Beefing Up Your Profits #4

BEEFing

up your profits Volume 4

Your guide to value-added beef

BEEFing up your profits - Volume 4 Your guide to value-added beef ISBN 9781741913699 Meat & Livestock Australia Š 2010

Disclaimer Care is taken to ensure the accuracy of the information contained in this publication, however MLA cannot accept

MLA State Business Development Managers Doug Piper

0411 680 504

Business Development Manager

mailto:dpiper@mla.com.au

NSW/ACT Gerard Doherty

0411 680 510

Business Development Manager

mailto:gdoherty@mla.com.au

VIC/TAS

responsibility for the accuracy or completeness of the

Glen Burke

0411 680 507

information or the opinions expressed.

Business Development Manager

mailto:gburke@mla.com.au

QLD/NT MLA makes no representations and to the extent permitted

Bill Lindsay

0411 680 519

by law excludes all warranties in relation to the information

Business Development Manager

mailto:blindsay@mla.com.au

contained in this publication. MLA is not liable to you or to any

SA

third party for any losses, costs or expenses, including any direct, indirect, incidental, consequential, special or exemplary damages or lost profit, resulting from any use or misuse of the information contained in this publication.

Rafael Ramirez

0408 083 014

Business Development Manager

mailto:rramirez@mla.com.au

WA

BEEFing up your profits - Volume 4 Your guide to value-added beef

Contents Introduction .

Marketing

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

. . . . . . . . . . . . . . . . . . . . .3-8

Casual entertaining .

. . . . . . . . . . . . . 9-20

Beef Cacciatore . . . . . . . . .

Beef Cranberry & Pistachio Terrine Beef Kiev . . . . . . . . . . . . .

Beef Mint and Feta Pies . . . . .

Beef n’ Beer Steaks . . . . . . .

Beef Ravioli. . . . . . . . . . . .

Beef Strudel . . . . . . . . . . .

Beef Sukiyaki . . . . . . . . . . .

Corned Beef . . . . . . . . . . .

Bombay Beef Skewers . . . . . .

Mid-week meals.

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10 11 12 13 14 15 16 17 18 20

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Beef Italiano . . . . . . . .

Beef and Lentil Burgers . .

Beef Masman . . . . . . .

Beef and Potato Pie . . . .

Beef Yakitori . . . . . . . .

Chilli Beef and Beans . . . .

Japanese Beef Soup . . . .

Pesto Beef Steaks . . . . .

Sesame Beef Stir-fry . . . .

Sweet and Sour Beef Balls .

Finger Food .

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22 23 24 25 26 27 28 29 30 31

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Beef and Chorizo Bites . . . .

Beef Olives . . . . . . . . . .

Beef Polpettone . . . . . . .

Beef Pot Stickers . . . . . . .

Beef and Pumpkin Triangles .

Beef Spring Rolls . . . . . . .

Beef Stuffed Mushroom Caps Chilli Beef Strips . . . . . . .

Teriyaki Beef Skewers . . . .

Wasabi Beef Rolls . . . . . .

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34 35 36 37 38 39 40 41 42 43

Formal entertaining

. . . . . . . . . . . . 45-56

Beef and Mushroom Roast .

Beef Chermoula . . . . . .

Beef in a Bag . . . . . . . .

Beef Saltimbocca . . . . .

Beef with Spiced Plums . .

Bocconcini Beef Steaks . .

Italian Beef Bake . . . . . .

Pepper Beef Medallions . .

Rosemary Infused Beef. . .

Walnut Crusted Beef Roast.

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46 47 48 49 50 51 52 53 54 55

Kids favourites .

. . . . . . . . . . . . . . . 57-68

Beef Hawaiian . .

Beef Lovers Pizza Beef Surprise . . .

Beef Twister . . .

Gold Nuggets . .

Magic Wands . .

Money Bags . . .

Nachos Burgers .

Quesadilla . . . .

Tom Thumbs . . .

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58 59 60 61 62 63 64 65 66 67

2

INTRODUCTION

We are delighted to bring BEEFing up your profits – Volume 4 to you. This volume will add 50 new value-added beef meals to your repertoire.

Enhancing the value of and increasing the use of underrated beef cuts (that don’t typically sell as readily as other cuts) has been a focus in the development of many of these ideas. Each recipe idea is designed to improve your overall profitability while supplying more options for your customers.

Our new beef dishes are based on consumer insights and needs.

Our latest research shows Australians are staying in, with more than 7 out of 10 meals prepared and cooked at home. We know too that meal time decisions are driven by convenience and taste, as well as nutritional value over price tag.

These meals are geared to give consumers just what they want.

Mid-week meals, meals for kids, even formal entertaining is covered. They’re all a great fit for today’s busy lifestyles.

We hope these ideas are a good starting point for you, we’ve designed them to be easy to prepare and easy to adapt to suit your customer’s needs. You’ll find each idea has notes on retail

Get the most out of the marketing opportunities available through MLA.

presentation and opportunities for additional promotion with sauces or easy accompaniments. Use them as your guide to display and promote each value-added meal.

We are excited about the continuing success of the BEEFing up your profits series and its value-added beef meals. We hope this issue like previous editions becomes an invaluable resource for you.

Best regards,

David Thomason General Manager Marketing Meat & Livestock Australia

At MLA we believe retail butchers are ambassadors for the red meat industry, and that’s why we’ve developed the Red Meat Networking Club (RMNC). The RMNC is designed to help butchers increase professionalism, productivity and profitability, as well as raise the bar in terms of innovation, quality and best practice within their shops. Members are encouraged to network and share product, merchandising, and value-adding ideas with each other.

I encourage you to make most out of the opportunities available through the Red Meat Networking Club, it offers tremendous potential.

BEEFing up your profits – Volume 4

MARKETING

3

4

Marketing Keep customers coming back ...with value-added beef In today’s competitive market value-added red meat

Get to know your customers well, understand their needs and you’ll be confident in the choice you make in the value-added beef meals you offer.

products can be the difference between being seen as an ordinary butcher and one that is ‘out of the ordinary’. We believe using the following marketing tips for showcasing value-added beef will build excitement and activity around your meat case, and help your store stand out from the crowd.

■ What’s their favourite steak cut?

■ What are they cooking tonight?

■ What do their kids like eat?

First up get to know your customers

needs means you’ll be halfway there in getting them in your

Take advantage of what we’ve discovered...our latest study sheds light on what home cooks are serving up for dinner

door, and then coming back for more.

Our recent research shows that red meat meals make up

When it’s said and done attracting customers to your store comes down to you. Knowing your customers and their

half the nation’s top ten dinner dishes. The report titled *Last Your customers are diverse and they cook and entertain

Night’s Dinner provides MLA with a better understanding

in a variety of ways. Be proactive in finding out about their

of what home cooks are serving for dinner, and what drives

needs. When they’re at the counter ask a few questions.

their meal time decisions.

A snapshot of Last Night’s Dinner We are cooking and eating dinner at home

We love fresh and familiar meals

Meal selection is not always about cost

Steak and vegetables is our most popular dish

Dinner-time is seen as the best opportunity to ensure the family is eating well

Women still do most of the cooking

Australians are

The dishes

Meal time decisions

Steak is followed

The main meal

But men are

staying in, with

Australians wanted

are driven by

by roast chicken

for the family. It’s

demonstrating

more than 7 out of

to cook on certain

convenience and

and vegetables,

seen as a chance

a willingness to

10 meals prepared

nights of the week

taste, as well as

spaghetti

for the family to sit

be more involved

and cooked at

reflected traditional

nutritional value

bolognaise and

together and stay

in the process.

home.

eating patterns

over price tag.

beef casserole/

in touch.

However, they

- roasts on a

stew/curry/

are more likely to

Sunday, spaghetti

stroganoff in fourth

receive help and

bolognaise and

position.

prepare fewer

stir-fries on

vegetables.

weeknights.

* What’s for Dinner?’ Australia’s main meal. The Clever Stuff Research & Analytics The study, conducted over one week in May 2009 surveyed 1,421 people about the dinner meal they ate last night. The sample represented 1,007 meals prepared in the home and 414 meals eaten outside the home.

BEEFing up your profits – Volume 4

MSA cooking method display and cooking technique advice It is important to display beef by cooking method

The information below shows the cooking symbols,

in order to make it easier for customers to make

cooking methods and preparation requirements.

purchasing decisions. All MSA graded product only eats as described if prepared by the correct cooking method.

GRILL

Barbecue

Products that are displayed with this symbol are suitable for pan-fry or grill (BBQ). This product when prepared must be sliced between 21mm and 25 mm thick.

Pan-fry 21mm - 25mm

ROAST

Oven Roast

Products that are displayed with this symbol are suitable for roasting. The degree of doneness can be measured by the internal temperature, eg: rare = 55-60˚C, medium = 65-70˚C, well done = 75˚C. Once the roast has been removed from the oven allow to rest for 10 minutes.

STIR-FRY

10mm

Stir-fry

75mm

Products that are displayed with this symbol are prepared into strips and should be approximately 10mm in width and depth, and approximately 75mm in length.

SHABU-SHABU Products that are displayed with this symbol should be prepared by cutting the product 2mm thick. The best result for this is to chill the product and cut on a slicing wheel.

Shabu-shabu

2mm

CASSEROLE

Casserole

Products that are displayed with this symbol should be cooked in a sauce or gravy on low heat for approximately 2 hours. The product is prepared in 20mm cubes.

20mm 20mm

CORN

Corn

Products that are displayed with this symbol are suitable for corning. The product is corned using a cure of the value-adder’s choice and is prepared by a slow wet cook.

YAKINIKU Cut to 4 x 20 x 75mm pieces. A style of cooking small, thinly sliced meat pieces and vegetables over a charcoal or gas burner.

Yakiniku

5

6

Our value-added beef ideas Once you’ve got a good feel for your customers needs you’ll find it easy to choose from the value-added beef selections within this book. Mid-week meals, meals for kids, even formal entertaining is covered. Each idea has notes on retail presentation and opportunities for additional promotion with sauces or accompaniments. Use them as your guide to display and promote each.

MLA has conducted research on value-added products under their ‘Creative Butcher’ program and found that as the range of value-added products increases, the turnover and profitability of the store increases exponentially.

How to showcase your value-added beef meals ■ Make sure there’s no clutter on the cabinet and that the glass is regularly cleaned inside and out (cleaning the inside when meat is out of the cabinet).

■ Start out with a small selection of meal ideas, see how each is received and build supply from demand.

■ Work out a roster of meals so different meals appear every day.

■ Try to keep the offerings in the same space in the cabinet the majority of the time.

■ Make sure your meat department customer service team is ready to provide hints, tips and cooking instructions with the value-added meals. Ensure they know what ingredients are used, so they can let customers know the meals are made with fresh ingredients.

Anticipate what your customers need ■ If your area has a lot of school-age children, customers will like kid friendly meal offerings like meatballs, beef burger and stir-fry strips.

■ Consider our Last Night’s Dinner research, the findings suggest what to cook on certain nights of the week reflects traditional eating patterns. Try offering roasts for the weekends and stir-fries or steaks on weeknights.

■ Highlight not only the ease, convenience and taste of the meals but the nutritional value too.

■ Often 4-6pm can be busiest, when customers come in looking for a quick, easy meal to take home for the

Talk to your customers ■ Make a suggestion of what you think they would like to try.

■ Suggest ways the meals can be served.

■ Use the consumer how to cook instruction cards that are available for all BEEFing up your profits products.

■ Point out if a value-added meal is cost effective over other choices.

