BEEFing up your Profits Best of the Best
BEEFing up your Profits Best of the Best
Published by Meat & Livestock Australia Limited ABN 39 081 678 364 July 2012 Š Meat & Livestock Australia Limited 2012 ISBN 9781741919332
Disclaimer Care is taken to ensure the accuracy of the information contained in this publication, however MLA cannot accept responsibility for the accuracy or completeness of the information or the opinions expressed. MLA makes no representations and to the extent permitted by law excludes all warranties in relation to the information 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. Reproduction in whole or in part of this publication is prohibited without prior consent and acknowledgement of Meat & Livestock Australia. 2
MLA State Business Development Managers Doug Piper Business Development Manager NSW/ACT
0411 680 504 dpiper@mla.com.au
Gerard Doherty Business Development Manager VIC/TAS
0411 680 510 gdoherty@mla.com.au
Glen Burke Business Development Manager QLD/NT
0411 680 507 gburke@mla.com.au
Brett Atkinson Business Development Manager SA
0411 680 519 batkinson@mla.com.au
Rafael Ramirez Business Development Manager WA
0408 083 014 rramirez@mla.com.au
Introduction Meat & Livestock Australia (MLA) is delighted to bring you Beefing up your profits “Best of the Best”. This volume brings together 32 of the most successful beef recipes from past volumes in one easy to use publication. These beef recipes have been designed to not only return higher profit margins to retailers, but to also provide interesting and time saving meal options for your customers. The pre-prepared or value-added meal ideas are created with maximum consumer ease in mind with the majority of them requiring only 20 minutes cooking time to have a nutritious meal on the table. Recipes contained in this volume use an assortment of all the main cooking methods providing something for everyone and every meal occasion. We hope these ideas provide inspiration for you and your staff as 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 presentation and opportunities for additional promotional opportunities. 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 practise within their shops. Members are encouraged to network and share product, merchandising, and value-adding ideas with each other. Visit www.acutabove.net.au for more information.
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Lemon Grass Beef – Page 27 4
Contents
Introduction 3 Meat Standards Australia 6 MSA Production 7 MSA Grading 8 MSA Accreditation 9 Beef Nutrition 10 BEEFing up your Profits Best of the Best Recipes 13 Beef Bragioli 19 Beef and Mushroom Mignons 20 Orange Mustard BBQ Steaks 21 Tuscan Beef BBQ 22 Beef Biryani 23 Beef Bourguignon 24 Beef Rogan Josh 25 Italian Family Roast Beef 26 Lemon Grass Beef 27 Lemon Rocket Beef Balls 28 Cranberry Glazed Roast Beef 29 Dinosaurs 30 Beef Strudel 31 Beef Masman 32 Beef Pot Stickers 33 Beef and Pumpkin Triangles 34 Beef and Mushroom Roast 35 Beef Chermoula 36 Beef Saltimbocca 37
Bocconcini Beef Steaks Money Bags Beef Picanha Aussie BBQ Beef Ribs Sticky Asian Beef Short Ribs American Style Beef BBQ Brisket Beef Bulgogi Venetian Spiced Beef Orange Soy Beef Skewers Beijing Beef Kebabs Bondi Beef and Beetroot Burgers Lime and Mustard Beef Steaks Beef Pallomilla
38 39 40 41 42 43 44 45 46 47 48 49 50
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Meat Standards Australia
Meat Standard Australia is the world’s only consumer based eating quality grading system. Meat Standards Australia (MSA) is a grading program designed to take the guess work out of buying and cooking Australian beef. MSA graded beef is labelled with a grade and recommended cooking method that identifies the eating quality of a cut of beef according to standards developed by consumer taste panels. All beef underpinned by the MSA symbol has met strict criteria to ensure it meets consumer expectations for tenderness, juiciness and flavour. Developing the MSA Standard Research shows that an enjoyable meal experience is of paramount importance to Australian beef consumers. They expect a tender, tasty, juicy cut of beef at every meal occasion. To develop the MSA standards over 86,000 consumers participated in taste panels sampling 603,000 individual beef samples to identify the key factors that deliver consistent quality beef. How the MSA grade is calculated MSA Certified Graders collate information provided from the cattle producer, supervise processing standards and assess each individual carcase on its attributes known to influence the eating quality of beef including meat colour, marbling, fat depth, carcase weight, maturity and ultimate pH. Integrity All participants in the program are licensed to use the MSA Trademark, and certify products via an approved Quality Management System in accordance with the MSA Standards Manual. Licensees are subject to independent random audit programs for compliance to the Standards. MSA standards are backed by independent audit to the AS/NZS ISO 9001/2008 Standard.
6
MSA Production
An important element contributing to eating quality is the on-farm or feedlot management of cattle. Key factors: Breed All cattle breeds are eligible to be graded by MSA; however MSA research has shown that different breeds can impact the eating quality of many cuts. Nutrition and growth For consistent eating quality, cattle need to be managed on a rising plane of nutrition to ensure sufficient muscle glycogen levels and adequate growth. Glycogen Maintenance of high muscle glycogen through adequate nutrition and minimizing animal stress will result in improved pH and meat colour compliance. Handling Cattle must be handled in a manner that keeps stress to a minimum during mustering and transport. Stress is a major contributor to a condition that results in dark, tough beef.
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MSA Grading
Individual carcase attributes are collected by an MSA certified grader. The attributes are calculated through the MSA grading model and an eating quality grade is generated for individual carcase cuts according to cooking method. Meat Colour (MC) On the chilled carcase the rib eye muscle is assessed and scored against the AUS-MEAT Colour Reference Standards. MSA marbling (MSAMB) Marbling is assessed at the ribbing site of the carcase. It is calculated by evaluating the amount, piece size and distribution of marbling in comparison to the MSA standards. Fat Distribution The thickness of fat at a specified rib is measured, it must be 3mm or greater. Fat must be evenly distributed over the loin, hind and forequarters. An even fat coverage enables uniform chilling rates throughout the carcase. Ultimate pH (pHu) One of the most significant indicators of eating quality involves the measurement of lactic acid within the muscle taken from a pH probe. Carcases with the optimum pH level of meat are eligible for an MSA grade. Maturity This assessment measures the amount of cartilage that has turned to bone along the spine. It is a measure of physiological maturity of the bovine animal.
8
MSA Accreditation
Licensed branded beef companies can underpin their brand with the MSA Trademark, this allows a brand owner to communicate that their product has been graded to MSA standards. The use of the MSA symbol is subject to a brand license agreement with Meat and Livestock Australia (MLA) to ensure the integrity of the product. All beef sold under the license agreement must be MSA graded and the enterprise’s quality systems must adhere to MSA Standards Manual for Trademark usage. Extensive mandatory training is provided to all participants in the MSA supply chain. Audits are conducted on all licensed participants at regular intervals to check compliance to the Standards.
Meat Standards Australia PO Box 2363 Fortitude Valley BC, QLD 4006 Australia T: 1800 111 672 F: 1800 999 672 www.mla.com.au/msa
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Beef Nutrition Beef Nutrition Beef is a nutritious food packed with 10 essential nutrients required for good health and is a great choice for all your customers, including families and those that are health conscious.
Iron and Zinc Beef has the highest iron and zinc content when compared to other protein foods, such as chicken, pork, fish and eggs. The redder the meat, the higher the iron content. Iron and zinc in beef is well absorbed by the body. This means that for the same amount of iron, much more iron is absorbed from red meat than from spinach.
