Because butchers are experts in handling meats and how to cook various cuts, we decided to give our customers cooking guidelines for our best meat recipes on some of the most popular meats we sell as a local butcher, such as corned beef, beef burger, porterhouse steak, T-bones, other beef cuts, and many more. This list is not all-inclusive, so if you have questions about our meat recipes or cooking tips or would like information on how to cook other types of meats, please contact us on the contact webpage or call our store. We’ll be glad to hear from you and will respond to any enquiry as quickly as possible. Ready to cook along? Pick up the cuts you need from our shop.
COOKING INSTRUCTIONS, RECIPES AND TEMPERATURE GUIDES
Chefs can tell if a meat is rare, medium or well done simply by touching the meat. But for those who do not have the same skill level, and for safety’s sake for you and your family, we recommend you always use a meat thermometer to test for doneness while cooking our steak recipes. Cooking temperatures are listed as a guide only.
General temperature guidelines for cooking beef:
Rare: 52°C
Medium Rare: 57°C
Medium: 60°C
Medium Well: 68°C
Well Done: 72°C
Ground Beef: 72°C
These steaks can either be barbequed or fried in a pan. Bring the steaks to room temperature and pat them with paper towel to dry them. Season with salt and pepper. Heat up the pan and add a small amount of oil and butter to the pan. Make sure the pan is hot before adding the steak. Once brown on one side, turn the heat down and cook until desired doneness. Upon removal, let the meat rest for 5-10 minutes to let the juices redistribute in the meat.
Easy to cook and a delicious and nutritious family meal. You can either pan fry or grill beef burgers. Use a medium heat and cook on each side for 5-10 minutes depending on how you like your meat. Try adding sliced onions to the pan and some Worchestershire sauce for added flavour.
Great for a family dinner or for sandwiches the next day with mustard and/or pickles. There are a number of ways to cook this meat. Our favourite is to first remove any wrapping and place the corned beef in a large pot on the stove and cover with water. Add 1-2 teaspoons of white or apple cider vinegar. Add 2 bay leaves, about 8 whole cloves, two tablespoons brown sugar, salt and pepper, and one cut up onion. Cook over a low heat and simmer for about 1 l/2 hours. Turn off heat and rest in water for additional l/2 hour. To know if it is done, the internal temperature should be at least 70°C for food safety and for optimal tenderness, it should be cooked to an internal temperature of 88°C. If using right away, let it rest for 5-10 minutes and cut the meat across the grain.
To keep those juices in the meat, sear all sides of the eye fillet in a hot pan with some oil, add salt and pepper, then roast in a pre-heated oven for anywhere from 30 minutes upwards of 2 hours (for well done) at a conventional oven temperature of 180°C/160°C Fan Forced. If you use a shorter cooking time, pre-cook some onions, carrots and potatoes and then add them to the pan to cook alongside the roast with the pan juices. If a longer cooking time is desired, add them to the roast at the beginning of the cooking cycle. Makes a total family meal. Use a meat thermometer to test for doneness. Allow to rest for 5-10 minutes before serving.
Let the steaks come to room temperature for about one-half hour before cooking. Preheat a heavy-based pan over high heat and pat each steak with a paper towel. Add some oil to the pan along with salt and pepper. Place steaks on the pre-heated pan and reduce heat to medium. Cook 3–4 mins on one side and then turn over and cook for an additional 3-4 minutes depending on how you like your steak. Place the steaks on a plate and cover with foil. Allow them to rest for about five minutes before serving.
