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BeefBrochure

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BeefBrochure

BeefBrochure


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  • 1. australian beef
  • 2. tender. juicy. delicious. versatile. These are the qualities that make Australian Beef a premium mealtime choice. Prepared as steaks, a roast or one of the enclosed menu ideas, Australian Beef affords a variety of tasty options for everyone at the table. Australian Beef is a healthy choice, as well. It’s all-natural with no artificial additives. And beef is naturally nutrient- rich, with high levels of zinc, vitamin B12, iron, riboflavin and thiamin.a recipe for every occasion value delivered The Australian Beef industry has earned a reputation for producing safe grassfed and grainfed beef for customers across the globe. Wholesale buyers and their customers consistently enjoy products that are aged to perfection, cost-effective and trimmed to precise specifications.
  • 3. sirloin steak with mediterranean vegetables Serves 4 | Prep 10 Minutes | Cook 2 Minutes INGREDIENTS 8 Australian beef steaks, 3½ ounces thick (sirloin, ribeye or tenderloin, 2 steaks per serving) 1 fennel bulb, sliced olive oil, for cooking 7 ounces assorted salad leaves ½ cup olives 5 ounces semi sundried tomatoes (no oil)sirloin DRESSINGsteak with 2 tablespoons creamed horseradishmediterranean ½ cup low-fat natural yogurtvegetables 1 tablespoon white wine vinegar 1 tablespoon chives, chopped METHOD 1. Brush steaks and sliced fennel with olive oil. Place onto a hot grill, cook on both sides for 1 to 2 minutes. Reduce heat and continue cooking for 3 to 4 minutes or until done. Set aside. 2. To make the salad, toss together salad leaves, olives, tomatoes and grilled fennel. 3. To make the dressing, mix the horseradish, yogurt, vinegar and chives in a small bowl. SERVING SUGGESTION Place steak on plate and top with salad and dressing; repeat for a stacking effect. TIP Zucchini, mushrooms or bell peppers can be used in place of fennel.
  • 4. wild oregano roast Serves 5 | Prep 45 Minutes | Cook 45 Minutes Roast beef flavored INGREDIENTS with lemon, garlic 1 Australian beef round roast, visible fat trimmed and oregano and 3 cloves garlic, peeled and crushed served with roasted 1 lemon, for grated zest tomatoes, asparagus 2 tablespoons chopped fresh oregano and new potatoes. or 1 tablespoon dried 3½ ounces olive oil 12 small new potatoes roasted tomatoes and asparagus to serve METHODwild oregano 1. Preheat oven to 390° F (200° C). Combine garlic, lemon and oregano. Make a slit lengthways in the top side and rub in the garlic mix. Rub anyroast remaining mix over the outside of the beef. Cover with the oil and marinate at least half an hour, longer if you have time. 2. Place beef on a rack in a roasting tray and place potatoes in a separate tray. Cook, checking after 30 minutes. When cooked to preference, remove the meat from the oven, cover with foil and let rest for at least 15 minutes. Remove potatoes when brown and tender. 3. While the roast rests, place tomatoes and asparagus in the oven for 10-15 minutes. 4. Slice beef and serve with potatoes, roasted tomatoes and asparagus. TIP Refrigerate leftover beef, wrapped in foil and plastic. Slice thinly for sandwiches. Never leave leftovers in the oven overnight.
  • 5. party beef skewers Serves 8 | Prep 40 Minutes | Cook 10 Minutes Succulent grilled INGREDIENTS beef marinated in 1 pound Australian beef steak (sirloin or tenderloin) honey and soy. 1 bunch shallots 16 cocktail kabob skewers MARINADE 1 tablespoon honey 2 tablespoons soy sauce 1 tablespoon sherry METHODparty Note:If using bamboo skewers, soak in water for about 20 minutes so theybeef don’t burn during cooking.skewers 1. Trim steak, then cut into 16 thin strips, about 5 inches in length. Cut shallots into 32 pieces, 1 inch in length. Weave a strip of meat onto each skewer inserting a piece of shallot at either end. 2. Combine marinade ingredients and brush over meat. Marinate in refrigerator until ready to cook (overnight if you have the time). 3. Cook on a well-oiled, hot barbecue plate for about 10 minutes, turning occasionally. Serve on a platter as fingerfood starter. TIP If marinade starts to burn, reduce the heat or move to a cooler part of the barbecue.