10
10 Essential Nutrients in Beef: 1. Protein 2. Iron 3. Zinc 4. Vitamin B12 5. Omega 3 6. Niacin 7. Riboflavin 8. Vitamin B6 9. Pantothenic acid 10. Phosphorus
Beef and health • Iron is required for producing energy and carrying oxygen to cells around the body, including the brain. Zinc is important for a healthy immune system. Beef is one of the best sources of iron and zinc in the Australian diet. • Omega 3 is important for a healthy heart and you may be surprised to learn that red meat, including beef, is the second largest source of omega-3 in the Australian diet, after fish. • Trimmed of visible fat, all cuts of beef are suitable for a cholesterol-lowering or diabetic diet. • When trimmed of all visible fat, all cuts of beef meet the Heart Foundation’s Tick criteria.
How much? • Eating red meat, like beef, 3 to 4 times a week is an important part of a healthy diet and makes it easy to meet iron and zinc requirements. • 100-150g cooked beef (equivalent to 150g-200g uncooked) is a healthy portion size for males and females • For a healthy meal, nothing could be simpler than trimmed beef steak or roast with a salad.
Beef and weight control A higher protein diet has been shown to be effective for weight loss in both men and women. Many people find it easy to follow a higher protein diet because it: • helps you lose weight • helps to reduce hunger, which is good when you are trying to lose weight • helps to meet nutrient requirements, like iron, which is particularly important for women. Being low in iron can make you feel tired, unwell and lacking in motivation to exercise and be healthy • encourages fresh, wholesome foods and cooking delicious recipes, including red meat, such as beef, 3-4 times per week
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Orange Soy Beef Skewers – Page 46 12
BEEFing up your Profits Best of the Best
NAME
DESCRIPTION
CUT
COOKING SYMBOL
PAGE
This delicious pot roast is an adaptation of a favourite Maltese dish.
MSA Beef Oyster Blade
Roast
19
Surprise your guests with this easy-to-cook but elegant steak.
MSA Eye Rump Side Steaks cut 35mm thick
Grill
20
This juicy beef is quickly barbequed and served with salad for a stunning, healthy meal.
MSA Oyster Blade or Flat Iron Steak 20mm thick steaks
Grill
21
Quickly barbequed and sliced this juicy beef dish can be served in many different ways.
MSA Beef Oyster Blade
Grill
22
Biryani is a delicious combination of beef, rice and aromatic spices. This is a convenient adaption of an authentic Indian favourite.
MSA Eye of Knuckle or Bolar Blade 10mm cubes
Pan Fry/Simmer
23
Beef Braglioli
Beef & Mushroom Mignons
Orange Mustard BBQ Steaks
Tuscan Beef BBQ
Beef Biryani
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NAME
DESCRIPTION
CUT
COOKING SYMBOL
PAGE
A delightful combination of beef, red wine, onions and mushrooms with a hint of herbs.
MSA Eye of Knuckle or Bolar Blade 25mm cubes
Pan Fry/Simmer
24
This quick and tasty curry will warm up any winter night.
MSA Eye of Knuckle or Bolar Blade 25mm cubes
Pan Fry/Simmer
25
Make your customers life a breeze by offering a total meal package.
MSA Oyster Blade or Flat Iron Steak 20mm thick steaks
Roast
26
Tender beef, marinated in fragrant garlic, chilli, ginger and lemongrass Irresistible!
MSA Beef Stir Fry
Stir Fry
27
Bite sized beef balls with the tang of freshly grated lemon rind.
Beef mince
Grill
28
The brilliant colour and texture of cranberries add another dimension to this delicious roast.
MSA Beef Oyster Blade
Roast
29
Beef Bourguignon
Beef Rogan Josh
Italian Family Roast Beef
Lemon Grass Beef
Lemon Rocket Beef Balls
Cranberry Glazed Roast Beef
14
NAME
DESCRIPTION
CUT
COOKING SYMBOL
PAGE
Fabulous meat and vegetables wrapped in crispy puff pastry.
Beef mince
Oven Bake
30
Crispy pastry filled with a delicious cheesy beef and mushroom filling.
Beef mince
Oven Bake
31
A quick and delicious curry the whole family will enjoy!
MSA Eye of Knuckle or Bolar Blade 25mm cube
Pan Fry/Simmer
32
Delicious Dumplings!
Beef mince
Pan Fry/Simmer
33
These great little pastries are ideal eaten hot or chill and add to the picnic basket!
Beef mince
Oven Bake
34
This delicious roast will wow your guests every time!
MSA Beef Roast eye of knuckle
Roast
35
Dinosaurs
Beef Strudel
Beef Masman
Beef Pot Stickers
Beef & Pumpkin Triangles
Beef & Mushroom Roast
Best of the Best
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NAME
DESCRIPTION
CUT
COOKING SYMBOL
PAGE
Fragrant coriander and chilli bring a hint of Algeria to this delicious roast or BBQ.
MSA Beef Roast rump cap, denuded
Roast or Grill
36
Tender slices of beef seasoned with sage and pan fried quickly for easy entertaining!
MSA Grill/Pan Fry 6mm thick steaks
Pan Fry
37
Colourful and full of flavor, these steaks will be the highlight of the meal!
MSA Grill/Pan Fry 25mm steaks approx 150g each
Pan Fry
38
Tasty morsels of beef wrapped in crisp golden pastry.
Beef Cubes 10mm
Oven Bake
39
Brilliant Brazilian BBQ Beef!
MSA Rump Cap
Grill
40
Be prepared to use your fingers. You won’t want to miss any of these deliciously sticky ribs!
MSA Beef Chuck Short Ribs
Kettle or Hooded BBQ
41
Beef Chermoula
Beef Saltimbocca
Bocconcini Beef Steaks
Money Bags
Beef Picanha
Aussie BBQ Beef Ribs
16
NAME
DESCRIPTION
CUT
COOKING SYMBOL
PAGE
Finger lickin’ good!
MSA Beef Chuck Short Ribs
Kettle or Hooded BBQ
42
Melt in your mouth brisket with its own tangy barbeque sauce. Everyone will be coming back for more!
MSA Point End Brisket
Kettle or Hooded BBQ
43
Quick and delicious BBQ beef slices!
MSA Chuck Eye Log
Pan Fry
44
Marinated steaks with a hint of spice. Perfect for that balmy summer BBQ!
MSA Eye Rump Centre
Grill
45
Make plenty of these. They will disappear quickly!
MSA Grill/Pan Fry
Grill
46
Cute and delicious little kebabs!
MSA Grill/Pan Fry
Grill
47
Sticky Asian Beef Short Ribs
American Style Beef BBQ Brisket
Beef Bulgogi
Venetian Spiced Beef
Orange Soy Beef Skewers
Beijing Beef Skewers
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NAME
DESCRIPTION
CUT
COOKING SYMBOL
PAGE
No more messy beetroot slices falling from your burger. The flavour is locked right in!
Beef mince
Grill
48
These steaks have an unexpected zing. Serve them with your favourite salad!
MSA Eye Rump Side 20mm steaks
Grill
49
Tender succulent steaks with just a tang of orange to get your MoJo going!
MSA Oyster Blade or Flat Iron Steak 20mm thick
Grill
50
Bondi Beef & Betroot Burgers
Lime & Mustard Beef Steaks
Beef Pallomilla
18
Beef Bragioli This delicious pot roast is an adaptation of a favourite Maltese dish.