This is a delicious fall-off-the-bone meat which needs slow cooking for best taste. There are many recipes to cook this meat and the following is one of our favourites. As a casserole, pat each piece of meat with flour, shake and set them aside. Set the conventional oven temperature at 180°C/160°C Fan Forced. Use a deep roasting plan. To cook the other ingredients, you can either use the roasting pan on top of the stove or a separate large frying pan. You’ll need to slice up one or two onions, 3 or 4 cloves of garlic, salt and pepper, thyme, parsley, white wine, beef stock and diced tomatoes. In the roasting pan or frying pan, add some olive oil to the pan along with salt and pepper. Add the garlic and cook for 1-2 minutes on a medium flame. Add the onions. Cook the onions and garlic until translucent and add about 2 tablespoons of parsley and some sprigs of thyme or ground thyme (about 1 tablespoon). Add 1 can of diced tomatoes. Then, add about 1 cup of white wine followed by 2 1/2 cups of beef stock. In a separate cup, add 2 tablespoons of flour to some cold water stirring until dissolved. Add to the ingredients and stir until fully blended. Bring to the boil and let it go for about 10-15 minutes. Place the meat at the bottom of the roasting pan and pour the cooked ingredients on top. Cover with foil and poke a few holes in the foil. Cook for 2 l/2 to 3 hours for best results.
A real favourite over the years by budget-minded Aussies. This cut of meat suits a number of cooking methods such as roasting, grilling, barbeque or braised. It has excellent flavour and can be quite tender when cooked correctly. To cook an Oyster Blade steak, pat the steaks dry and sprinkle both sides with salt and pepper. Heat the frying pan to hot but not smoking and add some olive oil and about 1-2 tablespoons of real butter. Add some diced garlic if you like that flavour. Cook for about 1 minute and then add the steaks and saute each side for about 2-3 minutes for medium. Avoid overcooking or it will be tough.
BBQ or Pan Fry. Take the steaks out of the fridge and let sit for about 30 minutes. Season with salt and pepper. Add some oil and butter to a heavy frying pan. Add some diced garlic and then add the steaks. You can also add thyme or rosemary to the pan. Turn the steaks every minute for browning. Cook until desired doneness. Transfer to a separate plate and cover in foil for five minutes.
This is a slow cook meat. We marinate our ribs using an authentic American recipe. All you need to do is wrap the ribs in foil and cook for 2 l/2 to 3 hours in a conventional oven at 150°C/130°C Fan Forced. To add a little browning to the ribs, open the foil about 15 minutes before they are done. Also great to cook in a Weber or BBQ.
BBQ or Pan Fry. Take out steak from fridge and allow it to come to room temperature. Pat dry with paper towel. Season to your taste. Heat a frying pan under medium heat and add a small amount of oil and some real butter. When the pan is hot, add the steak. Cook until the meat reaches its desired doneness (5-6 minutes for medium rare). Turn only once and lower heat when browning has occurred. Transfer to a plate and let rest for five minutes. See the recommended guideline for internal temperature of meat for desired doneness.
General temperature guidelines for Lamb:
Medium Rare: 55°C
Medium: 60°C
Well Done: 72°C
Ground Lamb: 72°C
This lamb is suitable for either barbequing or pan frying. For these instructions, we are using pan frying. Rub some oil, salt and pepper and any other spices you want onto the lamb. Heat the pan and add the lamb. For best results, cook each side for 3 to 4 minutes or until desired doneness.
These meats can be barbecued or pan fried. For pan frying, rub salt, pepper and oil on both sides of the meat. Heat a frying pan and add the meat. Add Rosemary if you wish and some Worchestershire sauce for taste. Cook each side 4-5 minutes or until desired doneness.
Preheat oil in frypan. Make sure the pan is hot before adding the Lamb Cutlets to avoid the Cutlets absorbing the oil and becoming soggy. Cook each side for three to four minutes or until golden brown.
Preheat your conventional oven to 200°C/180°C Fan-Forced. Dice a few cloves of garlic. Rub some oil all over the lamb and sprinkle with rosemary, thyme and the diced garlic. Season with salt and pepper. Grease a deep roasting pan and place Lamb in the pan. Place in the oven and cook for 15 minutes. Reduce the heat in a conventional oven to 180°C/160°C Fan-forced. Cook for 1-2 hours depending on how you like your Lamb. Remove from the oven, cover loosely with foil and let it stand 10-15 minutes to let the juices distribute throughout the meat. Add your favourite vegetables such as potatoes, carrots, parsnips to your roast to make a filling family dinner.
