Beefing Up Your Profits #3 by Rare Medium

BEEFing up your profits - Volume 3 Your guide to value-added beef

Contents Introduction . . Marketing . .

. . . . . . . . . . . . . . . . . . . 2

. . . . . . . . . . . . . . . . . . . 3-6

Casual entertaining. .

. . . . . . . . . . . . 7-18

Beef Rotolo . . . . . . . . . . . . . . . . . . . . . . . 8 Beef Bolognaise . . . . . . . . . . . . . . . . . . . . . 9 Beef Bragioli . . . . . . . . . . . . . . . . . . . . . . 10 Greek Beef Sticks. . . . . . . . . . . . . . . . . . . . 11 Moscow Beef Skewers. . . . . . . . . . . . . . . . . 12 Beef and Mushroom Mignons. . . . . . . . . . . . . . 13 Orange Mustard BBQ Steaks . . . . . . . . . . . . . . 14 Red Curry Beef. . . . . . . . . . . . . . . . . . . . . 15 Thai Beef BBQ. . . . . . . . . . . . . . . . . . . . . 16 Tuscan Beef BBQ . . . . . . . . . . . . . . . . . . . . 17

Mid-week meals. .

. . . . . . . . . . . . . . 19-30

Beef Biryani . . . . . . . . . . . . . . . . . . . . . . . Beef Bourguignon. . . . . . . . . . . . . . . . . . . . Beef Pastitsio . . . . . . . . . . . . . . . . . . . . . . Beef Rogan Josh. . . . . . . . . . . . . . . . . . . . Beef with Black Bean . . . . . . . . . . . . . . . . . . Beef Chow Mein. . . . . . . . . . . . . . . . . . . . Italian Family Roast Beef. . . . . . . . . . . . . . . . Lemon Grass Beef. . . . . . . . . . . . . . . . . . . Moroccan Beef. . . . . . . . . . . . . . . . . . . . . Tuscan Beef Roasted Capsicums . . . . . . . . . . . .

Finger food . .

20 21 22 23 24 25 26 27 28 29

. . . . . . . . . . . . . . . . . 31-42

Beef Bun Cha. . . . . . . . . . . . . . . . . . . . . . Chutney Beef Scrolls. . . . . . . . . . . . . . . . . . Beef Curry Puffs . . . . . . . . . . . . . . . . . . . . Ginger Beef Parcels. . . . . . . . . . . . . . . . . . . Lemon Rocket Beef Balls . . . . . . . . . . . . . . . . Mango Beef Satay Snacks. . . . . . . . . . . . . . . Mini Beef Mignons . . . . . . . . . . . . . . . . . . . Olive and Feta Beef Sticks . . . . . . . . . . . . . . . Tandoori Beef Bites . . . . . . . . . . . . . . . . . . . Tokyo Beef Rolls . . . . . . . . . . . . . . . . . . . .

32 33 34 35 36 37 38 39 40 41

Formal entertaining . .

. . . . . . . . . . . 43-54

BBQ Beef on Lime Leaf . . . . . . . . . . . . . . . . . 44 Beef, Asparagus and Feta Rolls. . . . . . . . . . . . . 45 Cajun Beef BBQ . . . . . . . . . . . . . . . . . . . . 46 Cheesy Crusted Steaks . . . . . . . . . . . . . . . . . 47 Cranberry Glazed Roast Beef . . . . . . . . . . . . . . 48 Herbed Beef Medallions . . . . . . . . . . . . . . . . 49 New York Beef Roast. . . . . . . . . . . . . . . . . . 50 Steaks with Balsamic Onions. . . . . . . . . . . . . . 51 Steaks with Savoury Butter. . . . . . . . . . . . . . 52-53 Fresh Tabouleh Beef Rolls. . . . . . . . . . . . . . . . 54

Kids favourites. .

. . . . . . . . . . . . . . 55 – 66

Dinosaurs . . . . . . . . . . . . . . . . . . . . . . . . Footballs. . . . . . . . . . . . . . . . . . . . . . . . Hedgehog Loaf. . . . . . . . . . . . . . . . . . . . . Mini Beef Parmas . . . . . . . . . . . . . . . . . . . . Pirates Treasures. . . . . . . . . . . . . . . . . . . . Pizza Burgers . . . . . . . . . . . . . . . . . . . . . . Porcupines. . . . . . . . . . . . . . . . . . . . . . . Speedy Gonzales . . . . . . . . . . . . . . . . . . . . Sticky Fingers . . . . . . . . . . . . . . . . . . . . . . Tropical Jewels. . . . . . . . . . . . . . . . . . . . .

Meal options . .

56 57 58 59 60 61 62 63 64 65

. . . . . . . . . . . . . . . 67 – 76

Rump meal options . . . . . . . . . . . . . . . . . 68- 69 The perfect steak. . . . . . . . . . . . . . . . . . . . 70 Knuckle meal options . . . . . . . . . . . . . . . . . . 71 The perfect stir-fry . . . . . . . . . . . . . . . . . . . 72 Blade meal options. . . . . . . . . . . . . . . . . . . 73 The perfect roast. . . . . . . . . . . . . . . . . . . . 74 Topside meal options. . . . . . . . . . . . . . . . . . 75 The perfect casserole . . . . . . . . . . . . . . . . . . 76

INTRODUCTION Welcome to BEEFing up your profits – Volume 3. This volume has been developed with the assistance of home economist Lyn Harwood and showcases 50 innovative, delicious value-added beef ideas coupled with easy recipes that will give you that unfair advantage when it comes to meat retailing in a challenging environment. Each recipe has been developed with you in mind. We understand that you don’t have time to create complicated value-added beef meals. They are designed to look appealing, appetising and above all convenient for your clientele. Among the many meal options are succulent steaks, delicious roasts and soul-warming casseroles and stews that allow customers to enjoy flavoursome meals that are easy to prepare. Continuing on the ‘Meal occasion’ theme from earlier volumes, this volume will provide you with fresh ideas for many different special occasion and event days. Use these recipes as a springboard for your imagination to go wild with ideas for value-added beef meals. Not only will it prevent your display cabinet from looking stale, it will certainly bring new customers through the doors. Your gross profit will also benefit from utilising value-added beef recipes. It makes sense to be able to utilise the secondary beef cuts that don’t typically sell as readily as other primals. Use cuts such as the rump, knuckle, blade and topside in innovative meal solutions and increase your GP return. We hope you enjoy reading this volume and I hope you rally behind these products and see some real benefits to your bottom line. All the products are easy to implement in your store and there are so many new ideas in this volume of BEEFing up your profits – Volume 3. Make sure you take a look at our website for retailers – www.acutabove.net.au – for more ideas and tips to increase the success of your retail operation. Regards,

Lachlan Bowtell Marketing Manager – Trade Meat & Livestock Australia

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

marketing

Marketing When it comes to marketing your beef lines to customers, value-adding can help you win business over local competition. Value-adding can help improve profitability by utilising secondary beef cuts in many different meal ideas.

Value-adding beef meals offers your customers convenience. Your customers will soon begin to know they can rely on you for an easy, delicious and above all nutritious meal for their family. It will become second nature for them to drop into your store on the way home from work or a busy afternoon ferrying around the kids, and pick up an Italian family roast (see page 26) or Beef Rogan Josh (see

Consumer research conducted by MLA confirms that

page 23) for dinner.

todays consumer is seeking beef product lines that require minimal or no preparation time prior to cooking. Consumers

As Adam Gee of Norfolk Butchers in Victoria says

do expect that these products offer value for money, are

Ăncreasing beef value-added items has improved profitability

tender, tasty and nutritious.

substantially because we are selling more beef as well as making more money on lesser value cuts.

Beef Rogan Josh

BEEFing up your profits – Volume 3

Special occasion meals

Up-selling is an important tool in your selling arsenal. You’re sure to have done it before – when customers

Use special occasions and events to create beef value-

ask for a beef cut, why not suggest your freshly-made

added meals for your display cabinet.

value-added meal solution to them? For example, when customers purchase beef mince, suggest they also buy a

How about the following:

bottle of tomato sugo and pasta to complete their meal.

n Christmas / Easter gatherings – easy roasts for the

Convince them of the value of their time – you’ve done the

kettle BBQ or quick kebabs over celebratory drinks.

hard work by making their meal, all they will need to do is

n Valentines Day – intimate dinners for two.

quickly cook and serve.

n Birthdays – fast finger food for get-togethers with family and friends. n Melbourne Cup Day – tasty tapas plates to tantalise the tastebuds. Work out a roster of meals so that you are rotating meals every day. Use vegetables that are in season when creating meal ideas – fresher, cheaper and tastier. Graham Gibbs of Meats a Treat in NSW advises our biggest selling time is 4-6pm daily, when customers come in looking for an easy, delicious meal to take home to their family. I keep them happy by continually changing the product range of beef meal solutions. We suggest a few steamed vegetables to compliment their meals, as well as always advising the cooking time. Look to what vegetables are in season as to what will be attractive to your customers. Hearty casseroles and stews are always popular in colder weather while marinated, succulent steaks with a fresh garden salad are obvious summer foods. Regularly check your display with a critical eye to assess any potential opportunities. Stroll around the local shopping precinct to get new ideas for dishes. Rod Leaver of Mighty Nice Meats in Cairns, Queensland says I believe that my counter display attracts customers. I put a lot of effort into presenting meat in a high quality, restaurant-style format. With competition in the form of major supermarkets in my shopping centre, I make sure I value-add my beef as it gives me a real competitive advantage – the supermarkets just don’t offer what I can.

The meal ideas in the following chapters are designed to be eaten within 48 hours of being made. Take the opportunity to have promotional chilly bags made up that fit your standard meal and sell them cheaply or giveaway to loyal customers. Have your shop name and phone number printed on the outside of the bag – great advertising when people are out and about as well!

BEEFing up your profits – Volume 3

Having new value-added items in the cabinet seem to encourage trial of new things across the board. Also keeping the cabinet new, fresh and constantly evolving inspires customers to try new things and purchase more. Brenton Walsh Newburn Gourmet Meats WA

Tip: Prepare stir-fry strips from primals that eat well with only brief cooking – for example, the knuckle or rump. Prepare cubes from muscles such as the chuck roll or blade. These muscles will perform well in wet cooking but still retain their shape. This way you’ll eliminate eating inconsistency in eating tenderness and bring contented customers back for another purchase.

Beef with Black Bean

CaSuaL e n t e rta i n i n g Meat Standards Australiaâ&#x201E;˘(MSA) meat Standards australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

BEEFing up your profits – Volume 3

Beef Rotolo C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Red Curry Beef

Greek Be Sticks PAN FRY/SIMMER

Tender rolls of beef filled with spinach and ricotta, ﬂavoured with a hint of basil and cooked gently in a tomato sauce.

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Beef Rotolo

Beef Bragioli OVEN BAKE

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

300g

600g

1.2kg

3kg

6kg

ricotta

Cut 15cm length x 10cm width x 4mm depth fresh

100g

200g

400g

1kg

2kg

parmesan

shredded

50g

100g

200g

500g

1kg

40g

75g

150g

375g

750g

Knuckle cover

baby spinach fresh basil leaves

chopped

10g

20g

40g

100g

200g

black pepper

cracked

10g

20g

sugo or passata

tomato

200ml

400ml

800ml

foil containers

16 x 11 x 5 cm

serves

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Tuscan Beef BBQ

Beef and Mushroom Mignons BBQ

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Orange Mustard BBQ Steaks

Moscow Beef Skewers BBQ

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Preparation:

Consumer Instructions:

Promotional Beef Opportunities: Thai Beef

Combine ricotta, parmesan, basil and

➊ Preheat oven to 180°C . Cover foil tray

Ideal for a quick but hearty winter dish .

pepper . Top beef with spinach leaves,

tightly with foil . Place on oven tray and

then ricotta mixture. Roll to enclose filling.

bake for 20 minutes .

Place 3 rolls in each container . Pour over 200ml tomato sugo .

➋ Remove foil . Baste rolls with sauce and return to oven for further 10 minutes .

Retail Presentation:

Serving Suggestion:

Display with extra basil leaves . Vacuum

Serve with piping hot mashed potatoes

pack trays for ease of transport .

and steamed vegetables .

Bolognaise

BBQ

PAN FRY/SIMMER

C A S U A L E N T E R TA I N I N G

Red Curry Beef

Greek Beef Sticks PAN FRY/SIMMER

BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Beef Rotolo

Beef Bragioli OVEN BAKE

Beef Bolognaise

OVEN BAKE

C A S U A L E N T E R TA I N I N G

Tuscan Beef BBQ

Beef and Mushroom Mignons BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Orange Mustard BBQ Steaks

Moscow Beef Skewers

BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Beef Bolognaise

Thai Beef BBQ Making a family favourite quick and easy to prepare. BBQ

PAN FRY/SIMMER

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

<85cl

500g

1kg

2kg

5kg

10kg

lean bacon

chopped

100g

200g

400g

1kg

2kg

brown onion

chopped

100g

200g

400g

1kg

2kg

button mushrooms

sliced

100g

200g

400g

1kg

2kg

garlic

crushed

10g

20g

40g

100g

200g

50g

100g

200g

500g

1kg

10g

20g

10g

25g

50g

tomato paste oregano leaves

dried

black pepper

cracked

sugo or passata

tomato

700g

2x 700g

serves

4x 700g 10x 700g 20x 700g 24

120

Preparation:

Consumer Instructions:

Promotional Opportunities:

Combine all ingredients except tomato

➊ Heat 20ml oil in large pan . Add beef

Display with bottles of tomato sugo and

sugo .

Retail Presentation:

mixture and cook, stirring, over high

500g packets of spaghetti for add-on sale

heat for 5 minutes until browned .

or special promotional offer .

➋ Reduce heat to low . Add 700g tomato sugo and 1 cup red wine or stock .

Display in foil containers or pack in

Cover and simmer for 20 minutes until

vacuum bags .

thickened .

Serving Suggestion: Serve on piping hot cooked spaghetti with shaved parmesan .

BEEFing up your profits – Volume 3

Beef Bragioli

C A S U A L E N T E R TA I N I N G

Red Curry Beef

Greek Beef Sticks PAN FRY/SIMMER

C A S U A L E N T E R TA I N I N G

Beef Bragioli

Rotolo

Oyster blade (denuded and butterﬂied) beef mince bacon italian parsley garlic black pepper parmesan sugo or passata foil containers serves

Description

1 unit

2 units

4 units 10 units 20 units

1kg

2kg

4kg

400g 50g 20g 10g 2g 50g 400ml 2 8

800g 100g 40g 20g 5g 100g 800ml 4 16

1.6kg 200g 80g 40g 10g 200g 1.6l 8 32

OVEN BAKE

C A S U A L E N T E R TA I N I N G

Whole denuded 85cl chopped chopped crushed cracked shredded tomato 16x11x5cm

10kg

Tuscan

Preparation:

Retail Presentation:

➊ Completely denude oyster blade,

Foil or vacuum pack trays for ease of

remove internal sinew, butterfly and

transport .

