Beef Masterpieces Volume 1 FINAL Brochure Jan 2013

8/10/2019 Beef Masterpieces Volume 1 FINAL Brochure Jan 2013

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Consider your favourite meal the one that makesyou smile just thinking about it. PerhaPs its somethingyour grandmother used to make, or that you ate onyour travels through euroPe. PerhaPs its the sPeCialdish that friends and family always aPPlaud and Cheer,

or the one that keePs your Customers Coming baCk,week after week.

Now think about the ingredients you useto make that meal. Usually there are justa few simple ones. On their own they areundoubtedly very good, but together theycreate Masterpieces.

At Meat & Livestock Australia (MLA)were proud to represent one of the

nest ingredients available to any chef beef. And wed like to contribute to yourMasterpieces by inspiring your recipedevelopment using classic cuts of beef ininnovative ways.

In this edition weve drawn on popularworld cuisines to present selected cuts ofbeef in the most mouth-watering recipes.Weve also included all the basic butcheryknowledge youll need.

Sourcing the best quality ingredients

doesnt need to be limited to loin cuts asthese classic cuts of beef perform just aswell when treated appropriately and bringthe added bene t of lower plate costs.

We hope these pages stimulate yourcreative juices and inspire your ownmasterpieces for your customers to enjoy.

Viva la Revolution!

Meat & Livestock Australia

join the red

meat revolution

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* H.A.M. is the Handbook of Australian Meat speci cation. This is the of cial AUS-MEAT language,giving a common description of meat cuts.

mexiCO

TenneSSee

STeaKFlank

DeSCripTiOn:A ank steak is a single muscle cut from the ank primal(thin ank), which is beneath the loin and in front of the backlegs. The ank steak is further prepared by stripping away themembrane and connective tissue to leave a at, coarse-grainedmuscle with bres that run lengthwise.Each carcase only has two ank steaks.

preparaTiOn OF CuT:This cut is processed practically free of fat and connectivetissue, so very little, if any, trimming is required.

CuT SpeCiFiCaTiOnS: Order product to MSA 3, pre-aged for a minimum of 14 days

Recommended cooking methods: stir-fry, slow cook

Item weight range: 600800g

FurTher COnSiDeraTiOnS:This cut does not grade under the MSA system as a grill;however, we have included a grilling recipe as this is the way itis commonly prepared in some countries. For best results as agrill specify the following quality requirements: Weight range of about 600800g each

Marbled ank steak

Minimum of 14 days ageing

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best cook methods

The ank steak is an extremely versatilecut of meat. Relatively long and at, ithas a coarse grain running along itslength which adds another dimension toits appeal and application. This coarsegrain means the ank steak is perfectfor marinating as the meat bre is veryporous, yet rm enough to ensure themeat wont collapse while marinating andduring subsequent cooking.

These features have made it one ofthe stars of Mexican cuisine, where itis known as arrachera or carne asada .Here, the ank is marinated in avoursincluding lime juice, coriander and chilli,and then grilled and sliced across thegrain for wrapping in tortillas, or slowcooked and pulled (shredded) forburritos.

In France it is known as bavette , andis most commonly served in a classicbistro-style dish called bavette alechalotte ( ank steak with shallots). Inthis method of grilling it is cooked quicklyover a very high heat to no more thanmedium rare, rested, then sliced acrossthe grain and served with the saucespooned over the top.

Flank steak is also frequently used inAsia, and is one of the most popular cutsof beef for stir frying in Chinese cuisine.

In the U.S. the ank steak is used widelyin Tex-Mex cooking, particularly as stripsof marinated, grilled beef in fajitas. Italso adds a fantastic texture to gourmethamburger patties.

grill:Ensure the steak is at room temperature before cooking.Marinating overnight will also help tenderise the meat.

Season and cook over a grill or pan on high heat, and turnonce only.

This cut is best cooked to medium rare it does not performif cooked beyond medium rare so its important to make yourcustomers aware of this.

If you intend serving the ank as a steak then carve it across the grain prior to plating to ensure the best eating experience.

Choosing a marbled piece of ank steak will also contribute to

the juiciness and avour of this cut.

SlOW COOK:A marbled piece of ank will perform extremely well underslow-cooking conditions.

Bring ank steak to room temperature before cooking.

As this cut is quite brous, its essential to retain moisture inthe meat by using a low temperature during the slow-cookingprocess.

Marinating the ank steak overnight in an acidic liquid such

as lemon or lime juice will help tenderise the meat.After slow cooking, the ank steak can be shredded with afork. The meat can then be used in many ways, including forsandwiches, salads and burritos.