Preheat conventional oven to 180°C/160°C Fan Forced. Rub olive oil, rosemary, thyme and salt and pepper on the lamb but don’t overdo the seasonings. Roast the Lamb for 20-30 minutes, depending on your preferred level of doneness. Remove from the oven and let the meat rest for 10 minutes before serving.
General temperature guide for Pork:
70°C
To serve Pork Belly, preheat your conventional oven to 220°C/200°C Fan Forced. Season the meat with salt and pepper. Roast in the oven for approximately 20 minutes. Turn the heat down to 160°C/140°C Fan Forced and continue to cook the Pork Belly for approximately one hour and 15 minutes. Transfer to a plate and let the meat rest for 10 minutes before serving.
BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
Excellent meat to either barbecue or pan fry. When pan frying, add a bit of oil to a frying pan. When hot, add the chops making sure not to crowd them. Cook each side for 3 or more minutes depending on the thickness of the Chop, until the desired doneness is reached. Serve immediately.
This cut of meat needs to be slow cooked / roasted. Pre heat conventional oven to 160°C / 140°C fan forced. Place meat flesh side down in roasting pan, add enough water to keep meat moist during cooking. Cook covered for approx. 1 ½ hours. Add any extra sauce or marinade at this point. After 2-2 ½ hours meat should be falling off the bone.
General Temperature Guideline for Poultry
74°C
To cook, preheat your conventional oven to 180°C/160°C Fan Forced. Place the skewers on a baking sheet and bake for thirty minutes. For food safety, the chicken should be cooked to at least the guideline temperature.
You can either pan fry your chicken breast fillets or heat them in the oven. If you want to oven bake them, preheat your conventional oven to 180°C/160°C Fan Forced. Season the Fillets to your liking, place in baking pan and bake for 35 minutes. For food safety, the chicken should be cooked to at least the guideline temperature.
Preheat your conventional oven to 180°C/160°C Fan Forced. Place the Drumettes and/or Wingettes in a baking dish and bake for 40 minutes. For food safety, the chicken should be cooked to at least the guideline temperature.
This poultry can be barbecued, pan fried or baked according to your preference. Pre-heat your oven to 180°C. Season your chicken and bake for 35 minutes. For food safety, the chicken should be cooked to at least the guideline temperature.
This poultry is pan fried. Place some oil in a frypan. While waiting for the pan to get hot, season the outside of the Schnitzel to your liking. When the pan is hot, add the Chicken and lower the heat to medium. Cook each side for 5-10 minutes until done. Avoid a very hot pan as it will burn the outside of the Schnitzel while the inside fails to cook properly. Chicken should be cooked to at least the guideline temperature.
Pre-heat your conventional oven to 180°C/160°C Fan Forced. Rub either oil or butter on the outside of the Chicken. Then season it with salt, pepper and rosemary. Cover loosely with foil and roast your chicken for 30 minutes per 500g. If you like lemon, slice some lemon and place it on the chicken. Remove the foil 30 minutes before serving to help brown the skin. Remove when done (use a meat thermometer to gauge doneness). Temp should be cooked to at least guideline temperature. Let stand for 10 minutes. Carve and serve.