C A S U A L E N T E R TA I N I N G

pepper and parmesan . Spread evenly

Beef and Mushroom Mignons BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Moscow Beef Skewers BBQ

BBQ

PAN FRY/GRILL

Serving Suggestion: C A S U A L E N T E R TA I N I N G

Beef Thai Beef Slice thickly and serve with piping hot Bolognaise BBQ

place on board external side down . ➋ Combine mince, bacon, parsley, garlic,

OVEN BAKE

C A S U A L E N T E R TA I N I N G

20kg

5kgBeef 10kg BBQ 1kg 2kg 375g 750g 200g 400g T E R TA I N I N G 50gC A S U A L E N100g 1kgOrange 2kg 4lMustard 8l 20BBQ 40 80Steaks 160

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

This delicious pot roast is an adaptation of a favourite Maltese dish. Beef Ingredient

BBQ

mashed potatoes and steamed green beans . Spoon sauce over . PAN FRY/SIMMER

Consumer Instructions:

PAN FRY/GRILL

Promotional Opportunities:

over oyster blade . With longest edge

Preheat oven to 160°C . Cover foil tray

towards you roll firmly to enclose filling.

tightly with foil . Place on oven tray and

This is a hearty winter dish, but can also

bake for 45 minutes . Remove foil and

be chilled and sliced giving an effect

foil trays . Pour 200ml sugo over beef in

return to oven for further 15 minutes until

similar to a terrine, which would be ideal

each container .

cooked through .

for picnics .

➌ Cut in half and place edge side down in

Greek Beef Sticks

TA I N I N G

C A S U A L E N T E R TA I N I N G

urry PAN FRY/SIMMER

TA I N I N G

OVEN BAKE

Ingredient Eye of knuckle haloumi

Description Cubes cut between 21mm to 25mm 20mm cubes

Greek seasoning OVEN BAKE

oil

olive

bamboo skewers

25cm soaked

serves

C A S U A L E N T E R TA I N I N G

1 unit

2 units

500g

1kg

250g 10g

4 units 10 units 20 units 2kg

5kg

10kg

500g

1kg

2.5kg

5kg

20g

40g

100g

200g

20ml

40ml

80ml

200ml

400ml

120

Beef and Mushroom Mignons BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Preparation:

Moscow Coat beef in oil and seasoning . Thread Beef beef alternately with haloumi onto Skewers BBQ

skewers, starting and finishing with a BBQ

PAN FRY/GRILL

Consumer Instructions:

Promotional Opportunities:

Cook skewers on preheated BBQ over

Display with small tubs of Greek salad for

medium heat for 6 minutes, turning

a complete meal solution .

several times until evenly browned .

beef cube .

TA I N I N G

aise

PAN FRY/GRILL

Beef Bragioli

BBQ

C A S U A L E N T E R TA I N I N G

TA I N I N G

Tender chunks of beef seasoned and combined with gently softened haloumi.

Greek Beef Sticks

Serving Suggestion:

C A S U A L E N T E R TA I N I N G

Retail Thai Presentation: Beef BBQ

BBQ

Display on tray with fresh oregano leaves . PAN FRY/SIMMER

PAN FRY/GRILL

Serve with Greek salad and pita bread .

BEEFing up your profits – Volume 3

Moscow Beef Skewers

C A S U A L E N T E R TA I N I N G

Red Curry Beef

Greek Beef Sticks PAN FRY/SIMMER

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Beef Rotolo

Beef Bragioli OVEN BAKE

OVEN BAKE

C A S U A L E N T E R TA I N I N G

Tuscan Beef BBQ

Beef and Mushroom Mignons BBQ

The fresh taste of dill provides an interesting ﬂavour burst in these tasty skewers. Ingredient

Description

1 unit

2 units

C A S U A L E N T E R TA I N I N G

Orange Mustard BBQ Steaks

Moscow Beef Skewers BBQ

BBQ

PAN FRY/GRILL

4 units 10 units 20 units C A S U A L E N T E R TA I N I N G

natural yoghurt turmeric

ground

10g

20g

fresh dill

chopped

20g

40g

80g

200g

400g

bamboo skewers

25cm soaked

160

serves

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Cubes cut between 21mm to 25mm greek style

Eye of knuckle

BBQ

500g

1kg

2kg

125ml

250ml

500ml

5kg

10kg

50g

100g

C A S U A L E N T E R TA I N I N G

Beef 1.25l 2.5l Bolognaise

Thai Beef BBQ PAN FRY/SIMMER

BBQ

PAN FRY/GRILL

Preparation:

Consumer Instructions:

Promotional Opportunities:

Combine beef with yoghurt, turmeric, and

Heat 20ml oil in large non-stick pan . Cook

A light warm weather meal for summer or

dill . Thread onto skewers .

skewers for 6 minutes, turning once, until

spring .

browned and cooked through .

Retail Presentation: Display on tray with extra chopped dill .

Variations:

Serving Suggestion: Serve 2 per person with salad or steamed vegetables .

• Prepare smaller skewers as finger food. • Try with thinly sliced steaks cut into strips and threaded on skewers .

TA I N I N G

Beef and Mushroom Mignons

C A S U A L E N T E R TA I N I N G

urry

Greek Beef Sticks PAN FRY/SIMMER

TA I N I N G

BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Beef Bragioli OVEN BAKE

OVEN BAKE

TA I N I N G

C A S U A L E N T E R TA I N I N G

Surprise your guests with this easy-to-cook but elegant steak.

Beef and Mushroom Mignons

BQ BBQ

PAN FRY/GRILL

Ingredient

TA I N I N G

Description

1 unit

2 units

750g

1.5kg

75g

150g

25g

50g

4 units 10 units 20 units

C A S U A L E N T E R TA I N I N G

Moscow Beef Skewers

d BBQ

BBQ

PAN FRY/GRILL

TA I N I N G

C A S U A L E N T E R TA I N I N G

aise

Thai Beef BBQ PAN FRY/SIMMER

button mushrooms

Steaks cut 3-4 cm thick chopped

spring onions

chopped

Eye rump side

3kg

7.5kg

15kg

300g

750g

1.5kg

100g

250g

500g

blue castello

cheese

75g

150g

300g

750g

1.5kg

bacon

long rindless

200g

400g

800g

2kg

4kg

black pepper

cracked

10g

20g

serves BBQ

PAN FRY/GRILL

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Cut steaks 3-4 cm thick . Use a sharp

Arrange steaks on tray with pepper

Serve with steamed vegetables .

knife to cut a pocket in each steak .

side up .

➋ Combine mushrooms, spring onions and cheese . Spoon into steaks . Wrap in bacon . Secure with toothpick or food grade bands . Sprinkle top with pepper .

Consumer Instructions:

Promotional Opportunities: Ideal to display at any time of the year .

➊ Preheat oven to 180°C

Capitalise on special event days such as

➋ Heat 20ml oil in large frying pan . Cook

Valentines Day to sell this meal solution .

steaks for 2-3 minutes on each side over high heat until browned . ➌ Remove steaks to oven tray . Place in oven and cook for further 15 minutes . Remove toothpick before serving .

BEEFing up your profits – Volume 3

Orange Mustard BBQ Steaks

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Red Curry Beef

Greek Be Sticks PAN FRY/SIMMER

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Beef Rotolo

Beef Bragioli OVEN BAKE

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Tuscan Beef BBQ

Beef and Mushroom Mignons BBQ

This juicy beef is quickly barbequed and served with salad for a stunning, healthy meal. Ingredient

Description

Oyster blade (denuded and butterﬂied) oil

Steaks cut into 125g portions or 10 to 15mm thickness olive

1 unit

2 units

1kg

2kg

4kg

10kg

20kg

20ml

40ml

80ml

200ml

400ml

125ml

250ml

500ml

1.25l

2.5l

25g

50g

100g

250g

500g

20ml

40ml

80ml

200ml

400ml

orange juice mustard

wholegrain

honey oranges

sliced

pieces

4 units 10 units 20 units

160

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Orange Mustard BBQ Steaks

Moscow Beef Skewers BBQ

C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N

Beef Bolognaise

Thai Beef BBQ PAN FRY/SIMMER

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Completely denude oyster blade,

Preheat BBQ . Cook steaks for 3 minutes

Ideal to display during the BBQ Season .

remove internal sinew, butterfly and cut

each side over medium heat . Refer to the

in half lengthways .

‘How to cook the perfect steak’ chart on

Variations:

page 70 for desired degree of doneness .

• Marinate oyster blade whole. Cook on

➋ Cut into 8 steaks by slicing through

char-grill BBQ or Kettle BBQ . Slice and

each piece on an angle . ➌ Combine oil, orange juice, mustard and honey . Pour over steaks on shallow tray . Marinate for 24 hours .

Serving Suggestion: Serve with crisp green salad and chargrilled vegetables . Allow 2 per adult

Retail Presentation: Arrange steaks on tray with slice of orange between each steak .

serve and 1 per child serve .

serve with salad . • Suitable for use with any MSA Grill/ pan-fry beef cut .

Red Curry Beef

C A S U A L E N T E R TA I N I N G

Red Curry Beef

A fragrant Thai favourite, made easy to prepare Greek Beef at home in a ﬂash. Sticks BBQ

PAN FRY/SIMMER

PAN FRY/GRILL

Ingredient

Description

Eye of knuckle or bolar blade baby potatoes

Cubes cut between 21mm to 25mm quartered thai red

20ml

40ml

80ml

200ml

400ml

olive

20ml

40ml

80ml

200ml

400ml

sugar

brown

20g

40g

80g

200g

400g

lime leaves

shredded

10g

25g

50g

220g

1 x 440g

2 x 440g

C A S U A L E N T E R TA I N I N G

Beef Rotolo

Beef Bragiolicurry paste fish sauce

OVEN BAKE

oil C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N I N G

Tuscan Beef BBQ

Beef and coconut cream Mushroom serves Mignons BBQ

C A S U A L E N T E R TA I N I N G

light

1 unit

2 units

4 units

10 units

20 units

600g

1.2kg

2.5kg

6kg

12kg

300g

600g

1.2kg

3kg

6kg

50g

100g

200g

500g

1kg

➋ Reduce heat to low . Add coconut

Moscow cream . Mustard Combine all ingredients except coconut Beef ➌ Cover and simmer for 30-40 minutes BBQ cream . Mix well . Skewers until beef is tender . Steaks BBQ

BBQ

Retail Presentation: C A S U A L E N T E R TA I N I N G

PAN FRY/GRILL

Serving Suggestion:

C A S U A L E N T E R TA I N I N G

Pile into large bowl and top with extra

Beef Bolognaise

Serve with steamed rice . Thai Beef BBQ

shredded lime leaves .

BBQ

Consumer Instructions: PAN FRY/SIMMER

➊ Place mixture in large non-stick wok or frying pan . Stir over high heat for 5 minutes until beef has browned .

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Preparation: Orange

5 x 440g 10 x 440g

Promotional Opportunities: PAN FRY/GRILL

➊ Display with cans of light coconut cream for an add-on sale or promotional offer . ➋ Display with packs of quick cook rice for complete meal solution .

Recipe Note: Shredded lime leaves are available in jars, drain well .

BEEFing up your profits – Volume 3

C A S U A L E N T E R TA I N I N G

Red Curry Beef

Greek Beef Sticks PAN FRY/SIMMER

Thai Beef BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Beef Rotolo

Beef Bragioli OVEN BAKE

OVEN BAKE

C A S U A L E N T E R TA I N I N G

Tuscan Beef BBQ

Beef and Mushroom Mignons BBQ

A refreshing summer dish for all the family.

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Orange Mustard BBQ Steaks

Moscow Beef Skewers BBQ

C A S U A L E N T E R TA I N I N G

Beef Bolognaise

Thai Beef BBQ PAN FRY/SIMMER

Description

1 unit

2 units

4 units

10 units

Rump cap

Whole denuded

600g

2x600g

4x600g

10x 600g 20 x 600g

chilli sauce

Thai sweet

100ml

200ml

400ml

20 ml

40ml

80ml

200ml

400ml

20g

40g

80g

200g

400g

lime juice coriander

chopped

serves

Preparation: Place beef on shallow tray . Pour over combined chilli sauce and lime juice . Massage well into beef . Add coriander .

Retail Presentation: Display on shallow tray .

Consumer Instructions: ➊ Preheat BBQ . Cook beef for 6 minutes over medium heat . Turn and cook for further 5 minutes .

BBQ

PAN FRY/GRILL

20 units

➋ Remove from BBQ . Cover loosely with foil and stand for 10 minutes . Refer to the ‘how to cook a perfect steak’chart on page 70 for desired degree of doneness . It is important to note that cooking time may vary according to the thickness of the steak .

Serving Suggestion: Carve into thin slices against the grain . Serve with salad of crisp leaves, thin strips of carrot, red onion, cherry tomatoes and cucumber . Drizzle with meat juices .

BBQ

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Ingredient

BBQ

Promotional Opportunities: Ideal to display during the BBQ Season . Great for kettle BBQ . Variation: • Suitable for use with any MSA Grill/ BBQ beef cut .

Tuscan Beef BBQ C A S U A L E N T E R TA I N I N G

C A S U A L E N T E R TA I N I N G

Red Curry Beef

Greek Beef Sticks PAN FRY/SIMMER

PAN FRY/GRILL

C A S U A L E N T E R TA I N I N G

Beef Rotolo

Beef Bragioli OVEN BAKE

C A S U A L E N T E R TA I N I N G

BBQ

OVEN BAKE

C A S U A L E N T E R TA I N I N G

Quickly barbequed and sliced this juicy beef dish Beef and can be served in many different ways. Mushroom Mignons

Tuscan Beef BBQ BBQ

PAN FRY/GRILL

Ingredient

Oyster blade (denuded and butterﬂied) Moscow Beef oil

C A S U A L E N T E R TA I N I N G

Orange Mustard BBQ Steaks

BBQ

Skewers Tuscan seasoning BBQ

Description

1 unit

2 units

Whole muscle denuded

1kg

2kg

4kg

10kg

20kg

olive

20ml

40ml

80ml

200ml

400ml

16x11x5cm

15g

30g

60g

150g

300g

120

PAN FRY/GRILL

serves

C A S U A L E N T E R TA I N I N G

Beef Bolognaise

Thai Beef BBQ PAN FRY/SIMMER

Preparation: ➊ Completely denude oyster blade, remove internal sinew and butterfly. ➋ Pour oil onto tray . Roll beef in oil to coat, sprinkle with seasoning and rub into beef .

Retail Presentation: Can be displayed flat or folded in half. Could also be vacuum packed .

Consumer Instructions: ➊ Preheat chargrill BBQ . Cook beef for 5 minutes over high heat

4 units 10 units 20 units

BBQ

PAN FRY/GRILL

➋ Turn and cook for further 3 minutes .

➋ Cut larger slabs from beef and serve as

Check the ‘how to cook the perfect

a gourmet steak sandwich with salad in

steak’ chart on page 70 for desired

warm Turkish rolls .

degree of doneness . It is important to note that cooking time may vary according to thickness of the steak . ➌ Remove to warm plate . Cover loosely with foil and rest for 5 minutes before carving against the grain .

Promotional Opportunities: Ideal to display during the BBQ season . Also suitable for kettle BBQ .