STir FrY:Slice the ank steak across the grain into thin slices or stripsfor stir frying or quick grilling. The maximum thickness for stir-fry pieces is about 6mm.

menu appliCaTiOn: Burritos Fajitas Steak (grilled and sliced) Steaksandwiches ( lled with sliced steak pieces) Salad toppings(grilled) Skewered steak/satays Stir fries

ChinaFranCe

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vietnameSe Steak SandWiChmeThOD FOr marinaTing FlanK STeaKCombine all marinade ingredients in a plastic bag and place

ank steak into bag. Seal the bag and place in the fridge tomarinate for 30 minutes, turning occasionally.

TO prepareIn a small bowl, stir together garlic, sugar, red pepper akes,rice vinegar and 1 tbsp water to make the vinegar mixture. Inanother bowl, toss together the carrot, spring onion, corianderand cucumber. Toss with half the vinegar mixture. Heat a grillor pan to high, remove the steak from the marinade and drainexcess liquid. Season with salt and pepper and place on thegrill. Cook, turning once, to medium rare. Rest steak then slicethinly. Split rolls and lightly toast. Layer with the carrot mixtureand steak. Drizzle with the remaining vinegar mixture if desired.

TO ServeServe Vietnamese steak sandwiches wrapped in paper as abar snack or on a plate with fries. Slice small portions of thesteak sandwich for nger food.

ServeS 41 piece of ank steak, approx. 600g

marinaDe FOr FlanK STeaK cup fresh lime juice (about 4 limes)

2 tbsp soy sauce2 spring onions, thinly sliced (about cup)2 tbsp fresh minced ginger

tsp red pepper akes

1 large garlic clove1 tsp sugar

tsp red pepper akes1 tbsp rice wine vinegarWater2 carrots, grated2 spring onions, thinly sliced

cup fresh coriander leaves1 cucumber, thinly sliced4 Vietnamese rollsSalt and pepper

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ServeS 42 ank steaks (bavette), approx. 450g each

ShallOT COmpOTe110ml vegetable oil

80g unsalted butter700g medium shallots, peeled and thinly sliced2 tbsp fresh thyme, nely choppedSalt and pepper100ml white wine2 tbsp parsley leaves, washed and coarsely chopped

meThOD FOr ShallOT COmpOTeHeat a large frypan over medium heat. Add half of thevegetable oil and half of the butter. Add the shallots and thefresh thyme. Season with salt and pepper, reduce the heat andcook slowly until the shallots are caramelised. Add the whitewine. Keep stirring and cook for another 3 minutes or until thewine is completely reduced. Place the shallot compote in abowl and keep warm. Set aside the chopped parsley for later.

meThOD FOr baveTTeHeat a saut pan over high heat and add the rest of the oil andbutter. When the butter turns brown, add the steaks to the panand sear for about 2 minutes on each side until brown. Use alarge spoon to baste the meat during the cooking. Cook to nomore than medium rare. Remove the meat from the pan andset to rest on a baking tray in a warm place.

TO Serve

Slice the steak across the grain into slices and fan out onto aplate. Mix chopped parsley through the shallot compote. Spoonshallot compote and juices over the steak slices, and servewith fries.

Bavette With Shallot Compote, juS and FrieS

reCipe bY Philippe Mouchel,PM24, VIC

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Carne aSada With Chilli SalSaServeS 41kg ank steak

Olive oilSalt and freshly ground black pepper

marinaDe FOr FlanK STeaK4 cloves garlic1 jalapeno chilli, seeded and minced1 tsp freshly ground cumin seeds (lightly toast seeds beforegrinding)1 large handful fresh coriander, leaves and stems, nelychoppedSalt and freshly ground black pepper2 limes, juiced2 tbsp white vinegar

tsp sugar

cup olive oil

*TOmaTO anD Chilli SalSa1 ripe large tomato2 pickled jalapenos1 small onion1 clove garlic, peeled8 -10 sprigs of coriander, chopped

tsp salt1 tsp freshly squeezed lime juiceWater

burriTO4 (30cm diameter) our tortillas160g grated cheddar cheese (40g per burrito)240g steamed long grain rice (60g per burrito)4 heaped tsp tomato and chilli salsa*240g black beans (60g per burrito)

meThOD FOr FlanK STeaK preparaTiOnLay the ank steak in a large glass bowl or baking dish.Combine marinade ingredients and pour over steak. Make sureeach piece is well coated, cover and refrigerate for 1-4 hours.Preheat cast iron pan or grill to a high heat. Brush grates with alittle oil. Remove ank steak from marinade, drain excess liquid

and season both sides well with salt and pepper. Cook steak tomedium rare, turning only once. Rest steak once cooked.

meThOD FOr TOmaTO anD Chilli SalSaCore the tomato, remove seeds and pulp. Finely chop theremaining tomato and add to bowl. Finely chop the chillies(remove seeds for a milder salsa). Add nely chopped onion,garlic and coriander to the tomatoes. Stir in the salt, lime juiceand one tbsp of water. Sit for about 30 minutes before serving.

reCipe bY Steven Marks, Guzman Y Gomez, NSW

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meThOD FOr burriTOThinly slice cooked ank steak across the grain. Warm the tortilla on a hot, at grill for 15 seconds each side. Lay a tortilla on a atsurface, place a line of cheese at the top, then rice, top the rice with some tomato and chilli salsa, followed by a line of black beans.Make sure to leave a 3cm gap on each side of the tortilla. Finish with a line of ank steak across the top. Fold the top lip to coverthe lling. Fold in the left side of the tortilla. Roll the burrito towards you once then fold in the right side of the tortilla and nish rollingthe burrito.