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Beef Oyster Blade
Denuded & butterflied
1kg
2kg
4kg
10kg
20kg
beef mince
85cl
400g
800g
1.6kg
4kg
8kg
bacon
coarsely chopped
50g
100g
200g
500g
1kg
parmesan
shredded
50g
100g
200g
500g
1kg
flat leaf parsley
coarsely chopped
20g
40g
80g
200g
400g
garlic
crushed
10g
20g
40g
100g
200g
black pepper
cracked
2g
4g
8g
20g
40g
sugo
tomato
400ml
800ml
1.6l
4l
8l
foil containers
16x11x5cm
2
4
8
20
40
8
16
32
80
160
serves
Preparation:
Retail Presentation:
Serving Suggestion:
1. Completely denude oyster blade, remove internal sinew, butterfly and place on board external side down.
Vacuum pack trays for ease of transport.
Consumer Instructions:
Slice thickly and serve with piping hot mashed potatoes and steamed green beans. Spoon sauce over.
2. Combine mince, bacon, parmesan, parsley garlic and pepper. Spread evenly over oyster blade. With longest edge towards you roll firmly to enclose filling.
1. Preheat fan forced *oven to 160째C. Cover foil tray tightly with foil.
Promotional Opportunities:
2. Place on oven tray and bake for 45 minutes.
This is a hearty winter dish, but can also be chilled and sliced giving an effect similar to a terrine, which would be ideal for picnics.
3. Cut in half and place edge side down in foil trays Pour 200ml sugo over beef in each container.
3. Remove foil and return to oven for further 15 minutes until cooked through.
Recipe Notes: * If using a conventional oven, you may need to increase temperature or allow additional cooking time.
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Beef and Mushroom Mignons Surprise your guests with this easy-to-cook but elegant steak. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye Rump Side
Steaks cut 35mm thick
750g
1.5kg
3kg
7.5kg
15kg
button mushrooms
finely chopped
75g
150g
300g
750g
1.5kg
spring onions
finely chopped
25g
50g
100g
250g
500g
75g
150g
300g
750g
1.5kg
bacon
long rashers, rindless
200g
400g
800g
2kg
4kg
black pepper
cracked
1g
2g
4g
10g
20g
4
8
16
40
80
blue cheese
serves
Preparation:
Retail Presentation:
Serving Suggestion:
1. Use a sharp knife to cut a pocket in each steak.
Arrange steaks on tray with pepper side up.
Serve with steamed vegetables.
2. Combine mushrooms, spring onions and cheese. Spoon into steaks. Wrap in bacon. Secure with toothpick or twine.
Consumer Instructions:
3. Sprinkle top with pepper.
2. Heat 20ml oil in large frying pan. Cook steaks for 2-3 minutes on each side over high heat until browned.
1. Preheat fan forced oven to 180째C.*
3. Remove steaks to oven tray. Place in oven and cook for further 15 minutes. Remove toothpick or twine before serving.
20
Promotional Opportunities: Ideal to display at any time of the year. Capitalise on special event days such as Valentines Day to sell this meal solution.
Orange Mustard BBQ Steaks This juicy beef is quickly barbequed and served with salad for a stunning, healthy meal. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Oyster Blade or 20mm thick steaks Flat Iron Steak
1.2kg
2.4kg
4.8kg
12kg
24kg
oil
20ml
40ml
60ml
200ml
400ml
125ml
250ml
500ml
1.25l
2.5l
olive
orange juice mustard
wholegrain
honey oranges
sliced
pieces
25g
50g
100g
250g
500g
20ml
40ml
60ml
200ml
400ml
1
2
4
10
20
8
16
32
80
160
Preparation:
Retail Presentation:
Serving Suggestion:
1. Completely denude oyster blade, remove internal sinew, butterfly and cut in half lengthways.
Arrange steaks on tray with slice of orange between each steak.
Serve with crisp green salad and chargrilled vegetables. Allow 2 steaks per adult serve and 1 per child serve.
2. Cut into steaks by slicing through each piece on an angle. 3. Combine oil, orange juice, mustard and honey. Pour over steaks on shallow tray. Marinate for 24 hours.
Consumer Instructions: 1. Preheat BBQ. Cook steaks for 3 minutes each side over medium heat. 2. Remove to a warm plate, cover loosely with foil and rest in a warm place for 5 -10 minutes.
Promotional Opportunities: Ideal to display during the BBQ Season.
Recipe Notes: • For a variation, marinate whole oyster blade. Cook on chargrill BBQ or Kettle BBQ. Slice and serve with salad. • Suitable for use with any MSA Grill/ Pan Fry beef cut.
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Tuscan Beef BBQ Quickly barbequed and sliced this juicy beef dish can be served in many different ways. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Beef Oyster Blade
Denuded and butterflied
1kg
2kg
4kg
10kg
20kg
oil
olive
20ml
40ml
80ml
200ml
400ml
garlic
granulated
5g
10g
20g
50g
100g
rosemary leaves
dried
3g
6g
12g
30g
60g
black pepper
cracked
2g
4g
6g
20g
40g
parsley leaves
dried
1g
2g
4g
10g
20g
6
12
24
60
120
serves
Preparation:
Consumer Instructions:
Promotional Opportunities:
1. Completely denude oyster blade, remove internal sinew and butterfly. Score beef cutting slits approx. 10mm deep and 30mm apart.
1. Preheat chargrill BBQ on high heat. Cook beef for 5 minutes.
Ideal to display during the BBQ season. Also suitable for kettle BBQ.
2. Combine garlic, rosemary, pepper and parsley. 3. Pour oil onto tray. Roll beef in oil to coat, sprinkle with seasoning and rub into beef.
2. Turn and cook for further 3 minutes. 3. Remove to a warm plate. Cover loosely with foil and rest in a warm place for 5- 10 minutes before carving against the grain.
Serving Suggestion:
Retail Presentation:
1. Slice thinly and serve with chargrilled vegetables and crusty bread.
Display flat or folded in half. Could also be vacuum packed.
2. Cut larger slabs from beef and serve as a gourmet steak sandwich with salad in warm Turkish rolls.
22
Recipe Notes: • Make up larger quantities of the garlic, rosemary, pepper and parsley mix and store in an airtight container for up to 3 weeks. • Substitute commercially available Tuscan seasoning for the garlic, rosemary, pepper and parsley mix. Tuscan seasoning is available in food service quantities.
Beef Biryani Biryani is a delicious combination of beef, rice and aromatic spices. This is a convenient adaption of an authentic Indian favourite. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye of Knuckle 10mm cubes or Bolar Blade
500g
1kg
2kg
5kg
10kg
oil
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
rice
basmati,raw
300g
600g
1.2kg
3kg
6kg
bay leaves
dried or fresh
2
4
8
20
40
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
Serving Suggestion:
1. Combine beef, oil, onion, stock, curry powder, and cinnamon.
Serve sprinkled with fresh coriander leaves and toasted flaked almonds.
2. Add rice. Mix well.
1. Stir mixture in large non stick pan for 5 minutes over high heat until beef has browned and onion softened.
Retail Presentation:
2. Reduce heat to low. Add 400g can diced tomatoes and 2 cups water.
Pile into foil containers. Top with 2 bay leaves. Display with canned tomatoes.
3. Cover and simmer for 30 minutes, stirring occasionally until rice is tender and liquid absorbed.
Recipe Notes: Recipe should be prepared and displayed in units as above to ensure that consumer adds the correct ratio of liquid to rice.
4. Serves 4.
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Beef Bourguignon A delightful combination of beef, red wine, onions and mushrooms with a hint of herbs. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye of Knuckle 25mm cubes or Bolar Blade
600g
1.2kg
2.5kg
6kg
12kg
small mushrooms
halved
200g
400g
800g
2kg
4kg
brown onion
wedges
100g
200g
400g
1kg
2kg
stock powder
beef
5g
10g
20g
50g
100g
cornflour
10g
20g
40g
100g
200g
tomato paste
50g
100g
200g
500g
1kg
bacon
chopped
50g
100g
200g
500g
1kg
rosemary
fresh
5g
10g
20g
50g
100g
125ml
250ml
1litre
1.25 litre
2.5 litre
4
8
16
40
80
red wine serves
Preparation:
Consumer Instructions:
Serving Suggestion:
1. Toss beef in cornflour. Add remaining ingredients.
(for 1 unit)
Serve with piping hot mashed potato and steamed green vegetables.
