Beef Up Your Profits #6

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.

Best of the Best

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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

Best of the Best

5

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.

Best of the Best

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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.

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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

Best of the Best

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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

Best of the Best

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NAME

DESCRIPTION

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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

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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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DESCRIPTION

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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

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COOKING SYMBOL

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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

Best of the Best

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COOKING SYMBOL

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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

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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.

Best of the Best

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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.

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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.

Best of the Best

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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.

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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.

Best of the Best

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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.

Best of the Best

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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.

26

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.

32

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.

34

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.

50

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