How much beef and lamb should I eat?
Most New Zealanders eat red meat three to four times a week, in accordance with national and international dietary guidelines, and should continue to do so in order to fulfil their nutritional requirements. According to the latest National Nutrition Survey, men were eating an average of 74g lean beef and lamb/day, women 39g.
What cuts of lamb, hogget or mutton are best suited for roasting?
Frenched rack, striploin or backstrap, rump, thick flank, topside, silverside and rib-eye. These small, tender, well trimmed cuts suit high temperature, fast roasting. Leg cuts; rack (traditional), mid-loin, shoulder roast and shanks. These traditional cuts can be slow-roasted -with oven temperature of 160° C.
What cuts of beef are best suited to roasting?
Fillet, rib-eye, standing rib, rolled rib, wing rib, sirloin, rump. All of these tender cuts except rolled rib (slow roast) can be roasted high and fast (200° C). Topside, bolar, chuck. These less tender cuts are more suitable for slow roasting (160° C) or pot-roasting.
How do I cook the perfect steak?
There are a few basic tips for cooking the perfect steak. Firstly, it is important to use the right cut. Meat preparation and cooking method are also important.
Click here to for cooking times and touch testing. You will soon learn if a steak is cooked to your liking by feeling the steak with the back of a pair of tongs and by its appearance.
After cooking, allow steaks to rest for 3-5 minutes as this will increase tenderness and juiciness.
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What does resting cooked meat mean?
To rest meat once removed from the pan or oven is very important, especially if the meat is to be cut or sliced. Resting a roast at room temperature for 10 - 15 minutes before slicing will allow some of the internal heat to reduce. This will ensure better retention of meaty juices which will further enhance moist and tender eating.
Why is it important to rest meat after cooking?
Resting enables temperature to even out, the meat fibres to relax and reabsorb some of the juices. The relaxed meat becomes more tender and easier to carve with less loss of juices. Rest on a warm plate, covered with foil, for approximately 5 minutes per 500g of meat
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