Give customers the correct advice ■ Advise customer on correct storage and cooking times and methods if required.

■ Make sure your team knows this information as well!

Add-on sales by: ■ Running promotions around a popular meal, for example, buy a beef roast to go in the draw for a food hamper.

■ Set up working relationships with the greengrocer, baker and independent bottle shop. Bounce ideas off each other as to how you can sell meal solutions to your customers. For example, place a bag of chopped stirfry vegetables with beef strips and oyster sauce in the counter as a meal solution for your customers.

family, be prepared to make suggestions and give advice

Share your general meat knowledge too

on what they could use.

Some customers can feel overwhelmed or intimated when it comes to choosing meat.

Show customers these dishes are easy to cook and they taste delicious

Be prepared to offer advice, on best cuts and best cooking

■ Give a small cooking demonstration and tasting. That’ll

they’ll need), and offer some money saving alternatives to

get em in!

methods, on portion sizes (help them work out how much cuts if it suits. Brush up on the facts if you need to.

BEEFing up your profits – Volume 4

7

MLA regularly sends free POS material to retail butchers to support the marketing of red meat. If you’re not receiving this material, call the MLA hotline on 1800 550 018 to register.

Catch customer’s attention

“Beat winter with beef casserole.”

Update the look of your store by using the point-of-sale material that MLA provides. It’s at the retail outlet that the final purchase decision is made by the consumer, so it

FREE

makes sense to use bright, colourful and engaging point-ofsale (POS) material to catch consumer’s attention.

Pick up Entice to find out how.

MLA works closely with its retailers to provide POS material enticemagazine.com.au

to help maximise purchases. The bottom line is POS can help increase your sales, so why not make use of it!

How to use POS effectively ■ Point-of-sale material is only effective if it’s on display (and looking its best). It needs to be displayed well (hung properly, not dog-eared or faded).

■ Make it appropriate. Make sure material is relevant to the season and time of year (i.e. Spring, Winter, Easter or Christmas, even Valentine’s Day and Mothers Day) and ties in with current MLA campaign.

■ Make it stand out, place it in a prominent position.

■ POS also needs to be changed regularly to avoid it fading into the background.

■ Take advantage of any additional POS like recipe leaflets, free magazines ect. And don’t leave these lying around (flat down on the counter). If you disregard them, your customers will too.

“You’re one turn from greatness. Just one.”

FREE

Pick up Entice to find out how enticemagazine.com.au

8

The Red Meat Networking Club, which focuses on raising retail standards in the butchery sector, grew its membership in 2007-08 by 15% to nearly 2,000, representing around 50% of Australian butchers.

Safe service of value-added meat Knowledgeable handling and responsible service of your

MLA’s Red Meat Networking Club...are you a member?

value-added products adds value to your business and to

Retail butchers are ambassadors for the red meat industry

your customers’ purchasing decisions.

Follow these simple food safety rules to avoid cross contamination ■ Store and handle separately for both chilled meat and ready-to-cook products.

■ Take the value-added product out of the chiller and ensure that any handling of it takes place in a completely different area to the place where chilled/fresh meat is handled.

■ Use clean equipment when handling the value-added product, including clean tongs and gloved hands.

■ Ensure that the equipment you used to serve the valueadded product does not come into contact with any chilled/fresh products.

■ Wash your hands thoroughly with warm soapy water or sanitiser before going back to working with chilled/fresh meat.

■ Use your plastic bag as a glove to handle product.

every day, given their crucial link in the domestic success of red meat, and that’s why MLA developed the Red Meat Networking Club (RMNC).

The RMNC is designed to help butchers lift standards and increase professionalism, productivity and profitability as well as raise the bar in terms of innovation, quality and best practise within their shops.

Members are encouraged to network and share product ideas, merchandising, and value adding ideas with each other. As a part of the club, self-funded educational tours are conducted annually. The tours focus on identifying innovative solutions to common business problems and developing positive ambassadors for the red meat industry.

Visit www.acutabove.net.au for more details.

9

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.

10

BEEFing up your profits – Volume 4

Beef Cacciatore

Italian style meatballs for an economical night in.

Ingredient

Description

1 unit

2 units 4 units 10 units 20 units

Beef mince parsley breadcrumbs lemon rind parmesan brown onion Kalamata olives red capsicum green capsicum pasta sauce foil containers serves

85CL chopped dried grated finely shredded wedges pitted, halved thick strips thick strips chunky tomato 3 cup capacity 2 serves per container

200g 10g 50g 2g 50g 200g 50g 200g 200g 250ml 2 4

400g 20g 100g 4g 100g 400g 100g 400g 400g 500ml 4 8

800g 40g 200g 18g 200g 800g 200g 800g 800g 1l 8 16

2kg 100g 500g 20g 500g 2kg 500g 2kg 2kg 2.5l 20 40

4kg 200g 1kg 40g 1kg 4kg 1kg 4kg 4kg 5l 40 80

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine mince, parsley, breadcrumbs,

➊ Preheat fan forced* oven to 180°C.

Ideal for those cold winter nights when a

âž‹ Place beef cacciatore on baking

quick but hearty meal is required.

lemon and parmesan. âž‹ Roll into balls approximately 45g each.

tray and bake, uncovered, for 30-40

➌ Place onions and capsicums in base of

minutes until beef is browned and

foil containers. Place meatballs on top

cooked through.

t 4FMFDU B nBWPVSTPNF QBTUB TBVDF TVDI

(8 per container). Top with olives and pasta sauce (½ cup per container).

Retail Presentation: Display in trays. Sprinkle with extra chopped parsley for visual appeal.

Recipe Notes:

Serving Suggestion: Serve with hot buttered pasta.

as arabbiata or basil. t 'PS JODSFBTFE nBWPS TVCTUJUVUF H dried oregano leaves for parsley in this recipe. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

11

Beef Cranberry & Pistachio Terrine

A delicious terrine which can be prepared ahead and chilled, ready for your next picnic.

Ingredient

Description

1 unit

2 units

Beef mince MSA beef roast breadcrumbs cranberries pistachios parsley sumac chilli bacon rindless foil containers makes

85CL 20mm cubes dried dried chopped chopped

500g 500g 50g 50g 25g 20g 3g 1g 300g 2 2

1kg 1kg 100g 100g 50g 40g 5g 2g 600g 4 4

dry flakes thin streaky 3 cup capacity each serves 6

4 units 10 units 20 units 2kg 2kg 200g 200g 100g 80g 10g 4g 1.2kg 8 8

5kg 5kg 500g 500g 250g 200g 30g 10g 3kg 20 20

10kg 10kg 1kg 1kg 500g 400g 60g 20g 6kg 40 40

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine mince, cubed beef,

➊ Preheat fan forced* oven to 180°C.

Sell with jars of tomato or mango chutney.

➋ Bake terrine for 40 minutes until

Ideal for racing carnival and picnic season.

breadcrumbs, cranberries, pistachios, parsley, sumac and chilli. ➋ Line base and sides of foil container

cooked through. Pour off any excess liquid and invert terrine onto plate.

with bacon, leaving ends hanging out

Cool to room temperature. Cover and

over edges. Fill with beef mix. Fold

chill in refrigerator for several hours or

bacon in and add more to cover filling if

overnight.

Display with sprig of fresh parsley. Cover to prevent drying.

t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

needed.

Retail Presentation:

Recipe Note:

Serving Suggestion: Cut into thick slices and serve with your favourite chutney.

12

BEEFing up your profits – Volume 4

Beef Kiev

Tender crumbed beef bursting with flavour.

Ingredient

MSA pan-fry butter spring onions parsley garlic lemon juice flour egg wash breadcrumbs serves

Description approx 160mm x 120mm x 6mm (100g per portion) softened chopped chopped crushed

dried

Beef Kiev

1 unit

2 units

600g

1.2kg

2.4kg

6kg

12kg

125g 20g 10g 10g 20ml 50g 125ml 200g 6

250g 40g 20g 20g 40ml 100g 250ml 400g 12

500g 80g 40g 40g 80ml 200g 500ml 800g 24

1.25kg 200g 100g 100g 200ml 500g 1.25l 2kg 60

2.5kg 400g 200g 200g 400ml 1kg 2.5l 4kg 120

PAN FRY

4 units 10 units 20 units

Preparation:

Retail Presentation:

Promotional Opportunities:

➊ Combine butter, spring onions, parsley,

Display on trays.

Self saucing easy meal.

Consumer Instructions:

Recipe Notes:

➊ Heat 20ml oil in large frying pan over

t &HH XBTI JT NBEF CZ CFBUJOH FHHT

garlic and lemon. Divide into portions, approx 25g each. Roll each portion into a small cylinder (80mm x15mm). ➋ Flatten one side of beef with meat mallet. Place 1 portion of butter on flattened side of each slice of beef

moderately high heat. ➋ Cook beef for 15 minutes, turning

gently with 20ml water per egg. t 4QSJOH POJPOT IBWF B TNBMM UIJO XIJUF

along long edge. Fold edges over and

frequently to ensure even browning and

bulb and long thin green stem. They

roll up to secure filling.

crisping of crumbs.

may be known by different names in

➌ Coat lightly with flour. ➍ Dip into egg wash and coat in crumbs, pressing firmly. ➎ Repeat step 4 to ensure that filling does not leak when cooking.

different states.

Serving Suggestion: Serve with steamed vegetables.

t 1VU mMMJOH UISPVHI B TBVTBHF mMMFS UP form 15mm diameter log which can be cut into 80mm lengths.

13

Beef, Mint and Feta Pies

You’ll find a hint of the Middle East in these pies. Eat them as a delicious light lunch or add them cold to your picnic basket or lunchbox!

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

feta

crumbled

100g

200g

400g

1kg

2kg

cumin

ground

2g

4g

8g

20g

40g

fresh mint leaves

chopped

20g

40g

80g

200g

400g

puff pastry sheets

240mm x 240mm

3

6

12

30

60

egg glaze

20ml

40ml

80ml

200ml

400ml

pine nuts

40g

80g

160g

400g

800g

makes

12

24

48

120

240

Preparation:

Retail Presentation:

Promotional Opportunities:

➊ Combine mince, feta, cumin and mint.

Line tray with baking paper and place 4

Ideal for picnic season as these are

pies on each tray. Consumer can bake

also delicious cold, served with tomato

directly on paper.

chutney.

Consumer Instructions:

Recipe Notes:

toward the centre, pressing down

➊ Preheat fan forced* oven to 200°C.

t TIFFU QVGG QBTUSZ NN Y NN

gently and leaving filling visible.

➋ Place pies glazed side up on baking

Divide into 50g portions. ➋ Cut pastry sheets into 4 squares. ➌ Brush edges with beaten egg. Place portion of beef mix in centre of pastry. ➍ Fold each corner of the pastry in

➎ Brush lightly with egg and sprinkle with pine nuts.

tray. Cook for 15-20 minutes or until golden brown and pastry is crisp.

weighs approx 175g. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

Serving Suggestion: Serve with rocket salad and dollop of natural yoghurt.

14

BEEFing up your profits – Volume 4

Beef n’ Beer Steaks

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

Deliciously marinated beef steaks to impress your family or guests.

Beef n’ Beer Steaks PAN FRY

Ingredient

Description

MSA pan-fry/grill 25mm steaks beer tomato sauce Worcestershire sauce sugar fresh thyme leaves serves

Eye rump centre 150g per portion draught

brown

1 unit

2 units

4 units 10 units 20 units

600g

1.2kg

2.4kg

6kg

12kg

50ml 20ml

100ml 40ml

200ml 80ml

500ml 200ml

1l 400ml

5ml

10ml

20ml

50ml

100ml

20g 2g 4

40g 4g 8

80g 8g 16

200g 20g 40

400g 40g 80

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Arrange steaks on deep tray.