2. Mix well.
Retail Presentation: Pile into foil containers. Top with sprig of rosemary (optional). Display with canned tomatoes.
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1. Heat 20ml oil in large heavy based pan. Add beef mixture and cook, stirring, over high heat for 5 minutes until lightly browned. 2. Reduce heat to low. Add 400g can diced tomatoes. 3. Cover and simmer for 30 minutes, stirring occasionally until beef is tender.
Promotional Opportunities: 1. This is an ideal dish for cooler weather. Display in autumn and winter. 2. Display with canned diced tomatoes for an extra sale or promotional give away.
Beef Rogan Josh This quick and tasty curry will warm up any winter night.
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye of Knuckle 25mm cubes or Bolar Blade
600g
1.2kg
2.5kg
6kg
12kg
oil
olive, light
20ml
40ml
80ml
200ml
400ml
brown onion
wedges
100g
200g
400g
1kg
2kg
baby potatoes
quartered
300g
600g
1.2kg
3kg
6kg
curry paste
rogan josh
140g
280g
560g
1.4kg
2.8kg
bay leaves
dried or fresh
2
4
8
20
40
4
8
12
40
80
serves
Preparation:
Consumer Instructions:
Serving Suggestion:
Combine all ingredients.
1. Stir mixture in large non-stick pan for 5 minutes over high heat until browned.
Serve with steamed rice and dollop of natural yoghurt. Serve Nann or roti bread on the side.
Retail Presentation: Pile into foil containers. Display with canned tomatoes.
2. Reduce heat to low. Add 400g can diced tomatoes and ½ cup water. 3. Cover and simmer for 30 - 40 minutes, stirring occasionally until beef is tender and sauce has thickened. Add fresh green beans during last 5 minutes of cooking if desired.
Promotional Opportunities: 1. This is an ideal dish for cooler weather. Display in autumn and winter. 2. Display with canned diced tomatoes, rice and Naan bread or roti for an extra sale or promotional give away.
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Italian Family Roast Beef Make your customers life a breeze by offering a total meal package. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye Rump Side
whole piece approx 1.2kg
1.2kg
2.4kg
4.8kg
12kg
24kg
rosemary leaves
dried
2g
4g
8g
20g
40g
oregano leaves
dried
2g
4g
8g
20g
40g
parsley flakes
dried
0.5g
1g
2g
5g
10g
thyme leaves
dried
0.25g
0.5g
1g
2.5g
5g
40ml
80ml
160ml
400ml
800ml
olive oil 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
1
2
4
10
20
6
8
16
40
80
serves
Preparation:
Retail Presentation:
1. Combine rosemary, oregano, parsley and thyme.
Vacuum seal roast in foil container for easy transportation.
2. Rub beef with approx half oil. Roll in herbs.
Consumer Instructions:
3. Toss vegetables in remaining oil. Place beef in centre of foil roasting tray. 4. Arrange vegetables around roast, allowing 2 small potatoes and 1 piece pumpkin per serve
1. Preheat fan forced* oven to 180°C. Place roast, in foil tray, into oven. Cook for 1 – 1½ hours. (Allow approx 30 minutes per 500g of beef) or until cooked to desired doneness.
2. Remove beef from oven and cover loosely with foil to keep warm. Return vegetables to oven for further 10 -15 minutes, until cooked. 3. Carve roast, against the grain, into thin slices. Serve with vegetables and juices. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time
Serving Suggestion: Serve with steamed green vegetables.
Promotional Opportunities: Retailer could also package roast and vegetables separately. Display small tetra packs of gravy for add on sale.
Recipe Notes: • Leave skin on pumpkin for added colour. Cut into chunky pieces. • Select small potatoes that will cook in the same time as the roast.
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Lemon Grass Beef Tender beef, marinated in fragrant garlic, chilli, ginger and lemongrass - Irresistible! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Beef Stir Fry
strips
600g
1.2kg
2.4kg
6kg
12kg
spring onions
5cm lengths
200g
400g
800g
2kg
4kg
red capsicum
thick strips
200g
400g
800g
2kg
4kg
chilli sauce
thai sweet
60ml
120ml
240ml
600ml
1.2l
fish sauce
40ml
80ml
160ml
400ml
800ml
kecap manis
40ml
80ml
160ml
400ml
800ml
lemon grass
sliced
40g
80g
160g
400g
800g
ginger
grated fresh
20g
40g
80g
200g
400g
garlic
crushed
20g
40g
80g
200g
400g
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
Promotional Opportunities:
1. Combine beef, onions and capsicum in large bowl.
1. Heat 20ml oil in large non stick wok or frying pan. Add beef mixture and cook, in batches of approx. 200g, stirring for 3 minutes over high heat until beef has browned. Remove each batch to a warmed bowl.
Display with sachets of quick cook rice for add-on sale.
2. Combine chilli sauce, fish sauce, kecap manis, lemon grass, ginger and garlic. Add to beef mixture. Mix well.
Retail Presentation: Display on tray with banana leaf.
2. Return all beef to pan. Heat and serve.
Serving Suggestion: Serve with steamed rice.
Recipe Notes: • Sliced lemon grass, crushed garlic and grated ginger are available in jars for convenience • Kecap Manis is an Indonesian soy sauce. It is thicker and sweeter than Chinese soy, and is readily available in supermarkets and Asian grocers. • For extra zing add chopped red chilli to the mixture. • In some states, spring onions are known as green onions
Best of the Best
27
Lemon Rocket Beef Balls Bite sized beef balls with the tang of freshly grated lemon rind.
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
breadcrumbs
dried
30g
60g
120g
300g
600g
rocket
chopped
50g
100g
200g
500g
1kg
lemon zest
finely grated
2g
5g
10g
25g
50g
24
48
92
240
480
pieces
Preparation:
Serving Suggestion:
1. Combine all ingredients. Mix well.
Serve balls on bamboo skewers or in split pita bread with salad.
2. Form 30g of beef mixture into a small ball. Repeat with remaining mixture.
Retail Presentation: Display balls on tray.
Consumer Instructions: 1. Heat 20ml oil in large non stick frying pan over medium heat. 2. Cook balls for 8 – 10 minutes turning often until browned and cooked through.
28
Promotional Opportunities: This is an ideal dish for any weather, but perfect for a summer BBQ or during the picnic season. Variations: • Rocket Lemon Burgers - form 50g mixture into small patties, display topped with half slice of lemon. • Rocket Lemon Loaf - place 300-400g mixture into foil containers top with thinly sliced lemon. Bake at 160°C for 30-40 minutes.
Cranberry Glazed Roast Beef The brilliant colour and texture of cranberries add another dimension to this delicious roast. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Beef Oyster Blade
denuded and butterflied
1kg
2kg
4kg
10kg
20kg
cranberries
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: 1. Remove internal sinew from oyster blade and lay flat, external side down. 2. Combine cranberries, breadcrumbs, onion, rosemary, and orange juice. Roll into a thick log and place on oyster blade. Roll up and secure with string or food grade bands at 30mm intervals. 3. Combine cranberry sauce and mustard. Spread over roast.
