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
2
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 – Volume 3
marketing
3
4
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
5
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!
6
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
7
CaSuaL e n t e rta i n i n g Meat Standards Australia™(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.
8
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
1g
2g
4g
10g
20g
sugo or passata
tomato
200ml
400ml
800ml
2l
4l
foil containers
16 x 11 x 5 cm
1
2
4
10
20
3
6
12
30
60
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
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
9
BBQ
PAN FRY/GRILL
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
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
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
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
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
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
1g
2g
4g
10g
20g
10g
25g
50g
tomato paste oregano leaves
dried
black pepper
cracked
2g
5g
sugo or passata
tomato
700g
2x 700g
6
12
serves
4x 700g 10x 700g 20x 700g 24
60
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 .
10
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
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
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
11
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
8
16
32
60
120
4
8
16
40
80
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
BQ
d
BBQ
C A S U A L E N T E R TA I N I N G
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 .
12
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
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
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
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
5g
10g
20g
fresh dill
chopped
20g
40g
80g
200g
400g
bamboo skewers
25cm soaked
8
16
32
80
160
4
8
16
40
80
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 .
13
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
1g
2g
4g
10g
20g
4
8
16
40
80
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 .
14
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
1
2
4
10
20
8
16
32
80
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 .
15
Red Curry Beef
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
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
2g
5g
10g
25g
50g
220g
1 x 440g
2 x 440g
4
8
16
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
Beef Rotolo
Beef Bragiolicurry paste fish sauce
OVEN BAKE
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 .
40
80
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 .
16
BEEFing up your profits – Volume 3
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
Thai Beef BBQ
PAN FRY/GRILL
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
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
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
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
1l
2l
20 ml
40ml
80ml
200ml
400ml
20g
40g
80g
200g
400g
4
8
16
40
80
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 .
17
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
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
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
6
12
24
60
120
PAN FRY/GRILL
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 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 .
18
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
19
20
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
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
2g
4g
8g
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
2
4
8
20
40
tomatoes
canned, diced
400g x1
400g x2
400g x4
400gx10
400gx20
4
8
16
40
80
serves
Tuscan Beef Roasted Capsicums
MID WEEK MEALS
Moroccan Beef OVEN BAKE
MID WEEK MEALS
MID WEEK MEALS
Beef Chow Mein
Beef Rogan Jo PAN FRY/SIMMER
MID WEEK MEALS
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
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
21
Beef Bourguignon
LS
MID WEEK MEALS
PAN FRY/SIMMER
LS
d ums
Moroccan Beef OVEN BAKE
Beef Rogan Josh PAN FRY/SIMMER
LS
Beef
PAN FRY/SIMMER
MID WEEK MEALS
Mein
LS
PAN FRY/SIMMER
MID WEEK MEALS
LS
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 .
22
BEEFing up your profits – Volume 3
Pastitsio
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
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
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
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 .
23
Beef Rogan Josh
LS
MID WEEK MEALS
Beef Bourguignon PAN FRY/SIMMER
LS
d ums
PAN FRY/SIMMER
MID WEEK MEALS
Moroccan Beef OVEN BAKE
LS
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
LS
MID WEEK MEALS
oil
Cubes cut between 21mm to 25mm olive, light
brown onion
wedges
Bolar blade
th Bean
Beef Pastitsio STIR FRY
LS
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
8
20
40
bay leaves
dried or fresh
2
4
tomatoes
canned, diced
400g x 1
400g x 2
4
8
serves
400g x 4 400g x 10 400g x 20 12
40
80
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 .
24
BEEFing up your profits – Volume 3
Beef with Black Bean
MID WEEK MEALS
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
MID WEEK MEALS
Beef Chow Mein
Beef Rogan Jo PAN FRY/SIMMER
A quick, delicious stir-fry for any occasion.
MID WEEK MEALS
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
4
8
16
40
80
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
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 .
25
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
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 .
26
BEEFing up your profits – Volume 3
MID WEEK MEALS
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
MID WEEK MEALS
Beef Chow Mein
Beef Rogan Josh PAN FRY/SIMMER
PAN FRY/SIMMER
MID WEEK MEALS
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
1
2
4
10
20
Italian herbs olive oil
5g
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
1
2
4
10
20
6
12
24
60
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
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
MID WEEK MEALS
Beef Chow Mein
Beef Rogan Josh PAN FRY/SIMMER
PAN FRY/SIMMER
MID WEEK MEALS
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
6
12
24
60
120
red capsicum
thick strips
1
2
4
10
20
4
8
16
40
80
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 .
