It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
The big news is that after 7 years of all the fun of running My Farm Shop, we are shutting up shop after delivery of the 2019 Christmas Hams.
Thank you to all the customers who have supported us to help spread the word about regenerative and sustainable production practices. We are very proud of you all and the fact that you choose to use your purchasing power to support farmers that are doing the right thing.
You'll still see or hear of us around the world of Regenerative Agriculture, as we're putting our energies into some exciting new projects in that space.
It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
Recommended cuts: Rib eye/Scotch Fillet, Rump, Sirloin, Topside, Blade, Round
Recommended temperatures and cooking times (per 500g portion):
Cut | Oven Temp | Rare | Medium | Well done |
Scotch/Rib Eye, Rump, Sirloin | 200°C | 15-20 min | 20-25 min | 25-30 min |
Topside, Silverside, Blade, Round | 160°C | 20-25 min | 25-30 min | 30-35 min |
Internal temperature when cooked | 55-60°C | 60-65°C | 65-70°C |
Recommended cuts: Osso Bucco (shin, gravy beef), Blade, Chuck, Silverside, Topside, Round
Recommended cuts: Eye fillet (tenderloin), Scotch fillet (cube roll), Sirloin (porterhouse/striploin), Oyster Blade, Blade, Rump
Recommended cuts: Rump, Eye fillet, Scotch fillet, Sirloin, Oyster Blade, Blade