4. Place a sprig of rosemary on roast to indicate direction of the grain and secure under ties.
Serving Suggestion:
Retail Presentation:
Promotional Opportunities:
Display on deep tray.
Consumer Instructions: 1. Preheat fan forced oven to 180째C. Cook roast on rack for 1 hour, basting with glaze occasionally. 2. Remove from oven, cover loosely with foil and rest in a warm place for 10 minutes. Remove string or bands. 3. Carve against the grain and serve with pan juices.
Serve with steamed green vegetables
Display with packets of pre-prepared vegetables to roast for a complete meal solution. Use vegetables which will not discolour, such as wedges of pumpkin, whole baby potatoes and carrots.
Recipe Notes: * If using a conventional oven, you may need to increase temperature or allow additional cooking time.
Best of the Best
29
Dinosaurs Fabulous meat and vegetables wrapped in crispy puff pastry.
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Beef mince
85cl
500g
1kg
2kg
5kg
10kg
floury potatoes
grated
50g
100g
200g
500g
1kg
carrot
grated
100g
200g
400g
1kg
2kg
onion
chopped
50g
100g
200g
500g
1kg
parsley
chopped
10g
20g
40g
100g
200g
black pepper
cracked
2g
4g
6g
20g
40g
1g
2g
4g
10g
20g
3
6
12
30
40
20ml
40ml
80ml
200ml
400ml
sesame seeds
5g
10g
20g
50g
100g
pieces
12
24
48
120
240
salt flakes puff pastry sheets
240mm square
egg glaze
Preparation:
Retail Presentation:
Serving Suggestion:
1. Combine beef, potato, carrot, onion and parsley. Season with salt and pepper.
Display on squares of baking paper, arranged on trays.
Serve with tomato sauce.
2. Cut pastry sheets into 4 squares. Place approx. 70g beef mixture onto each square. Fold into triangles. Stand up and pinch edges to resemble dinosaur back. Pinch one end and push in to resemble dinosaur head.
Consumer Instructions:
3. Brush with egg and sprinkle with sesame seeds. Freeze until required.
30
1. Preheat fan forced oven* to 200°C. Place dinosaurs on baking tray lined with baking paper. 2. Bake for 15 – 20 minutes until golden brown and cooked through.
Recipe Notes: * If using a conventional oven, you may need to increase temperature or allow additional cooking time.
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 square
3
6
12
30
60
20ml
40ml
80ml
200ml
400ml
3
6
12
30
60
egg glaze makes
Preparation: 1. Combine beef, bacon, mushrooms, spring onions, cheese and breadcrumbs. Divide into 250g portions. 2. Take one sheet of puff pastry. Cut in half lengthways. Cut 2 x 10mm strips from the long edge of one piece of pastry leaving a 100mm wide strip. Brush long edge of 100mm pastry with water and place a thin strip on each side.
3. Top with a portion of beef mixture. 4. Fold half sheet of pastry in half lengthways. Leaving a 20mm border, cut 30mm slits, 20mm apart along folded edge. 5. Unfold pastry and place on top of beef filling, gently pressing edges to secure. Brush top with egg glaze.
Consumer Instructions: 1. Preheat fan forced* oven to 200°C. 2. Bake strudel on baking tray lined with baking paper for 25 - 30 minutes until pastry is golden brown and filling cooked through. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Retail Presentation:
Serving Suggestion:
Display on tray lined with baking paper for ease of transport and cooking.
Serve with your favourite tomato chutney and a crisp green salad.
Recipe Notes: • Try making this in individual portions. • This product will freeze well.
Best of the Best
31
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 Eye of Knuckle 25mm cubes or Bolar Blade
600g
1.2kg
2.4kg
6kg
12kg
baby potatoes
quartered
250g
500g
1kg
2.5kg
5kg
onion
wedges
100g
200g
400g
1kg
2kg
50g
100g
200g
500g
1kg
sugar
brown
25g
50g
100g
250g
500g
oil
olive
10ml
20ml
40ml
100ml
200ml
4
8
16
40
80
Masman curry paste
serves
Preparation:
Consumer Instructions:
Serving Suggestion:
ombine beef, potatoes, onion, curry C paste, sugar, and oil.
1. Heat large non stick pan over high heat. Cook beef in two batches for 5 minutes until well browned.
Serve with steamed rice and fresh coriander.
Retail Presentation: Display in large bowl with coriander leaves.
Recipe Notes: Add 200g green beans during last 5 minutes of cooking if desired.
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2. Return beef to pan. Reduce heat to low. Add 125ml water and simmer uncovered for 20 minutes. 3. Add 125ml coconut milk and simmer, uncovered, for further 10 minutes until beef and potatoes are tender.
Promotional Opportunities: Sell with small cans of light coconut milk and packs of long grain rice to provide a complete meal solution.
Beef Pot Stickers Delicious dumplings!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Beef mince
85cl
250g
500g
1kg
2kg
5kg
breadcrumbs
fresh
20g
40g
80g
200g
400g
spring onions
finely chopped
40g
80g
160g
400g
800g
ginger
grated
10g
20g
40g
100g
200g
oyster sauce
10ml
20ml
40ml
100ml
200ml
sesame oil
5ml
10ml
20ml
50ml
100ml
35
70
140
350
700
35
70
140
350
700
gow chee pastry
8cm round
makes
Recipe Notes: • Gow chee pastry is available in most supermarkets or asian grocery stores. • These can be prepared in large quantities and stored in the freezer.
Preparation:
Consumer Instructions:
1. Combine beef, breadcrumbs, spring onions, ginger, oyster sauce and sesame oil.
1. Heat 10 ml oil in large frying pan. Add pot stickers. Cook, without turning, for 3 minutes over high heat until browned. Reduce heat to moderate.
2. Brush edges of gow chee pastry with water. Place 10g beef mixture (approx. 1 teaspoon) on each pastry. 3. Fold in half and press edges firmly together, pleating the top edge as you go, to secure filling.
2. Add ½ cup water or sufficient to cover base of pan to a depth of 3mm. Cover and simmer for further 10 minutes until water has evaporated and pot stickers have softened.
Retail Presentation:
Serving Suggestion:
Display in single layer on trays lined with baking paper.
Serve with light soy sauce.
Promotional Opportunities: Sell with bottles of light soy sauce.
Best of the Best
33
Beef and Pumpkin Triangles These great little pastries are ideal eaten hot or chill and add to the picnic basket! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Beef mince
85cl
250g
500g
1kg
2kg
5kg
pumpkin
grated
250g
500g
1kg
2kg
5kg
peas
frozen
50g
100g
200g
500g
1kg
instant mashed potato
dried
20g
40g
80g
200g
400g
puff pastry sheets
240mm square
4
5
12
40
80
20ml
40ml
80ml
200ml
400ml
1g
2g
4g
10g
20g
0.5g
1g
2g
5g
10g
16
24
48
120
240
egg glaze black pepper
cracked
salt flakes makes
Preparation:
Retail Presentation:
Serving Suggestion:
1. Combine mince, pumpkin, peas and dried potato. Season with salt and cracked pepper.
Display on trays lined with baking paper to provide oven ready product.
Serve with tomato chutney for dipping.
2. Cut pastry sheets into 4 squares. 3. Brush edges with egg glaze. 4. Place 35g beef mixture on each square. 5. Fold pastry in half to form a triangle. Press edges together to enclose filling. 6. Brush lightly with egg and sprinkle with extra combined salt flakes and cracked black pepper.
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Consumer Instructions:
Promotional Opportunities: Sell with jars of tomato chutney.
1. Preheat fan forced* oven to 200째C. Line baking tray with baking paper. 2. Place triangles, glazed side up, on baking tray. Cook for 15 - 20 minutes or until golden brown and pastry is crisp. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Recipe Notes: This recipe will freeze well.
