Rump Steak…

Rump Steak comes from the Hindquarter of a Beef Animal, just above the back leg. Lean and full of flavour.

Best Cooking Method: Grill, Pan Fry, Stir-Fry, Grill

Garlic & Herb Rump Steak.

-2 Rump Steaks

-2 Cloves of Garlic

-1 tablespoon of Oil

-Salt, Pepper, Parsley

1. Rub Oil, then garlic, salt and pepper into your steaks.

2. Cook on hot grill/pan for 2-3minutes per side, for medium-rare.

3. Rest for 5 minutes. Sprinkle with chopped parsley and serve with salad.

Garlic & Herb Rump Steak, served with salad and Garlic Bread.

T-Bone Steak…

T-Bone Steak comes from the Short loin. One side is Tenderloin and other side is Striploin.

Best Cooking Methods: BBQ, Grill, Pan Fry.

Classic BBQ T-Bone

-2 T-Bone Steaks

-Olive Oil, Salt and Pepper

1. Season Well

2. Cook for 4-5 minutes each side, depending on thickness

3. Rest for 5 minutes. Serve with Baked Potato and Salad.

T-Bone Steak ready to Cook!

Eye Fillet (Also called Tenderloin & Fillet Mignon…

Eye Fillet comes from inside the inside the Short Loin, the most tender cut.

Best Cooking Method: Pan Fry, Grill, Quick Roast

Pan-Seared Eye Fillet with Garlic Butter

- 2 Eye Fillets

- 1 Tablespoon of butter

- 1 Garlic Clove

- Fresh Thyme

1. Heat Pan very hot. Sear 2 Steaks for 2-3 minutes per side.

2. Add butter, garlic and thyme to pan. Spoon over the steaks.

3. Rest for 5 minutes. Serve with Greens.

Searing Steaks in the Pan.

Silverside (also called Corned Beef when Brined

Silverside comes from the outside of Hindquarter. Very Lean.

Best Cooking Method: Slow Cook, Boil, Roast.

- 1.5kg Silverside

- 1 onion, 2 cloves, 1 bay leaf

- 2 tablespoons of brown sugar

- Half Cup of Vinegar

1. Cover meat with water in pot. Add onions, cloves, bay leaf, sugar and vinegar.

2. Simmer 2.5-3 hours, (45-50 minutes per 500grams) until tender. Avoid boiling, it can toughen meat.

3. Serve with Potatoes and Greens.

Corned Beef and some Diced Potatoes.