TO ServeServe burrito with sides of guacamole and extra tomato and chilli salsa.

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Bavette Bourguignon With root vegetaBleSServeS 42 ank steaks (bavette), approx. 450g each

Salt and pepper2 tbsp of vegetable oil or olive oil

Extra butter for serving

bOurguignOn SauCe2 tbsp vegetable oil1 brown onion, peeled and nely chopped1 medium carrot, peeled and chopped2 cloves of garlic, peeled and minced500g 100% beef mince750ml red wine2 tbsp tomato paste1 sprig of fresh thyme150g mushrooms, washed and trimmed100g pancetta, cut into small lardons

rOOT vegeTableS anD garniSh2 tbsp olive oil1 medium carrot, peeled and cut into 5mm rounds150g celeriac, peeled and cut into small wedges150g turnips, peeled and cut into small wedgesSalt and pepper

lt chicken stock1 sprig of fresh thyme50g butter

meThOD FOr bOurguignOn SauCe

Add vegetable oil to a large pot and heat. Add onion,carrot and garlic and saut for ten minutes, stirringoccasionally. Add the beef mince and keep cooking onhigh heat until the meat turns brown. Add the red wine,

tomato paste and the sprig of thyme and bring to asimmer. Cook for 30 minutes. Strain the sauce througha ne sieve in a clean pot, press well on the meat, andadd the mushrooms to the sauce. Heat a fry pan withone tablespoon of oil and saut the pancetta, drain onpaper towel and add to the sauce. Cover the pan with alid. Keep warm.

meThOD FOr rOOT vegeTableSHeat a pan with olive oil, add all the vegetables, seasonwith salt and pepper and cook for 5 minutes, stirringoccasionally, Add chicken stock and thyme. Lower theheat and braise the vegetables until they are tender.The chicken stock should have reduced by then. Addhalf of the butter to glaze the vegetables. Check theseasoning and keep warm.

meThOD FOr FlanK STeaKSSeason the ank steaks with salt and pepper. Heat asaut pan over high heat, add the rest of the oil andbutter. When the butter turns brown, add the steaksto the pan and sear for about 2 minutes on each sideuntil brown. Use a large spoon to baste the meat duringcooking. Note: Flank steak is best served medium rare.

TO ServeRemove the meat from the pan and set to rest on abaking tray in a warm place. Reheat the sauce and swirlwith some extra butter. Slice the ank steaks across thegrain and arrange a fan of slices on each plate. Arrangethe root vegetables on a large plate with the meaton the side. Spoon the sauce around the meat andvegetables and serve immediately.

reCipe bY Philippe Mouchel, PM24, VIC

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* Thin slice refers to a piece of meat cut no more than 2mm thick. For best results, chill the product and cut on a slicing wheel.

DeSCripTiOn:Prepare the point end brisket deckle off by removing the navel endportion from a brisket (H.A.M. 2323). There are two briskets percarcase.

preparaTiOn OF CuT:This cut performs best with some fat left on, so dont trim the productcompletely. For best results, remove the thin red muscle known as redbark if it is present on the external surface.

CuT SpeCiFiCaTiOnS: Order product to MSA 3, pre-aged for a minimum of ve days

Recommended cooking methods: thin slice*, slow cook

Average weight: about 35kg each

FurTher COnSiDeraTiOnS: For best results, leave a thin layer of fat on the top of the muscle to

keep it moist and juicy during cooking.

Look for brisket that has some marbling and a deep red meat colour

h.a.m. 2353

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Brisket is a fantastic, full avour cut that lends itself tomany international cuisines styles from Japanese toUnited States barbecue.

Its relative low cost and versatility make it a very popularingredient in global cooking, and one thats often

undervalued in the domestic market.Beef brisket is a star of U.S. barbecue, especially in thesouthern states where rubs and marinades add regional

avours before the brisket is smoked over wood orcharcoal. The brisket is sometimes basted during cooking;however, most of the avour and juiciness comes fromleaving the fat cap on to slowly melt through the meat.

For this style of cooking the avour is in uenced by thetype of woodchips added to the heat source, such asmesquite, hard wood, oak, pecan or hickory. The chefsspecial combination of woodchips is often the secret to

their signature barbecue brisket recipes they really taketheir barbecues seriously!