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
3
6
12
30
60
8
16
30
80
160
serves
Preparation:
Retail Presentation:
Serving Suggestion:
1. Combine mince, pumpkin, peas and Cut large slit through centre of beef.
Display on tray with packs of roasting vegetables.
Carve into thin slices against the grain. Serve with roasted vegetables.
2. Combine mushrooms, spring onions, breadcrumbs and cheese.
Consumer Instructions:
Promotional Opportunities:
1. Preheat fan forced* oven to 180째C. Cook roast in roasting dish for approx.30 minutes per 500g or until cooked to desired doneness.
Sell with packs of pre-prepared vegetables for roasting.
3. Open beef up. Fill centre of beef with filling. Close beef to enclose filling. Tie beef with food grade bands to secure. 4. Sprinkle with cracked pepper.
2. Remove beef. Cover loosely with foil to keep warm. 3. Stand for 10 minutes. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Recipe Notes: A roast which is round in shape will give best results with this recipe e.g. Eye rump centre or eye of knuckle.
Best of the Best
35
Beef Chermoula Fragrant coriander and chilli bring a hint of Algeria to this delicious roast or BBQ. Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Beef Roast
rump cap, denuded
900g
1.8kg
3.6kg
9kg
18kg
olive oil
20ml
40ml
80ml
200ml
400ml
lemon juice
20ml
40ml
80ml
200ml
400ml
chilli sauce
sweet
20ml
40ml
80ml
200ml
400ml
coriander
chopped coarsely
20g
40g
80g
200g
400g
garlic
crushed
10g
20g
50g
100g
200g
black peppercorns
cracked
5g
10g
20g
50g
100g
dried
0.5g
1g
2g
5g
10g
6
12
24
60
120
chilli flakes serves
Preparation:
Consumer Instructions:
Serving Suggestion:
1. Cut 20mm deep slits in top surface of roast, against the grain.
1. Preheat fan forced* oven to 180째C.
Carve into thick slices against the grain. Serve with cous cous salad.
2. Combine all marinade ingredients. Pile on top of roast and massage into slits.
2. Cook roast in roasting dish for approx.30 minutes per 500g or until cooked to desired doneness.
Retail Presentation:
3. Remove beef. Cover loosely with foil to keep warm.
Display cut side up.
36
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Promotional Opportunities: This product is also ideal for use on a kettle BBQ.
Beef Saltimbocca Tender slices of beef seasoned with sage and pan fried quickly for easy entertaining! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Grill/Pan Fry
6mm thick steaks
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
50g
100g
200g
black pepper
cracked
0.5g
1g
2g
5g
10g
fresh sage leaves
chopped finely
1g
2g
4g
10g
20g
fresh sage leaves
large whole
6
12
24
60
120
6
12
24
60
120
makes
Preparation:
Retail Presentation:
Serving Suggestion:
1. Combine butter, garlic, pepper and chopped sage.
Display on trays.
Serve with crisp green salad.
Consumer Instructions:
Promotional Opportunities:
1. Heat large heavy based frying pan over moderate heat.
Ideal to display all year round.
2. Cook beef for 3 minutes on each side until well browned and cooked through.
Recipe Notes:
3. Serve immediately, drizzled with pan juices.
• Filling does not need to be fully enclosed. This dish is designed so that the butter will ooze out, forming a serving sauce in the pan.
2. Flatten beef lightly with meat mallet on one side. Top flattened side of beef with ham. Spread with butter. Fold over to enclose filling. 3. Secure end with toothpick or shortened bamboo skewer. Press whole sage leaf on top.
• Cut beef “schnitzel style” 6mm slices, oval shapes approx. 16mmx12mm for best results.
Best of the Best
37
Bocconcini Beef Steaks Colourful and full of flavor, these steaks will be the highlight of the meal! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Grill/Pan Fry 25mm steaks
approx 150g each
600g
1.2kg
2.4kg
6kg
12kg
pesto
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
makes
Preparation:
Retail Presentation:
Serving Suggestion:
1. Butterfly steaks and open out.
Display on tray all facing the same direction.
Serve with sautéed potatoes and green vegetables.
Consumer Instructions:
Promotional Opportunities:
1. Heat 10 ml oil in large heavy based frying pan. Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt.
Perfect for that special occasion. Make sure that these are in your cabinet near Valentine’s day.
2. Spread one side of steak with pesto. Top each steak with10g spinach leaves, 20g bocconcini and 15g roasted capsicum. 3. Fold other half of steak over to enclose filling and gently press together. 4. Tie with food grade bands if needed.
2. Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving.
Recipe Notes: • Whole roasted red capsicum is available in jars, drain well • Large bocconcini are most suitable for this dish.
38
Money Bags Tasty morsels of beef wrapped in crisp golden pastry.
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Beef Cubes
10mm cubes
100g
200g
400g
1kg
2kg
frozen diced vegetables
carrots, peas, corn
50g
100g
200g
500g
1kg
20ml
40ml
80ml
200ml
400ml
1
2
4
10
20
10ml
20ml
40ml
100ml
200ml
4
8
16
40
80
honey, mustard and liquid herb marinade puff pastry sheets
240mm square
egg glaze makes
Preparation:
Retail Presentation:
1. Combine beef, vegetables and marinade.
Display on trays lined with baking paper.
2. Cut pastry sheets into 4 squares. (120mm x120mm) 3. Place one portion of beef mixture (approx 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. 4. Brush with egg glaze.
Consumer Instructions: 1. Preheat fan forced* oven to 200째C. 2. Cook money bags for 20 minutes, until golden brown and cooked through. Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Serving Suggestion: Serve with mashed potato or crisp salad.
Best of the Best
39
Beef Picanha Brilliant Brazilian BBQ Beef!
Ingredient
Description
MSA Rump Cap olive oil
1 unit
2 units
4 units
10 units
20 units
1.2kg
2.4kg
4.8kg
12kg
24kg
40g
80g
160g
400g
800g
garlic
crushed
40g
80g
160g
400g
800g
parsley
coarsely chopped
10g
20g
40g
100g
200g
sea salt
flakes
1g
2g
4g
10g
20g
0.5g
1g
2g
5g
10g
3
6
12
30
60
6
12
24
60
120
black pepper
cracked
thick skewers
25-30cm long
serves
Preparation:
Consumer Instructions:
1. Cut Rump Cap into 25mm thick slices.
1. Preheat char grill side of barbeque to moderately high heat.
2. Combine oil, garlic, parsley, salt and pepper. Toss slices in marinade. 3. Fold slices in half and thread 2 slices on each skewer with the fat side facing the same way. 4. Arrange skewers on tray and top with any remaining marinade.
Retail Presentation: Display on trays.
2. Cook Picanha for 6 minutes on each side. 3. Remove to warm plate. Cover loosely with foil and rest for 10-15 minutes. 4. Remove Picanha from skewers and cut into slices against the grain. Serve immediately.
Serving Suggestion: Serve with flat bread and tomato salsa.
40
Aussie BBQ Beef Ribs Be prepared to use your fingers. You won’t want to miss any of these deliciously sticky ribs! Ingredient
Description
MSA Beef Chuck Short Ribs
Whole rib plate 3 ribs, 1.2 kg approx 150mm x 40mm
tomato sauce
4 units
10 units
20 units
1.2 kg
2.4 kg
4.8kg
12kg
24kg
50g
100g
200g
500g
1kg
dark brown
50g
100g
200g
500g
1kg
mustard
hot English
20g
40g
80g
200g
400g
5g
10g
20g
50g
100g
5g
10g
20g
50g
100g
3
6
12
30
60
onion
dry flakes
serves
Preparation:
Retail Presentation:
1. Remove plasticky skin like membrane from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily.
Display on trays, cut edge up. Pour over any remaining marinade.