➊ Heat 10ml oil in large heavy based

Ideal for BBQ season.

âž‹ Combine remaining ingredients and pour over steaks.

frying pan. âž‹ Remove steaks from marinade. Cook steaks over high heat for 3 minutes on

Retail Presentation:

each side, until well browned. Remove

Sell in deep trays including some

and stand for 5 minutes.

marinade.

to warm plate. Cover loosely with foil ➌ Pour remaining marinade into pan and cook for 2 minutes until thickened.

Pour over steaks.

Serving Suggestion: Serve with steamed vegetables.

Recipe Notes: t "OZ CFFS DBO CF VTFE

15

Beef Ravioli

Melt in your mouth ravioli prepared in minutes!

Ingredient

Description

1 unit

2 units

Beef mince tomatoes ricotta parsley wonton wrappers makes

85CL semi dried fresh chopped 8cm square

250g 50g 125g 10g 180g 24

500g 100g 200g 20g 720g 28

t %JTQMBZ PO USBZT XJUI KBST PG UPNBUP pasta sauce eg. arrabbiata to provide a complete meal solution.

Preparation: ➊ Combine beef, tomatoes, ricotta and parsley. ➋ Moisten edges of one wonton wrapper.

Top with 18g beef filling. ➌ Place another wrapper on top and press firmly around edges to secure filling and flatten gently.

➎ Repeat with remaining mixture.

Consumer Instructions: ➊ Bring large pan of water to the boil.

t %JTQMBZ PO USBZ XSBQQFE JO QMBTUJD XSBQ to avoid drying.

2.5kg 500g 1kg 100g 3.6kg 140

5kg 1kg 2kg 200g 7.2kg 280

Promotional Opportunities: t 4FMM XJUI H KBST PG UPNBUP CBTFE solution. t 5SZ TFMMJOH XJUI TNBMM QBDLT PG TISFEEFE or shaved parmesan.

Cook ravioli in rapidly boiling water for 7 minutes until softened and filling is cooked. Drain well. âž‹ Serve with heated tomato based pasta sauce. eg. arrabbiata

Recipe Notes: t 8PSL RVJDLMZ XJUI XPOUPO XSBQQFST BT they will dry out if left uncovered. t 4RVBSF XPOUPO XSBQQFST BSF BWBJMBCMF

Serving Suggestion: Serve sprinkled with shaved parmesan

Retail Presentation:

1kg 200g 400g 40g 1.5kg 56

pasta sauce for a complete meal

âž? Place ravioli in single layer on baking paper lined tray to prevent sticking.

4 units 10 units 20 units

and fresh basil leaves.

in most supermarkets or Asian grocery stores. t 'SFTI SJDPUUB JT SFBEJMZ BWBJMBCMF *G VTJOH packaged ricotta it may need to be drained. t 5IJT QSPEVDU XJMM GSFF[F XFMM BOE DBO CF cooked from frozen.

16

BEEFing up your profits – Volume 4

Beef Strudel

Crispy pastry filled with a delicious cheesy beef and mushroom filling.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

bacon

chopped

100g

200g

400g

1kg

2kg

mushrooms

chopped

100g

200g

400g

1kg

2kg

spring onions

chopped

50g

100g

200g

500g

1kg

tasty cheddar

shredded

100g

200g

400g

1kg

2kg

breadcrumbs

dried

50g

100g

200g

500g

1kg

puff pastry sheets

240mm x 240mm

egg glaze makes

Preparation: ➊ Combine beef, bacon, mushrooms,

3

6

9

30

60

20ml

40ml

80ml

200ml

400ml

3

6

9

30

60

cut 3cm slits, 2cm apart along folded

until pastry is golden brown and filling

edge.

cooked through.

➎ Unfold pastry and place on top of beef

spring onions, cheese and

filling, gently pressing edges to secure.

breadcrumbs. Divide into 250g

Brush top with egg glaze.

Serving Suggestion: Serve with your favourite tomato chutney

portions.

Retail Presentation:

and a crisp green salad.

from the long edge of one piece of

Display on tray lined with baking paper for ease of transport and cooking.

Recipe Notes:

pastry leaving a 100mm wide strip.

âž‹ Take one sheet of puff pastry. Cut in half lengthways. Cut 2 x 10mm strips

t 5SZ NBLJOH UIJT JO JOEJWJEVBM QPSUJPOT

Brush long edge of 100mm pastry with water and place a thin strip on each side. ➌ Top with a portion of beef mixture. � Fold half sheet of pastry in half lengthways. Leaving a 2cm border,

Consumer Instructions:

t 5IJT SFDJQF XJMM GSFF[F XFMM t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

➊ Preheat fan forced* oven to 200°C.

need to increase temperature or allow

âž‹ Bake strudel on baking tray lined

additional cooking time.

with baking paper for 25-30 minutes

17

Beef Sukiyaki

Delicious and healthy meal in a flash.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA stir-fry olive oil ginger green beans carrot celery mushrooms red capsicum brown onion oyster sauce soy sauce portions

strips

600g 20ml 5g 100g 100g 100g 100g 50g 50g 50ml 50ml 4

1.2kg 40ml 10g 200g 200g 200g 200g 100g 100g 100ml 100ml 8

2.4kg 80ml 20g 400g 400g 400g 400g 200g 200g 200ml 200ml 16

fresh grated 5cm lengths thin sticks sliced sliced strips wedges light

Preparation:

minutes. Add 20ml water and cook for

➊ Combine beef stir-fry strips, oil and

just tender. Remove from pan.

ginger. Seal in vacuum bag, optional. ➋ Combine vegetables. Seal in bag, optional. ➌ Combine oyster and soy sauces. Seal

further 2 minutes until vegetables are ➋ Heat further 5ml oil in same pan. Cook beef stir-fry strips in 3 batches, for 3 minutes, until well browned. Remove each batch as it cooks.

in small container or vacuum bag.

➌ Return vegetables to pan with sauces.

➍ Present meat, vegetables and sauce

Stir over medium heat for 2 minutes

on tray to serve 4.

Consumer Instructions: ➊ Heat 5ml oil in large non stick wok or fry pan. Add vegetables and cook, stirring, over medium heat for 3

until heated through. Add beef stir-fry strips and serve immediately.

Serving Suggestion: Serve with steamed basmati rice.

6kg 200ml 50g 1kg 1kg 1kg 1kg 500g 500g 500ml 500ml 40

12kg 400ml 100g 2kg 2kg 2kg 2kg 1kg 1kg 1l 1l 80

Promotional Opportunities: Package on tray as fast food ready for a quick family meal.

Recipe Notes: t 4VCTUJUVUF PUIFS WFHFUBCMFT JO TFBTPO e.g. snow peas, baby corn, broccollini, spring onions. t 'PS WJTVBM BQQFBM TFMFDU WFHFUBCMFT XJUI a good mix of colours. t 5P FOTVSF FWFO DPPLJOH DVU WFHFUBCMFT into pieces which will cook in the same time.

18

BEEFing up your profits – Volume 4

Corned Beef

Corned beef provides a hearty winter meal but also makes delicious cold meat for slicing in warmer weather. Why not try a few different flavours?

Ingredient

Description

1 unit

2 units

Corned beef sugar vinegar bay leaves black peppercorns serves

Eye Round brown white

1.2kg 40g 40ml 2 2g 8

2.4kg 80g 80ml 4 4g 16

whole

Ingredient

Description

1 unit

2 units

Corned beef honey vinegar orange rind mustard seeds serves

Eye Round

1.2kg 25g 10ml 5g 2g 8

2.4kg 50g 20ml 10g 4g 16

white strips whole yellow

Ingredient

Description

1 unit

2 units

Corned beef star anise cinnamon sticks orange rind honey vinegar serves

Eye Round whole whole strips

1.2kg 1 1 5g 25g 20ml 8

2.4kg 2 2 10g 50g 40ml 16

white

4 units 10 units 20 units 4.8kg 160g 160ml 8 8g 32

12kg 400g 400ml 20 15g 80

24kg 800g 800ml 40 30g 160

4 units 10 units 20 units 4.8kg 100g 40ml 20g 8g 32

12kg 250g 100ml 50g 15g 80

24kg 500g 200ml 100g 30g 160

4 units 10 units 20 units 4.8kg 4 4 20g 100g 80ml 32

12kg 10 10 50g 250g 200ml 80

24kg 20 20 100g 500g 400ml 160

19

Preparation: ➊ Combine flavouring ingredients. Place in bag suitable for cooking, with corned beef. ➋ Vacuum seal and stand for flavor to develop.

Retail Presentation: For best visual presentation arrange flavouring ingredients on display side of beef before sealing bag.

Consumer Instructions: ➊ Place corned beef in bag in large saucepan. Cover with cold water. ➋ Bring slowly to a gentle simmer. Simmer gently over low heat for 2-3 hours until beef is tender. ➌ Remove beef from bag and carve against the grain to serve.

Serving Suggestion: Serve with steamed vegetables.

Promotional Opportunities: Ideal for all year round.

Recipe Notes: t 6TF GSFTI CBZ MFBWFT JG QPTTJCMF ESJFE JG not available. t 1FFM TUSJQT GSPN [FTU PG PSBOHF VTJOH B vegetable peeler. Do not peel into the white pith as this can be quite bitter. t 1MBDF B TUJDLFS PO CBH HJWJOH CFTU CZ EBUF

20

BEEFing up your profits – Volume 4

Bombay Beef Skewers

Beef skewers with the taste of Indian curry.

Ideal for your family’s next spring BBQ. Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry/grill natural yoghurt curry paste coriander or curry leaves bamboo skewers makes

25mm cubes Greek style hot madras

500g 100g 20g

1kg 200g 40g

2kg 400g 80g

5kg 1kg 200g

10kg 2kg 400g

chopped

20g

40g

80g

200g

400g

20cm

10 10

20 20

40 40

100 100

200 200

Preparation:

Consumer Instructions:

➊ Combine yoghurt and curry paste. Add

➊ Heat BBQ or large non-stick frying pan

beef cubes. ➋ Thread beef on soaked skewers. Allow 4 cubes (60g) per skewer.

over moderate heat. ➋ Cook skewers for 6 minutes turning often until beef is cooked through.

Retail Presentation:

Serving Suggestion:

Arrange on tray, sprinkle with fresh curry

Serve with salad and extra yoghurt.

leaves or chopped coriander.

BEEFing up your profits – Volume 4

MID-WEEK MEALS

21

22

BEEFing up your profits – Volume 4

Beef Italiano

Hearty and delicious family meal in minutes.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry mild salami olives brown onion red capsicum oregano leaves oil tomatoes serves

25mm cubes strips split green wedges thick strips dried olive canned, diced

600g 100g 100g 100g 200g 0.25g 20ml 400g 4

1.2kg 200g 200g 200g 400g 0.5g 40ml 2x400g 8

2.4kg 400g 400g 400g 800g 1g 80ml 4x400g 16

6kg 12kg 1kg 2kg 1kg 2kg 1kg 2kg 2kg 4kg 2.5g 5g 200ml 400ml 10x 400g 20x400g 40 80

Preparation:

Consumer Instructions:

Promotional Opportunities:

Combine all ingredients except tomatoes.

➊ Heat large non-stick pan over high

Sell with canned diced tomatoes for a

heat. Cook beef in 2 x 500g batches

Retail Presentation:

for 5 minutes until browned. ➋ Reduce heat to low. Return beef to pan

Display with canned tomatoes to provide

and add 400g can diced tomatoes.

a complete meal solution.