The four main regional US barbecue styles are KansasCity, Memphis, North Carolina and Texas. Any one ofthem might inspire you.

The brisket is a staple in other international cuisines aswell. In areas of Southern China, its cooked with spicesover a low heat until tender and commonly served withnoodles in soup or curry. Its also used to prepare SueaRong Hai (weeping tiger); a popular dish originating inNorth Eastern Thailand thats made from grilled marinated

brisket served with a dark herb sauce.In Japan, its served thinly sliced for yakiniku (barbecue)and shabu shabu (hot pot). A classic Japanese dishcooked hot pot style is Sukiyaki . Its also used in stir fries,crumbed and fried (katsu) and in larger cubed pieces,(slow cooked).

In Mexico the brisket is commonly cooked barbacoa-style .The name suggests barbecue and although it was theinspiration for the development of the U.S. or Texas-style barbecue, it actually refers to slow-cooked meat thatis traditionally prepared by wrapping marinated beef in

leaves and cooking in a pit in the ground or wrapped andcooked over indirect heat. The result is melt-in-the-mouthtender beef thats normally served as a lling for burritosor shredded on a plate, with beans and rice on the side.

SlOW COOK:A marbled piece of point end brisket will performextremely well if slow-cooked and for a point ofdifference you could try grain-fed or Wagyu beef.

Marinating the brisket overnight in an acidic liquidsuch as lemon or lime juice will tenderise the meat.The acidic base will also help deliver any spices in themarinade through to the fat deep in the meat.

Bring the brisket to room temperature before cooking.Leave some fat cover on the muscle to retain moistureand add avour during cooking. For this reason, placethe brisket fat side up so the fat melts through the meatduring cooking. As this cut is quite brous, its essentialto cook at low temperature and add some liquid to thepan to retain moisture.

To achieve a sticky ame-grilled barbecue avour, slowcook the brisket in a rub or marinade over a low heatfor several hours. Rest and allow to cool completelybefore reheating on a grill, basting with your favouritebarbecue sauce.

Like most red meat cuts, brisket should be restedbefore serving. It can be cut into squares to serve thisis common when consistent presentation is required.

Thin SliCe:Separate the brisket point end plate (H.A.M. 2327) andbrisket point end pectoral (H.A.M. 2328) muscles, cleanexcess fat off and thinly slice each muscle against thegrain to almost paper-thin thickness for use in steamboats and yakiniku (barbecue).

menu appliCaTiOnS: Southern barbecue-inspired with all the sidetrimmings: beans, fries and coleslaw Pulled beef ina roll Corned roast brisket and vegetables Cornedbrisket n mustard bagel Pot roast Steakhouse potroast sandwich Smoked beef brisket salad Sukiyakibeef Beef barbacoa Mexican-style for burritos Suea Rong Hai Thai-style brisket Panko*-crustedbrisket bar snacks Pulled beef brisket jerky

* Panko are a light, aky style of breadcrumb traditionallyused in Japanese cuisine.

Japan

uSaSOuThernChina

mexiCO

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ServeS 4400g thinly sliced point end brisket deckle off 1 onion, thinly sliced200g Udon noodles4 Shiitake mushrooms

bunch spring onions cups Dashi stock

SauCe ingreDienTS cup + 2 tbsp soy sauce

2 tbsp each of Sake rice wine and Kara miso (spicy miso paste) tbsp sugar

meThOD FOr preparing beeFTrim all fat from the point end brisket. Cut paper thin. To do this, temper thebrisket (i.e. semi freeze) and slice on a cutting wheel 2mm thick.

meThOD FOr preparing vegeTableS anD nOODleSThinly slice onion. Set aside. Pre-boil the Udon noodles, drain, and cut them intoeasy-to-eat lengths. Cut the stalks off the bottom of the Shiitake mushrooms.Cut the spring onions into 4-5cm lengths.

TO ServeAdd Dashi stock and the beef to a saucepan, boil and skim impurities from thesurface. Reduce heat. Add onions, udon noodles and Shiitake mushrooms tothe saucepan, add the sauce ingredients and simmer for 7-8 minutes. Finish byadding spring onions, and brie y simmer just enough to heat them through.

BeeF SukiYaki

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ServeS 4-61kg point end brisket deckle off2 cans diced tomatoes with juice1 cup chicken broth

cup red wine2 tbsp lime juice

tsp dried ground cumin1 tsp dried oregano1 jalapeno, sliced and deseeded3 tbsp ground coriander1 large onion, thickly sliced

tsp salt tsp pepper

2 tbsp olive oil

meThOD FOr marinaTing briSKeTCombine all ingredients with the brisket ina zip-lock bag. Allow to marinate overnight,turning the bag over at least once. Removethe brisket from the marinade. Heat 2tablespoons of olive oil in a large heavy skilletover medium high heat. Brown the brisketwell on all sides but leave raw in the middle.Place the browned meat in a slow cooker withcombined marinated ingredients from the bag.Cook for 8 hours on low or 6 hours on high.Meat should be fork tender.

