GUIDE TO Beef

• Overview
• Cut
• Cooking

Marbling in meat cuts

Choosing meat with more marbling (fine flecks of fat) helps baste the meat as it cooks, leaving it rich and flavoursome.

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• Brisket Cuts
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Marbling in meat cuts

Choosing meat with more marbling (fine flecks of fat) helps baste the meat as it cooks, leaving it rich and flavoursome.

• Coles beef

  

  Curtis talks to the Coles butcher about their beef source

  

  

  Curtis talks about selecting beef

  Sourcing

  At Coles, we ensure that our fresh meat adheres to quality standards set in conjunction with the meat industry. We have developed strong relationships directly with our suppliers and farmers.

  To support Australian producers and keep our product to the highest standards we buy local wherever possible. Coles beef is bought from every state in Australia, beef supplied to QLD is grown in QLD. Australian Country Choice in QLD is Coles' principal beef supplier, supplying more than 120,000 head of cattle annually from 610,000 hectares.

  Coles source both grass and grain fed cattle depending on seasonal quality. When rains are good, cattle are fed on grass. Being high in beta carotene, this is transferred to the meat and is why the fat is cream in colour. During drier times, grass is substituted with grain feed, and the fat has a whiter appearance.

  • We offers both grass and grain fed cattle depending on the seasonal conditions to source the best quality available.
  • We ensure all our beef follow quality standards developed by the industry.
  • But it does not stop there, Coles have 787 butchers across 440 stores that care passionately about meat.

  Hormone Growth Promotant Free

  Meat that is free from Hormone Growth Promotants is scientifically proven to be even more tender and all Coles fresh beef has no added hormones.

  Nutrition

  Red meat contains a unique combination of iron, zinc, omega-3, vitamin B12 and protein. Eating 3-4 serves each week helps maintain a healthy balance of these essential nutrients in your body.

  Aged Meat

  Ageing meat makes it more tender, and at Coles we age all our beef cuts. To maximise tenderness we age scotch fillet, porterhouse, T-bone and rump for a minimum of 14 days. During ageing it's vacuum sealed to be airtight and moisture proof.

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  • Chuck

    Chuck steak is taken from the most active part of the animal, ideal for slow cooking to help tenderise the meat. It's also used as the main cut in mince meat. Chuck steak is also used as a key ingredient in pies. Diced chuck steak is great for cooking in curries. Main cooking techniques - stewing, slow cooking, braising & pot roasting.

    Recipes: Steak & Kidney Pie, Steak Sandwich, Stews, Casseroles

    Curtis Recipe: Curtis' steak and mushroom pie

  • Scotch, T-Bone, Porterhouse/Sirloin

    Very tender and well marbled cut which makes it slightly pricier than other cuts and makes an impressive standing rib roast with the rib bones left intact. Porterhouse is popular, tender and easy to cook. Such a tasty steak grilled, pan fried or barbequed and ready to eat with an accompaniment such as horse radish, red wine jus or sautéed mushrooms. You can also slice up to make a delicious chilli beef salad or cut into strips to stir- fry over a hot heat.

  • Rump

    
    The most plentiful cut, perfect for marinading and grilling.

    Tips: Curtis can show you how to cook up the perfect steak.

  • Ribs

      Very tender and well marbled cut which makes it slightly pricier than other cuts and makes an impressive standing rib roast with the rib bones left intact.

  • Eye Fillet

    The fillet is the smallest and most tender cut of beef with very minimal fat content. One of the more premium cuts, it is very versatile. Great for marinading, adding a rub to or wrapping in prosciutto, or pastry.

    Recipes: Beef Wellington, Beef Bourguignonne

    Cooking tips: Curtis can show you how to whip up a marinade

  • Topside Silverside Round

    Close to the leg, these are best slow cooked for tenderness. Silverside is a cut commonly used in Corned Beef, "corned" refers to the grains of course salt used to cure the beef. A Sunday roast is an Aussie tradition, Topside is perfect to roast in the oven with veggies and potatoes.

    Recipes ideas: Roast beef, Corned Beef

    Cooking tips: Curtis can show you how to whip up a marinade

  • Blade & Oyster Blade

    A cut from the very top of the leg. pre-browning then roasting on medium heat for tender meat. You can also dice blade steak for casseroles.

  • Gravy

    Known as boneless osso bucco, it comes from the top of the leg and is best in casseroles. Like osso bucco braising and slow cooking work best to tenderise the meat and bring out the flavours.

    Recipes: Casseroles, Stews

    Cooking techniques: Slow Cooker

  • Brisket

       

  • Osso Bucco (shin, bone in)

    Perfect for slow cooking as the bone adds great flavour. Braising is also a popular technique to make the meat tender and bring out the flavouring. Many recipes start with seasoning the meat before browning. Another technique is to brown the osso bucco in butter after flouring. The terms "Osso Bucco" is Italian for "bone with a hole" a reference to the marrow hole in the centre of the cross/cut shank.

    Recipes: Stews, Bortsch, Osso Bucco

    Accompaniments: Polenta

   

• Cooking beef

  

  Curtis talks about no added hormone beef

  Beef Flavour Combinations

  Beef works well with bold flavours as it is such a strong flavoured meat: Thyme, rosemary, parsley, coriander, tarragon, bay leaf, garlic, ginger, lemongrass, cumin, fennel seed, chilli, peppercorns, paprika, cayenne, mustard.

  Marinades

  Using flavourful liquids for marinating or basting your meats can help keep a little variety in what you cook and allows you to get creative with your cooking. Here are a few tips for your next barbie:

  • Marinades are flavourful liquids that infuse food with extra flavour and even help keep moisture in what you are cooking. When marinating meat you need to be mindful of any ingredients in the marinade that may begin cooking the meat, such as acid or salt.
  • When marinading meat in acidic or salty mixtures you must keep the marinade time to a minimum but you can baste the meat with the remaining marinade as it cooks to make the most of your ingredients.
  • For a great Asian inspired marinade, try whisking ¼ cup soy sauce with fresh chopped ginger, chopped garlic, chopped spring onions, honey, fresh lime juice, olive oil, and a few drops of sesame oil.
  • If you’re a fan of Mexican food, try mixing chopped garlic, fresh lime juice, a chopped red chilli, chopped coriander, olive oil and salt and pepper.
  • Even a little olive oil with some chopped garlic and chopped thyme will work great to add some extra flavour to whatever you are cooking on the barbie.

  Rubs

  Rubs are spice / herb mix to add to the meat before cooking to create added flavours. Rubs can be dry or with liquid added and are generally in bbqing and smoking.

  Mustard Crust

  • Season standing rib roast with salt and pepper, then sear on all sides in a fry pan over medium to high heat.
  • Brush meat with a generous, even layer of Dijon mustard.
  • Roast meat in oven at 180°C for about 20 minutes for every 500g of weight or until cooked. Rest meat at room temperature lightly covered with foil for 20 to 30 minutes before serving.

  Flavoured butters

  Flavoured butters are a cinch to make and are a great ingredient to have up your sleeve to serve with meat. Try adding chopped herbs, garlic or lemon zest to softened butter. Roll into a sausage shape using plastic wrap and refrigerate or freeze until using, then cut into discs to serve