  • 6. beef sirloin steak with mushroom ragout Serves 4 | Prep 10 Minutes | Cook 20 Minutes Dress up your INGREDIENTS steak with 4 Australian beef steaks (sirloin, ribeye, strip loin or tenderloin) this delicious 1 tablespoon olive oil mushroom sauce. 1 tablespoon butter 1 pound sliced mixed mushrooms such as portobello, Swiss brown, button, oyster, enoki, shitake 1 cup cream salt and pepper, to tastebeefsirloin METHODsteak with 1. Coat steaks in oil and place on a very hot grill or hot plate. Cook onmushroom both sides for 1 to 2 minutes. Reduce heat and continue cooking forragout 3 to 4 minutes or until done. 2. Remove steak from hot plate /grill and wrap loosely in foil and allow to rest for 5 minutes before serving. 3. Add the butter and mushrooms to the pan and cook until softened. 4. Add cream and simmer until reduced and thickened. Season with salt and pepper. Serve piled on top of steak with boiled parsley, potatoes and steamed green beans on the side.
  • 7. teriyaki steak with wasabi butter Serves 4 | Prep 30 Minutes | Cook 20 Minutes Add some zing to INGREDIENTS your steak with these 4 Australian beef steaks, 7 ounces each (sirloin, ribeye or tenderloin) great Asian flavors. 4 tablespoons teriyaki marinade 2 cloves garlic, crushed 1 hot red chili, finely chopped 1½ ounces soft unsalted butter 2 teaspoons wasabi paste 1 tablespoon chives, finely chopped olive oil, for cookingteriyaki steak with ASIAN SALADwasabi 1 red onion, halved and thinly sliced butter 1 punnet baby beans, steamed 8 small radishes, thinly sliced mixed salad leaves METHOD 1. Place the steaks in a shallow dish. Combine the teriyaki marinade, garlic and chili and coat the steaks. Cover and place in the fridge for 3-4 hours or overnight. 2. Preheat the grill or non-stick frypan (if using frypan, coat steaks in a little oil). 3. Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Cover loosely with foil and leave to rest for 5 minutes. 4. To prepare the wasabi butter, combine the butter, wasabi paste and chives. 5. To prepare the Asian salad, combine all salad ingredients in a bowl and toss well. 6. Place the steaks onto 4 warm plates and top each with 1/4 of the wasabi butter. Serve with the Asian salad.
  • 8. thai beef salad Serves 4 | Prep 45 Minutes | Cook 10 Minutes INGREDIENTS 2 pounds Australian beef steak (sirloin, strip loin or tenderloin) ¼ cup fish sauce ¼ cup lime juice 3 Lebanese cucumbers, sliced thinly 6 green onions, sliced thinly 5 ounces bean sprouts, tailed 1 cup loosely packed fresh mint leaves 9 ounces cherry tomatoes, halved ½ cup loosely packed coriander leaves ¼ cup sweet chili saucethai 1 tablespoon soy saucebeefsalad METHOD 1. Combine the beef with 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a large bowl; cover, refrigerate for 30 minutes. 2. Drain beef; discard marinade. Cook beef on heated lightly oiled grill plate until browned on both sides and cooked until desired. Cover, and let stand for 5 minutes; slice thinly. 3. Meanwhile, combine cucumber, onion, bean sprouts, mint leaves, cherry tomatoes and coriander leaves in a bowl. Combine remaining fish sauce and lime juice with chili sauce and soy sauce in a screw-top jar; shake well. 4. Add beef and dressing to salad; toss gently to combine. TIP Cover, and let cooked beef stand for 5 minutes; then slice thinly against the grain before tossing through salad.
  • 9. preparing beefThere are many ways to cook beef.And the preferable methods forcooking Australian Beef cuts areroasting, pan-frying, broilingand grilling.HOW DO I KNOW WHEN MYAUSTRALIAN BEEF IS COOKED?Australian Beef can be served from rare to well-done, depending on your taste. You can test fordoneness by simply prodding the beef with yourfinger. When it has a springy but firm textureand is moderately juicy, the beef is done. Thefirmer the feel of the meat, the more well-doneit is. For rare, it’ll feel very soft. For medium, it’llfeel a little firmer. If you like your meat well-done, it’ll feel very firm.A meat thermometer, which can be purchasedfrom most homeware stores, is the best fordetermining the doneness of a roast. Insert thethermometer at the startof cooking, leaving it inthroughout. When theestimated time is up,check the thermometer. australian beef for more information: www.australian-beef.com or 1-202-521-2551