TO ServeShred the meat using a fork. Serve withblack beans and rice, or tortillas withaccompaniments of tomato salsa, freshcoriander, fresh chilli, sour cream and limewedges.

BeeF BarBaCoa

reCipe bY Steven Marks, Guzman Y Gomez, NSW

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DeSCripTiOn:Oyster blade is prepared from a blade (H.A.M. 2300) byremoving the bolar blade (H.A.M. 2302) along the seam. Thereare two oyster blades per carcase.

preparaTiOn OF CuT:Ensure the silver skin is removed (denuded) from the outsideof the oyster blade. To produce at iron steaks , see oppositepage.


Recommended cooking methods: grill, roast, stir fry and thinslice

Average weight: 1.21.8kg for whole oyster blade

Weight of available meat after trimming: 0.60.9kg

FurTher COnSiDeraTiOnS: For grilling, order a primal weight range from 0.8 to 1.2kg

Ask your wholesaler about prepared oyster blade products(such as at iron steaks and bonded oyster blades ).

blaDeYSter

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hoW to Cut a FLAT IRON STEAK From an oYSter Blade

A at iron steak is producedfrom a whole oyster blade byremoving all the connectivetissue and silver skin (that is,denuding it).

1: Turn the oyster blade over, fat sidefacing down. Gently slide the knife inbetween the silver skin and the meat,moving it away from your body andthen doubling back to remove theremaining skin.

Discard the fat andsilver skin.

Turn cut over.

Following the natural muscleseam, slowly separate the fatfrom the silver skin. Discard fat.

Gently slide the knife betweenthe silver skin and meat.

Moving the knife away from yourbody, slice through all the way tothe end of the oyster blade.

Double back to remove theremaining skin. Discard skin.

Looking down the long side of the oyster

blade, nd the wedge of sinew at thethicker end and insert the knife betweenthe meat and silver skin. Slice along thesilver skin to butter y, being careful not toslice all the way through.

Once the meat is butter ied

along the silver skin, completethe cut by slicing all the waythough to separate the twopieces.

Place denuded side of meat to

one side.

Taking the other piece of the

oyster blade, lightly slide the knifebetween the silver skin and themeat. Gently push the knife awayfrom your body to separate themeat from the sinew.

Double back slowly tocompletely remove sinew, anddiscard.

Square up ends. Slice 23 steaks from each halfof the oyster blade, dependingon your desired portion size.

Ready-to-use portioned atiron steaks.

2: 4: 3:

5: 6: 8: 7:

9: 10: 12: 11:

13: 14: 16: 15:

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The oyster blade is one of the most tender,avoursome and versatile cuts of beef. It

performs brilliantly when roasted, grilled,stir fried or braised.

The oyster blade comes from the carcaseforequarter and sits on the shoulder bladeor scapula. It is covered by a silver skinand has a thick seam of connective tissuerunning through the middle. This tissuemakes oyster blade ideal for slow cookingbecause it renders down to produce agelatinous, rich sauce to the braise.

The oyster blade can also be denuded andtrimmed of connective tissue and cut into

at iron steaks . These steaks are oftenseen in restaurants and steakhouses inAmerica and are extremely popular in nedining restaurants because they are lean,tender and smaller in portion size thanmany other steak cuts.

Many restaurants serve oyster bladebecause it performs just as well as loin

cuts but costs less. In Japan and Korea,where it is highly regarded for avourand tenderness, oyster blade features onrestaurant menus in yakiniku (barbecue),stir fry and hot pot cooking.

Its avour and tenderness also make theoyster blade ideal for a gourmet roast. Apopular roasting method is to clean outthe sinew in the middle before stuf ng andtrussing. Slow roasting the oyster bladeon low heat for a few hours also gives afantastic result.

grill:Cut into at iron steaks and cook over a char grill or panfry. If the oyster blade has some marbling, the steak will beeven juicier and more avorsome. In many contemporaryrestaurants this cut is served sliced over a salad for lunchor in a gourmet steak sandwich that is lean and sinew free.

rOaST:For roasting, remove the silver skin and slow roast whole.Alternatively, the cut can be butter ied and trimmed ofconnective tissue before stuf ng and trussing to form auniform shape.

SlOW COOK:Denude the oyster blade by removing the silver skin andconnective tissue and cut it into cubes at least 20mm insize for braising. Alternatively, to suit entre portion sizes,cut it into larger chunks (about 60mm cubes) and slowbraise over a low heat.

STir FrY:Trim the oyster blade into thin stir-fry strips (6mm wide by75mm long) with little or no connective tissue.