28
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 .
29
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
PAN FRY/SIMMER
Description
1 unit
2 units
4 units
10 units
20 units
85cl
500g
1kg
2kg
5kg
10kg
halved
2
4
8
20
40
halved
2
4
8
20
40
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
5g
10g
20g
50g
100g
grated
150g
300g
600g
1.5kg
3kg
4
8
16
40
80
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 .
30
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.
31
32
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
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
2g
5g
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
15
30
60
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.
33
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
3
6
12
30
60
18
36
72
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 .
34
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
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
5g
10g
20g
50g
100g
pieces
64
128
256
640
1280
egg glaze
OVEN BAKE
20 units
FINGER FOOD
Beef mince
BBQ
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
35
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
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
5g
10g
20g
50g
100g
chopped
10g
20g
40g
100g
200g
fried
600g
1.25kg
2.5kg
6kg
12kg
30
60
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.
36
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
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
2g
5g
10g
25g
50g
24
48
92
240
480
pieces
600g
FINGER FOOD
Tandoori Beef Bites
BBQ
Beef Curr Puffs
PAN FRY/GRILL
FINGER FOOD
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
37
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
12
24
48
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 .
38
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
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
5g
10g
20g
50g
100g
12
24
48
120
240
toothpicks
FINGER FOOD
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.
39
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
15
30
60
150
300
15
30
60
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
40
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
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
20
40
80
200
400
coriander
fresh
25g
50g
100g
250g
500g
20
40
80
200
400
pieces
Mini Beef Mignons
10kg
FINGER FOOD
BBQ
PAN FRY/GRILL
FINGER FOOD
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
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
41
BBQ
FINGER FOOD
BBQ
Beef Bun Cha
PAN FRY/GRILL
PAN FRY
FINGER FOOD
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
1l
50ml
100ml
200ml
500ml
1l
20g
40g
80g
200g
400g
12
24
48
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 .
42
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.
43
44
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
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
25
50
100
bamboo skewers
25cm, soaked
10
20
40
100Steaks 200
10
20
40
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
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
45
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
d
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
2g
4g
8g
20g
40g
50g
100g
200g
500g
1kg
125ml
250ml
500ml
1.25l
2.5l
200g
400g
800g
2kg
4kg
6
12
24
60
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
BQ
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 .
46
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
4
8
16
40
80
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 .
47
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 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
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
PAN FRY/GRILL
finely grated
2g
4g
8g
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
6
12
24
60
120
flour egg glaze
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 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
48
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
6
12
24
60
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 .
49
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
BQ
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
4
8
16
40
80
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 .
50
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
5g
10g
20g
50g
100g
10g
20g
40g
100g
200g
4
8
16
40
80
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 .
51
Steaks with Balsamic Onions
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 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
2g
4g
8g
20g
40g
4
8
16
40
80
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
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
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 .
52
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 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
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
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
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
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 .
53
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
2g
4g
8g
20g
40g
coriander
chopped
10g
20g
40g
100g
200g
chilli flakes
dried
1g
2g
4g
10g
20g
4
8
16
40
80
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
4
8
16
40
80
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
4
8
16
40
80
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
g
10g
20g
40g
100g
200g
4
8
16
40
80
54
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
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
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
2g
5g
10g
6
12
24
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
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.
55
56
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
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
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
3
6
12
30
eggs
beaten
1
1
2
5
seame seeds
5g
10g
20g
50g
100g
pieces
12
24
48
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
10
PAN FRY
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 .
ES
K I D S FA V O U R I T E S
hog
Sticky Fingers OVEN BAKE
PAN FRY/GRILL
ES
K I D S FA V O U R I T E S
Porcupines
s OVEN BAKE
Footballs PAN FRY
ES
K I D S FA V O U R I T E S
y es
Dinosaurs STIR FRY
OVEN BAKE
ES
e
57
BBQ
K I D S FA V O U R I T E S
Tropical Jewels
BBQ
PAN FRY/GRILL
ES
BBQ
PAN FRY/GRILL
K I D S FA V O U R I T E S
ef
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
1g
2g
4g
10g
20g
pine nuts
toasted
25g
50g
100g
250g
500g
onion
chopped
50g
100g
200g
500g
1kg
salt and pepper
to taste 10
20
40
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 .