Recipe Note:

Serving Suggestion:

Tuscan seasoning is available in food

➊ Slice thinly and serve with Italian

service quantities .

salad and crusty bread or chargrilled vegetables .

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

The older households without kids like the value-added products as they are more convenient and tend to be smaller portions. The younger professionals and young families like them as they are easy, fast and keep the kids happy. All they have to prepare are the vegetables. Value-added meals take the fuss out of it for the meal preparer. marcus vermey Vermeyâ&#x20AC;&#x2122;s Quality Meats, Sandy Bay, Tasmania.

Mini Beef Mignons

BEEFing up your profits – Volume 3

MI D - W EEK MEA L S

BEEFing up your profits – Volume 3

Beef Biryani

Biryani is a delicious combination of beef, rice and aromatic spices. This is a convenient adaption of an authentic Indian favourite.

MID WEEK MEALS

Beef Biryani

Beef Bourguign PAN FRY/SIMMER

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

1cm cubes

500g

1kg

2kg

5kg

10kg

olive, light

40ml

80ml

160ml

400ml

800ml

brown onion

chopped

100g

200g

400g

1kg

2kg

stock powder

beef

10g

20g

40g

100g

200g

curry powder

hot madras

20g

40g

80g

200g

400g

cinnamon

ground

20g

40g

Eye of knuckle or bolar blade oil

MID WEEK MEALS

rice

basmati,raw

300g

600g

1.2kg

3kg

6kg

bay leaves

dried or fresh

tomatoes

canned, diced

400g x1

400g x2

400g x4

400gx10

400gx20

serves

Tuscan Beef Roasted Capsicums

MID WEEK MEALS

Moroccan Beef OVEN BAKE

MID WEEK MEALS

Beef Chow Mein

Beef Rogan Jo PAN FRY/SIMMER

MID WEEK MEALS

Preparation:

Consumer Instructions:

Recipe Note:

➊ Combine beef, oil, onion, stock, curry

➊ Stir mixture in large non-stick pan for

Black Bean and displayed Pastitsio Recipe should be prepared

powder, and cinnamon .

Beef with

Beef

5 minutes over high heat until beef has

in units as above to ensure that consumer

browned and onion softened .

adds the correct ratio of liquid to rice .

STIR FRY

➋ Add rice . Mix well .

➋ Reduce heat to low . Add 400g can

Retail Presentation:

diced tomatoes and 2 cups water . ➌ Cover and simmer for 30 minutes,

Pile into foil containers or large bowl . Top

stirring occasionally until rice is tender

with 2 bay leaves . Display with canned

and liquid absorbed .

tomatoes .

➍ Serves 4

Serving Suggestion: Serve sprinkled with fresh coriander leaves and toasted flaked almonds or pappadums .

MID WEEK MEALS

Lemon

Italian

Promotional Opportunities:

Display with cannedBeef diced tomatoes for Grass Family an extra sale or promotional give away .Roast STIR FRY

Bee

Beef Bourguignon

MID WEEK MEALS

PAN FRY/SIMMER

d ums

Moroccan Beef OVEN BAKE

Beef Rogan Josh PAN FRY/SIMMER

Beef

PAN FRY/SIMMER

MID WEEK MEALS

Mein

PAN FRY/SIMMER

MID WEEK MEALS

th Bean

A delightful combination of beef, red wine, onions and mushrooms with a hint of herbs.

Beef Bourguignon

PAN FRY/SIMMER

Ingredient

Description

Eye of knuckle or bolar blade small mushrooms brown onion stock powder cornﬂour tomato paste bacon rosemary tomatoes red wine serves

Cubes cut between 21mm to 25mm halved cut into wedges beef

chopped fresh canned, diced

1 unit

2 units

4 units

10 units

20 units

600g

1.2kg

2.5kg

6kg

12kg

200g 100g 5g 10g 50g 50g 5g 400g x1 125ml 4

400g 200g 10g 20g 100g 100g 10g 400g x2 250ml 8

800g 400g 20g 40g 200g 200g 20g 400g x4 1litre 16

2kg 1kg 50g 100g 500g 500g 50g 400gx10 1.25 litre 40

4kg 2kg 100g 200g 1kg 1kg 100g 400gx20 2.5 litre 80

MID WEEK MEALS

Preparation:

Beef Pastitsio Toss beef in cornflour. Add remaining ingredients (except tomatoes) . Mix well .

STIR FRY

OVEN BAKE

MID WEEK MEALS

Substitute small whole baby onions when Italian available .Family

ROAST

Pile into foil containers or large bowl . Top with sprig of rosemary (optional) . Display with canned tomatoes .

Promotional Opportunities: ➊ This is an ideal dish for cooler weather . Display in autumn and winter . ➋ Display with canned diced tomatoes

over high heat for 5 minutes until lightly

for an extra sale or promotional give

browned .

away .

➋ Reduce heat to low . Add 400g can diced tomatoes .

Roast Beef

Retail Presentation:

➊ Heat 20ml oil in large heavy based pan . Add beef mixture and cook, stirring,

Recipe Note:

STIR FRY

Consumer Instructions: (for 1 unit)

➌ Cover and simmer for 30 minutes, stirring occasionally until beef is tender .

Serving Suggestion: Serve with piping hot parsley mashed potato .

BEEFing up your profits – Volume 3

Pastitsio

MID WEEK MEALS

Beef Biryani

Beef Bourguignon PAN FRY/SIMMER

MID WEEK MEALS

Tuscan Beef Roasted Capsicums

PAN FRY/SIMMER

MID WEEK MEALS

Moroccan Beef OVEN BAKE

PAN FRY/SIMMER

MID WEEK MEALS

Beef Chow Mein

Beef Rogan Josh PAN FRY/SIMMER

This creamy beef pasta dish is an adaptation of a Greek favourite that the whole family will love.

PAN FRY/SIMMER

MID WEEK MEALS

Beef with Black Bean

Beef Pastitsio STIR FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

Beef mince button mushrooms brown onion stock powder sugo or passata pasta spirals soy sauce béchamel sauce parmesan foil containers serves

85cl sliced chopped beef tomato cooked dark

125g 25g 25g 3g 125ml 200g 5ml 250ml 50g 1 2

250g 50g 50g 5g 250ml 400g 10ml 500ml 100g 2 4

500g 100g 100g 10g 500ml 800g 20ml 1litre 200g 4 8

1.25kg 2.5kg 250g Lemon500g 250g Grass 500g Beef 25g 50g 650ml 1.25l 2kg 4kg 50ml 100ml 2.5 lItre 5 litre 500g 1kg 10 20 20 40

shredded 16 x 11 x 5cm

OVEN BAKE

20 units

MID WEEK MEALS

Italian Family Roast Beef STIR FRY

ROAST

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, mushrooms, onion,

Preheat oven to 160°C . Place foil

Package double quantity in larger

stock powder, soy sauce and tomato

container on tray and bake for 30-40

containers for families of 4 .

sugo .

minutes until golden brown and cooked

➋ Place pasta in base of foil container .

through .

Recipe Notes:

Serving Suggestion:

• 400g dried pasta = approximately

Serve with crisp green salad and crusty

• Use spirals, penne or macaroni.

bread roll .

• Béchamel sauce is available in jars.

Top with beef mixture . Spread with béchamel sauce and sprinkle with cheese .

Retail Presentation: Use foil container, 750ml capacity approximately 16 x 11 x 5cm . (Confoil 7419)

800g cooked weight .

Beef Rogan Josh

MID WEEK MEALS

Beef Bourguignon PAN FRY/SIMMER

d ums

PAN FRY/SIMMER

MID WEEK MEALS

Moroccan Beef OVEN BAKE

PAN FRY/SIMMER

MID WEEK MEALS

This quick and tasty curry will warm up any winter night.

Beef Rogan Josh

Mein PAN FRY/SIMMER

PAN FRY/SIMMER

Ingredient

MID WEEK MEALS

oil

Cubes cut between 21mm to 25mm olive, light

brown onion

wedges

Bolar blade

th Bean

Beef Pastitsio STIR FRY

OVEN BAKE

MID WEEK MEALS

Italian Family Roast Beef

Beef STIR FRY

Description

1 unit

2 units

4 units

10 units

20 units

600g

1.2kg

2.5kg

6kg

12kg

20ml

40ml

80ml

200ml

400ml

100g

200g

400g

1kg

2kg

baby potatoes

quartered

300g

600g

1.2kg

3kg

6kg

curry paste

rogan josh

140g

280g

560g

1.4kg

2.8kg

bay leaves

dried or fresh

tomatoes

canned, diced

400g x 1

400g x 2

serves

400g x 4 400g x 10 400g x 20 12

ROAST

Preparation:

Consumer Instructions:

Serving Suggestion:

Combine all ingredients except tomatoes .

➊ Stir mixture in large non-stick pan for 5

Serve with steamed rice and dollop of

Retail Presentation:

➋ Reduce heat to low . Add 400g can

Pile into large bowl . Display with canned

➌ Cover and simmer for 30 - 40 minutes,

minutes over high heat until browned .

tomatoes .

natural yoghurt . Serve naan or roti bread on the side .

diced tomatoes and ½ cup water . stirring occasionally until beef is tender and sauce has thickened . Add fresh green beans during last 5 minutes of cooking if desired .

Promotional Opportunities: ➊ This is an ideal dish for cooler weather . Display in autumn and winter . ➋ Display with canned diced tomatoes, rice and naan bread or roti for an extra sale or promotional give away .

BEEFing up your profits – Volume 3

Beef with Black Bean

MID WEEK MEALS

Beef Biryani

Beef Bourguign PAN FRY/SIMMER

MID WEEK MEALS

Tuscan Beef Roasted Capsicums

MID WEEK MEALS

Moroccan Beef OVEN BAKE

MID WEEK MEALS

Beef Chow Mein

Beef Rogan Jo PAN FRY/SIMMER

A quick, delicious stir-fry for any occasion.

MID WEEK MEALS

Beef with Black Bean

Beef Pastitsio STIR FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Knuckle cover

Stir-fry strips

600g

1.2 kg

2.4 kg

6kg

12kg

oil

olive, light

20ml

40ml

180ml

200ml

400ml

snow peas

trimmed

100g

200g

400g

1kg

2kg

bamboo shoots

sliced

100g

200g

400g

1kg

2kg

black bean sauce

125ml

250ml

500ml

1.25l

2.5l

chinese cooking wine

20ml

40ml

80ml

200ml

400ml

serves

Preparation: Combine all ingredients .

➋ Serve with steamed long grain rice . ➌ If cooking for more than 4 people, cook beef in small batches .

Retail Presentation:

Serving Suggestion:

Display on tray lined with banana leaf or in

Serve with steamed rice and sprinkling of

large bowl .

Consumer Instructions: ➊ Heat large non-stick pan or wok . Add beef mixture and cook stirring over high heat for 3 minutes until beef has browned .

toasted sesame seeds .

MID WEEK MEALS

Lemon Grass Beef

Italian Family Roast Bee STIR FRY

Recipe Notes: • Sliced bamboo shoots are available in large quantities at Asian grocery stores . • Light soy or dry sherry can be substituted for Chinese cooking wine . Variations: • Try with other vegetables such as

Promotional Opportunities: Display with packets of quick cook rice to provide a complete meal solution .

brocollini, asparagus or spring onions . • Add red capsicum strips for colour. • Substitute sliced water chestnuts for bamboo shoots .

Beef Chow Mein MID WEEK MEALS

MID WEEK MEALS

Beef Biryani

Beef Bourguignon PAN FRY/SIMMER

MID WEEK MEALS

Tuscan Beef Roasted Capsicums

PAN FRY/SIMMER

MID WEEK MEALS

Moroccan Beef OVEN BAKE

PAN FRY/SIMMER

MID WEEK MEALS

Beef Chow Mein

Chow Mein will fast become a family favourite. Beef Serve it in many different ways. Rogan Josh PAN FRY/SIMMER

PAN FRY/SIMMER

Ingredient MID WEEK MEALS

Beef mince soup mix Beef brown onion soy sauce Pastitsio tomato sauce curry powder celery MID WEEK MEALS rice green beans Italian carrots Family cabbage Roast Beef serves MID WEEK MEALS

Beef with Black Bean STIR FRY

MID WEEK MEALS

Lemon Grass Beef STIR FRY

OVEN BAKE

Description

1 unit

2 units

4 units

10 units

20 units

85cl chicken noodle thin wedges dark

500g 5g 75g 65ml 65ml 10g 125g 50g 125g 125g 375g 4

1kg 10g 150g 125ml 125ml 20g 250g 100g 250g 250g 750g 8

2kg 20g 300g 250ml 250ml 40g 500g 200g 500g 500g 1.5kg 16

5kg 50g 750g 650ml 650ml 100g 1.25kg 500g 1.25kg 1.25kg 3.75kg 40

10kg 100g 1.5kg 1.25l 1.25l 200g 2.5kg 1kg 2.5kg 2.5kg 7.5kg 80

hot madras sliced long grain trim, slice diced shredded

ROAST

Preparation:

Consumer Instructions:

Serving Suggestion:

Combine all ingredients and mix well .

➊ Heat 20ml oil in large non stick wok or

Serve with thick chunks of toasted Turkish

Retail Presentation:

frying pan . Add beef mixture and cook,

bread, or spooned onto a hot baked

stirring for 5 minutes over high heat

potato .

until beef has browned .

Pile into large bowl . Top with celery

➋ Reduce heat to low . Add 1 cup water .

leaves .

➌ Cover and simmer for 30 minutes, stirring occasionally until vegetables are tender and sauce has thickened .

Promotional Opportunities: This is an ideal dish for any weather .

BEEFing up your profits – Volume 3

MID WEEK MEALS

Beef Biryani

Beef Bourguignon PAN FRY/SIMMER

MID WEEK MEALS

Tuscan Beef Roasted Capsicums

Italian Family Roast Beef

PAN FRY/SIMMER

MID WEEK MEALS

Moroccan Beef OVEN BAKE

PAN FRY/SIMMER

MID WEEK MEALS

Beef Chow Mein

Beef Rogan Josh PAN FRY/SIMMER

PAN FRY/SIMMER

MID WEEK MEALS

Beef with Black Bean

Beef Pastitsio STIR FRY

MID WEEK MEALS

OVEN BAKE

MID WEEK MEALS

Make your customers life a breeze by offering a total meal package. Lemon

Italian Family Roast Beef

Grass Beef STIR FRY

Ingredient

Description

Eye rump side

Whole muscle or portion 1-1.5kg

1 unit

2 units

4 units

10 units

20 units

Italian herbs olive oil

10g

20g

50g

100g

40ml

80ml

160ml

400ml

800ml

potatoes

small baby

600g

1.2kg

2.4kg

6kg

12kg

pumpkin

chunky pieces

600g

1.2kg

2.4kg

6kg

12kg

foil baking tray

21 x 27 x 5cm

serves

120

ROAST

Preparation:

Consumer Instructions:

Serving Suggestion:

Rub beef with approximately half oil . Roll

➊ Preheat oven to 180°C . Place

Serve with steamed green vegetables .

in herbs . Toss vegetables in remaining oil .

roast, in foil tray, into oven . Cook for

Place beef in centre of foil roasting dish .

approximately 30 minutes per 500g or

Arrange vegetables around roast . Allow

until cooked to desired doneness . refer

2 small potatoes and one piece pumpkin

to the ‘how to cook the perfect roast

Retailer could also package roast and

per serve .

chart on page 74 for more information .

vegetables separately . Display small tetra

➋ Remove beef from oven and cover

Retail Presentation: Vacuum seal roast in foil container for easy transportation .

loosely with foil to keep warm . Return vegetables to oven for further 10-15 minutes, until cooked . ➌ Carve roast, against the grain, into thin slices . Serve with vegetables and juices .

