delicious beef. Produced with pride by farmers throughout New Zealand’s richest grazing grounds from Cape Reinga to Stewart Island. AngusPure™ is raised on our yielding delicious beef every time.
The following are some suggested cooking techniques for AngusPure.
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Chargrilling |
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Stirfrying |
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Roasting |
Chargrilling
A simple yet delicious serving suggestion for AngusPure™.
Cuts
Rib Eye (Scotch Fillet), Striploin (Porterhouse), Rump or Blade.
Method
1. Brush both sides of the steak with vegetable oil. Sear for 2-3 minutes on both sides on medium to hot char-grill/hotplate. Turn steaks when meat juices start to appear on the surface.
2. For a rare steak, remove after searing and rest. For medium-rare to medium, rest meat for about 2-3 minutes on a cooler part of the char-grill.
3. Avoid turning and handling the steaks too many times when cooking. If desired, season to taste after grilling.
4. To test your rested steaks for tenderness, press gently with tongs. Rare should feel soft, medium-rare soft and springy; and well done is very firm.
A quick and easy way to enjoy AngusPure™.
Cuts
Beef strips prepared from Blade, Fillet, Rib Eye (Scotch Fillet) round, Rump Sirloin or Topside.
Method
1. Partially freeze the steak until fi rm (about 30 minutes). Slice the steak across the grain into very thin strips.
2. Coat beef strips with small amount of oil. If desired, add flavourings such as crushed garlic, ginger or chilli. Tip: to prevent using too much oil, mix the meat with the oil rather than heating it separately in the pan.
3. Stir-fry beef strips in small batches (250g at a time) in a well-heated wok or pan-fry on high for 1-2 minutes.
A long-standing, family favourite, perfect for AngusPure™.
Cuts
Rump, Sirloin, Rib Eye (Scotch Fillet), Topside, Blade, Silverside or Standing Rib Roast.
Method
1. Heat oven to 180°C. Use chart below to estimate cooking time. If desired, roasts can be sealed on all sides in a frying pan with a little oil first.
2. Place roast on a rack or bed of julienne vegetables in a roasting pan. Pour a little water into pan to stop juices burning whilst cooking. Continue to add more water as it evaporates.
3. Doneness can be judged by squeezing roast with tongs: soft (rare), medium (a little resistance) or well done (quite firm). Tip: to keep roast juicy, do not insert a skewer when testing it.
4. Remove roast from pan and cover loosely with foil. Rest for about 10-15 minutes.
5. Carve roast across the grain, holding with tongs to prevent juices escaping.
Roasting Guidelines per 500g
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Rare
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Medium
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Well Done
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Beef Cut
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20-25 mins
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25-30 mins
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30-35 mins
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