Simmer uncovered for 20 minutes until beef is tender.

Serving Suggestion: Serve with creamy polenta or hot buttered pasta.

complete meal solution.

23

Beef and Lentil Burgers

Healthy burgers that will be a hit with the whole family.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

lentils

canned, drained

200g

400g

800g

2kg

4kg

carrot

coarsely grated

50g

100g

200g

500g

1kg

coriander

chopped

10g

20g

40g

100g

200g

cumin

ground

2g

4g

8g

20g

40g

breadcrumbs

dried

20g

40g

80g

200g

400g

6

12

24

60

120

makes

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine all ingredients.

➊ Heat 20ml oil in large frying pan.

Sell with packs of hummus.

➋ Form into patties approx 8cm in

➋ Cook burgers over moderate heat

diameter. (approx. 90g per patty)

for 5 minutes on each side until well browned and cooked through.

Recipe tip: toss patties in extra breadcrumbs if desired for presentation.

Serving Suggestion:

Retail Presentation:

Serve with toasted Turkish bread,

Display on tray.

hummus and salad.

24

BEEFing up your profits – Volume 4

Beef Masman

A quick and delicious curry the whole family will enjoy!

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry Masman curry paste oil brown onion baby potatoes sugar coconut milk serves

25mm cubes

600g 50g 10ml 100g 250g 25g 125ml 4

1.2kg 100g 20ml 200g 500g 50g 250ml 8

2.4kg 200g 40ml 400g 1kg 100g 500ml 16

olive wedges quartered brown light

Preparation: Combine beef, curry paste, oil, onion, potatoes, and sugar.

Retail Presentation: Display in large bowl with coriander leaves.

Consumer Instructions: ➊ Heat large non-stick pan over high heat. Cook beef in two batches for 5 minutes until well browned.

6kg 500g 100ml 1kg 2.5kg 250g 1.25l 40

12kg 1kg 200ml 2kg 5kg 500g 2.5l 80

➋ Return beef to pan. Reduce heat to low. Add 125ml water and simmer uncovered for 20 minutes. ➌ Add 125ml coconut milk and simmer, uncovered, for further 10 minutes until beef and potatoes are tender.

Serving Suggestion: Serve with steamed rice and fresh coriander.

Promotional Opportunities: Sell with small cans of light coconut milk and packs of long grain rice to provide a complete meal solution.

Recipe Note: t "EE H HSFFO CFBOT EVSJOH MBTU minutes of cooking if desired.

25

Beef and Potato Pie

Nothing beats snuggling up to a heart-warming winter pie and this one is ready to bake!

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

parsley

chopped

10g

20g

40g

100g

200g

instant mashed potato

dried

20g

40g

80g

200g

400g

frozen vegetables

diced

250g

500g

1kg

2.5kg

5kg

pasta sauce

tomato

250ml

500ml

1l

2.5l

5l

20ml

40ml

80ml

200ml

400ml

Worcestershire sauce instant mashed potato

dried

180g

360g

720g

1.8kg

3.6kg

tasty cheddar

shredded

100g

200g

400g

1kg

2kg

foil containers

3 cup capacity

serves

2

4

8

20

40

4

8

16

40

80

Preparation:

Retail Presentation:

Promotional Opportunities:

➊ Combine mince, parsley, 20g dried

Display in foil containers. Sprinkle lightly

Ideal for cool weather, autumn and winter.

instant mashed potato, vegetables,

with paprika.

pasta sauce and Worcestershire sauce. Place loosely in base of 2 foil containers. ➋ Prepare remaining mashed potato according to pack directions. Cool. ➌ Pile on top of beef spreading to cover completely. Top with cheese.

Consumer Instructions: ➊ Preheat fan forced* oven to 180°C. ➋ Cook pie, uncovered, in foil container

Recipe Notes: t 4FMFDU B nBWPVSTPNF QBTUB TBVDF XJUI herbs such as basil. t 1MBDF EPVCMF NJYUVSF JO MBSHFS TIBMMPX

for 40-45 minutes until golden brown

containers for family sized meal,

and cooked through.

cooking time may be longer. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

Serving Suggestion: Serve with crisp salad.

need to increase temperature or allow additional cooking time.

26

BEEFing up your profits – Volume 4

Beef Yakitori

These delicious skewers of tender tasty beef will be a hit at BBQ’s.

Ingredient

Description

1 unit

2 units

MSA pan-fry/grill

25mm cubes

600g

1.2kg

2.4kg

6kg

12kg

spring onions

30mm lengths

100g

200g

400g

1kg

2kg

red capsicum

30mm chunks

100g

200g

400g

1kg

2kg

soy sauce

light

50ml

100ml

200ml

500ml

1l

50ml

100ml

200ml

500ml

1l

8

16

32

80

160

8

16

32

80

160

mirin bamboo skewers

20cm soaked

makes

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, soy, and mirin.

➊ Preheat BBQ. Cook skewers over

Ideal for BBQ season.

➋ Thread onto skewers alternately with spring onions and capsicum. ➌ Pour over remaining marinade.

moderately high heat for 6 minutes, turning several times until evenly browned. âž‹ Brush with marinade during cooking.

Retail Presentation: Display on tray. Sell with some extra marinade.

Recipe Note: t .JSJO JT B +BQBOFTF TUZMF TFBTPOJOH It is available in most supermarkets

Serving Suggestion:

or Asian food stores. If not Chinese

Serve with Asian style coleslaw.

substituted.

cooking wine or sherry may be

27

Chilli Beef and Beans

You’ll find a hint of Mexico in this spicy winter warmer.

Preparation: Combine all ingredients except tomatoes.

Retail Presentation: Display in large bowl. Sprinkle with chopped parsley for colour.

Consumer Instructions: ➊ Heat 20ml oil in large heavy based pan.

Cook beef in 2 x 500g batches stirring for 10 minutes over high heat until well browned. Return meat to pan.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry/grill brown onion red kidney beans red capsicum green capsicum garlic sugar cumin chilli paprika tomatoes serves

25mm cubes wedges canned, drained 3cm pieces 3cm pieces crushed brown ground hot, ground sweet canned, diced

600g 100g 250g 50g 50g 25g 25g 5g 3g 2g 400g 4

1.2kg 200g 500g 100g 100g 50g 50g 10g 6g 5g 2 x 400g 8

2.4kg 400g 1kg 200g 200g 100g 100g 20g 12g 10g 4x400g 16

âž‹ Add 400g can diced tomatoes.

Reduce heat to low. Cover and simmer

6kg 1kg 2.5kg 500g 500g 250g 250g 50g 30g 20g 4kg 40

12kg 2kg 5kg 1kg 1kg 500g 500g 100g 60g 40g 8kg 80

Promotional Opportunities:

for 30 minutes until beef is tender. Add

Sell with canned tomatoes to provide a

extra liquid if necessary.

complete meal solution.

Recipe Tip: If your pan is not large, cook beef in smaller batches until browned, add all beef back to pan when adding tomatoes.

Serving Suggestion: Serve with parsley potatoes and sour cream. This dish also makes a delicious filling for tacos or burritos, top with salad and sour cream.

Recipe Notes: t 3FE LJEOFZ CFBOT BSF BWBJMBCMF JO DBOT 1 x 400g can yields 250g beans. t 6TF MBSHF SFE LJEOFZ CFBOT XIFO available.

28

BEEFing up your profits – Volume 4

Japanese Beef Soup

A delicious light and refreshing soup the whole family will love!

Ingredient shabu shabu beef stock chilli sauce Chinese cooking wine Udon noodles button mushrooms spring onions carrot fresh bean sprouts serves

Description

1 unit

2 units

sweet

250g 1l 20ml

500g 2l 40ml

1kg 4l 80ml

2.5kg 10l 200ml

5kg 20l 400ml

50ml

100ml

200ml

500ml

1l

200g 100g 100g 100g 50g 4

400g 200g 200g 200g 100g 8

800g 400g 400g 400g 200g 16

2kg 1kg 1kg 1kg 500g 40

4kg 2kg 2kg 2kg 1kg 80

sliced chopped thin sticks optional

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine chilli sauce and wine. Place in

➊ Place 1 litre stock in a large saucepan

Sell with small packs of fried shallot to

small sealed container

over moderate heat. Bring to the

➊ Pack shabu shabu on tray with sauce

boil. Reduce heat to simmer and add

and vegetables. Sell with stock and

vegetables, 200g Udon noodles and

noodles.

contents of sauce container. âž‹ Simmer for 3 minutes until vegetables

Retail Presentation:

are tender. Add shabu shabu. ➌ Serve immediately in large deep bowls.

Package sauce, stock, noodles, beef and vegetables on one tray to provide a complete meal solution.

serve.

Recipe Notes: t $IJOFTF DPPLJOH XJOF JT BWBJMBCMF JO most supermarkets or Asian food stores. If not a semi-sweet sherry may be substituted.

Serving Suggestion: Serve sprinkled with fried shallot.

t #FFG TUPDL JT BWBJMBCMF JO UFUSB QBDLT t 'SFTI CFBO TQSPVUT NBZ OPU CF available and may not keep well. Omit or substitute thinly sliced fresh green beans.

29

Pesto Beef Steaks

Juicy steaks, quick to cook with a tangy tomato flavour.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry/grill

Eye rump side

1.2kg

2.4kg

4.8kg

9kg

24kg

pesto

sun dried tomato

30g

60g

120g

300g

600g

breadcrumbs

dried Japanese style

25g

50g

100g

250g

500g

parsley

chopped

10g

20g

40g

100g

200g

8

16

32

60

160

serves

Retail Presentation:

Serving Suggestion:

Display steaks on tray with cut side up.

Serve with salad or steamed parsley potatoes.

Preparation:

Consumer Instructions:

➊ Spread top half of beef lightly with

Steaks:

Promotional Opportunities:

➊ Heat 20ml oil in large frying pan over

Offer to customer as whole roast or

pesto. ➋ Place combined crumbs and parsley on sheet of baking paper. Place beef

high heat. ➋ Cook steaks for 3-4 minutes on each

on crumbs, spread side down. Spread

side until well browned. Remove to

remaining beef lightly with pesto and

warm plate. Cover loosely with foil.

roll in crumbs mixture, pressing on

Stand for 5 minutes.

firmly. ➌ Cut into 30mm steaks approximately 150g each.

steaks.

Recipe Notes: t *G QFTUP JT TQSFBE PO CFFG UPP UIJDLMZ crumbs will not adhere.

Roast: ➊ Preheat fan forced* oven to 180°C. ➋ Cook roast in baking paper lined roasting pan for 30 minutes per 500g,

t &ZF SVNQ TJEF XJMM QSPEVDF B OJDFMZ shaped medallion when used in this recipe. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

or until required doneness. Remove

need to increase temperature or allow

from oven. Cover loosely with foil and

additional cooking time.

rest for 10 minutes before carving.

30

BEEFing up your profits – Volume 4

Sesame Beef Stir-fry

Quick and delicious, just serve with freshly steamed rice noodles.

Ingredient

Description

MSA stir-fry spring onions

5cm lengths

1 unit

2 units

4 units 10 units 20 units

600g

1.2kg

2.4kg

6kg

12kg

50g

100g

200g

500g

1kg

garlic

crushed

10g

20g

40g

100g

200g

ginger

grated

10g

20g

40g

100g

200g

red chilli

sliced

10g

20g

40g

100g

200g

Kecap manis

20ml

40ml

80ml

100g

200g

oyster sauce

20ml

40ml

80ml

200ml

400ml

sesame seeds

5g

10g

20g

50g

100g

serves

4

8

16

40

80

Preparation:

Consumer Instructions:

Serving Suggestion:

Combine all ingredients.