Promotional Opportunities:

packs of gravy for add-on sale .

Recipe Notes: • Leave skin on pumpkin for added colour . Cut into chunky pieces . • Select vegetables that will cook in the same time as the roast . eg smaller potatoes, chunky pumpkin .

MID WEEK MEALS

Beef Biryani

Beef Bourguignon PAN FRY/SIMMER

MID WEEK MEALS

Tuscan Beef Roasted Capsicums

27 PAN FRY/SIMMER

MID WEEK MEALS

Lemon Grass Beef

Moroccan Beef OVEN BAKE

PAN FRY/SIMMER

MID WEEK MEALS

Beef Chow Mein

Beef Rogan Josh PAN FRY/SIMMER

PAN FRY/SIMMER

MID WEEK MEALS

Beef with Black Bean

Beef Pastitsio STIR FRY

MID WEEK MEALS

OVEN BAKE

MID WEEK MEALS

With the delicious tang of fresh garlic, chilli and ginger, Italian combined with fragrant lemon grass, this stir-fry is irresistible. Family Roast Beef

Lemon Grass Beef STIR FRY

ROAST

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Knuckle cover

Stir-fry strips

600g

1.2kg

2.4kg

6kg

12kg

lemon grass

sliced

40g

80g

160g

400g

800g

ginger

grated fresh

20g

40g

80g

200g

400g

garlic

crushed

fish sauce kecap manis chilli sauce

thai sweet

20g

40g

80g

200g

400g

40ml

80ml

160ml

400ml

800ml

40ml

80ml

160ml

400ml

800ml

65ml

125ml

250ml

750ml

1.5l

spring onions

5cm lengths

120

red capsicum

thick strips

serves

Preparation:

Serving Suggestion:

Recipe Notes:

Combine all ingredients . Mix well .

Serve with steamed rice .

• Sliced lemon grass, crushed garlic, and grated ginger are available in jars for

Retail Presentation:

Promotional Opportunities:

Display on tray with banana leaf or in large

Display with sachets of quick cook rice for

sauce . It is thicker and sweeter than

bowl .

add-on sale .

Chinese soy, and is readily available in

Consumer Instructions: Heat 20ml oil in large non-stick wok or frying pan . Add beef mixture and cook, in 2 batches, stirring for 3 minutes over high heat until beef has browned .

convenience . • Kecap manis is an Indonesian soy

supermarkets and Asian grocers . • For extra zing add chopped red chilli to the mixture . • In some states, spring onions are also know as green onions .

BEEFing up your profits – Volume 3

Moroccan Beef MID WEEK MEALS

MID WEEK MEALS

Beef Biryani

Beef Bourguignon PAN FRY/SIMMER

MID WEEK MEALS

Tuscan The heady aromas of Moroccan spices will tempt any appetite. Beef Roasted Capsicums Ingredient

Description

1 unit

2 units

4 units

10 units

MID WEEK MEALS

Moroccan Beef OVEN BAKE

Cubes cut between 21mm to 25mm canned, drained wedges large chunks chopped chopped

brown chopped chopped

canned, diced

750g

1.5kg

3kg

1 x 400g 100g 200g 200g 25g 50g 20ml 10g 10g 10g

2 x 400g 200g 400g 400g 50g 100g 40ml 20g 20g 20g

4 x 400g 400g 800g 800g 100g 200g 80ml 40g 40g 40g

10g

20g

40g

1 x 400g 4

2 x 400g 8

7.5kg

PAN FRY/SIMMER

20 units

MID WEEK MEALS

Eye of knuckle or bolar blade chick peas brown onion zucchini carrots fresh coriander tomato paste olive oil sugar red chilli garlic moroccan seasoning tomatoes serves

PAN FRY/SIMMER

MID WEEK MEALS

15kg

Beef 10 x 400g 20 x Mein 400g Chow 1kg 2kg 2kg 4kg 2kg 4kg MID WEEK MEALS 250g 500g 500g 1kg Beef with 200ml 400ml Black400g Bean 200g 200g 400g 200g 400g

Beef Rogan Josh PAN FRY/SIMMER

PAN FRY/SIMMER

MID WEEK MEALS

Beef Pastitsio STIR FRY

MEALS 200gM I D W E E K 400g

OVEN BAKE

MID WEEK MEALS

4 x 400g 10 x 400g 20 x 400g Lemon 16 40 80

Italian Family Roast Beef

Grass Beef STIR FRY

ROAST

Preparation:

Consumer Instructions:

Serving Suggestion:

Combine all ingredients except tomatoes .

➊ Heat large non-stick wok or frying pan .

Serve with hot fluffy cous cous.

Mix well .

Add beef mixture and cook, stirring for 5 minutes over high heat until beef has

Retail Presentation: Pile into foil containers or display in large bowl .

browned . ➋ Reduce heat to low . Add 400g can of diced tomatoes . ➌ Cover and simmer for 30 minutes, stirring occasionally until beef is tender and sauce has thickened .

Promotional Opportunities: Stock 400g cans diced tomatoes and packets of cous cous for add-on sale or promotional giveaway, offering consumers an entire meal solution .

Tuscan Beef Roasted Capsicums MID WEEK MEALS

MID WEEK MEALS

Beef Biryani

Beef Bourguignon PAN FRY/SIMMER

MID WEEK MEALS

Tuscan Beef Roasted Capsicums

PAN FRY/SIMMER

MID WEEK MEALS

Moroccan These colourful capsicums will add a zing to your cabinet as Beef well as your customers taste buds. OVEN BAKE

PAN FRY/SIMMER

Ingredient MID WEEK MEALS

MID WEEK MEALS

Beef Chow Mein

Beef red capsicums Rogan Josh green capsicums

Beef mince

brown onion

PAN FRY/SIMMER

Description

1 unit

2 units

4 units

10 units

20 units

85cl

500g

1kg

2kg

5kg

10kg

halved

100g

200g

400g

1kg

2kg

10g

20g

40g

100g

200g

chopped

Tuscan seasoning MID WEEK MEALS

tomatoes

canned , diced

400g

2x 400g

4 x 400g

breadcrumbs

dried

10g

20g

50g

100g

grated

150g

300g

600g

1.5kg

3kg

MID WEEK MEALS

Beef with Black Bean

Beef tasty cheddar Pastitsio serves

STIR FRY

MID WEEK MEALS

OVEN BAKE

MID WEEK MEALS

Preparation: Lemon ➊

Italian Consumer Instructions: Family Cut capsicums in half, remove seeds, Preheat oven to 180°C . Place capsicums Roast Beef Grass Beef

leaving stem intact .

10x 400g 20 x 400g

STIR FRY

➋ Combine beef, onion, seasoning, tomatoes and crumbs . Press into

Place red, green and yellow capsicums on tray for a bright, colourful display .

This is an ideal dish for any weather .

on tray and bake for 30 minutes until

Makes a great lunch dish and could also

capsicums have browned and filling is

be taken cooked to picnics .

ROAST

cooked through .

capsicum halves . Top with cheese .

Retail Presentation:

Promotional Opportunities:

Serving Suggestion: Serve with crisp green salad, allowing 2 per serve .

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

We do a beef casserole that customers can take home in an ovenproof container so all they have to do is put it in the oven, cook and serve. graham gibbs Meats a Treat, Crookwell NSW

Moroccan Beef

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

F INGER F O O D Meat Standards Australiaâ&#x201E;˘(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

BEEFing up your profits – Volume 3

FINGER FOOD

Ginger Beef Parcels

Beef Bun Cha

FINGER FOOD

STEAM

Olive and Feta Beef Sticks

ROAST

PAN FRY/GRILL

FINGER FOOD

Lemon Rocket Beef Balls

Chutney Beef Scrolls PAN FRY

FINGER FOOD

Tandoori Beef Bites

OVEN BAKE

FINGER FOOD

BBQ

Beef Curry Puffs

PAN FRY/GRILL

FINGER FOOD

OVEN BAKE

FINGER FOOD

Mini Beef

Tiny bites of tender piquant beef served wrapped in crisp lettuce.Mignons

BBQ

Beef Bun Cha

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

85cl

500g

1kg

2kg

garlic chives

chopped

50g

100g

200g

black pepper

cracked

10g

5kg

FINGER FOOD

10kg

Tokyo1kg 500g

Mango Beef Satay Snacks

25gBeef Rolls 50g

fish sauce

10ml

20ml

40ml

100ml

200ml

golden syrup

20ml

40ml

80ml

200ml

400ml

150

300

pieces

PAN FRY

20 units

FINGER FOOD

Beef mince

BBQ

PAN FRY

BBQ

PAN FRY/GRILL

Preparation:

Consumer Instructions:

Promotional Opportunities:

Combine all ingredients . Use 35g mixture

Preheat BBQ or non-stick pan, on low

• Display with sweet chilli sauce for add-

to form small flat patties.

to moderate heat . Cook bun cha for 5-6 minutes, turning once, until golden brown

If garlic chives are not available use chives

and cooked through .

or small spring onions) .

Retail Presentation: Display on trays .

Serving Suggestion: Serve on small lettuce leaves or Chinese spoons with drizzle of sweet chilli sauce .

on sale . • Great for BBQ and picnic season.

Chutney Beef Scrolls FINGER FOOD

STEAM

ROAST

ef s

olls

BBQ

PAN FRY/GRILL

FINGER FOOD

Chutney Beef Scrolls

alls

ri tes

Olive and Feta Beef Sticks

PAN FRY

These oven ready delights are easy to bake, providing small delicious scrolls of beef ideal for snacks, picnics and school lunchboxes. OVEN BAKE

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Beef mince

85cl

250g

500g

1kg

2kg

4kg

scone mix

packaged

600g

1.2kg

2.4kg

6kg

12kg

brown onion

chopped

50g

100g

200g

500g

1kg

75g

150g

300g

750g

1.5kg

fresh

25g

50g

100g

250g

500g

grated

75g

150g

300g

750g

1.5kg

180

360

FINGER FOOD

BBQ

Beef Curry Puffs

PAN FRY/GRILL

OVEN BAKE

FINGER FOOD

BBQ

Beef Bun Cha

PAN FRY/GRILL

fruit chutney breadcrumbs Granny Smith apple foil containers

16 x 11 x 5cm

pieces PAN FRY

FINGER FOOD

Preparation: Mango

Retail Presentation:

Serving Suggestion:

Display 6 pieces, cut side up, in small foil

Cut away foil tray and break scrolls apart

container .

to serve .

Consumer Instructions:

Promotional Opportunities:

Preheat oven to 200°C . Brush scrolls

Great for spring racing season or back to

floured surface to form a rectangle

lightly with beaten egg or a little milk . Bake

school promotion .

approximately 40cm x 20cm . Spread

scrolls in foil tray for 15-20 minutes until

with mince mixture . With longest edge

golden brown and cooked through .

Beef Satay Prepare scone mix according to packet Snacks BBQ

➊ PAN FRY

directions . (If preparing larger quantity, PAN FRY/GRILL

divide dough into small portions before proceeding) . Combine remaining ingredients . ➋ Knead dough lightly and roll out on

of rectangle towards you roll dough to enclose filling. Cut into 18 slices. ➌ Spray foil containers lightly with oil . Place 6 slices in each foil container, cut side up .

BEEFing up your profits – Volume 3

Beef Curry Puffs

FINGER FOOD

Ginger Beef Parcels

FINGER FOOD

STEAM

Olive and Feta Beef Sticks

ROAST

PAN FRY/GRILL

FINGER FOOD

Lemon Rocket Beef Balls

Chutney Beef Scrolls PAN FRY

FINGER FOOD

Tandoori Beef Bites

Tiny Puff Pastry triangles with an explosion of ﬂavour.

OVEN BAKE

FINGER FOOD

BBQ

Beef Curry Puffs

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

85cl

500g

1kg

2kg

curry powder

hot madras

15g

30g

60g

5kg

FINGER FOOD

10kg

ginger

grated

15g

30g

60g

Mini Beef 150g 300g Mignons 150g 300g

carrot

grated

100g

200g

400g

1kg

2kg

coriander

chopped

20g

40g

80g

200g

400g

breadcrumbs

dried

20g

40g

80g

200g

400g

Puff Pastry

4 sheets

750g

1.5kg

3kg

7.5kg

15kg

50ml

100ml

200ml

sesame seeds

10g

20g

50g

100g

pieces

128

256

640

1280

egg glaze

OVEN BAKE

20 units

FINGER FOOD

Beef mince

BBQ

Beef Bun Cha

PAN FRY/GRILL

FINGER FOOD

PAN FRY

FINGER FOOD

Tokyo 1l 500ml Beef Rolls

Mango Beef Satay Snacks PAN FRY

BBQ

PAN FRY/GRILL

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Combine beef, curry, ginger, carrot,

Display 12 puffs on foil trays for an oven

Delicious served straight from the oven .

ready meal solution or on plastic trays

Alternatively chill to serve cold at picnics

lined with non-stick baking paper .

or to place in lunchboxes .

Consumer Instructions:

Variation:

and seal to form triangle . Brush with

Preheat oven to 200°C . Place puffs on

puffs for a meal solution to serve with

glaze and sprinkle lightly with sesame

oven tray and bake for 10 minutes until

salad or for picnics and lunchbox treats .

seeds (optional) . Return to freezer until

golden brown .

coriander, and breadcrumbs . ➋ Cut pastry into 16 small squares . Brush edges with water . Top each square with approximately 10g beef mixture . Draw opposite corners together

required .

Cut pastry into 9 squares to make larger

Ginger Beef Parcels

FINGER FOOD

Ginger Beef Parcels

FINGER FOOD

STEAM

Olive and These tasty little morsels will be the life of the party. Feta Beef Sticks BBQ

ROAST

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Beef mince

85cl

500g

1kg

2kg

5kg

10kg

FINGER FOOD

Lemon Rocket Beef Balls

Chutney breadcrumbs Beef ginger Scrolls chives

PAN FRY

OVEN BAKE

red chilli FINGER FOOD

Tandoori Beef Bites

FINGER FOOD

BBQ

500g

1000g

80g

200g

400g

chopped

20g

40g

80g

200g

400g

chopped

10g

20g

50g

100g

chopped

10g

20g

40g

100g

200g

fried

600g

1.25kg

2.5kg

6kg

12kg

120

300

600

OVEN BAKE

BBQ

Beef Consumer Instructions: Bun Cha

approximately ²/³ way through . FINGER FOOD

Preheat oven to 160°C . Place puffs on

Retail Presentation:

PAN FRY

Serve drizzled with sweet chilli sauce .

