Advice : best cut of meat to use

Is a question we are often asked, but in the end it comes down to dish you are going to cook, your taste preference and your budget.

At Sunnyside Meats we have a selection of beef for everyone’s needs. We have full control on quality having our beef come from local farms in the Tweed Valley, The Bradfield Bros in Tyalgum and The Brays in Brays Creek.

So, what steak should I use for my meal?

Here are the 4 main cooking categories used and explained.

Grilling/Pan fry/BBQing

Cuts that are suited for these methods include; Fillet (Rib or Eye), Sirloin, T-bone, Rump, Round, Mince(for burgers)

Pan frying uses a moderate heat on the stove top. Sealing in the flavours without burning the meat.
Grilling is generally done with high heat outdoors. This is done best by searing each side quickly not turning to often as this will dry out the meat.

A good old BBQ on a weekend is a great way to have some friends around and relax at home or maybe down at the river by the camp site. Some good spots are at Hastings point Cabarita, Cudgen Creek Kingscliff, by the beach at Coolangatta/Kirra. Whether your at home, down at the beach or out camping try keeping your BBQ at a constant temperature by not overcrowding the grill and keep out of the wind.

TIP: If you want more flavour try a marinade or seasoning. Remember to let your meat rest before serving, this lets the meat fibres to take back the juices let out from the intense heat.

Roasting

One of the easiest and tastiest ways to cook your meat from Sunnyside Meats. Using a dry heat and typically larger cuts of meat.
Cooking times vary depending on how you prefer your meat cooked. Here is a guide-

• Rare 15 to 20 mins or 45oC to 50oC
• Medium 25 to 30 mins or 60oC to 65oC
• Well done 30 to 35 mins or 70oC to 75oC (all times per 500g at 180oC) cooking times will vary being bone in or boneless. Bone in will take slightly longer. When using a meat thermometer place in the middle of the thickest part of meat.

Once cooked to your desire take out of oven and rest for 20mins to let the juices settle.
TIP: When carving cut across the grain for the most tender slices.

Cuts typically used for roasting are-
Topside, Blade, Fresh Silverside, Rolled Roast, if your budget lets you Whole rib fillet, Eye fillet, Rump, Standing rib roast.

Stir frying

A fast and fresh way to cook. Very common in Asian dishes. Stir frying is great for the quick evening meal, using thin slices of meat and cooking on a high heat for only a couple minutes mixed with your favorite vegetables and seasonings.

Cuts used in stir frying include-
Round, Topside, Rump, Rib fillet
TIP: The oil should sizzle when the meat hits the pan, try to keep it hot so the meat doesn’t stew. Cut every ingredient the same size so they cook evenly.

Stewing

One of the most flavorsome and oldest ways of cooking. Used in a lot of traditional recipes, a great winter warmer in the colder months. Using a less tender cut on or off the bone mixed with vegetables and seasoning to your desire. Throw it all in a pot together, let it simmer away for 2-3 hours, sending a mouth watering aroma through the house.

Cuts best used for stewing are-
Chuck, Brisket, Blade, Skirt, Spare Ribs, Osso Bucco(shin on the bone)

TIP: Add some wine of your choice(red or white) to enhance the flavours. Serve with some mash potato or polenta to soak up those yummy juices.