Heat 10ml oil in large non-stick wok or

Serve with steamed rice noodles.

frying pan. Cook beef mixture in 400g

Retail Presentation:

batches, stirring, for 5 minutes over high

Display in deep bowl. Sprinkle with extra

remaining beef.

sesame seeds.

heat until well browned. Repeat with

Promotional Opportunities: Sell with packs of rice noodles for a complete meal solution.

31

Sweet and Sour Beef Balls

Delicious meatballs with vegetables, in a tangy sweet and sour sauce. Serve with rice for a quick nutritious meal.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

600g

1.2kg

2.4kg

6kg

12kg

pineapple, crushed

well drained

150g

200g

400g

1kg

2kg

chilli sauce

sweet

50g

100g

200g

500g

1kg

breadcrumbs

dried

50g

100g

200g

500g

1kg

brown onion

wedges

100g

200g

400g

1kg

2kg

carrot

thin sticks

100g

200g

400g

1kg

2kg

green capsicum

sliced

sweet and sour sauce foil containers

3 cup

Serves per container

2

100g

200g

400g

1kg

2kg

250ml

500ml

1l

2.5l

5l

2

4

8

20

40

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Combine mince, crushed pineapple,

➊ Preheat fan forced* oven to 180°C.

t $VU DBSSPU JOUP WFSZ UIJO TUSJQT UP FOTVSF

chilli sauce and breadcrumbs. ➋ Roll into 16 small balls approx 50g

➋ Cook meatballs uncovered in foil container for 40 minutes.

each. ➌ Place vegetables in base of foil containers. Top with 8 beef balls. Pour over sweet and sour sauce.

even cooking. t 4VCTUJUVUF PUIFS WFHFUBCMFT JO TFBTPO eg.sliced snow peas for capsicum.

Serving Suggestion:

t 4FMFDU B TNPPUI TXFFU BOE TPVS TBVDF

Serve with steamed long grain rice.

t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

Retail Presentation:

Promotional Opportunities:

Display in foil containers, oven ready.

Sell with packs of microwave steamed rice for a complete meal solution.

for this product. i.e no vegetables. need to increase temperature or allow additional cooking time.

32

BEEFing up your profits – Volume 4

Japanese Beef Soup

BEEFing up your profits – Volume 4

FINGER FOOD 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.

33

34

BEEFing up your profits – Volume 4

Beef and Chorizo Bites

These bite sized portions of beef oozing with flavor will be a hit with your guests.

Ingredient

Description

shabu shabu or thin sliced beef chorizo

approx 80mm diameter sliced

bocconcini

sliced

1 unit

2 units

4 units 10 units 20 units

500g

1kg

2kg

5kg

10kg

60g

120g

240g

600g

1.2kg

60g

120g

240g

600g

1.2kg

toothpicks

12

24

48

120

240

makes

12

24

48

120

240

Preparation:

Consumer Instructions:

Serving Suggestion:

➊ Lay shabu shabu flat on board.

➊ Heat 20ml oil in large frying pan over

Serve on large platter.

➋ Place one slice chorizo and one slice bocconcini on each piece keeping to

high heat. ➋ Cook beef and chorizo bites for 1

one end. Fold shabu shabu over to

minute on each side until browned and

enclose filling.

cheese melts.

➌ Secure edge with toothpick.

Retail Presentation: Display on tray.

➌ Serve immediately.

Promotional Opportunities: Ideal for parties.

Recipe Note: t 5IJT QSPEVDU VTFT TIBCV TIBCV TUZMF beef and provides a cooking method which is an alternative to the traditional use of shabu shabu.

35

Beef Olives

Tasty and delicious, these little beef bites will have your guests coming back for more!

Ingredient

Description

1 unit

2 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

breadcrumbs

dried

100g

200g

400g

1kg

2kg

olives, large

feta stuffed

makes

4 units 10 units 20 units

20

40

80

200

400

20

40

80

200

400

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Drain olives well. Roll 25g mince into

➊ Heat 10ml oil in large heavy based

t 5SZ XJUI BODIPWZ PS DBQTJDVN TUVGGFE

small ball. Place olive on ball and press into centre of ball, ensuring that mince completely covers olive. âž‹ Roll in breadcrumbs.

frying pan over medium heat. âž‹ Cook olives, for 8-10 minutes, turning frequently until evenly browned and cooked through.

Retail Presentation:

Serving Suggestion:

Present on trays of 10-12 balls.

Serve with toothpicks.

Promotional Opportunities: Ideal for spring racing carnival picnics and antipasto platters.

olives for variety. t 5SZ VTJOH +BQBOFTF TUZMF DSVNCT GPS variety.

36

BEEFing up your profits – Volume 4

Beef Polpettone

Delicious little meatballs, perfect for any party.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

breadcrumbs

fresh

100g

200g

400g

1kg

2kg

garlic

crushed

10g

20g

40g

100g

200g

parmesan

shredded

100g

200g

400g

1kg

2kg

parsley

chopped

20g

40g

80g

200g

400g

black pepper

cracked

0.5g

1g

2g

5g

10g

24

48

96

240

480

makes

Preparation:

Consumer Instructions:

Serving Suggestion:

➊ Combine all ingredients.

Pan-fry:

Serve with bowls of your favourite

➋ Roll into small balls approximately

➊ Heat 20ml oil in large frying pan over

chutney.

30g each.

moderate heat. ➋ Cook polpettone for 10 minutes turning

Retail Presentation:

frequently until evenly browned and cooked through.

Promotional Opportunities: Sell with jars of various chutneys.

Display on trays.

Oven Bake: ➊ Preheat fan forced* oven to 180°C. ➋ Bake polpettone on baking tray lined with baking paper for 15 minutes until cooked through. Serve immediately.

Recipe Note: t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

37

Beef Pot Stickers

FINGER FOOD

Beef Pot Stickers

Delicious dumplings!

PAN FRY/SIMMER

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

breadcrumbs

fresh

20g

40g

80g

200g

400g

spring onions

finely chopped

40g

80g

160g

400g

800g

ginger

grated

10g

20g

40g

100g

200g

sesame oil

5ml

10ml

20ml

50ml

100ml

oyster sauce

10ml

20ml

40ml

100ml

200ml

gow chee pastry

8cm round

portions

35

70

140

350

700

35

70

140

350

700

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, breadcrumbs, spring

➊ Heat 10ml oil in large frying pan. Add

Sell with bottles of light soy sauce.

onions, ginger, sesame oil and oyster

pot stickers. Cook, without turning, for

sauce.

3 minutes over high heat until browned.

➋ Brush edges of gow chee pastry with water. Place 10g beef mixture (approx.

1 teaspoon) on each pastry. ➌ Fold in half and press edges firmly

Reduce heat to moderate. ➋ Add ½ cup water or sufficient to cover base of pan to a depth of 3mm. Cover and simmer for further 10 minutes until

together, pleating the top edge as you

water has evaporated and pot stickers

go, to secure filling.

have softened.

Retail Presentation:

Serving Suggestion:

Display in single layer on trays lined with

Serve with light soy sauce.

baking paper.

Recipe Notes: t (PX DIFF QBTUSZ JT BWBJMBCMF JO NPTU supermarkets or Asian grocery stores. t 5IFTF DBO CF QSFQBSFE JO MBSHF quantities and stored in the freezer.

38

BEEFing up your profits – Volume 4

Beef & Pumpkin Triangles

These great little pastries are ideal eaten hot or chill and add to the picnic basket.

Ingredient

Description

1 unit

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

pumpkin

grated

250g

500g

1kg

2.5kg

5kg

peas

frozen

50g

100g

200g

500g

1kg

instant mashed potato

dried

20g

40g

80g

200g

400g

puff pastry sheets

240mm x 240mm

egg glaze salt and cracked pepper

2 units 4 units 10 units 20 units

4

8

12

40

80

20ml

40ml

80ml

200ml

400ml

16

24

48

120

240

to taste

portions

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Combine mince, pumpkin, peas and

Display on trays lined with baking paper to

Serve with tomato chutney for dipping.

dried potato. Season with salt and

provide oven ready product.

cracked pepper. ➋ Cut pastry sheets into 4 squares. ➌ Brush edges with beaten egg. � Place 35g beef mixture on each square. ➎ Fold pastry in half to form a triangle.

Press edges together to enclose filling. âž? Brush lightly with egg and lightly sprinkle with combined salt flakes and cracked black pepper.

Consumer Instructions:

Promotional Opportunities: Sell with jars of tomato chutney.

➊ Preheat fan forced* oven to 200°C. Line baking tray with baking paper. ➋ Place triangles glazed side up on

Recipe Notes:

baking tray. Cook for 15-20 minutes or

t 5IJT SFDJQF XJMM GSFF[F XFMM

until golden brown and pastry is crisp.

t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

39

Beef Spring Rolls

Beef and vegetables all rolled up ready to delight your guests.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

noodles

bean thread

50g

100g

200g

500g

1kg

carrot

grated

75g

150g

300g

750g

1.5kg

ginger

grated

15g

30g

60g

150g

300g

spring onions

finely chopped

40g

80g

160g

400g

800g

soy sauce

light

10ml

20ml

40ml

100ml

200ml

20

40

80

200

400

spring roll wrappers thawed

Preparation:

Consumer Instructions:

Serving Suggestion:

➊ Place noodles in large bowl. Cover with

➊ Place oil in large deep pan to a

Serve with sweet chilli sauce.

boiling water and stand for 10 minutes.

depth of approximately 3cm. Heat

Drain well.

over moderately high heat. Test as

➋ Combine beef, noodles, carrot, ginger, spring onions and soy sauce. ➌ Moisten edges of spring roll wrappers and place on board in a diamond shape with one corner facing you. ➍ Place 25g beef mixture on edge of spring roll wrapper. Roll up tightly,

described below before frying. ➋ Fry spring rolls a few at a time for 6-8 minutes, turning once, until golden brown and crispy. ➌ Drain on absorbent paper. ➍ Serve immediately with small bowl of sweet chilli sauce for dipping.

folding ends in to form a rectangular roll approximately 12cm long.

Recipe tip: For best results test oil with a small piece of bread before frying spring

Retail Presentation: Display on trays.

rolls. The bread should sizzle immediately and begin to brown within one minute.

Promotional Opportunities: Sell with small bottles of sweet chilli sauce.

Recipe Notes: t #FBO UISFBE OPPEMFT BSF WFSZ mOF DMFBS noodles. They can be found in your supermarket or Asian grocer. t 4QSJOH SPMM XSBQQFST BSF BWBJMBCMF frozen. 20 wrappers weigh 250g. They are approximately 20cm square.

40

BEEFing up your profits – Volume 4

Beef Stuffed Mushroom Caps

Delicate mushroom caps filled with cheesy beef mixture.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

spring onions

finely chopped

40g

80g

160g

400g

800g

breadcrumbs

fresh

25g

50g

100g

250g

500g

tomatoes

semi dried,chopped

50g

100g

200g

500g

1kg

parmesan

shredded

50g

100g

200g

500g

1kg

black pepper

cracked

0.5g

1g

2g

5g

10g

button mushrooms

16

32

64

160

320

makes

16

32

64

160

320

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Combine beef, spring onions,

➊ Preheat fan forced* oven to 180°C.

t ,FFQ NVTISPPN TUBMLT BOE TDSBQT UP

breadcrumbs, tomatoes, parmesan and pepper. ➋ Divide into 25g portions and roll into balls.