Thin SliCe:To use for poaching in steam boats and broths, chill theoyster blade in the freezer to stabilise the bres, then sliceit very thinly (2mm thick) on a slicing wheel. Make sure youremove the internal sinew.

menu appliCaTiOnS: Flat iron steak Classic roast beef Mediterranean stuffedroast beef Curries, tagines, goulash Korean bulgogi ( remeat) Beef stir fry Roast beef sandwiches or wraps Thai beef salad Steak sandwich with caramelised onionsand barbeque sauce Marinated beef skewers Mince forgourmet hamburger patties Hot pot Beef and Guinness pie Beef bourguignon

uSa

KOrea

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Flat iron steaks, approx. 200 grams each, seasonedPreferred llingsBread of choice

meThOD

Cook steaks over a grill for a couple of minutes eachside, until medium rare. Set aside to rest for at least 2-3minutes. Toast bread and top with preferred llings.

TO ServeServe steak sandwich with hand cut fries and homemaderelish.

For something different, put a global spin on your steaksandwich and go European, serving it on rye bread, withmustard, Swiss cheese, pickles and rocket.

Flat iron Steak SandWiCh

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ServeS 241kg trimmed oyster blade

100g butter2 shallots, nely diced2 cloves garlic

1 quill of cinnamon1 bay leaf1 sprig of thyme1 lt beef stock

24 short crust tartlet shells2 dozen Kumato oysters100ml beef jusTomato relish

meThOD FOr braiSeD beeFTrim oyster blade; take off all fat and silver skin. Diceinto 25mm cubes. Melt 50g butter in a saucepan andsweat off the shallots and garlic. Brown beef in a panthen add aromatics and stock. Cover and simmer for 1

hrs on the stovetop. Remove the lid and reduce untilthe liquid has evaporated. Add in the remaining 50g ofbutter. Mix until well incorporated.

meThOD FOr TarTleTSPlace a spoonful of beef mixture into the tart shellfollowed by an oyster. Top each oyster with a teaspoonof beef jus and then with a spoonful of tomato relish.Put tarts in the oven for 10 minutes at 200C or until therelish starts to caramelise. This can also be done for

20-25 minutes in a 90C oven.

TO ServeServe as canaps or on shared platters.

SurF and turF tartletS

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reCipe bY Sarah McFarlane, formerly of The Treasury, SA

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ServeS 44 at iron steaks, approx. 300g each

ruSSian SlaW

head white cabbage head red cabbageParsleyCumin seeds, toasted, lightly ground in mortarand pestleMayonnaise

OniOn ringS450g our500ml milk2 eggsOnionsSalt and pepperOil for frying

TO prepare STeaKSCook steaks over a grill until medium rare,and allow to rest.

meThOD FOr ruSSian SlaWUsing a mandolin, slice cabbage nely intoa bowl. Add parsley and cumin. Add enoughmayonnaise to allow the cabbage to releaseits water. Stir to combine.

meThOD FOr OniOn ringSSift our into a bowl, then add milk and eggs.Whisk to combine. Cut onion into rings, dip inthe batter and deep fry until crisp.

TO ServeServe steak with a side of Russian slaw andtop with onion rings.

Flat iron Steak With onionringS and ruSSian SlaW

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DeSCripTiOn:The bolar blade is prepared from the blade, otherwise knownas the clod (H.A.M. 2300). It is made up of several muscleswhich have layers of fat and connective tissue within them. Eachcarcase has two bolar blades.

preparaTiOn OF CuT:If roasting this cut, leave some fat cover to maximise juicinessand avour. Ensure all red bark is removed.

If thin slicing this product for pan frying separate the musclesand remove all connective tissue. To produce paper-thin slices,

partially freeze and slice thinly on a slicing wheel.


Recommended cooking methods: pan fry/grill, roast, stir fry,thin slice, slow cook

Average item weight: about 2.2kg

FurTher COnSiDeraTiOnS: Ask your wholesaler if they sell pre-prepared, trussed bolar

blades for roasting For thin-sliced steak sandwiches, choose a cut with some

marbling for added juiciness and avour

olarh.a.m. 2302

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Bolar blade, sometimes called abutchers roast , is a big muscle layeredwith fat and gelatine which makes itperfect for roasting and braising. Slicedthinly and quickly grilled, it also makesa very tender and tasty steak.

This avoursome cut is used in one ofKoreas best-known dishes, bulgogi ,which translates as re meat. Thename bulgogi refers to the cookingmethod where marinated meat is

grilled over hot coals or an open re.In restaurants and many homes inKorea, its cooked on a portable gasgrill in the middle of the table. You eat itby placing a small amount of steamedrice in a lettuce leaf, topping it with aslice of bulgogi and a small amount ofkimchi (pickled fermented vegetable),and then rolling into a bite-sized parcel.Kimchi is available in Asian stores.

Bolar blade is often used for pho bo ,

Vietnams famed beef noodle soup,which features thin strips of poachedbeef.