PAN FRY

cooked through .

Recipe Notes:

FINGER FOOD

• Small fried beancurd puffs are available

➌ Roll 20g ginger beef into small balls

Tokyo and fill puffs. Beef Rolls

Serving Suggestion:

oven tray and bake for 10 minutes until

PAN FRY/GRILL

➋ Split beancurd puffs down the centre,

Display on tray .

200g

40g

coriander

Beef Curry Puffs pieces

➊ Combine beef, crumbs, ginger, chives, chilli and coriander .

100g

FINGER FOOD

Preparation: Mini Beef Mignons

50g 20g

beancurd puffs

PAN FRY/GRILL

FINGER FOOD

dried grated

Mango Beef Satay Snacks

in the refrigerator of any Asian grocery BBQ

PAN FRY/GRILL

store . • Use flat garlic chives when available.

BEEFing up your profits – Volume 3

Lemon Rocket Beef Balls FINGER FOOD

FINGER FOOD

Ginger Beef Parcels

STEAM

Olive and Feta Beef Sticks

ROAST

Bite sized beef balls with the tang of freshly grated lemon rind.

FINGER FOOD

Lemon Rocket Beef Balls

Chutney Beef Scrolls PAN FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Beef mince

85cl

500g

1kg

2kg

5kg

10kg

parmesan

shredded

75g

150g

300g

750g

100g

FINGER FOOD

breadcrumbs

dried

30g

60g

120g

300g

rocket

chopped

50g

100g

200g

500g

1kg

lemon zest

ﬁnely grated

10g

25g

50g

240

480

pieces

600g

FINGER FOOD

Tandoori Beef Bites

BBQ

Beef Curr Puffs

PAN FRY/GRILL

FINGER FOOD

Mini Beef Mignons

BBQ

Beef Bun Cha

PAN FRY/GRILL

FINGER FOOD

Preparation:

Serving Suggestion:

Combine all ingredients . Mix well . Form

Serve balls on bamboo skewers or in split

30g beef mixture into small balls .

pita bread with salad .

Retail Presentation:

Promotional Opportunities:

Display balls on tray .

This is an ideal dish for any weather, but perfect for a summer BBQ or during the

Consumer Instructions: Heat 20ml oil in large non stick frying pan over medium heat . Cook balls for 8–10 minutes turning often until browned and cooked through .

picnic season .

FINGER FOOD

Variations:

Tokyo

Mango Sata Snacks

• RocketBeef LemonRolls Burgers - form 50g Beef mixture into small patties, display topped with half slice of lemon . PAN FRY

• Rocket Lemon Loaf - place 300-400g mixture into foil containers top with thinly sliced lemon . Bake at 160°C for 30-40 minutes .

FINGER FOOD

Olive and Feta Beef Sticks

STEAM

ROAST

PAN FRY/GRILL

FINGER FOOD

Chutney Beef Scrolls

alls

ri tes

ef s

BBQ

PAN FRY

Mango Beef Satay Snacks

OVEN BAKE

FINGER FOOD

Beef Curry Puffs

BBQ

PAN FRY/GRILL

OVEN BAKE

FINGER FOOD

Beef Bun Cha

BBQ

PAN FRY/GRILL

PAN FRY

FINGER FOOD

Mango Beef Satay Snacks

olls PAN FRY

BBQ

The delicious taste of tropical mango inside tender slices of beef will have your guests coming back for more.

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

600g

1.2kg

2.4kg

6kg

12kg

spring onions

10cm square by 4mm depth thin strips

50g

100g

200g

500g

1kg

firm mango

sliced

150g

300g

600g

1.5kg

3kg

satay sauce

thai

60ml

120ml

240ml

600ml

1.2l

120

240

Eye of knuckle

pieces

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Cut beef into pieces approximately

Cook rolls on preheated BBQ for 5

Display with bottles of satay sauce for an

100mm square . Spread with satay

minutes, turning frequently until evenly

add-on sale .

sauce and top with spring onion and

browned .

mango, allowing spring onion to extend over both edges . ➋ Roll tightly and secure with toothpicks . Cut in half .

Retail Presentation: Display on trays .

Serving Suggestion:

Recipe Note: Mango needs to be firm. These are best

Serve piled on banana leaf or lettuce cups

made when mangoes are in season. If firm

with extra satay sauce .

mangoes are not available omit mango and increase quantity of spring onion, or substitute for pear or peach .

BEEFing up your profits – Volume 3

FINGER FOOD

Ginger Beef Parcels

Mini Beef Mignons

FINGER FOOD

STEAM

Olive and Feta Beef Sticks

ROAST

FINGER FOOD

Lemon Rocket Beef Balls

Chutney Beef Scrolls PAN FRY

FINGER FOOD

Tandoori Beef Bites

FINGER FOOD

BBQ

Beef Curr Puffs

PAN FRY/GRILL

FINGER FOOD

Mini Beef Mignons

Tiny bites of tender beef wrapped in crisp smoky bacon with a hint of pepper.

FINGER FOOD

BBQ

Beef Bun Cha

PAN FRY/GRILL

Ingredient

Description

rindless bacon

Beef cut 30mm length x 20mm width x 10mm depth long strips

black pepper

cracked

Eye of rump

1 unit

2 units

4 units

10 units

20 units

500g

1kg

2kg

5kg

10kg

500g

1kg

2kg

5kg

10kg

10g

20g

50g

100g

120

240

toothpicks

FINGER FOOD

Tokyo Beef Rolls

Mango Beef Sata Snacks PAN FRY

Preparation:

Consumer Instructions:

Promotional Opportunities:

Cut beef into small pieces, approximately

Preheat grill to high heat . Cook mignons

• Display with jars of sauce béarnaise for

30mm x 20mm x 10mm . (approximately

for 6 minutes, turning once, until bacon is

10g per portion) . Toss with pepper . Wrap

crisp and brown .

in bacon and secure with toothpick .

Retail Presentation: Display on trays .

Serving Suggestion: Serve straight from the grill with sauce béarnaise for dipping .

add-on sale . • Great for BBQ and picnic season.

Olive and Feta Beef Sticks

FINGER FOOD

Olive and Feta Beef Sticks

STEAM

ROAST

ef s

olls

Cook these little sticks on the BBQ or in the oven for a fast fabulous finger food.

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Beef mince

85cl

500g

1kg

2kg

5kg

10kg

FINGER FOOD

Chutney Beef Scrolls

alls

ri tes

BBQ

PAN FRY

OVEN BAKE

FINGER FOOD

PAN FRY/GRILL

dried

30g

60g

120g

300g

600g

crumbled

100g

200g

400g

1kg

2kg

kalamata olives

chopped

75g

150g

300g

750g

1.5kg

Italian parsley

chopped

12g

25g

50g

125g

250g

bamboo skewers

15cm soaked

pieces

Beef Curry Puffs

BBQ

breadcrumbs feta

150

300

150

300

OVEN BAKE

FINGER FOOD

Preparation: Beef

Bun Cha

BBQ

➊ Combine all ingredients . ➋ Roll 45g beef mixture into small

PAN FRY/GRILL

PAN FRY

sausage shapes .

Consumer Instructions:

Promotional Opportunities:

Preheat BBQ to medium heat . Cook

These are great finger food to display

skewers for 6 minutes, turning until

during the BBQ and picnic season .

browned and cooked through .

INGER FOOD ➌ PlaceFon skewers .

Serving Suggestion:

Mango

Retail Beef Presentation: Satay

BBQ

Snacks

Display skewers on tray .

PAN FRY

PAN FRY/GRILL

Serve with tomato chutney .

Recipe Notes: • Use a soft feta cheese • Purchase pitted olives to save on preparation time

BEEFing up your profits – Volume 3

Tandoori Beef Bites

FINGER FOOD

Ginger Beef Parcels

FINGER FOOD

STEAM

Olive and Feta Beef Sticks

ROAST

FINGER FOOD

Lemon Rocket Beef Balls

Chutney Beef Scrolls PAN FRY

FINGER FOOD

Tandoori Beef Bites

Tiny skewers full of ﬂavor and colour.

FINGER FOOD

BBQ

Beef Curr Puffs

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units FINGER FOOD

Eye of rump centre

Beef cut 100mm length x 50mm width x 6mm depth

500g

tandoori paste

1kg

2kg

5kg

50g

100g

200g

500g

1kg

natural yoghurt

Greek Style

100g

200g

400g

1kg

2kg

bamboo skewers

8cm soaked

200

400

coriander

fresh

25g

50g

100g

250g

500g

200

400

pieces

Mini Beef Mignons

10kg

FINGER FOOD

BBQ

PAN FRY/GRILL

FINGER FOOD

Tokyo Beef Rolls

Mango Beef Sata Snacks PAN FRY

Preparation:

Consumer Instructions:

Promotional Opportunities:

Cut beef into thin strips, 50mm x 100mm

Preheat BBQ . Cook skewers over

Great for BBQ and picnic season .

approximately 6mm thick . Marinate beef

moderate heat for 4 minutes, turning

in combined tandoori paste and yoghurt .

frequently until browned and cooked

Variation:

Thread onto small skewers .

through .

• Use larger skewers and thread with small cubes of marinated beef for a

Retail Presentation:

Serving Suggestion:

Display skewers on tray topped with fresh

Serve with mini pappadums and extra

coriander leaves .

yoghurt, scattered with extra fresh coriander .

Beef Bun Cha

BBQ meal solution .

FINGER FOOD

Ginger Beef Parcels

FINGER FOOD

STEAM

Olive and Feta Beef Sticks

ROAST

PAN FRY/GRILL

FINGER FOOD

Lemon Rocket Beef Balls

Chutney Beef Scrolls PAN FRY

FINGER FOOD

BBQ

Beef Curry Puffs

PAN FRY/GRILL

OVEN BAKE

FINGER FOOD

Mini Beef Mignons

Tokyo Beef Rolls

OVEN BAKE

FINGER FOOD

Tandoori Beef Bites

BBQ

FINGER FOOD

BBQ

Beef Bun Cha

PAN FRY/GRILL

PAN FRY

FINGER FOOD

Tokyo Beef Rolls

Mango Mini rolls of tender beef wrapped around a Beef Satay colourful blend of crisp vegetables. Snacks BBQ

PAN FRY

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

600g

1.2kg

2.4kg

6kg

12kg

spring onions

100mm square by 4mm depth thin strips

75g

150g

300g

750g

1.5kg

carrot

thin strips

100g

200g

400g

1kg

2kg

red capsicum

thin strips

100g

200g

400g

1kg

2kg

soy sauce chinese cooking wine sugar

japanese or light

50ml

100ml

200ml

500ml

50ml

100ml

200ml

500ml

20g

40g

80g

200g

400g

120

240

Eye of knuckle

pieces

Preparation:

Consumer Instructions:

Serving Suggestion:

➊ Cut sliced beef into pieces

➊ Heat 20ml oil in large non stick pan . Fry

Serve whole or sliced into small rounds .

approximately 100mm square . Top

rolls quickly over high heat, turning for

with spring onion, carrot and capsicum

2-3 minutes until lightly browned .

strips . Roll tightly and secure with

➋ Remove from pan and remove bands .

toothpicks or food grade bands .

Add sauce to pan . Bring to the boil

➋ Combine soy, wine and sugar . Seal in portions in small sachets or containers .

Retail Presentation: Display on trays with containers of sauce .

and simmer until thickened . Serve rolls sliced with sauce on side .

Promotional Opportunities: Great for BBQ and picnic season .

BEEFing up your profits – Volume 3

Our typical customer is time-poor, working 2 jobs with a family and doesn’t have time to prepare a delicious home-cooked meal every night. That’s where we step into the breach. Our customers know they can come into our store and pick up a hearty stroganoff or curry in winter or beef kebabs in summer, take it home and serve it up. David armstrong Flagstaff Superior Meats, South Australia

Mango Beef Satay Snacks

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

fo r m a l e n t e rta i n i n g Meat Standards Australiaâ&#x201E;˘(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

BEEFing up your profits – Volume 3

BBQ Beef on Lime Leaf

These delicious skewers can be served as a pre-dinner nibble at your BBQ.

F O R M A L E N T E R TA I N I N G

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

oil

Beef cut 100mm length x 50mm width x 6mm depth vegetable

ginger

fresh, grated

10g

20g

40g

100g

200g

lemon grass

sliced

20g

40g

80g

200g

400g

chilli sauce

thai sweet

65ml

125ml

250ml

1.25l

2.5l

100ml 200ml Cheesy

fish sauce

PAN FRY/GRILL

20 units

F O R M A L E N T E R TA I N I N G

Eye of rump

F O R M A L E N T E R TA I N I N G

5kgNew York 10kg

500g

1kg

2kg

20ml

40ml

80ml

200ml

400ml

Beef Roast ROAST

F O R M A L E N T E R TA I N I N G

10ml

20ml

40ml

lime leaves

fresh

100

bamboo skewers

25cm, soaked

100Steaks 200

100

Beef, Asparagus and Feta Rolls

PAN FRY

F O R M A L E N T E R TA I N I N G

Fresh Tabouleh Beef Rolls

250Crusted 500

PAN FRY

pieces

BBQ

PAN FRY

200

F O R M A L E N T E R TA I N I N G

Preparation:

Retail Presentation: Cajun

Promotional Opportunities: Herbed

➊ Cut beef into thick strips, as above .

Serve on tray with extra marinade poured

Sell with pre-sliced coleslaw mix for an Medallions

Finely shred 5 lime leaves (per unit) .

Beef BBQ

over skewers .

BBQ

Beef

add-on sale . PAN FRY/GRILL

BBQ

PAN FRY/GRILL

➋ Combine beef, oil, ginger, lemon grass, chilli sauce, fish sauce and shredded leaves . ➌ Place piece of beef on whole lime leaf . Thread onto skewer . Repeat with another piece of beef . Continue threading 2 pieces of beef per skewer until all beef is used .

Consumer Instructions:

F O R M A L E N T E R TA I N I N G

Recipe note:

F O R M A L E N T E R TA I N I N G

Cranberry Fresh lime leaves Steaks with are available from Glazed Savoury skewers over high heat for 1-2 minutes on greengrocers or Asian food stores . They Roast Beef Butter Preheat char grill BBQ plate . Cook

BBQ

each side .

are often also sold frozen . If unavailable, ROAST

PAN FRY/GRILL

omit whole leaves and use shredded

Serving Suggestion:

lime leaves which are available in jars .

Serve with crisp Asian coleslaw .

available in jars for convenience .

