Because Australians know their way around a barbecue — and great beef makes it legendary
The BBQ steak in your share is a generous, well-suited-to-high-heat cut. Grass-fed beef responds a little differently to high heat than grain-fed — the lower overall fat content means a marinade helps enormously, and the cook time should be slightly shorter than you might expect.
Choose ONE: marinade or dry rub. For the marinade, whisk the Option 1 ingredients together, coat the steak, and refrigerate for at least 2 hours (overnight preferred) — pat dry before cooking. For the dry rub, combine the Option 2 ingredients and coat the steak all over, then leave at room temperature for 30–45 minutes.
~380g BBQ steakPreheat the BBQ for 10–15 minutes on high.
Cook the steak over direct high heat — 4–5 minutes per side for a 380g steak at medium (about 60°C in the centre).
Rest for 8 minutes before slicing.
Serve with chimichurri (see our rump steak recipe) or a simple garlic butter.
Pack A & Pack C shares — BBQ Steak (~380g)
💡 Let your BBQ preheat for a minimum of 10–15 minutes. A hot grill means a good sear; a good sear means a crust; a crust means all the flavour stays where it belongs.
Pack A and C put the BBQ steak on your table. Fire up the barbie. Join the Your Farmer community. 🔥
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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Grass-Fed Rump: The Flavour-Forward Steak That Rewards Patience
Grass-Fed Round Steak: The Slow-Cooker Hero You Didn't Expect