Pre-heat your oven to 160°C Fan Forced (180°C conventional oven). If using stuffing, stuff the bird at this time. Do not overfill the cavity. Rub either olive oil or softened butter on the skin at the top of the bird and on the drumsticks of the turkey followed by salt and pepper. Place the turkey in a large oven dish and add either a cup of chicken stock or water to the bottom of the dish. Cover the turkey loosely with foil. Cook approximately 40 minutes per kilo. Baste the turkey with the juices every 30 minutes to keep it moist. A turkey without stuffing will take a bit less time to cook. To brown and crisp the skin of the turkey, remove the foil for the last 30-45 minutes of cooking time. Turkey is done when juices run clear when poked with a skewer. For food safety, it is best to check the temperature of the turkey using a meat thermometer. If the internal temperature reaches 75°C, the turkey is done. Be sure to also measure the temperature of the stuffing if it is used. That should also reach a temperature of 75°C when done. Remove from the oven and rest the turkey for twenty minutes before carving.
Dive into a delicious and comforting dish with Chicken Enchiladas! Tender, shredded chicken is simmered in a flavorful salsa, then rolled up in warm tortillas with creamy kidney beans and melty cheese. A sprinkle of nacho seasoning adds a final touch of Tex-Mex magic. Bake or air fry these enchiladas until golden brown and bubbly for a satisfying and easy weeknight meal. This recipe is perfect for using up leftover chicken or canned beans, and can be easily customized to your spice preference. Ingredients: Tortilla, Minced Chicken Breast, Salsa, Kidney Beans, Tasty Cheese, and Nacho Seasoning. Cooking Time 1. Oven: 1) Preheat to 180° 2) Bake for 25 – 30 mins 2. Air Fryer: 1) Preheat to 160° 2) Cook for 10 – 15 mins
Impress your taste buds with these quick and flavorful Greek Mini Roasts! Marinate juicy, skin-on Maryland fillets in a savory gyros marinade, then roast them in the oven or air fryer for tender perfection. Nestle the cooked chicken on a bed of fresh spinach and top with crumbled feta cheese for a delightful and authentic Greek-inspired meal. This recipe provides both oven and air fryer instructions for your convenience. Ingredients: Skin on Maryland Fillet, Feta, Fresh Spinach, and Gyros Marinade. Cooking Time 1. Oven: 1) Preheat to 180° 2) Bake for 10 mins covered 3) Bake for a further 20 mins uncovered 2. Air Fryer: 1) Preheat to 160° 2) Cook for 10 – 15 mins
Whip up a gourmet weeknight meal with Chipotle, Sundried Tomato, Spinach & Feta Mini Roasts! Marinated skin-on Maryland fillets get infused with smoky chipotle and sweet maple flavors. After roasting in the oven or air fryer, juicy chicken rests on a bed of fresh spinach. Tangy sundried tomatoes and creamy feta cheese add bursts of flavor for a satisfying and unique twist on a classic roast. This recipe provides cooking times for both methods, making it a breeze to prepare a delicious and impressive meal. Ingredients: Skin on Maryland Fillet, Feta, Fresh Spinach, Sundried Tomato, and Maple & Chipotle marinade glaze. Cooking Time 1. Oven: 1) Preheat to 180° 2) Bake for 10 mins covered 3) Bake for a further 20 mins uncovered 2. Air Fryer: 1) Preheat to 180° 2) Cook for 15 – 20 mins
Indulge in a classic comfort food with Bacon & Cheese Mini Roasts! Tender, skin-on Maryland fillets are wrapped in savory bacon and marinated in a flavorful Italiano blend. After roasting in the oven or air fryer, the chicken is glazed with a sweet and tangy tomato & onion mixture. Melty cheese adds the perfect finishing touch to this delicious and satisfying dish. This recipe provides cooking times for both methods, making it a breeze to whip up a crowd-pleasing meal. Ingredients: Skin on Maryland fillet, Bacon, Tasty cheese, Italiano marinade, and Tomato & onion marinade glaze Cooking Time 1. Oven: 1) Preheat to 180° 2) Bake for 10 mins covered 3) Bake for a further 20 mins uncovered Air Fryer: 1) Preheat to 160° 2) Cook for 10 – 15 mins
Savor the vibrant flavors of Portugal with this Portuguese Chicken recipe! Simply halve a whole chicken for easy preparation. Marinate the chicken in a delightful blend of sweet and savory: raw sugar, salt, oregano, lemon juice, sweet paprika, and garlic paste. Roast the chicken halves in your oven or air fryer until golden brown and the juices run clear. This recipe provides cooking times for both methods, offering a perfect balance of crispy skin and juicy chicken. Ingredients: Whole chicken (halved), Raw sugar, Salt, Oregano, Lemon juice, Sweet paprika, and Garlic paste. Cooking Time 1. Oven: 1) Preheat to 180° 2) Bake for 10 mins covered 3) Bake for a further 20 mins uncovered 2. Air Fryer: 1) Preheat to 160° 2) Cook for 10 – 15 mins
Preheat conventional oven to 180°C/160°C Fan Forced. Beat an egg with a small bit of water and brush the Beef Wellington with the egg mixture to help the pastry brown. Cook for 30 minutes and serve immediately.