3. Combine tomato sauce, sugar, mustard, Worcestershire sauce and onion in large bowl. Add ribs and toss well to coat with marinade. Rub marinade well into slits.
2 units
sugar
Worcestershire sauce
2. Score meaty side of ribs, cutting slits across the meat at right angles to the bone, 5mm deep and 20mm apart. Cut into individual ribs.
1 unit
Consumer Instructions: 1. Prepare kettle barbeque for cooking with indirect heat. 2. Place ribs in 2 litre capacity foil baking tray with meaty side up. 3. Pour over approx. 300ml beer, stout or beef stock.
4. Cover with baking paper and then cover with foil. Pinching around edges of foil tray to seal. 5. Cook on upper rack of kettle barbeque over lowest possible heat for 2 hours. Lift edge of foil to check that there is sufficient liquid. Reseal and cook for further 30 minutes or until meat is very tender and sauce is browned and sticky.
Serving Suggestion: Serve with creamy potato salad.
Best of the Best
41
Sticky Asian Beef Short Ribs Finger lickin’ good!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Beef Chuck Short Ribs
70mm – 80mm long
2kg
4kg
8kg
20kg
40kg
hoi sin sauce
100g
200g
400g
1kg
2kg
honey
50g
100g
200g
500g
1kg
olive oil
20g
40g
80g
200g
400g
soy sauce
light
20g
40g
80g
200g
400g
ginger
finely grated
20g
40g
80g
200g
400g
garlic
crushed
10g
20g
40g
100g
200g
Chinese five spice
powder
5g
10g
20g
50g
100g
sesame seeds
5g
10g
20g
50g
100g
serves
4
8
16
40
80
Preparation:
Retail Presentation:
1. Remove plasticky skin like membrane from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily.
Display on trays cut side up. Sprinkle with extra sesame seeds.
2. Score meaty side of ribs, at right angles to the bones. Cutting slits 5mm deep and 20mm apart. Cut into individual ribs. 3. Combine hoi sin, honey, oil, soy sauce, ginger, garlic,spice and sesame seeds. Add ribs and mix well to coat in marinade, rubbing well into slits.
Consumer Instructions: 1. Place ribs in deep foil roasting tray. Add 500ml beef stock or water to depth of 3cm. Cover tightly with foil, pinching around top edges of foil tray to seal. 2. Prepare kettle barbeque for indirect heat and cook ribs on upper rack over lowest possible heat for 2 ½ to 3 hours until meat is very tender and ribs have browned. Remove ribs from liquid.
Serving Suggestion: Serve ribs with noodles and Asian greens.
42
American Style Beef BBQ Brisket Melt in your mouth brisket with its own tangy barbeque sauce. Everyone will be coming back for more!
Recipe Notes: This recipe can be cooked in a slow cooker on low heat setting for 7–8 hours. Reduce water to 250ml.
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Point End Brisket
1.5kg piece
1.5kg
3kg
6kg
15kg
30kg
sugar
dark brown
100g
200g
400g
1kg
2kg
sea salt
flakes
10g
20g
40g
100g
200g
garlic
powder
10g
20g
40g
100g
200g
chilli
powder
5g
10g
20g
50g
100g
black pepper
cracked
5g
10g
20g
50g
100g
oregano
dried leaves
2.5g
5g
10g
25g
50g
tomatoes
canned diced
400g
800g
1.6kg
3.2kg
6.4kg
maple syrup
50g
100g
200g
500g
1kg
apple cider vinegar
50g
100g
200g
500g
1kg
Worcestershire sauce
30g
60g
120g
300g
600g
8
16
32
80
160
serves
Preparation:
Retail Presentation:
1. Combine one half of the brown sugar with salt, garlic, chilli powder, pepper and oregano. Rub well into brisket. Place on a non reactive tray. Cover and chill for at least 24 hours.
Display in vacuum packed bags on foil baking tray. (2 litre capacity.)
Consumer Instructions:
2. Combine remaining brown sugar with tomatoes, maple syrup, cider vinegar and Worcestershire sauce.
1. Empty contents of bag into the foil baking tray. Add 500ml water and 1 large brown onion, cut into thick wedges. (optional)
3. Place brisket in large vacuum bag. Add tomato mixture. Seal well.
2. Cover tightly with foil. Pinching around top edge of the baking tray to seal. 3. Prepare kettle barbeque for cooking over indirect heat.
4. Cook on upper rack in kettle barbeque, using the lowest heat setting, for 4 hours or until meat is tender enough to pull apart with two forks. Check every hour and top up liquid as necessary. At the end of cooking the liquid should be of a saucy consistency. 5. Using two forks gently pull beef apart, discarding any fatty pieces. Return meat to sauce and mix through well.
Serving Suggestion: Serve in crusty bread rolls or soft pita bread with coleslaw. Serve sliced dill cucumbers on the side.
Best of the Best
43
Beef Bulgogi Quick and delicious BBQ beef slices!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
very thinly MSA Chuck Eye Log Sliced (2mm - 3mm)
600g
1.2kg
2.4kg
6kg
12kg
apple puree
150g
300g
600g
1.5kg
3kg
Shao hsing cooking wine*
50g
100g
200g
500g
1kg
50g
100g
200g
500g
1kg
2.5g
5g
10g
25g
50g
100g
200g
400g
1kg
2kg
sesame seeds
5g
10g
20g
50g
100g
serves
4
8
16
40
80
soy sauce
Japanese
sesame oil spring onions
sliced finely on the diagonal
Recipe Notes:
Preparation:
Consumer Instructions:
* Shao hsing wine is a Chinese rice wine, usually available in Asian grocery stores or the Asian section of your supermarket. If it is not available you can substitute medium sherry.
1. Combine apple puree, wine, soy and sesame oil. Add beef and toss well to coat.
1. Preheat flat BBQ plate over high heat.
2. Toss in spring onions and sesame seeds. 3. Pile into deep tray or shallow bowl to display.
Retail Presentation: Display piled on trays sprinkled with extra sesame seeds if desired.
44
2. Drizzle with a little olive oil. Add beef in small batches and cook for 1-2 minutes on each side. Remove each batch to a warmed plate once cooked. Repeat until all beef is cooked. 3. Serve sprinkled with extra sliced spring onions.
Serving Suggestion: Serve with steamed rice or in small lettuce cups
Venetian Spiced Beef Marinated steaks with a hint of spice. Perfect for that balmy summer BBQ! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye Rump Centre
25mm steaks
600g
1.2kg
2.4kg
6kg
12kg
60g
120g
240g
600g
1.2kg
dark brown
15g
30g
60g
150g
300g
10g
20g
40g
100g
200g
orange zest
finely grated
1.25g
2.5g
5g
12.5g
25g
black pepper
cracked
0.5g
1g
2g
5g
10g
nutmeg
ground
0.25g
0.5g
1g
2.5g
5g
cinnamon
ground
0.25g
0.5g
1g
2.5g
5g
cloves
ground
0.1g
0.2g
0.4g
1g
2g
4
8
16
40
80
red wine sugar orange juice
serves
Preparation:
Consumer Instructions:
1. P our wine into non reactive bowl. Add sugar, cloves, nutmeg, cinnamon, orange juice and zest and pepper. Whisk together until sugar has dissolved.