➋ Bake mushrooms on baking tray lined with baking paper for approximately 15 minutes until beef is cooked through.

Serve immediately.

➌ Wipe mushrooms, remove stems and remove thin slice from bottom if necessary to ensure that mushrooms sit flat on tray. ➍ Press one ball gently on each upturned mushroom.

Retail Presentation: Display on trays.

use when preparing stuffing for beef roast! t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

Serving Suggestion: Serve warm on large platters.

Promotional Opportunities: Ideal for party season.

t $IPPTF NVTISPPNT PG FWFO TJ[F for best cooking result and best visual display. Button mushrooms approximately 20g each with stem removed provide a good serving portion.

41

Chilli Beef Strips

Thin strips of tender beef quickly stir fried for fabulous finger food!

Ingredient

Description

1 unit

2 units

MSA stir-fry

strips

500g

1kg

2kg

5kg

10kg

40ml

80ml

160ml

400ml

800ml

olive oil

4 units 10 units 20 units

chilli flakes

dried

1g

2g

4g

10g

20g

garlic

fresh, sliced

20g

40g

80g

200g

400g

lemon rind

finely shredded

5g

10g

20g

50g

100g

spring onions

sliced finely

40g

80g

160g

400g

800g

lettuce leaves

small

portions

12

24

48

120

240

12

24

48

120

240

Preparation:

Consumer Instructions:

Promotional Opportunities:

Combine beef, oil, chilli, garlic, lemon rind

➊ Heat 20ml oil in wok on high heat.

Sell with small baby lettuce leaves to

and spring onions.

Cook small batches of beef mixture,

serve.

stirring, for 2-3 minutes over high heat

Retail Presentation: Display on trays with baby lettuce leaves.

until well browned. ➋ Pile into baby lettuce leaves. ➌ Sprinkle lightly with salt flakes or thinly sliced red chilli before serving.

Recipe Notes: t 8IFO VTJOH DJUSVT SJOE JO B SFDJQF always use a fine layer and discard any white pith.

Serving Suggestion: Serve piled in baby cos or butter lettuce leaves.

42

BEEFing up your profits – Volume 4

Teriyaki Beef Skewers

Bite sized skewers with a sweet Asian style marinade perfect for BBQ season.

Ingredient

Description

1 unit

2 units

MSA pan-fry/grill

25mm cubes

500g

1kg

2kg

5kg

10kg

50ml

120ml

240ml

600ml

1.2l

Teriyaki marinade honey

4 units 10 units 20 units

20ml

40ml

80ml

200ml

400ml

sweet

20ml

40ml

80ml

200ml

400ml

coriander

chopped

10g

20g

40g

100g

200g

bamboo skewers

15cm soaked

20

40

80

200

400

20

40

80

200

400

chilli sauce

portions

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, teriyaki marinade,

➊ Preheat BBQ on moderately high heat.

Display during BBQ season.

honey, chilli sauce and coriander. ➋ Thread onto skewers. Approximately

➋ Cook skewers for 6 minutes, turning frequently to ensure even browning.

30g per skewer (2-3 cubes).

Retail Presentation: Display on trays with extra chopped fresh coriander.

Serving Suggestion: Serve on platter lined with banana leaf.

43

Wasabi Beef Rolls

Japanese inspired beef rolls with a bite!

Ingredient MSA pan-fry/grill nori sheets

Description 150mm x100mm x 6mm thick (2.5g each) halved

1 unit

2 units

4 units 10 units 20 units

500g

1kg

2kg

5kg

10kg

2

4

8

20

40

wasabi

paste

10g

20g

40g

100g

200g

soy sauce

light

10ml

20ml

40ml

100ml

200ml

oil

vegetable

10ml

20ml

40ml

100ml

200ml

small skewers

8cm

24

48

96

240

480

24

48

96

240

480

makes

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Combine wasabi, oil and soy sauce.

➊ Heat 20ml oil in large frying pan over

t 8BTBCJ JT +BQBOFTF IPSTFSBEJTI :PVS

Brush over beef. âž‹ Top with nori sheets trimmed to match.

With the longest edge towards you, roll

moderate heat. âž‹ Cook beef for 3-4 minutes on each side until well browned.

up beef to form a log. ➌ Cut 25mm thick slices from log and secure with toothpicks or small skewers keeping cut side up.

When measuring wasabi, keep in mind that it has quite a strong, hot flavor. t /PSJ JT +BQBOFTF UPBTUFE TFBXFFE

Serving Suggestion: Serve with light soy sauce for dipping.

Retail Presentation:

Promotional Opportunities:

Display on skewers, showing cut side up,

Sell during party or BBQ season.

ready to cook.

supplier will usually sell it in tubes.

Nori sheets are also used to prepare sushi. t 5IFTF SPMMT BSF BMTP EFMJDJPVT DPPLFE on your BBQ.

44

BEEFing up your profits – Volume 4

Beef and Chorizo Bites

BEEFing up your profits – Volume 4

FORMAL 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.

45

46

BEEFing up your profits – Volume 4

Beef and Mushroom Roast

This delicious roast will wow your guests every time!

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA beef roast

Eye of knuckle

1.2kg

2.4kg

4.8kg

12kg

24kg

button mushrooms

chopped

40g

80g

160g

400g

800g

breadcrumbs

fresh

50g

100g

200g

500g

1kg

spring onions

chopped

20g

40g

80g

200g

400g

blue cheese

crumbled

50g

100g

200g

500g

1kg

black pepper

cracked

0.5g

1g

2g

5g

10g

food grade bands

medium

serves

3

6

12

30

60

8

16

32

80

160

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Cut large slit through centre of beef.

➊ Preheat fan forced* oven to 180°C.

Sell with packs of pre-prepared

➋ Combine mushrooms, spring onions, breadcrumbs and cheese. ➌ Open beef up. Fill centre of beef with filling. Close beef to enclose filling. Tie beef with food grade bands to secure. ➍ Sprinkle with cracked pepper.

Cook roast in roasting dish for

vegetables for roasting.

approximately 30 minutes per 500g or until cooked to desired doneness. ➋ Remove beef. Cover loosely with foil to keep warm. ➌ Stand for 10 minutes.

Recipe note: t " SPBTU XIJDI JT SPVOE JO TIBQF XJMM give best results with this recipe eg.

Eye rump centre or eye of knuckle.

Retail Presentation:

Serving Suggestion:

Display on tray with packs of roasting

Carve into thin slices against the grain.

vegetables.

Serve with roasted vegetables.

t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

47

Beef Chermoula

The tang of coriander and chilli bring a hint of Algeria to this delicious roast or BBQ. Ingredient

Description

1 unit

2 units

MSA beef roast

rump cap, denuded

900g

1.8kg

3.6kg

9kg

18kg

20ml

40ml

80ml

200ml

400ml

olive oil lemon juice chilli sauce

sweet

chilli flakes

4 units 10 units 20 units

20ml

40ml

80ml

200ml

400ml

20ml

40ml

80ml

200ml

400ml

0.5g

1g

2g

5g

10g

chopped coarsely

20g

40g

80g

200g

400g

garlic

crushed

10g

20g

40g

100g

200g

black peppercorns

cracked

5g

10g

20g

50g

100g

6

12

24

60

120

coriander

serves

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Cut 2cm deep slits in roast, against the

➊ Preheat fan forced* oven to 180°C.

This product is also ideal for use on a

grain. ➋ Combine all marinade ingredients. Pile on top of roast and massage into slits.

Cook roast in roasting dish for until cooked to desired doneness. ➋ Remove beef. Cover loosely with foil to

Retail Presentation: Display cut side up.

kettle BBQ or hooded BBQ.

approximately 30 minutes per 500g or

keep warm.

Recipe Note: t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow

Serving Suggestion: Carve into thick slices against the grain.

Serve with cous cous salad.

additional cooking time.

48

BEEFing up your profits – Volume 4

Beef in a Bag

Beef and vegetables in a delicious mustard marinade all ready to roast.

Ingredient

Description

1 unit

2 units

MSA beef roast mustard honey gravy powder garlic rosemary carrots baby potatoes olive oil oven bags serves

Eye rump centre wholegrain

1.2kg 50g 20g 10g 2 5g 3 6 20ml 1 6

2.4kg 100g 40g 20g 4 10g 6 12 40ml 2 12

cloves, sliced fresh leaves medium, halved 40-50g each 40cm x 25cm

Preparation:

4 units 10 units 20 units 4.8kg 200g 80g 40g 8 20g 12 24 80ml 4 24

12kg 500g 200g 100g 20 50g 30 60 200ml 10 60

24kg 1kg 400g 200g 40 100g 60 120 400ml 20 120

➋ Pierce bag 6 times near tied end. ➌ Cook beef for 1 hour. Completely open

Promotional Opportunities:

➊ Place beef in oven bag. Add combined

top of bag. Stir juices, baste roast and

Sell with foil roasting dish for easy meal

mustard, honey, gravy powder, garlic

cook for further 15 minutes until beef

solution.

and rosemary. ➋ Press bag to coat beef with mustard mixture. ➌ Toss vegetables in oil. Add to bag.

Secure with twist tie.

and vegetables are browned. ➍ Remove beef from oven. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven to finish browning whilst beef is resting.

Retail Presentation:

Serving Suggestion:

Display in foil tray ready to roast.

Carve beef into thin slices against the

Consumer Instructions: ➊ Preheat fan forced* oven to 180°C. Place beef in bag in roasting pan.

grain. Serve with vegetables and juices from the bag.

Recipe Notes: t 1SFQBSF WFHFUBCMFT UP B TJ[F XIJDI XJMM cook in the same time as the piece of beef. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

49

Beef Saltimbocca

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

Beef Saltimbocca

Tender slices of beef seasoned with sage and pan fried quickly for easy entertaining.

PAN FRY

Ingredient

Description

1 unit

2 units

MSA pan-fry

6mm thick

600g

1.2kg

2.4kg

6kg

12kg

lean smoked ham

sliced

120g

240g

480g

1.2kg

2.4kg

butter

softened

120g

240g

480g

1.2kg

2.4kg

garlic

crushed

10g

20g

40g

100g

200g

0.5g

1g

2g

5g

10g

1g

2g

4g

10g

20g

black pepper

cracked

fresh sage leaves

chopped finely

fresh sage leaves

large whole

serves

4 units 10 units 20 units

6

12

24

60

120

6

12

24

60

120

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine butter, garlic, pepper and

➊ Heat large heavy based frying pan

Ideal to display all year round, display with

chopped sage. ➋ Flatten beef lightly with meat mallet on one side. Top flattened side of beef with ham. Spread with butter. Fold over to enclose filling.

over moderate heat. Cook beef for

pre-prepared vegetables for a complete

3 minutes on each side until well

meal solution.

browned and cooked through. ➋ Serve immediately, drizzled with pan juices.

t $VU CFFG TDIOJU[FM TUZMF NN TMJDFT

➌ Secure end with toothpick or shortened bamboo skewer. Press whole sage leaf on top.

Recipe Notes:

Serving Suggestion: Serve with crisp green salad.

oval shapes approximately 16mm x 12mm for best results. t 'JMMJOH EPFT OPU OFFE UP CF GVMMZ enclosed. This dish is designed so

Retail Presentation: Display on trays.

that the butter will ooze out, forming a serving sauce in the pan.

50

BEEFing up your profits – Volume 4

Beef with Spiced Plums

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

Beef with Spiced Plums

Tender beef steaks with a spicy plum sauce.