This cut is a great choice for classicpot-roasted dishes such as the Frenchbeef bourguignon , Hungarian goulash ,and the rich sweet and sour avours ofthe Belgian dish carbonade amande .

Roast bolar blade leftovers makeperfect additions to salads, llings forsandwiches and wraps, and toppings

for pizza.

grill:Slice thinly (6mm) for steak sandwiches or crumb for beefschnitzels. Chop and marinate before grilling for bulgogi.Alternatively, slice bolar blade into 30mm cubes and useon skewers over the grill.

rOaST:Keep some fat cover on top of the bolar blade and roastwhole. Or, cut in half and tie the pieces to keep a uniformshape for roasting.

SlOW COOK:Bolar blade can be pot-roasted whole. For more creativeoptions or to suit entre portion sizes, denude and cutinto 60mm cubes and slow braise over a low heat.

Ensure the meat is not trimmed lean. If the connectivetissue is retained, it will break down during cooking,adding avour and texture to the cooking sauce.

STir FrY:

Trim the bolar blade into thin stir-fry strips (6mm wide by75mm long) with little or no connective tissue.

Thin SliCe:For poaching in steam boats and broths, rst chill thebolar blade and then slice very thinly (2mm) on a slicingwheel.

menu appliCaTiOn: Pot roast Carvery roast Curries, tagines, goulash

Bulgogi Beef stir fry Roast beef sandwiches Toppings for salad or pasta Parmesan-crustedbeef schnitzel Steak sandwich (thinly sliced) withcaramelised onions and barbecue sauce Greekmarinated beef skewers with haloumi and red onion

FranCe

best cookmethods

GLobALFLAVoURs

KOrea

vieTnam

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ServeS 6-81 bolar blade, approx. 1.5kg

STilTOn CruST

75g butter, softened100g Stilton blue cheese50g breadcrumbs

200g green beansDay-old bread for croutonsButterOil1 clove garlic1 tsp red wine vinegarFresh mint leaves

Stilton CruSted BeeF roaStWith green BeanS and mint

prepare rOaSTPreheat oven to 190C. In a hot pan, brown all sidesof the bolar blade. Set aside in the fridge to cool. In abowl, combine the softened butter with the blue cheese

and breadcrumbs to form a paste. When the blade hascooled, smother it with the paste. Place in the ovenand cook for approximately 40 minutes to an hour,depending on its size. Rest meat.

prepare vegeTableSBlanch the beans and refresh. Pan fry the torn breadwith butter, oil and garlic to create croutons. Returnbeans to the pan, add a splash of vinegar and heat untilthe beans are warm again. In the nal seconds, tossthrough the mint.

TO ServeSlice roast and serve accompanied by the beans.

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maSSaman BeeF CurrY

ServeS up TO 10 peOple2.5kg bolar blade, cut into cubes for braising

SpiCe mix

10 cloves2 cinnamon sticks15 cardamom pods1 tsp cumin seeds2 tbsp vegetable oil1 lemongrass stick5cm long piece galangal

4 tbsp of massaman curry paste2 lt coconut cream1 lt water500g potato, peeled and cut into 2cm pieces100g whole shelled peanuts4 tbsp sh sauce2 tbsp grated palm sugar1 tbsp tamarind paste

reCipe bY Mark Jensen, Red Lantern, NSW

meThOD FOr CurrY

Dry fry the clove, cinnamon, cardamom and cumin separatelyin a pan until fragrant. Grind them together in a pestleand mortar or spice grinder. Put aside. Cut the top off the

lemongrass and discard, then bash the tender bottom sectionwith the back of a cleaver. Cut the galangal into cm widepieces. Put aside. Place a large wok or pot over medium heat.Add the oil then fry the massaman curry paste for 1 minute.Increase the heat and add the beef, stir and seal the meat onall sides. Add the spices, bashed lemongrass and cut galangaland stir-fry together. Add the coconut cream with 1 litre of waterand bring to the boil, reduce the heat and simmer gently for 1 hours. Meanwhile place the cut potato into a pot of cold waterand bring to the boil. Boil rapidly for 2 minutes then strain andrefresh. When the beef is tender, add the potato and peanutsto the curry and continue to cook until the potatoes are done.Remove lemongrass. Season the curry with the sh sauce,palm sugar and tamarind paste.

TO ServeServe curry with jasmine rice.Garnish with extra peanuts and coriander.