Sliced lemon grass and grated ginger are

Beef, Asparagus and Feta Rolls

TA I N I N G

F O R M A L E N T E R TA I N I N G

with ic

BBQ Beef on Lime Leaf PAN FRY

TA I N I N G

ROAST

These tasty rolls cook quickly and make portion control a breeze at any dinner party. PAN FRY

Description

1 unit

2 units

4 units

10 units

20 units

F O R M A L E N T E R TA I N I N G

Fresh Tabouleh Beef Rolls

TA I N I N G

2kg

4kg

10kg

20kg

75g

150g

300g

750g

1.5kg

feta

crumbled

100g

200g

400g

2kg

4kg

black pepper

cracked

20g

40g

50g

100g

200g

500g

1kg

125ml

250ml

500ml

1.25l

2.5l

200g

400g

800g

2kg

4kg

120

ﬂour

Herbed Beef Medallions

PAN FRY/GRILL

1kg

asparagus spears PAN FRY

F O R M A L E N T E R TA I N I N G

BBQ

Beef cut 180mm length x 150mm width x 3mm depth thin (1 per slice)

Eye of knuckle

PAN FRY

TA I N I N G

Beef

Beef, Asparagus and Feta Rolls

Ingredient

TA I N I N G

rry

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

ork oast

BBQ

egg glaze BBQ

breadcrumbs

dried

serves PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

Preparation: Steaks with

Tip:

Savoury Butter

BBQ

➊ Flatten beef with meat mallet to 30mm ROAST

thickness and to form rectangle

Blanching refers to the scalding of vegetables in boiling water or steam .

PAN FRY/GRILL

approximately 150mm x 180mm (approximately 150g per portion .)

Retail Presentation:

Blanch asparagus in microwave for

Display on trays with fresh asparagus

1 minute on HIGH/100% power.

spears for colour .

Refresh and cut in half . ➋ Top each slice of beef with asparagus, feta and pepper . Fold in edges and

Consumer Instructions:

roll to enclose filling. (Rolls will be

Heat 40ml oil in large frying pan . Add

approximately 100mm long x 25mm

rolls and cook over medium heat for 6

diameter)

minutes, turning to ensure even browning .

➌ Pass through flour, egg and crumbs. Double crumb to ensure filling is secured .

Drain on absorbent paper before serving .

Serving Suggestion: Serve whole or halved diagonally, with salad .

Promotional Opportunities: Display with pre-packed salad leaves for a total meal solution .

BEEFing up your profits – Volume 3

Cajun Beef BBQ

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

New York Beef Roast ROAST

Beef, Asparagu and Feta Rolls

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Cheesy Crusted Steaks

Fresh Tabouleh Beef Rolls PAN FRY

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Cajun Beef BBQ

Char-grill your vegetables whilst cooking these delicious steaks to make entertaining a breeze.

BBQ

Herbed Beef Medallion

PAN FRY/GRILL

Ingredient Rump cap oil

Description Whole muscle or portion olive

Cajun seasoning serves

1 unit

2 units

4 units

10 units

20 units

600g

1.2kg

2.4kg

6kg

12kg

20ml

40ml

80ml

200ml

400ml

10g

20g

40g

100g

200g

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Cranberry Glazed Roast Beef

Steaks wi Savoury Butter ROAST

Preparation:

Consumer Instructions:

Serving Suggestion:

Coat beef with oil and roll in Cajun

Preheat BBQ on medium heat . Cook beef

Serve with roast potatoes and salad or

seasoning .

for 6 minutes, turn and cook for further 5

chargrilled vegetables .

minutes . Remove from BBQ, cover loosely

Retail Presentation:

with foil and stand for 15 minutes before carving .

Display on tray with slices of corn cob for colour .

Promotional Opportunities: Display with pre-packed vegetables

Refer to ‘how to cook a perfect steak’

prepared for the BBQ for a complete meal

chart on page 70 for desired degree of

solution .

doneness . It is important to note that cooking time may vary accordingly to thickness of beef .

Variation: Suitable for any MSA Grill cut .

F O R M A L E N T E R TA I N I N G

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

F O R M A L E N T E R TA I N I N G

Cheesy Crusted Steaks

BBQ

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

New York Beef Roast ROAST

Beef, Asparagus and Feta Rolls

PAN FRY

F O R M A L E N T E R TA I N I N G

Cheesy Crusted Steaks

Fresh These tangy steaks are ideal for when you need to Tabouleh impress in a hurry. Beef Rolls PAN FRY

PAN FRY

Ingredient F O R M A L E N T E R TA I N I N G

Cajun Beef BBQ

Description

1 unit

2 units

4 units

10 units

20 units

thinly sliced (6mm)

600g

1.2kg

2.4kg

6kg

12kg

F O R M A L E N T E R TA I N I N G

Bolar blade

BBQ

Herbedlemon zest Beef parsley Medallions

BBQ

parmesan

PAN FRY/GRILL

ﬁnely grated

20g

40g

ﬁnely chopped

20g

40g

80g

200g

400g

shredded

50g

100g

200g

500g

1kg

50g

100g

200g

500g

1kg

125ml

250ml

500ml

1.25l

2.5l

100g

200g

400g

1kg

2kg

120

ﬂour egg glaze

F O R M A L E N T E R TA I N I N G

breadcrumbs

Cranberry Glazed Roast Beef

Steaks serves with Savoury Butter ROAST

dried

BBQ

PAN FRY/GRILL

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine breadcrumbs, lemon, parsley

Heat 40 ml oil in large frying pan . Add

Display with pre-packed rocket leaves

beef and cook over high heat for 2

and light salad dressing for a total meal

minutes on each side, until golden brown .

solution .

and parmesan . ➋ Pass beef through flour, egg and crumbs, pressing crumbs firmly to

Drain on absorbent paper before serving . Variation:

beef .

Retail Presentation: Display on trays with slices or wedges of fresh lemon .

Serving Suggestion:

Cut thick strips from thinly sliced beef and

Serve with salad or steamed vegetables .

bite-sized finger food.

crumb as above . Sell as a childs serve or

BEEFing up your profits – Volume 3

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

New York Beef Roast

Cranberry Glazed Roast Beef

ROAST

Beef, Asparagu and Feta Rolls

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Cheesy Crusted Steaks

Fresh Tabouleh Beef Rolls PAN FRY

F O R M A L E N T E R TA I N I N G

Cajun Beef BBQ

F O R M A L E N T E R TA I N

BBQ

Herbed Beef Medallion

PAN FRY/GRILL

The tang of cranberries adds another dimension to this delicious roast.

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Cranberry Glazed Roast Beef

Steaks wi Savoury Butter ROAST

Ingredient Oyster blade (denuded and butterﬂied) cranberries

Description

1 unit

2 units

4 units

10 units

20 units

Whole denuded

1kg

2kg

4kg

10kg

20kg

dried

100g

200g

400g

1kg

2kg

breadcrumbs

fresh

100g

200g

400g

1kg

2kg

onion

ﬁnely chopped

100g

200g

400g

1kg

2kg

rosemary leaves

fresh

10g

20g

40g

100g

200g

orange juice

40ml

80ml

160ml

400ml

800ml

cranberry sauce

100g

200g

400g

1kg

2kg

50g

100g

200g

500g

1kg

120

mustard

wholegrain

serves

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Denude oyster blade, remove internal

Display on deep tray .

Serve with roasted vegetables .

Consumer Instructions:

Promotional Opportunities:

➊ Preheat oven to 180°C . Cook roast

Display with packets of pre-prepared

sinew and lay flat, external side down ➋ Combine cranberries, breadcrumbs, onion, rosemary, and orange juice . Fill roast with cranberry mix . Secure with string or food grade bands at 3cm

on rack for 1 hour, basting with glaze

vegetables to roast for a complete

intervals .

occasionally . Check the ‘how to cook

meal solution . Remember to only use

➌ Combine cranberry sauce and

the perfect roast’ chart on page 74

vegetables that won’t discolour in the

mustard . Spread over roast .

for the desired degree of doneness

cabinet – such as pumpkin wedges with

guidelines .

skin on, small potatoes and carrots .

➍ Place a sprig of rosemary on roast to indicate direction of the grain and secure under bands .

➋ After resting in a warm place, remove bands . Carve against the grain and serve with pan juices .

AINING

F O R M A L E N T E R TA I N I N G

with ic

BBQ Beef on Lime Leaf PAN FRY

AINING

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

rk oast ROAST

AINING

Beef, Asparagus and Feta Rolls

PAN FRY

F O R M A L E N T E R TA I N I N G

Fresh Tabouleh Beef Rolls

d PAN FRY

AINING

Herbed Beef Medallions

BBQ

PAN FRY

F O R M A L E N T E R TA I N I N G

BBQ

Herbed Beef Medallions

PAN FRY/GRILL

AINING

BBQ

Simply sensational!

PAN FRY/GRILL

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Eye rump side

Steaks cut 30-40 mm thick

600g

1.2kg

2.4kg

6kg

12kg

20ml

40ml

80ml

200ml

400ml

50g

100g

200g

500g

1kg

F O R M A L E N T E R TA I N I N G

rry

Steaks with Savoury Butter

Beef ROAST

BBQ

PAN FRY/GRILL

Preparation:

honey fresh herbs (see note) serves

chopped

Refer to ‘how to cook a perfect steak’

Variation:

chart on page 70 for desired degree of

Prepare as above without cutting into

doneness . It is important to note that

steaks and sell as a small or medium

cooking time may vary accordingly to

sized roast during winter months .

thickness of beef .

Suitable for any MSA Grill or Roast cut

Retail Presentation:

Serving Suggestion:

Recipe Note:

Display on tray cut side up .

Serve with roasted roma tomatoes, rocket

Use any fresh herbs in season, a

and crisp beans .

combination of parsley, rosemary, mint

Coat beef with warmed honey and roll in freshly chopped herbs . Cut into 4 x 3cm thick steaks .

Consumer Instructions:

and basil works well .

Preheat BBQ or cast iron griddle plate

Promotional Opportunities:

over high heat . Cook steaks for 3 minutes

Display with packets of salad greens for a

on each side . Remove to warm plate . Cover and stand for 5 minutes .

complete meal solution .

BEEFing up your profits – Volume 3

New York Beef Roast F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

New York Beef Roast

This makes an ideal roast for 4 guests. It is easy to carve and there is no waste.

ROAST

Ingredient Eye rump side mustard fresh rosemary leaves fresh garlic

Description Whole muscle or portion wholegrain

chopped

serves

1 unit

2 units

4 units

10 units

Beef, Asparagu and Feta Rolls

20 units

650g

1.3kg

2.6kg

6.5kg

13kg

100g

200g

400g

1kg

2kg

10g

20g

50g

100g

10g

20g

40g

100g

200g

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Cheesy Crusted Steaks

Fresh Tabouleh Beef Rolls PAN FRY

F O R M A L E N T E R TA I N I N G

Cajun Beef BBQ

F O R M A L E N T E R TA I N

BBQ

Herbed Beef Medallion

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

F O R M A L E N T E R TA I N

Preparation:

Consumer Instructions:

Promotional Opportunities: Steaks wi Cranberry

Combine mustard, rosemary and garlic .

Preheat oven to 180°C . Place beef on

Display with pre-packed vegetables

Coat beef with mustard mixture .

roasting rack and cook for 35 minutes .

prepared for roasting for a complete meal

Remove from oven and cover loosely with

solution .

Glazed Roast Beef

Savoury Butter

ROAST

Retail Presentation:

foil . Rest for 10 minutes before carving against the grain . Refer to the ‘how to

Variation:

Pack into deep plastic tray and vacuum

cook the perfect roast’chart on page 74

Suitable for any MSA Roast cut .

pack for ease of transport .

for desired degree of doneness .

Prepare as above then cut into thick steaks and sell as a BBQ or pan-fry

Serving Suggestion: Serve with crisp green salad or roasted vegetables .

option. Suitable for any MSA Grill /BBQ cut .

Steaks with Balsamic Onions

F O R M A L E N T E R TA I N I N G

Steaks with Balsamic Onions

BBQ Beef onGlam up your steaks with this delicious balsamic onion sauce. Lime Leaf BBQ

PAN FRY

PAN FRY/GRILL

Ingredient F O R M A L E N T E R TA I N I N G

Description

1 unit

2 units

4 units

10 units

20 units

Steaks cut 21mm to 25mm thick

600g

1.2kg

2.4kg

6kg

12kg

F O R M A L E N T E R TA I N I N G

New York Beef Roast ROAST

Beef, Rump cap Asparagus balsamic glaze and Feta sugar Rolls PAN FRY

40ml

80ml

160ml

400ml

800ml

brown

20g

40g

80g

200g

400g

40ml

80ml

240ml

400ml

800ml

wedges

100g

200g

400g

1kg

2kg

20g

40g

tomato sauce F O R M A L E N T E R TA I N I N G

F O R M A L E N T E Rbrown TA I N I N G onions

Cheesy Crusted Steaks

Fresh serves Tabouleh Beef Rolls

thyme leaves

PAN FRY

F O R M A L E N T E R TA I N I N G

fresh

PAN FRY

F O R M A L E N T E R TA I N I N G

Preparation: Cajun

Herbed 3 minutes on each side . Remove to warm plate and cover loosely with foil . Beef Beef BBQ Combine balsamic glaze, sugar, sauce Medallions ➋ Reduce heat to low . Add contents and onions . Vacuum pack in small PAN FRY/GRILL

PAN FRY/GRILL

sachets or display fresh in small tubs .

of onion sachet to pan . Cook for 3-5 minutes, stirring occasionally,

F O R M A L E N T E R TA I N I N G

Cranberry

thickened . Steaks with Savoury➌ Refer to ‘how to cook a perfect steak’ Butter chart on page 70 for desired degree of

Sprinkle steaks with fresh thyme leaves .

RetailGlazed Presentation: Roast Beef

Display steaks on tray, with tubs of

Serving Suggestion:

BBQ

ROAST

onions .

Consumer Instructions: ➊ Preheat 20ml oil in large heavy based frying pan . Fry steaks on high heat for

until onions are soft and sauce has BBQ

Serve steaks with balsamic onions, mashed potato and steamed vegetables .

Promotional Opportunities: Display this sachet of sauce with any MSA Grill cut .

PAN FRY/GRILL

doneness . It is important to note that cooking time may vary accordingly to

Recipe Note:

thickness of beef .

Balsamic glaze is available in most supermarkets and should be available in food service quantities .

BEEFing up your profits – Volume 3

F O R M A L E N T E R TA I N I N G

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

F O R M A L E N T E R TA I N I N G

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

New York Beef Roast

Steaks with Savoury Butter

ROAST

Beef, Asparagus and Feta Rolls

F O R M A L E N T E R TA I N I N G

Cheesy Crusted Steaks

Fresh Tabouleh Beef Rolls PAN FRY

F O R M A L E N T E R TA I N I N G

Cajun Beef BBQ

PAN FRY

F O R M A L E N T E R TA I N I N G

BBQ

Herbed Beef Medallions

PAN FRY/GRILL

Liven up any steak with these delicious butters!

BBQ

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

Cranberry Glazed Roast Beef

Steaks with Savoury Butter ROAST

BBQ

PAN FRY/GRILL

Preparation:

Consumer Instructions:

Promotional Opportunities:

Place butter in bowl . Add other

➊ Preheat BBQ to high heat . Cook

Display sliced butter with any MSA Grill

ingredients (except beef) . Mix well .

steaks for 3-4 minutes on each side, or

Place on plastic wrap . Roll to form a

until desired degree of doneness .

small cylinder . Twist edges to seal and refrigerate until required .

➋ Remove to warm plate, cover and stand for 5 minutes . Refer to the ‘how to cook the perfect steak’ chart

Retail Presentation:

on page 70 for desired degree of doneness .