PAN FRY

Ingredient

MSA pan-fry plums

Description

1 unit

2 units

Eye rump centre steaks 25mm thick (150g portions) 825g can

1.2kg 1

2.4kg 2

4.8kg 4

12kg 10

24kg 20

50ml

100ml

200ml

500ml

1l

20g

40g

80g

200g

400g

8

16

24

80

160

sweet chilli sauce coriander

chopped

serves

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Serving Suggestion:

➊ Drain plums, reserve 50ml juice from

➊ Heat large non-stick frying pan over

Serve with steamed green vegetables.

each can. Cut plums in half and remove stone.

high heat. ➋ Drain steaks well from marinade and

➋ Combine juice from plums, chilli sauce

cook for 3 minutes on each side until

and coriander. Use equal quantities

well browned. Remove to warm plate

of plum juice and chilli sauce i.e. for 8 steaks use 50ml each, for 16 steaks use 100ml each. ➌ Place steaks in deep tray. Pour over marinade. Add halved plums.

Retail Presentation: Display in deep trays. Plums could be sold in a separate small container.

and cover loosely with foil. ➌ Reduce heat to moderate. Add marinade to pan. Cook for 3-4 minutes until thickened. Return steaks to pan.

Toss in sauce and serve immediately.

Promotional Opportunities: Ideal for summer and spring.

51

Bocconcini Beef Steaks

Colourful and full of flavor, these steaks will be the highlight of the meal!

Ingredient MSA pan-fry/grill 25mm steaks pesto

Description

1 unit

2 units

4 units 10 units 20 units

approx 150g each

600g

1.2kg

2.4kg

6kg

12kg

sun dried tomato

40g

80g

160g

400g

800g

spinach

baby leaves

40g

80g

160g

400g

800g

bocconcini

sliced

80g

160g

320g

800g

1.6kg

red capsicum

roasted, sliced

60g

120g

240g

600g

1.2kg

4

8

16

40

80

serves

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Butterfly steaks and open out.

➊ Heat 10ml oil in large heavy based

Perfect for that special occasion. Make

➋ Spread one side of steak with pesto.

Top each steak with10g spinach leaves, 20g bocconcini and 15g roasted capsicum. ➌ Fold other half of steak over to enclose filling and gently press together.

frying pan. Cook steaks for 3 minutes

sure that these are in your cabinet near

on each side, over high heat, until well

Valentine’s Day.

browned and cheese begins to melt. ➋ Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving.

Display on tray all facing the same direction.

t 8IPMF SPBTUFE SFE DBQTJDVN JT available in jars, drain well.

➍ Tie with food grade bands if needed.

Retail Presentation:

Recipe Notes:

Serving Suggestion: Serve with sautéed potatoes and green vegetables.

t -BSHF CPDDPODJOJ BSF NPTU TVJUBCMF GPS this dish.

52

BEEFing up your profits – Volume 4

Italian Beef Bake

Delicious beef parcels in individual serves make entertaining a breeze!

Ingredient

Description

1 unit

2 units

Beef mince

85CL

600g

1.2kg

2.4kg

6kg

12kg

breadcrumbs

dried

60g

120g

240g

600g

1.2kg

pesto

sun dried tomato

oregano

dried

4 units 10 units 20 units

60g

120g

240g

600g

1.2kg

0.25g

0.5g

1g

2.5g

5g

bocconcini

baby

50g

100g

200g

500g

1kg

spinach

baby leaves

20g

40g

80g

200g

400g

streaky bacon

thin rindless

150g

300g

600g

1.5kg

3kg

4

8

16

40

80

serves

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Combine mince, breadcrumbs, pesto

Display on trays with extra fresh oregano

Serve with oven roasted tomatoes and

leaves.

extra baby spinach.

Consumer Instructions:

Recipe note:

➊ Preheat fan forced* oven to 180°C.

t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

and oregano. Form 180g mince into large flat patty. ➋ Top centre of patty with spinach, and bocconcini. Bring sides up to fully enclose filling. Roll into a ball. ➌ Wrap with a strip of bacon around

➋ Place beef parcels on baking tray

circumference of ball, securing ends

lined with baking paper. Cook for 30

underneath.

minutes until bacon is crispy and beef is cooked through.

need to increase temperature or allow additional cooking time.

53

Pepper Beef Medallions

Everyone loves a pepper steak.

This one has a hint of garlic!

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry/grill

Eye rump side

600g

1.2kg

2.4kg

6kg

12kg

garlic

crushed

10g

20g

40g

100g

200g

black peppercorns

cracked

10g

20g

40g

100g

200g

parsley

finely chopped

10g

20g

40g

100g

200g

4

8

12

40

80

serves

Preparation:

Consumer Instructions:

Serving Suggestion:

➊ Combine garlic, pepper and parsley.

➊ Preheat BBQ or cast iron griddle plate

Serve with grilled vegetables.

➋ Roll beef in pepper mixture. ➌ Cut into steaks approximately 30mm thickness, 150g portions.

to high heat. ➋ Cook steaks for 3-4 minutes until juices are pooling on surface. Turn and cook further 3-4 minutes. Steaks should feel

Retail Presentation:

springy when pressed with back of

Present on tray, cut side up.

➌ Remove to warm plate. Cover loosely

tongs. with foil and rest for 5 minutes.

Promotional Opportunities: Ideal to display during BBQ season.

Recipe Note: t " SPVOE TIBQFE DVU TVDI BT FZF SVNQ side is most suitable for this product.

54

BEEFing up your profits – Volume 4

Rosemary Infused Beef

Faster than fast food leaving much more time to spend with your guests.

Ingredient

Description

shabu shabu or thin sliced beef olive oil

1 unit

2 units

4 units 10 units 20 units

500g

1kg

2kg

5kg

10kg

20ml

40ml

80ml

200ml

400ml

garlic

sliced

20g

40g

80g

200g

400g

rosemary

fresh leaves

2g

4g

8g

20g

40g

4

8

16

40

80

serves

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine shabu shabu, oil, garlic and

➊ Heat 10ml oil in large non stick frying

Package as fast food ready to prepare a

rosemary. ➋ Seal in vacuum bag or arrange on tray.

pan.

quick meal.

➋ Place a single layer of beef in very hot pan. Cook for one minute over high

Recipe note:

Retail Presentation:

heat, turning once until well browned.

Place layers on tray display with extra

in pan so that it cooks very quickly.

beef and provides a cooking method

sprigs of rosemary.

Remove each batch as it cooks.

which is an alternative to the traditional

Ensure that beef is only a single layer

➌ Serve immediately.

Serving Suggestion: Serve with mashed potato and steamed greens.

t 5IJT QSPEVDU VTFT TIBCV TIBCV TUZMF

use of shabu shabu.

55

Walnut Crusted Beef Roast

This delicious roast looks spectacular with its crusty topping.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA beef roast

Eye rump centre

900g

1.8kg

3.6kg

9kg

18kg

breadcrumbs

fresh

50g

100g

200g

500g

1kg

walnuts

coarsely chopped

50g

100g

200g

500g

1kg

mustard

wholegrain

60g

120g

240g

600g

1.2kg

chives

finely chopped

10g

20g

40g

100g

200g

6

12

24

60

120

serves

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine breadcrumbs, walnuts,

➊ Preheat fan forced* oven to 180°C.

Sell with packs of pre-prepared

mustard and chives.

➋ Place beef on roasting rack. Cook for

vegetables to roast.

➋ Press firmly over roast.

approximately 45 minutes. Allow 30 minutes per 500g.

Retail Presentation:

➌ Remove from oven and cover loosely with foil. Rest for 10 minutes.

Display in deep foil tray with crust side up.

Recipe Notes: t " TNBMM EFOVEFE nBU TIBQFE SPBTU such as eye rump centre or rump cap

Serving Suggestion:

is most suitable for this product. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

Carve into thick slices against the grain.

need to increase temperature or allow

Drizzle with pan juice. Serve with roasted

additional cooking time.

vegetables.

56

BEEFing up your profits – Volume 4

Rosemary Infused Beef

BEEFing up your profits – Volume 4

KIDS FAVOURITES 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.

57

58

BEEFing up your profits – Volume 4

Beef Hawaiian

K I D ’ S FAV O U R I T E S

Beef Hawaiian

Tender slices of beef with a delicious melt in your mouth filling.

These are sure to become a family favourite!

PAN FRY

Ingredient MSA pan-fry ham

Description 6mm thick 100g per portion thinly sliced

1 unit

2 units

4 units 10 units 20 units

600g

1.2kg

2.4kg

6kg

12kg

120g

240g

480g

1.2kg

2.4kg

crushed pineapple

well drained

120g

240g

480g

1.2kg

2.4kg

tasty cheddar

shredded

120g

240g

480g

1.2kg

2.4kg

flour

60g

120g

240g

600g

1.2kg

egg wash

60ml

120ml

240ml

600ml

1.2l

100g

200g

400g

1kg

2kg

6

12

24

60

120

breadcrumbs

dried

serves

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Flatten one side of beef with meat

➊ Heat 20ml oil in large frying pan over

t &HH XBTI JT NBEF CZ CFBUJOH FHHT

mallet. Top one half of each slice with 20g each of ham, cheese and pineapple. Fold over and flatten edges

moderate heat. ➋ Cook beef for 3 minutes on each side until crumbs are brown and crispy.

with meat mallet to enclose filling. ➋ Pass through flour, egg and crumbs, pressing crumbs on firmly.

Serving Suggestion: Serve with salad or steamed vegetables.

Retail Presentation: Display on tray.

with 20ml water per egg.

59

Beef Lovers Pizza

Little pizzas for big appetites!

Ingredient shabu shabu or thin sliced beef pizza bases

Description

1 unit

2 units

250g

500g

1kg

2.5kg

5kg

5

10

20

50

100

12cm diameter

tomato pizza sauce

4 units 10 units 20 units

50g

100g

200g

500g

1kg

pizza cheese

shredded

200g

400g

800g

2kg

4kg

oregano leaves

dried

0.25g

0.5g

1g

2.5g

5g

5

10

20

50

100

makes

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Spread base with tomato paste and

➊ Preheat fan forced* oven to 200°C.

t 5IJT QSPEVDU VTFT TIBCV TIBCV TUZMF

lightly sprinkle with oregano. âž‹ Top with cheese and scrunched shabu shabu.

âž‹ Bake pizzas on baking tray lined with baking paper for 10-15 minutes until base is crisp and cheese is melted.

beef and provides a cooking method which is an alternative to the traditional use of shabu shabu. t 1J[[B CBTFT XFJHI BQQSPY H FBDI

Retail Presentation:

Serving Suggestion:

t 1SF TISFEEFE QJ[[B DIFFTF JT BWBJMBCMF

t %JTQMBZ PO USBZT

Serve with crisp green salad.

food service supplier. It is a mixture of

t 'PS BEEFE DPMPVS JO ZPVS DBCJOFU USZ your own variations eg.

- Hawaiian - add crushed pineapple

Promotional Opportunities:

- Italian - add sliced roasted capsicum

Kid’s size pizza ready to cook for a quick

and halved olives

meal or after school snack

in the supermarket and from your mozzarella, cheddar and parmesan cheeses. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

60

BEEFing up your profits – Volume 4

Beef Surprise

Individual beef balls with a surprise oozing from the centre will become Mum and Dad favourites as well.

