Cooking Australian Beef
There are many ways to cook beef, the preferred methods for cooking
Australian Beef cuts are roasting, pan-frying, broiling and grilling.
Roasting is a dry heat cooking method which is often used for large,
tender beef cuts. For specific tips on recipes, visit the roasting section of this Web site.
Pan-frying involves using high heat which is used
sear the meat, creating a flavorful browned crust. For specific tips
on recipes, visit the pan-frying section
of this Web site.
Broiling and grilling are very similar in that food is cooked directly
with high heat. The difference between broiling and grilling is that
broiling is usually done in an oven and the heat source is above the
food, whereas, grilling is done on equipment that is generally used outdoors
and the heat source is below the food. For specific tips and recipes
for broiling or grilling visit
the relevant section on this web site.
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Keeping it Tender
- Don't turn meat too often or use too low a heat as meat will stew and toughen without sealing in juices.
- Test meat by pressing with blunt tongs; don't cut with a knife as juices will escape causing dryness.
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How Do I know When my Australian Beef is Cooked?
Australian Beef can be served from rare to well-done, depending on
your taste.
You can test for doneness by simply prodding the beef with your finger. When
it has a springy but firm texture and is moderately juicy, the beef is
done. The firmer the feel of the meat, the more well-done it is. Rare will feel very soft, medium will feel a little firmer and well-done will feel very firm.
A meat thermometer,
which can be purchased from most homeware stores, is best for trying
to determine the doneness of a roast. Insert the thermometer at the start
of cooking, leaving it in throughout. When the estimated
time is up, check the temperature.
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Cook the Perfect Steak
Want to cook your steak perfectly? Follow these guidelines for steak satisfaction:
| |
Rare |
 |
- Cook for a few minutes per side, depending on thickness.
- Turn only once.
- Cook until steak feels very soft with back of tongs.
- A meat thermometer will show the internal temperature of a rare
steak as 113-122°F (45-50°C)
|
TIP: Provided
you store and handle meat correctly, it is safe to eat whole pieces
of meat (such as steaks and roasts) rare. If bacteria are present,
they will only occur on the surface of meat, and are quickly destroyed
by the heat of the pan or oven. Sausages, hamburger patties
and rolled roasts should be cooked through with no pink meat
because the surface of meat has been mixed through the product. |
| |
Medium
Rare |
 |
- Cook on one side until moisture is just visible on the top
surface.
- Turn only once.
- Cook on the other side until surface moisture is visible.
- Steak will be cooked to medium rare when it feels soft with
the back of the tongs.
- A meat thermometer will show the internal temperature of a
medium rare steak as 131-140°F (55-60°C).
|
| |
Medium |
 |
- Cook on one side until moisture is pooling on top surface.
- Turn once only.
- Cook on second side until moisture is visible.
- Steak will be cooked to medium when it feels springy with
back of tongs.
- A meat thermometer will show the internal temperature of a
medium steak as 140-149°F (60-65°C).
|
| |
Medium
Well |
 |
- Cook on one side until moisture is pooling on top surface.
- Turn and cook on second side until moisture is pooling on top.
- Reduce heat slightly and continue to cook until steak feels firm with
back of tongs.
- A meat thermometer will show the internal temperature of a medium-well
steak as 150-157°F (66-69°C).
|
| |
Well
Done |
 |
- Cook on one side until moisture is pooling on top surface.
- Turn and cook on second side until moisture is pooling on top.
- Reduce heat slightly and continue to cook until steak feels very
firm with back of tongs.
- A meat thermometer will show the internal temperature of a
well-done steak as 158-167°F (70-75°C).
|
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