1. Preheat char grill BBQ on high heat. Cook steaks for 5 minutes on each side.
2. Arrange steaks in deep tray and pour spicy marinade over.
Serving Suggestion:
3. Cover and chill.
Serve with orange, spinach and red onion salad.
Retail Presentation:
2. Remove steaks to warmed plate. Cover loosely with foil. Rest for 10 minutes.
Display on trays.
Best of the Best
45
Orange Soy Beef Skewers Make plenty of these. They will disappear quickly!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Grill/Pan Fry
5mm thick strips (100mm x 25mm)
600g
1.2kg
2.4kg
6kg
12kg
soy sauce
Japanese
50g
100g
200g
500g
1kg
orange juice
30g
60g
120g
300g
600g
olive oil
20g
40g
80g
200g
400g
honey
10g
20g
40g
100g
200g
ginger
finely grated
5g
10g
20g
50g
100g
orange zest
finely grated
2g
4g
8g
20g
40g
black pepper
cracked
0.25g
0.5g
1g
2.5g
5g
bamboo skewers
200mm soaked
8
16
32
80
160
4
8
16
40
80
serves
Preparation:
Retail Presentation:
1. Combine soy, orange juice, oil, honey, ginger, orange zest and pepper in a large non reactive bowl.
Display on trays.
2. Add beef, cover and chill for several hours.
1. Preheat flat BBQ plate on high heat.
3. Thread 2 strips of beef onto each skewer. Arrange on tray. Pour over remaining marinade.
Consumer Instructions: 2. Cook skewers for 3 minutes on each side or until golden. 3. Remove to a warmed plate, cover loosely with foil and rest for 5 minutes.
Serving Suggestion: Serve with Asian style salad.
46
Beijing Beef Kebabs Cute and delicious little kebabs!
Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Grill/Pan Fry
25mm cubes
600g
1.2kg
2.4kg
6kg
12kg
oyster sauce
30g
60g
120g
300g
600g
soy sauce
20g
40g
80g
200g
400g
honey
20g
40g
80g
200g
400g
olive oil
20g
40g
80g
200g
400g
garlic
crushed
10g
20g
40g
100g
200g
ginger
finely grated
5g
10g
20g
50g
100g
Chinese five spice
powder
5g
10g
20g
50g
100g
spring onions
10mm diagonal slices
100g
200g
400g
1kg
2kg
bamboo skewers
200mm, soaked
8
16
32
80
160
4
8
12
40
80
serves
Preparation:
Consumer Instructions:
Serving Suggestion:
1. Combine oyster sauce, soy sauce, honey, oil, garlic, ginger and spice. Add beef and mix well to coat evenly.
1. Preheat char grill barbeque to moderate heat.
Serve in crisp lettuce cups with rice noodles.
2. Cook kebabs for 6 – 8 minutes, turning often until evenly browned.
Alternative Cuts:
2. Thread beef cubes and spring onions alternately onto bamboo skewers.
Retail Presentation: Display on shallow trays. Sprinkle lightly with sesame seeds if preferred.
3. Remove to warm plate and cover loosely with foil.
Oyster Blade or Rump.
4. Rest for 5 minutes before serving.
Best of the Best
47
Bondi Beef and Beetroot Burgers No more messy beetroot slices falling from your burger. The flavour is locked right in! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
Beef Mince
85cl
750g
1.5kg
3kg
7.5kg
15kg
beetroot*
grated
150g
300g
600g
1.5kg
3kg
soft feta**
crumbled
60g
120g
240g
600g
1.2kg
parsley
flat leaf, chopped coarsely
20g
40g
80g
200g
400g
8
16
32
80
160
makes
Recipe Notes:
Preparation:
Consumer Instructions:
* To prepare fresh beetroot, remove coarse top and tail. Peel lightly. Grate on coarse side of grater.
1. Combine all ingredients and mix together well.
1. Preheat flat BBQ plate on high heat.
** a soft feta such as Danish feta will work best in this product.
2. Form into 120g patties approx 100mm diameter and 10mm thick.
Retail Presentation: Display on trays.
2. Reduce to medium heat. Cook burgers for 5-6 minutes on each side, pressing down with the back of a flat spatula, until well browned and cooked through. 3. Remove to a warmed plate, cover with foil and rest for 5 minutes.
Serving Suggestion: Serve on bread roll with tomato, lettuce and fried onion rings. Top with your favourite BBQ sauce.
48
Lime and Mustard Beef Steaks These steaks have an unexpected zing. Serve them with your favourite salad! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Eye Rump Side 20mm steaks
600g
1.2kg
2.4kg
6kg
12kg
mustard
dry powder
10g
20g
40g
100g
200g
sea salt
flakes
5g
10g
20g
50g
100g
black pepper
cracked
5g
10g
20g
50g
100g
lime juice
10g
20g
40g
100g
200g
Worcestershire sauce
10g
20g
40g
100g
200g
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
1. Combine mustard, salt and pepper. Mix well.
1. Preheat char grill BBQ on high heat.
2. Combine lime juice and Worcestershire sauce. Brush steaks with sauce and sprinkle with mustard mixture.
2. Cook steaks for 4-5 minutes on each side or until well browned. Remove to warmed plate and cover loosely with foil. Rest for 5 minutes.
Retail Presentation:
Serving Suggestion:
Display on trays.
Serve with fresh salad.
Best of the Best
49
Beef Pallomilla Tender succulent steaks with just a tang of orange to get your MoJo going! Ingredient
Description
1 unit
2 units
4 units
10 units
20 units
MSA Oyster Blade or Flat Iron Steak
20mm thick steaks
600g
1.2kg
2.4kg
6kg
12kg
brown onion
thin wedges
100g
200g
400g
1kg
2kg
orange juice
60g
120g
240g
600g
1.2kg
olive oil
40g
80g
160g
400g
800g
garlic
crushed
15g
30g
60g
150g
300g
orange zest
finely grated
2g
4g
8g
20g
40g
cumin
ground
1g
2g
4g
10g
20g
sea salt
flakes
1g
2g
4g
10g
20g
black pepper
cracked
0.5g
1g
2g
5g
10g
4
8
16
40
80
serves
Preparation:
Consumer Instructions:
1. Completely denude oyster blade, remove internal sinew, butterfly and cut in half lengthways.
1. Preheat flat BBQ Plate on high heat.
2. Cut into steaks by slicing through each piece on an angle. 3. Combine orange juice, oil, garlic, orange zest, cumin, salt and pepper, whisk well together. 4. Add onions. Toss steaks in marinade. 5. Arrange steaks on shallow non reactive tray. Pour over remaining marinade.
Retail Presentation: Display on trays.
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2. Lift steaks from marinade with tongs. Cook steaks for 4* minutes on each side or until well browned and show slight resistance when pressed with the back of tongs. Remove to a warmed plate and cover loosely with foil. Rest for 5 minutes. 3. Meanwhile cook onions, stirring often to ensure even cooking. When onions are cooked, lift onto steaks or set aside to keep warm.
Serving Suggestion: Serve steaks with onions and fennel salad.
BEEFing up your Profits Best of the Best
www.acutabove.net.au More beef cooking tips, hints and recipes can be found by visiting www.themainmeal.com.au
Project Manager – Stephen Pocock, MLA National Account Manager Recipe Design – Lyn Harwood Photography – Oliver Ford Food Styling – Kate Murdoch
Published by Meat & Livestock Australia Limited ABN 39 081 678 364 July 2012 © Meat & Livestock Australia Limited 2012 ISBN 9781741919332
BEEFing up your Profits Best of the Best
Level 1, 165 Walker Street, North Sydney, NSW 2060 Ph: +61 2 9463 9333 Fax: +61 2 9463 9393 www.mla.com.au