Ingredient

Description

1 unit

2units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

15g

30g

60g

150g

300g

parsley

4 units 10 units 20 units

breadcrumbs

dried

50g

100g

200g

500g

1kg

baby bocconcini

10g

60g

120g

240g

600g

1.2kg

rindless bacon

streaky strips

serves

6

12

24

60

120

6

12

24

60

120

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, parsley and crumbs.

➊ Preheat fan forced* oven to 180°C.

Perfect for a quick family meal.

Divide into portions approx 90g. âž‹ Roll each portion into a large flat

âž‹ Bake Beef Surprise on baking tray lined with baking paper for 25-30 minutes

rectangle. Place 2 bocconcini in centre

until bacon is crisp and beef is cooked

of beef and roll to totally enclose

through.

strip of bacon around centre of loaf.

Retail Presentation: Display on trays with edge of bacon under beef ball.

t #BDPO BQQSPYJNBUFMZ H QFS TFSWF t *G CBCZ CPDDPODJDOJ BSF OPU BWBJMBCMF

bocconcini. ➌ Roll into small loaf shape. Wrap one

Recipe Notes:

Serving Suggestion:

you can cut larger bocconcini in

Serve with crisp green salad.

cheddar or swiss cheese.

quarters, or substitute cubes of tasty t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ need to increase temperature or allow additional cooking time.

61

Beef Twister

Family sized beef roll with a twist!

Ingredient

Description

1 unit

2 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

carrot

grated

50g

100g

200g

500g

1kg

parsley

finely chopped

10g

20g

40g

100g

200g

breadcrumbs

dried

25g

50g

100g

250g

500g

10ml

20ml

40ml

100ml

200ml

1

2

4

10

20

5ml

10ml

20ml

50ml

100ml

1g

2g

4g

10g

20g

1

2

4

10

20

4

8

16

40

80

tomato sauce puff pastry sheets

240mm x 240mm

egg glaze sesame seeds foil pie dish

optional 140mm diameter, 30mm deep

serves

Preparation: ➊ Combine beef, carrot, parsley, breadcrumbs and tomato sauce. Spray

➍ Beginning at one end, gently roll pastry to form a spiral. Place in prepared foil pie dish. Brush with egg glaze and sprinkle with sesame seeds.

foil pie dish lightly with oil. ➋ Cut sheet of pastry in half. Place 2 rectangles of pastry side by side with

Retail Presentation:

short edges slightly overlapping, to

Display in foil trays covered with plastic

form a long rectangle approximately

wrap to prevent drying.

120mm x 480mm. ➌ Using a sausage filler, roll beef into a long sausage 20mm diameter, place

4 units 10 units 20 units

Consumer Instructions:

Serving Suggestion: Serve with extra tomato sauce.

Promotional Opportunities: Ideal family snack to promote during the football season.

Recipe Note: t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

along long edge of pastry and roll

➊ Preheat fan forced* oven to 200°C.

need to increase temperature or allow

carefully to fully enclose filling.

➋ Bake twister, in foil pie dish, on baking

additional cooking time.

tray for 25-30 minutes until pastry is golden brown and filling cooked through.

62

BEEFing up your profits – Volume 4

Gold Nuggets

Small bites of beef with vegetables inside a crispy golden crust will delight every child!

Ingredient

Description

1 unit

2 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

mashed potato

dried

40g

80g

160g

400g

800g

50g

100g

200g

500g

1kg

finely chopped

50g

100g

200g

500g

1kg

breadcrumbs

25g

50g

100g

250g

500g

makes

10

20

40

100

200

corn kernels red capsicum

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Recipe Notes:

➊ Combine beef, potato, corn and

➊ Heat 20ml oil in large frying pan.

t 6TF DBOOFE GSP[FO PS GSFTI DPSO

capsicum. Divide mixture into 35-40g portions and form into small patties. âž‹ Coat patties in crumbs, pressing on

âž‹ Cook patties for 3 minutes on each side, until golden brown and cooked through.

firmly. Place on tray.

Retail Presentation: Display on trays.

kernels. If using canned, ensure that they are well drained. t 4VCTUJUVUF +BQBOFTF TUZMF breadcrumbs for dried crumbs in this

Serving Suggestion: Serve with tomato chutney, tomato sauce or sweet chillli sauce for dipping.

Promotional Opportunities: Great for after school snack or for kids parties.

recipe.

63

Magic Wands

Liven up your next kid’s party with these colourful and healthy beef sticks.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

cranberries

dried, chopped

50g

100g

200g

500g

1kg

carrot

grated

100g

200g

400g

1kg

2kg

breadcrumbs

dried

50g

100g

200g

500g

1kg

fresh coriander

chopped

cranberry sauce

20g

40g

80g

200g

400g

100g

200g

400g

1kg

2kg

cracked pepper bamboo skewers

15cm soaked

makes

2g

4g

8g

20g

40g

16

32

64

160

320

16

32

64

160

320

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine mince, cranberries, carrot,

➊ Heat 20ml oil in large non-stick frying

Ideal for kid’s parties, picnics or BBQ’s.

breadcrumbs, coriander, cranberry sauce and pepper. ➋ Roll into small oblongs approximately

pan. ➋ Cook magic wands over medium-high heat for 10 minutes, turning frequently

50g each. Press a skewer into each

until evenly browned and cooked

piece.

through.

Recipe Note: t %SJFE DSBOCFSSJFT BSF BWBJMBCMF JO ZPVS supermarket or from your wholesaler.

They may be called craisins.

Retail Presentation:

Serving Suggestion:

Present on trays.

Serve with extra cranberry sauce for dipping.

64

BEEFing up your profits – Volume 4

Money Bags

Tasty morsels of beef wrapped in crisp golden pastry.

Ingredient

Description

1 unit

2 units

MSA pan-fry/grill frozen diced vegetables honey, mustard and herb marinade puff pastry sheet

10mm cubes

100g

200g

400g

1kg

2kg

carrots, peas , corn

50g

100g

200g

500g

1kg

liquid

20ml

40ml

80ml

200ml

400ml

1

2

4

10

20

10ml

2ml

40ml

100ml

200ml

4

8

16

40

80

240 x 240mm

egg glaze makes

4 units 10 units 20 units

Preparation:

Retail Presentation:

Recipe Notes:

➊ Combine beef, vegetables and

Display on trays lined with baking paper.

t 5P SFEVDF DPPLJOH UJNF JO UIJT SFDJQF

marinade. ➋ Cut pastry sheets into 4 squares.

120 x 120mm. ➌ Place one portion of beef mixture, approximately 45g, on centre of each pastry square. Draw sides up, pinching or twisting at the top to form a small bag shape. Place on a small square of baking paper. ➍ Brush with egg glaze.

MSA pan-fry/grill has been used in

Consumer Instructions:

preference to MSA roast. t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

➊ Preheat fan forced* oven to 200°C.

need to increase temperature or allow

➋ Cook money bags for 20 minutes, until

additional cooking time.

golden brown and cooked through.

Serving Suggestion: Serve with mashed potato or crisp salad.

65

Nachos Burgers

Oven ready burgers to tempt the fussiest eaters!

Ingredient

Description

1 unit

2 units

Beef mince

85CL

500g

1kg

2kg

5kg

10kg

breadcrumbs

dried

50g

100g

200g

500g

1kg

20g

40g

80g

200g

400g

mild chunky

120g

240g

480g

1.2kg

2.4kg

taco seasoning tomato salsa

4 units 10 units 20 units

tasty cheddar

shredded

60g

120g

240g

600g

1.2kg

corn chips

original

30g

60g

120g

300g

600g

6

12

24

60

120

makes

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, breadcrumbs and

➊ Preheat fan forced* oven to 180°C.

Ideal for quick meal preparation.

taco seasoning. Divide into portions

➋ Bake burgers on baking tray lined with

approximately 90g each and form into

baking paper for 10-15 minutes until

burgers.

cooked through.

t *G VTJOH B DPOWFOUJPOBM PWFO ZPV NBZ

➋ Top each burger with salsa, cheese and coarsely broken corn chips.

Retail Presentation: Display on trays.

Recipe Note:

Serving Suggestion: Serve with avocado and tomato salad.

need to increase temperature or allow additional cooking time.

66

BEEFing up your profits – Volume 4

Quesadilla

Tortilla filled with beef and beans, a great alternative to the traditional toasted sandwich.

Ingredient

Description

1 unit

2 units

Beef mince

85CL

250g

500g

1kg

2.5kg

5kg

baked beans

drained

125g

250g

500g

1.25kg

2.5kg

pizza cheese

shredded

125g

250g

500g

1.25kg

2.5kg

tortilla

20cm diameter

4

8

16

40

80

4

8

16

40

80

makes

4 units 10 units 20 units

Preparation:

Consumer Instructions:

Promotional Opportunities:

➊ Combine beef, baked beans and

➊ Heat large non-stick frying pan over

Great for a quick meal or after school

cheese. Divide into approximately 125g

moderate heat. Spray tortilla lightly with

portions.

oil.

âž‹ Press beef mixture over half of tortilla.

Fold over to enclose filling.

âž‹ Cook for 5 minutes each side until golden brown and cooked through.

snack.

Recipe Notes: t 'MPVS UPSUJMMB XFJHI BQQSPYJNBUFMZ 40g each.

Retail Presentation:

Serving Suggestion:

Display on trays. Cut in half to form

Serve, cut into wedges, with crisp green

from the supermarket or your food

triangles.

salad.

service supplier. It is a mixture of

t 1SF TISFEEFE QJ[[B DIFFTF JT BWBJMBCMF

parmesan, cheddar and mozzarella cheeses.

67

Tom Thumbs

Skewers of tender beef marinated in spicy plum sauce.

Ingredient

Description

1 unit

2 units

4 units 10 units 20 units

MSA pan-fry/grill

20mm cubes

500g

1kg

2kg

5kg

10kg

marinade

sweet plum

100ml

200ml

400ml

1l

2l

chilli sauce

thai sweet

50ml

100ml

200ml

500ml

1l

bamboo skewers

20cm soaked

10

20

40

100

200

sesame seeds

5g

10g

20g

50g

100g

makes

10

20

40

100

200

Preparation:

Retail Presentation:

Serving Suggestion:

➊ Combine beef, marinade and chilli

Display on trays.

Serve with rice and extra chilli sauce.

Consumer Instructions:

Promotional Opportunities:

➊ Preheat BBQ on moderate heat.

Ideal for BBQ season.

sauce. ➋ Thread on skewers. (4 cubes per skewer) Sprinkle with sesame seeds.

➋ Cook skewers for 8-10 minutes, turning often until browned and cooked through. ➌ Brush with marinade during cooking.

68

BEEFing up your profits – Volume 4

Magic Wands

For more value-adding tips, look out for www.acutabove.net.au

BEEFing up your profits - Volume 4 Your guide to value-added beef ISBN 9781741913699 Meat & Livestock Australia © 2010

Disclaimer Care is taken to ensure the accuracy of the information

Project Manager – Stephen Pocock, MLA National Account Manager

contained in this publication, however MLA cannot accept

Editor – Susannah Hartigan, the rh factor

responsibility for the accuracy or completeness of the

Art director – Martin Walker, Still Moving Design

information or the opinions expressed.

Recipe Design – Lyn Harwood Photography – Oliver Ford

MLA makes no representations and to the extent permitted

Food Styling – Kate Murdoch

by law excludes all warranties in relation to the information

Props - Sheldon & Hammond

contained in this publication. MLA is not liable to you or to any third party for any losses, costs or expenses, including any direct, indirect, incidental, consequential, special or exemplary damages or lost profit, resulting from any use or misuse of the information contained in this publication.

BEEFing up your profits - Volume 4 Your guide to value-added beef

Š 2010