58
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
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
1l
2l
5l
10l
tasty cheddar carrots, peas and corn mixed herbs
shredded
200g
400g
800g
2kg
4kg
frozen
250g
500g
1kg
2.5kg
5kg
dried
5g
10g
20g
50g
100g
250ml
500ml
1l
2.5l
5l
tomato sauce foil containers
16 x 11 x 5cm
serves
3
6
12
30
60
12
24
48
120
240
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
Pizza Burgers
Porcupine OVEN BAKE
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 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
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
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
K I D S FA V O U R I T E S
59
BBQ
OVEN BAKE
K I D S FA V O U R I T E S
BBQ
Tropical Jewels
BBQ
PAN FRY/GRILL
PAN FRY/GRILL
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 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
1g
2g
4g
10g
20g
75g
150g
300g
750g
1.5kg
egg glaze
125ml
250ml
500ml
1l
2l
breadcrumbs
100g
200g
400g
1kg
2kg
10
20
40
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 .
60
BEEFing up your profits – Volume 3
Pirates Treasure
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
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
Pizza Burgers
Porcupine OVEN BAKE
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 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
6
12
24
60
120
300g
600g
1.2kg
3kg
6kg
6
12
24
60
120
serves
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 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.
61
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
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
1g
2g
4g
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
8
16
32
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
80
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 .
62
BEEFing up your profits – Volume 3
Porcupines
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
Great for breakfast, lunch or dinner.
PAN FRY/GRILL
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
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
1l
carrot
coarsely grated
100g
200g
400g
salt and pepper
to taste 8
16
32
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
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 .
63
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
Speedy Gonzales BBQ
PAN FRY/GRILL
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
Pizza Burgers
Porcupines OVEN BAKE
PAN FRY
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 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
BBQ
brown onion
PAN FRY/GRILL
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
10
20
40
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 .
64
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
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
20
40
80
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
1l
OVEN BAKE
PAN FRY
1l
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
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 .
65
S
K I D S FA V O U R I T E S
hog
Sticky Fingers OVEN BAKE
S
PAN FRY/GRILL
K I D S FA V O U R I T E S
Porcupines OVEN BAKE
S
PAN FRY
K I D S FA V O U R I T E S
Dinosaurs
es STIR FRY
S
e
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
S
K I D S FA V O U R I T E S
ef
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
1
2
5
10
green capsicum
pieces
half
1
2
5
10
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
10
20
40
100
200
10
20
40
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 .
66
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
67
68
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
a
eye of rump H.A.M. 2093
Tandoori bites
B
eye rump Centre H.A.M. 2095
Mushroom mignons
C
eye rump Side H.A.M. 2094
69
Meal Options
Rump H.A.M 2090
Steaks with balsamic onions
D
rump Cap H.A.M. 2091
Chilli beef and snake bean stir-fry with cashews
e
rump Flap H.A.M. 2096
Korean-style beef
F
tri-tip H.A.M. 2131
70
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
Cook on one side until
Cook on one side until
per side, depending on
until moisture is just
moisture is pooling on
moisture is pooling on
moisture is pooling on
thickness. Turn once
visible on top surface.
top surface. Turn once
top surface. Turn and
top surface. Turn and
only. Cook until steak
Turn once only.Cook
only. Cook on second
cook on second side until
cook on second side until
feels very soft with
on the other side until
side until moisture is
moisture is pooling on
moisture is pooling on
back of tongs. A meat
surface moisture is
visible. Steak will be
top. Reduce heat slightly
top. Reduce heat slightly
thermometer will show
visible. Steak will be
cooked to medium when
and continue to cook
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
back of tongs. A meat
firm with back of tongs.
55-60°C.
back of tongs. A meat
thermometer will show
thermometer will show
A meat thermometer
thermometer will show
the internal temperature
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.
71
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
a
eye of knuckle H.A.M. 2067
Hedgehog loaf
B
knuckle undercut H.A.M. 2069
Beef rotolo
C
knuckle Cover H.A.M. 2068
72
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
73
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
a
Oyster Blade H.A.M. 2303
Red curry beef
B
Bolar Blade H.A.M. 2302
74
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
75
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
a
topside Cap Off H.A.M. 2001
Beef pad thai
B
eye of topside H.A.M. 2013
Vietnamese noodle and beef salad
C
topside Cap H.A.M. 2012
76
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