➊ Cut a small pocket in each steak . Fill with sliced butter . ➋ Alternatively slice butter and display with steaks

Serving Suggestion: Serve with sliced butter and seasonal vegetables or salad .

cut to add variety to your cabinet .

Date and Orange Butter Ingredient

Description

butter

1 unit

2 units

4 units

10 units

20 units

125g

250g

500g

1.25kg

2.5kg

dates

ﬁnely chopped

50g

100g

200g

500g

1kg

orange zest

ﬁnely grated

20g

40g

coriander

chopped

10g

20g

40g

100g

200g

chilli ﬂakes

dried

10g

20g

1 unit

2 units

4 units

10 units

20 units

serves

Garlic Butter Ingredient

Description

butter

125g

250g

500g

1.25kg

2.5kg

ﬁnely chopped

20g

40g

80g

200g

400g

lemon juice

fresh

20ml

40ml

80ml

200ml

400ml

parsley

ﬁnely chopped

10g

20g

40g

100g

200g

1 unit

2 units

4 units

10 units

20 units

125g

250g

500g

1.25kg

2.5kg

fresh garlic

serves

Sun Dried Tomato and Olive Butter Ingredient

Description

butter sun dried tomatoes kalamata olives

chopped

50g

100g

200g

500g

1kg

chopped

50g

100g

200g

500g

1kg

parsley

chopped

10g

20g

40g

100g

200g

1 unit

2 units

4 units

10 units

20 units

125g

250g

500g

1.25kg

2.5kg

serves

Dill and Horseradish Butter Ingredient

Description

butter horseradish cream fresh dill serves

ﬁnely chopped

25g

50g

100g

250g

10g

20g

40g

100g

200g

BEEFing up your profits – Volume 3

Fresh Tabouleh Beef Rolls

F O R M A L E N T E R TA I N I N G

Steaks with Balsamic Onions

BBQ Beef on Lime Leaf PAN FRY

F O R M A L E N T E R TA I N I N G

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

New York Beef Roast ROAST

Tabouleh rolls have a light fresh ﬂavor and make a delicious meal when served with Turkish bread and salad.

Beef, Asparagus and Feta Rolls

F O R M A L E N T E R TA I N I N G

Cheesy Crusted Steaks

Fresh Tabouleh Beef Rolls PAN FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

160mm length x 120mm width x 6mm depth

750g

burghul

1.5kg

3kg

PAN FRY

F O R M A L E N T E R TA I N I N G

Cajun15kg 7.5kg

Beef BBQ

50g

100g

200g

500g

1kg

parsley

ﬁnely chopped

50g

100g

200g

500g

1kg

mint

ﬁnely chopped

50g

100g

200g

500g

1kg

red onions

ﬁnely chopped

100g

200g

400g

1kg

2kg

roma tomatoes

diced

200g

400g

800g

black pepper

cracked

10g

serves

PAN FRY

20 units

F O R M A L E N T E R TA I N I N G

Eye of knuckle

BBQ

Herbed Beef Medallions

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

BBQ

PAN FRY/GRILL

F O R M A L E N T E R TA I N I N G

2kgCranberry 4kg

Steaks with Savoury Butter

20gGlazed 40g

Beef 60Roast120 ROAST

BBQ

PAN FRY/GRILL

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Cut beef into pieces approximately

Display on trays .

Serve with Turkish bread, lemon wedges,

160mm x 120mm (approximately 150g per portion) . ➋ Place burghul in large bowl adding

yoghurt and fresh tomato salad .

Consumer Instructions:

Promotional Opportunities:

½ cup boiling salted water for

Heat 20ml oil in large frying pan . Add beef

every 50g . Soak for 30 minutes

and sear over high heat for 3 minutes

Cut into smaller rolls and display as finger

until softened . Drain excess water if

turning to brown evenly . Reduce heat and

food .

necessary .

cook for further 3 minutes . Remove bands

➌ Combine burghul, herbs, onions, tomatoes and pepper. Spoon filling on beef slices . Roll up and secure with toothpicks or food grade bands .

before serving .

Recipe Note: Burghul is a popular cereal often used in Middle Eastern foods . It can be found in supermarkets and health food stores and is also known as cracked wheat .

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

k i ds favourites Meat Standards Australiaâ&#x201E;˘(MSA) Meat Standards Australia is the result of many years of research testing the on-farm production, processing, carcase attributes, ageing and cooking effects to determine their individual and collective effect on meat eating quality.

BEEFing up your profits – Volume 3

Dinosaurs K I D S FA V O U R I T E S

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

PAN FRY/GRILL

K I D S FA V O U R I T E S

Pizza Burgers

Porcupines OVEN BAKE

Fabulous beef and vegetables wrapped in crispy puff pastry.

PAN FRY

K I D S FA V O U R I T E S

Speedy Gonzales

Dinosaurs STIR FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

85cl

500g

1kg

2kg

shredded potato

dried

50g

100g

200g

water

boiling

125ml

250ml

500ml

5kg

OVEN BAKE

20 units

K I D S FA V O U R I T E S

Beef mince

BBQ

K I D S FA V O U R I T E S

10kg

Pirates 500g 1kg Treasure 1.25l 2.5l

carrot

grated

100g

200g

400g

1kg

2kg

parsley

chopped

10g

20g

40g

100g

200g

onion

chopped

50g

100g

200g

salt and pepper

to taste

puff pastry

sheets

eggs

beaten

seame seeds

10g

20g

50g

100g

pieces

120

240

BBQ

Tropical Jewels

PAN FRY/GRILL

RITES 500gK I D S FA V O U1kg

BBQ

PAN FRY/GRILL

K I D S FA V O U R I T E S

Mini Beef 40 Parma

Footballs

PAN FRY

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Soak potato in boiling water for 10

Display on trays .

Serve with tomato sauce or steamed

minutes . Combine beef, potato, carrot, parsley and onion . Season with salt and pepper . ➋ Cut pastry sheets into 4 squares .

beans .

Consumer Instructions: Preheat oven to 200°C . Place dinosaurs

Promotional Opportunities:

Place approximately 70g beef mixture

on baking tray lined with baking paper .

Sell with bottles of tomato sauce for add

onto each square . Fold into triangles .

Bake for 15 – 20 minutes until golden

on sale .

Stand up and pinch edges to resemble

brown and cooked through .

dinosaur back . Pinch one end and

If using a conventional oven, you may

push in to resemble dinosaur head .

need to increase temperature or allow

➌ Brush with egg and sprinkle with sesame seeds . Freeze until required .

additional cooking time .

K I D S FA V O U R I T E S

hog

Sticky Fingers OVEN BAKE

PAN FRY/GRILL

K I D S FA V O U R I T E S

Porcupines

s OVEN BAKE

Footballs PAN FRY

K I D S FA V O U R I T E S

y es

Dinosaurs STIR FRY

OVEN BAKE

BBQ

K I D S FA V O U R I T E S

Tropical Jewels

BBQ

PAN FRY/GRILL

BBQ

PAN FRY/GRILL

K I D S FA V O U R I T E S

Footballs PAN FRY

Delicious and healthy burgers with a difference. PAN FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Beef mince burghul (cracked wheat) water

85cl

250g

500g

1kg

2.5kg

5kg

dried

50g

100g

200g

500g

1kg

boiling

125ml

250ml

500ml

1.25l

2.5l

cinnamon

ground

10g

20g

pine nuts

toasted

25g

50g

100g

250g

500g

onion

chopped

50g

100g

200g

500g

1kg

salt and pepper

to taste 10

100

200

pieces

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Soak burghul in hot water for 30

Display on trays .

Serve with salad, tzatziki and pita bread .

Consumer Instructions:

Promotional Opportunities:

pine nuts and onion . Season with salt

Heat 20ml oil in large frying pan . Shallow

Display with packets of pita bread for an

and pepper .

fry footballs for 6 minutes, turning until

add-on sale .

minutes until soft . Drain off excess water . ➋ Combine beef, burghul, cinnamon,

➌ Knead mixture well until it adheres . Roll approximately 50g mixture into balls . Pinch edges to resemble footballs .

evenly browned and cooked through .

BEEFing up your profits – Volume 3

Hedgehog Loaf

Beef and vegetables covered in a crisp potato topping – enough to tempt any child.

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

Ingredient

Description

1 unit

2units

4 units

10 units

20 units

Beef mince

85cl

1kg

2kg

4kg

10kg

20kg

shredded potato

dried

200g

400g

800kg

2kg

4kg

water

boiling

500ml

10l

tasty cheddar carrots, peas and corn mixed herbs

shredded

200g

400g

800g

2kg

4kg

frozen

250g

500g

1kg

2.5kg

5kg

dried

10g

20g

50g

100g

250ml

500ml

2.5l

tomato sauce foil containers

16 x 11 x 5cm

serves

120

240

K I D S FA V O U R I T E S

Pizza Burgers

Porcupine OVEN BAKE

K I D S FA V O U R I T E S

Speedy Gonzales

Dinosaurs STIR FRY

K I D S FA V O U R I T E S

Preparation: ➊ Place dried potato into large bowl .

Retail Presentation: Display in foil tray for oven ready dish .

Pour over boiling water . Stand for 10 minutes . Stir in cheddar . ➋ Combine beef, 1/³ potato mixture,

ServingPirates Suggestion: Treasure

frozen diced vegetables, herbs and

Preheat oven to 160°C fan forced . Bake

tomato sauce . Press into 750ml

loaf for 45 minutes, until golden brown

capacity foil container . Top with

and cooked through .

remaining potato mixture .

If using a conventional oven, you may need to increase temperature or allow additional cooking time .

BBQ

Tropical Jewels

Serve with crisp green salad or steamed beans .

Consumer Instructions:

K I D S FA V O U R I T E S

PAN FRY/GRILL

Promotional Opportunities: K I D S FA V O U R I T E S

K I D S FA V O U R I T E S

Mini Beef Parma

Footballs

Ideal for an easy meal for any season . PAN FRY

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

PAN FRY/GRILL

K I D S FA V O U R I T E S

Pizza Burgers

Porcupines OVEN BAKE

K I D S FA V O U R I T E S

Speedy Gonzales

Dinosaurs STIR FRY

Pirates Treasure

Mini Beef Parmas

PAN FRY

K I D S FA V O U R I T E S

BBQ

OVEN BAKE

K I D S FA V O U R I T E S

BBQ

Tropical Jewels

BBQ

PAN FRY/GRILL

K I D S FA V O U R I T E S

Mini Beef Parma

Footballs Bite-sized parma with sauce inside. PAN FRY

PAN FRY

Ingredient

Description

1 unit

2 units

4 units

10 units

20 units

Eye of knuckle

100mm square by 6mm depth.

750g

1.5kg

3kg

7.5kg

15kg

50g

100g

200g

500g

1kg

tasty cheddar

shredded

100g

200g

400g

1kg

2kg

oregano

dried

tomato paste

10g

20g

75g

150g

300g

750g

1.5kg

egg glaze

125ml

250ml

500ml

breadcrumbs

100g

200g

400g

1kg

2kg

100

200

ﬂour

pieces

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Cut beef into pieces approximately

Display on trays .

Serve with salad or steamed vegetables .

Consumer Instructions:

Promotional Opportunities:

➊ Heat 40ml oil and 20g butter in large

Display as kids favourites or as finger

100mm square . Spread with tomato paste and sprinkle with cheddar and oregano . ➋ Fold over to enclose filling and batten edges to seal . ➌ Coat in flour, egg and crumbs. For variation, add oregano to crumbs .

frying pan . Shallow-fry parmas for 6 minutes, turning once until golden brown and crisp . ➋ Drain on absorbent paper before serving .

foods .

BEEFing up your profits – Volume 3

Pirates Treasure

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

K I D S FA V O U R I T E S

Pizza Burgers

Porcupine OVEN BAKE

K I D S FA V O U R I T E S

Speedy Gonzales

Dinosaurs STIR FRY

K I D S FA V O U R I T E S

Pirates Treasure

A juicy tender steak wrapped with crisp bacon holding a golden pineapple treasure.

K I D S FA V O U R I T E S

BBQ

Tropical Jewels

PAN FRY/GRILL

Ingredient

Description

pineapple slices

Steaks cut 21mm to 25mm thick canned, drained

bacon

long

Eye of rump

1 unit

2 units

4 units

10 units

20 units

500g

1kg

2kg

5kg

10kg

120

300g

600g

1.2kg

3kg

6kg

120

serves

K I D S FA V O U R I T E S

Mini Beef Parma

Footballs PAN FRY

Preparation:

Consumer Instructions:

Serving Suggestion:

Cut beef into 21mm-25mm thick steaks

➊ Heat 20 ml oil in large frying pan . Add

Serve on toasted bread with salad or with

(approximately 75g per portion) . Top with

steaks, pineapple side up, and cook

slice of pineapple . Wrap in bacon .

for 5 minutes over medium heat ➋ Turn and cook for further 3 minutes

Retail Presentation:

until bacon is brown and crisp and steak is cooked .

steamed vegetables .

Promotional Opportunities: Perfect for BBQ season .

Display with pineapple side up . Variation: This recipe is suitable for any small MSA Grill/pan-fry steak.

Pizza Burgers K I D S FA V O U R I T E S

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

BBQ

PAN FRY/GRILL

K I D S FA V O U R I T E S

Pizza Burgers

Porcupines Oven-ready burgers bursting with ﬂavour and colour. OVEN BAKE

PAN FRY

Ingredient K I D S FA V O U R I T E S

K I D S FA V O U R I T E S

Speedy Gonzales

Dinosaurs breadcrumbs

Beef mince

Description

1 unit

2 units

4 units

10 units

20 units

85cl

750g

1.5kg

3kg

7.5kg

15kg

dried

tomato paste STIR FRY

K I D S FA V O U R I T E S

oregano leaves

dried

tasty cheddar

shredded

OVEN BAKE

BBQ

200g

500g

1kg

400g

1kg

2kg

10g

20g

100g

200g

400g

1kg

2kg

tomato

sliced

8 slices (160g) 16 slices

32 slices

80 slices 160 slices

sliced

8 slices (80g)

16 slices

32 slices

80 slices 160 slices

Tropicalpieces Jewels

PAN FRY/GRILL

K I D S FA V O U R I T E S

100g 200g

capsicum

K I D S FA V O U R I T E S

Pirates Treasure

50g 100g

160

BBQ

PAN FRY/GRILL

K I D S FA V O U R I T E S

Preparation: Mini Beef

Retail Presentation: Footballs

Parma

➊ Combine mince, breadcrumbs and ¾

Use a mixture of red and green capsicum

oregano. Form 100g mixture into flat

slices to provide a colourful cabinet

patties, 8-9cm diameter .

display .

PAN FRY

➋ Spread tomato paste on patties and top with slice of tomato, shredded

Serve with crisp green salad .

PAN FRY

Pack on shallow foil tray to provide an oven-ready meal solution .

Promotional Opportunities: An ideal meal for children at any time of the year .

cheese and slice of capsicum . Sprinkle with remaining oregano .

Serving Suggestion:

Consumer Instructions: Preheat oven to 180°C . Place patties on oven tray and bake for 20 minutes until golden brown and cooked through . If using a conventional oven, you may need to increase temperature or allow additional cooking time .

