Bookmark this page. It answers the most common question: 'What do I do with this cut?'
Grass-fed beef has less intramuscular fat than grain-fed beef — cook steaks at slightly lower temperatures than you might expect, rest them generously before cutting, and always slice against the grain.
Cut-by-Cut Guide
• SAUSAGES — Medium heat, 15–18 minutes, turn regularly. Never pierce.
• MINCE — Brown in batches over high heat. Foundation of bolognese, stews, tacos, and meatballs.
• DICED BEEF — Braise or slow-cook. Always brown first. 2–3 hours in liquid.
• ROAST (1.4kg) — 160°C, ~25 min per 500g for medium-rare. Rest 20 minutes minimum.
• RIBS (1.2kg) — 150°C covered for 3.5–4 hours. Finish with glaze at 200°C.
• SCOTCH FILLET — Very hot pan, 2.5–3 min per side for medium-rare. Baste with butter.
• RUMP — Hot pan, 3–4 min per side. Rest well, always slice against the grain.
• FILLET — Very hot pan, 2–2.5 min per side. Pan sauce recommended. Do not overcook.
• SIRLOIN — Score the fat cap. Hot pan, 3–4 min per side. Rest 8 minutes.
• T-BONE — Reverse sear: 120°C oven to 50°C internal, then 60–90 sec sear per side.
• BBQ STEAK — Marinade recommended. High heat BBQ, 4–5 min per side.
• BLADE — Braise for 2–2.5 hours in liquid, OR cook as steak and slice around the gristle.
• TOPSIDE — 150°C slow roast, ~25–30 min per 500g. Slice thinly against the grain. Excellent cold.
• ROUND — Slow braise for 2.5–3 hours in liquid. Low and slow only.
• BONES — Roast at 200°C until browned, then simmer for 12–24 hours for broth.
💡 The universal rule for grass-fed beef: always rest it. Minimum 5 minutes for steaks, 15–20 for roasts. The temperature continues to rise and the juices redistribute — both improve the eating experience enormously.
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