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ServeS 4-61.3kg bolar blade, thinly sliced (2mm x 2mm)

marinaDe FOr meaT2 tbsp brown sugar2 tbsp dark soy sauce

2 tsp sesame oil2 tsp crushed garlic1 tbsp rice wineSaltPinch of black pepper

aCCOmpanimenTSLettuceSteamed riceLightly toasted sesame seedsSpring onions

meThOD FOr marinaTing meaTTrim any excess fat off the beef. Distribute the sugarevenly on the beef by sprinkling it over each piece. Allowthe beef to sit for 10 minutes. In a separate bowl, mixtogether the soy sauce, sesame oil, garlic, rice wine,salt and pepper. Put aside. Add the soy sauce mixtureto the beef and mix. Allow the beef to marinate for 10minutes. Because the beef is so thin, it doesnt requirelong marinating time.

meThOD FOr COOKing beeFHeat a cast iron skillet/pan and cook the beef, turningonce only until just browned. Be careful not to overcook.

Remove the beef while it is still a little pink and rest in awarm place before slicing into smaller pieces.

TO ServeServe Bulgogi in lettuce cups with steamed rice, andsprinkle with toasted sesame seeds and nely choppedspring onion. Wrap into a parcel and eat. This dish canbe served as a canap, or as a shared dish for themiddle of the table with the condiments in bowls andcustomers putting their own parcel together.

BeeF Bulgogi

reCipe bY Jinsoon Kim, Mother of 2, Grandmother of 4, Seoul, South Korea

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reCipe bY Gemma Blow, Kingsleys Steak & Crabhouse, NSW

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Meat Standards Australia (MSA) isan eating quality grading program.

All MSA graded beef is labelled with aguaranteed eating quality grade andrecommended cooking method.

All beef underpinned by the MSAguarantee has met strict criteriato ensure it meets consumerexpectations for tenderness, juicinessand avour.

Over 80,000 consumers have

participated in taste panels of over560,000 cuts of beef to determine theMSA eating quality grade.

On-farm (or feedlot) managementof cattle contributes to the eatingquality of beef.

The key areas that contribute to eatingquality are:

Breed

Nutrition and growth

Glycogen (live animal energy levels)

Handling

Transport

MSA-licensed processors mustensure that all systems comply withMSA program requirements as thesefactors also affect the eating quality ofbeef. These key factors are:

Pre-slaughter handling

Processing treatments

Carcase attributes

Product labelling

At a grading level , the followingfactors are measured in the abattoirand used to calculate the nal MSAgrading for a cut of beef:

Ultimate pH

Maturity (or ossi cation)

Meat colour

MSA marbling

Fat distribution

Hump height (to verify breed)

Some additional information is requiredto calculate MSA grades.See www.mla.com.au/msa for moredetailed information.

To ensure the beef you are buying is certi ed, check for the MSA labelon the carton. The label must include:

1. Cooking method

2. MSA grade: 3, 4 or 5

3. Ageing requirements in days: for example, MSA 3 Roast @ 5 days

eatappreCiaTiOn

What iS MEATSTANDARDSAUSTRALIA?

For more information on MSA, or to enquire about an MSA licence,contact PO Box 2363, Fortitude Valley BC, Queensland 4006Tel: 1800 111 672 Fax: 1800 999 672 Email: [email protected] www.mla.com.au/msa

All vacuum-packed beef must be identi ed with an MSA insert orapproved MSA brand insert. Approved heat-printed bags may beused as an alternative to inserts.

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Angelo Velante formerly of the Mean Fiddler, NSWBrian Revett, Northern Sydney Institute, TAFE NSW

Caleb Hawkins, Full-service BBQ, USA

Chris Taylor, Frasers, WA

Craig Viegel, ANZ Stadium, NSW

David Clarke, Chophouse, Sydney, NSW

Detlef Haupt, formerly of Sydney Convention & Exhibition Centre, NSW

Duncan Robertson, River Kwai Thai and Burmese Restaurant, VIC

Gemma Blow, Kingsleys Steak & Crabhouse, NSWJohn Ross, Compass Group, NSW

Mark Howard, Rydges Wollongong, NSW

Mark Jensen, Red Lantern, NSW

Peter Van Es, Amora Hotel Jamison, NSW

Philippe Mouchel, PM24, VIC

Regency Tafe, SA

Sarah McFarlane, formerly of The Treasury, SA

Scott McFadyen, Chophouse Brasserie, Terrigal, NSW

Shane Krebs, Gema Group, NSW

Sharon Altman, Ryde College, NSW

Simon McNamara, Canterbury Leagues, NSW

Simon Wallace, Sheraton Four Points Hotel, NSW

Steven Marks, Guzman Y Gomez, NSW

thankwe would like to thank a number ofPeoPle who Contributed their valuable timeand exPertise to this PubliCation and theresearCh behind the masterPieCes Program:

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Published by Meat & Livestock Australia LimitedABN 39 081 678 364 Meat & Livestock Australia ISBN 9781741913804 Reprinted April 2012.Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completenessof the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests.Reproduction in whole or part of this publication is prohibited without prior written consent of Meat & Livestock Australia (MLA).


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Beef Masterpieces Volume 1 FINAL Brochure Jan 2013

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Transcript of Beef Masterpieces Volume 1 FINAL Brochure Jan 2013