Preheat conventional oven to 180°C/160°C Fan Forced. Beat an egg with a small bit of water and brush the Pork Pie with the egg mixture to help the pastry brown. Cook for 30 minutes and serve immediately.
Preheat conventional oven to 180°C/160°C Fan Forced. See package instructions for cooking instructions.
Pan fry these burgers in a little olive oil under medium heat. Heat for approximately 10 minutes on each side until done. Serve immediately.
Preheat conventional oven to 180°C/160°C Fan Forced. Place meatloaf in a small roasting pan. Cook the meatloaf for approximately one hour. Serve with mashed potatoes, peas or any veggie that suits.
Great for lunch or dinner, we have a variety of delicious Arancinis recently added to our range of ready-made products.
We suggest one of two methods to cook these Dim Sims. The first is steaming. Add the Dim Sims (not frozen) to a steamer and when the water is boiling, steam them for at least 20 minutes to make sure they are done and serve. The second method is pan frying. Add some oil to a pan and make sure it is hot. Add the Dim Sims (not frozen) and keep turning them for brownness on all sides. Fry them for at least 15 minutes to make sure they are done. Place on a paper towel and serve immediately with the sides of your choice.
Wrap your haggis tightly in foil and place in a large saucepan of cold water. Bring to the boil, and simmer very gently, or you risk bursting the haggis. Cook for one hour for every 500g. It will take approximately one hour to cook from frozen or 45 minutes from thawed.
First, season the Gammon Steak with salt and pepper on both sides. In a frying pan, heat some oil on medium heat. Once the pan is hot, put the steak in the pan and cook for up to 10 minutes each side. When done, the meat should be white with some slight browning on the edges. It should no longer be pink or red in colour. Serve immediately.
A Scotch Egg is a delicious, boiled egg which has been wrapped in sausage meat and then coated in breadcrumbs and either baked or deep-fried. Our Scotch eggs are pre-made and ready to eat either cold or hot. If you want hot Scotch Eggs, heat your conventional oven to 180°C/160°C Fan Forced and place the eggs in the oven for approximately 10-15 minutes. This will return the crunch to the Scotch Egg.
Dive into a delicious and comforting dish with Chicken Enchiladas! Tender, shredded chicken is simmered in a flavorful salsa, then rolled up in warm tortillas with creamy kidney beans and melty cheese. A sprinkle of nacho seasoning adds a final touch of Tex-Mex magic. Bake or air fry these enchiladas until golden brown and bubbly for a satisfying and easy weeknight meal. This recipe is perfect for using up leftover chicken or canned beans, and can be easily customized to your spice preference. Ingredients: Tortilla, Minced Chicken Breast, Salsa, Kidney Beans, Tasty Cheese, and Nacho Seasoning. Cooking Time 1. Oven: 1) Preheat to 180° 2) Bake for 25 – 30 mins 2. Air Fryer: 1) Preheat to 160° 2) Cook for 10 – 15 mins