BEEFing up your profits – Volume 3

Porcupines

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

Great for breakfast, lunch or dinner.

PAN FRY/GRILL

K I D S FA V O U R I T E S

Pizza Burgers

Porcupines OVEN BAKE

Ingredient

Description

1 unit

2 units

4 units

10 units

85cl

500g

1kg

2kg

shredded potato

dried

100g

200g

400g

water

boiling

250ml

500ml

carrot

coarsely grated

100g

200g

400g

salt and pepper

to taste 8

pieces

PAN FRY

20 units

K I D S FA V O U R I T E S

Beef mince

5kg

10kg

1kg

2kg

K I D S FA V O U R I T E S

1kgSpeedy 2kg Gonzales 2.5l 5l

Dinosaurs STIR FRY

RITES 80K I D S FA V O U160

Pirates Treasure

OVEN BAKE

K I D S FA V O U R I T E S

BBQ

Tropical Jewels

PAN FRY/GRILL

K I D S FA V O U R I T E S

Retail Presentation: Mini Beef Serving Footballs Suggestion:

➊ Place potato in large bowl . Add water .

Display on tray .

Parma

Stand for 10 minutes . and pepper . ➌ Form 100g mixture into flat oval patties.

BBQ

PAN FRY/GRILL

Preparation:

➋ Add beef and carrot . Season with salt

BBQ

Serve with salad and tomato sauce . PAN FRY

PAN FRY

Consumer Instructions:

Promotional Opportunities:

Heat 20 ml oil in large frying pan . Fry

Sell as a breakfast dish for adults or

patties over medium heat for 5 minutes on

children alike .

each side, until golden brown .

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

Speedy Gonzales BBQ

PAN FRY/GRILL

K I D S FA V O U R I T E S

Pizza Burgers

Porcupines OVEN BAKE

PAN FRY

K I D S FA V O U R I T E S

Speedy Gonzales

Dinosaurs A hint of Mexican ďŹ&#x201A;avour provides an irresistible treat. STIR FRY

OVEN BAKE

Ingredient K I D S FA V O U R I T E S

K I D S FA V O U R I T E S

Pirates Treasure

Tropicalred capsicum Jewels green capsicum

Knuckle cover

BBQ

brown onion

PAN FRY/GRILL

Description

1 unit

2 units

4 units

10 units

20 units

Stir-fry strips

500g

1 kg

2 kg

5kg

10kg

thick strips

100g

200g

400g

1kg

2kg

thick strips

100g

200g

400g

1kg

2kg

wedges

100g

200g

400g

1kg

2kg

50g

100g

200g

500g

1kg

taco seasoning K I D S FA V O U R I T E S

burritos

packs of 10

tomato salsa

300g jar

K I D S FA V O U R I T E S

Mini Beef Parma

Footballs pieces PAN FRY

400g

2 x400g

4x400g

1 x300g

2 x300g

4 x 300g 10 x 300g 20 x 300g

10x 400g 20 x 400g 100

200

PAN FRY

Preparation:

Consumer Instructions:

Promotional Opportunities:

Combine beef, capsicums, onion and

Heat 20ml oil in large frying pan . Add beef

Sell with packs of burrito tortilla and jars of

taco seasoning .

mixture . Cook, stirring, for 5 minutes over

salsa for a complete meal solution .

high heat until well browned .

Retail Presentation: Display in deep trays .

Serving Suggestion: Serve beef with salad and a dollop of salsa, wrapped in burrito tortillas .

BEEFing up your profits – Volume 3

Sticky Fingers

These little beef skewers will tempt even the fussiest eaters. Also make a great finger food for adults.

K I D S FA V O U R I T E S

Hedgehog Loaf

Sticky Fingers OVEN BAKE

Ingredient

Eye of knuckle

Description

1 unit

Beef strips cut 100mm length x 30mm width x 6mm depth

2 units

4 units

10 units

Pizza10kg Burgers

Porcupines

2kg

5kg

kecap manis

50ml

100ml

200ml

500ml

oyster sauce

50ml

100ml

200ml

500ml

sesame seeds

10g

20g

40g

100g

200

20cm soaked

20 units K I D S FA V O U R I T E S

1kg

bamboo skewers

PAN FRY/GRILL

K I D S FA V O U R I T E S

500g

BBQ

OVEN BAKE

PAN FRY

K I D S FA V O U R I T E S

200g

400 Speedy Gonzales

Dinosaurs STIR FRY

K I D S FA V O U R I T E S

OVEN BAKE

K I D S FA V O U R I T E S

Preparation:

Consumer Instructions: Pirates

Promotional Opportunities: Tropical

➊ Cut beef into strips 100mm x 30mm .

Preheat BBQ on high heat, cook skewers

Sell as BBQ favourite for kids and adults

for 3-4 minutes, turning once .

alike .

Serving Suggestion:

Recipe Notes:

(approximately 25g per piece) . Marinate

Treasure

BBQ

Jewels

PAN FRY/GRILL

BBQ

PAN FRY/GRILL

in combined kecap manis and oyster sauce . ➋ Thread onto skewers . Sprinkle with sesame seeds .

Retail Presentation:

K I D S FA V O U R I T E S

Mini Beef Parma

K I D S FA V O U R I T E S

Footballs

Serve with flat bread and crisp salad, or

Kecap Manis is an Indonesian soy sauce .

steamed rice .

It is thicker and sweeter than Chinese soy and is readily available in supermarkets PAN FRY

PAN FRY

and Asian grocery stores .

Display on tray or pack in plastic trays of 10 skewers and vacuum pack .

Cut beef into cubes if preferred, allow extra cooking time .

K I D S FA V O U R I T E S

hog

Sticky Fingers OVEN BAKE

PAN FRY/GRILL

K I D S FA V O U R I T E S

Porcupines OVEN BAKE

PAN FRY

K I D S FA V O U R I T E S

Dinosaurs

es STIR FRY

Tropical Jewels

BBQ

OVEN BAKE

K I D S FA V O U R I T E S

BBQ

Tropical Jewels

PAN FRY/GRILL

BBQ

A meal on a stick-colourful and delicious.

PAN FRY/GRILL

K I D S FA V O U R I T E S

Footballs

Ingredient

Description

1 unit

2 units

Eye of knuckle

Cubes cut between 21mm to 25mm

500g

1kg

65ml

125ml

250ml

625ml

1.3l

thai sweet

65ml

125ml

250ml

625ml

1.3l

tomato sauce chilli sauce PAN FRY

PAN FRY

4 units 10 units 20 units 2kg

5kg

10kg

red capsicum

pieces

half

green capsicum

pieces

half

fresh pineapple

chunks

200g

400g

800g

2kg

4kg

brown onion

wedges

100g

200g

400g

1kg

2kg

bamboo skewers

20cm soaked 25mm pieces/chunks to coordinate with beef

100

200

100

200

pieces

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Combine beef, tomato and chilli sauce .

Display on trays .

Serve with steamed rice and salad .

Consumer Instructions:

Promotional Opportunities:

Preheat BBQ . Cook skewers over medium

Ideal to display during BBQ season .

Allow 4 cubes, approximately 50g per skewer . ➋ Thread beef onto skewers, alternately with capsicum, onion and pineapple . ➌ Place on tray and pour over remaining marinade .

heat for 6 minutes, turning several times until browned and cooked through .

BEEFing up your profits – Volume 3

We ﬁnd it’s mostly younger families who buy value-added beef meals because it is something different, adds variety, has more ﬂavour and makes it easier – all done for them. We have not had one complaint about any of our value-add items which is great. If every product was the same (with no complaints) I would be laughing. adam gee Norfolk Butchers, Victoria

Sticky Fingers

BEEFing up your profits â&#x20AC;&#x201C; Volume 3

MEA L O P TI O N S

BEEFing up your profits – Volume 3

Meal Options

Rump

Asian-style

Pan-fry

Barbecue

Braise and casserole

Oven Roast

Stir-fry

H.A.M 2090

Using the rump muscle provides you with many versatile meal options to retail to your customers. MSA grading gives your customers peace of mind that if they cook the cut to the suggested cooking method, they’ll get a great result, every time.

Show your customers you sell PREMIUM MSATENDERNESS meat!

SUPREME TENDERNESS

Steaks with savoury butter

eye of rump H.A.M. 2093

Tandoori bites

eye rump Centre H.A.M. 2095

Mushroom mignons

eye rump Side H.A.M. 2094

Meal Options

Rump H.A.M 2090

Steaks with balsamic onions

rump Cap H.A.M. 2091

Chilli beef and snake bean stir-fry with cashews

rump Flap H.A.M. 2096

Korean-style beef

tri-tip H.A.M. 2131

BEEFing up your profits – Volume 3

The perfect steak It can be hard to judge when a steak is cooked to perfection. Use this guide to advise your customers on how to achieve a great result, every time.

The perfect steak – knowing when to turn and when it’s cooked

Rare

Medium rare

Medium

Medium well

Well done

Cook for a few minutes

Cook on one side

Cook on one side until

per side, depending on

until moisture is just

moisture is pooling on

thickness. Turn once

visible on top surface.

top surface. Turn once

top surface. Turn and

only. Cook until steak

Turn once only.Cook

only. Cook on second

cook on second side until

feels very soft with

on the other side until

side until moisture is

moisture is pooling on

back of tongs. A meat

surface moisture is

visible. Steak will be

top. Reduce heat slightly

thermometer will show

visible. Steak will be

cooked to medium when

and continue to cook

the internal temperature

cooked to medium rare

it feels springy with

until steak feels firm with

until steak feels very

of a rare steak as

when it feels soft with

back of tongs. A meat

firm with back of tongs.

55-60°C.

back of tongs. A meat

thermometer will show

A meat thermometer

thermometer will show

the internal temperature

will show the internal

the internal temperature

of a medium steak as

of a medium well steak

temperature of a well

of a medium rare steak

65-70°C.

as 70-75°C.

done steak as 75°C.

as 60-65°C.

Meal Options

Knuckle (round)

Asian-style

Pan-fry

Barbecue

Braise and casserole

Oven Roast

Stir-fry

H.A.M 2070

Selling strips from the knuckle muscles gives you and your customers many choices for meal options.

Show your customers you sell PREMIUM MSATENDERNESS meat!

SUPREME TENDERNESS

Beef biryani

eye of knuckle H.A.M. 2067

Hedgehog loaf

knuckle undercut H.A.M. 2069

Beef rotolo

knuckle Cover H.A.M. 2068

BEEFing up your profits – Volume 3

The perfect stir-fry It’s all in the preparation when cooking a stir-fry. The key to a successful meal is having all the ingredients ready to go before you think about turning on the heat!

n A useful tip for customers is to mix a little oil in

n Remove meat from pan before adding aromatics

with the meat instead of adding it to the pan. This

such as garlic, chilli and spices. Drizzle the oil

will reduce the amount of oil needed and help to

down the sides of the wok or pan before adding

seal in the juices. This is important when using a

these ingredients, use a spatula to distribute down

non-stick wok or pan, which requires cooking on

the sides and surface of the wok or pan.

a moderate heat. The oil on the meat allows the

n Stir-fry vegetables according to density. Cook

meat to cook successfully rather than stewing. n Let customers know if they are purchasing prepared strips to stir-fry them in a hot wok – around 200 grams at a time. Advise them to work

carrots and broccoli first, then add vegetables like capsicum a couple of minutes later. Leafy vegetables such as bok choy are added last. n Return meat to the pan and add any sauces.

from the outside to the centre, where it will be

Stir-fry only to combine – do not reheat meat for

hottest, when adding meat.

long or it will toughen.

n The cooking surface should be hot – there should be lots of sizzle. The wok should be hot enough to evaporate a bead of water on contact.

n Heat through and be sure not to bring to the boil. n If buying steaks, cut into strips of meat to 60mm x 12mm x 12mm.

n Brown meat in small batches (about 200 grams at a time) to keep the pan hot and prevent meat from stewing.

Lemon Grass Beef

Meal Options

Blade

Asian-style

Pan-fry

Barbecue

Braise and casserole

Oven Roast

Stir-fry

H.A.M 2300

The versatile blade muscle can be used in so many ways to maximise returns â&#x20AC;&#x201C; try something different today.

Show your customers you sell PREMIUM MSATENDERNESS meat!

SUPREME TENDERNESS

Cranberry glazed roast beef

Oyster Blade H.A.M. 2303

Red curry beef

Bolar Blade H.A.M. 2302

BEEFing up your profits – Volume 3

The perfect roast The perfect roast is so easy to achieve – let your customers know how with these easy steps.

n Preheat oven to recommended temperature – refer table below for suggested temperature. n Place roast on a rack in a roasting tray. This allows

thermometer into the thickest past of the roast away from any fat to ensure correct readings. n Remove from oven and cover loosely with foil

the heat to circulate around it, browning it evenly.

when cooked. Resting allows the juices in the

Without a rack the bottom of the roast will begin

meat to bloom back through the meat fibre, giving

to stew.

a moister and more tender result.

n Follow suggested cooking times – refer table below.

n Rest in a warm place for 10-20 minutes for large roasts or 5-10 minutes for small roasts before

n The most accurate way to determine when the

carving.

roast is ready is to check internal temperature using a meat thermometer. Insert the meat

Suggested cooking times / 500g

Oven temperature Internal meat temperature

Rare

Medium

Well done

55-60˚C

65-70˚C

75˚C

Rib eye / scotch fillet, rump, sirloin, fillet, topside

200˚C

15-20min

20-25min

25-30min

Silverside, blade, round

160˚C

20-25min

25-30min

30-35min

New York Beef Roast

Meal Options

Topside

Asian-style

Pan-fry

Barbecue

Braise and casserole

Oven Roast

Stir-fry

H.A.M 2000

Great for strips in Asian-style cuisine, as a roasting piece or even diced for casserole, topside adds value every time.

Show your customers you sell PREMIUM MSATENDERNESS meat!

SUPREME TENDERNESS

Lemon and herb topside roast

topside Cap Off H.A.M. 2001

Beef pad thai

eye of topside H.A.M. 2013

Vietnamese noodle and beef salad

topside Cap H.A.M. 2012

BEEFing up your profits – Volume 3

The perfect casserole A casserole is simple to make and even easier to eat on a cold winter’s day.

n Mix a little oil in with the meat instead of adding oil

n Bring all ingredients to the boil and then reduce

to pan. This will reduce the amount of oil needed

heat to low, cover and simmer for approximately

and assist in sealing in the juices.

2 hours or transfer to oven dish and cook on

n Brown meat in small batches (about 200 grams

low oven (160˚C) for 2 hours. Keep checking the

at a time) to prevent the meat from stewing. Keep

casserole while cooking – a slow simmer is all

the pan at medium high heat as you cook each

that’s needed. Stir occasionally and adjust the

batch to help the meat seal and brown evenly

heat as the dish cooks if needed.

rather than stew or burn in the pan. Set aside. n Reduce heat and add onions, garlic and spices

n Add soft vegetables in the last 20 minutes of cooking.

and sauté until transparent. n Add flavourings, firm vegetables such as carrots and celery and stock or water.

Moroccan Beef