One of the leanest cuts on the animal — and the slow cooker's best friend
Round comes from the hindquarter and is one of the leaner, harder-working cuts on the animal. Your round arrives cut into thin steaks — but they're not for a hot pan and a quick sear. Round is a cut that suits time, and given that time it produces something wonderfully tender and deeply flavoured. It's in all four of your share packs, so this is a recipe you'll come back to again and again.
Sear the round steaks in a hot pan with olive oil until deeply browned on both sides. Remove.
~460g round steaksolive oilIn the same pan, sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute more.
1 onion4 cloves garlicAdd the wine and let it bubble for 2 minutes, scraping up any browned bits.
1/2 cup red wineAdd the crushed tomatoes, olives, capers, and fresh oregano. Season well.
1 x 400g tin crushed tomatoes1/2 cup olives2 tbsp capersfresh oreganoReturn the steaks to the sauce. Cover and cook on the lowest heat (or in a 140°C oven) for 2.5–3 hours — or transfer everything to a slow cooker on LOW for 4 hours — until completely tender.
Slice the steaks thickly or shred them through the sauce, then serve over soft polenta or with plenty of crusty bread to mop up the sauce.
polenta or crusty breadIn every beef share — Round (~460g)
💡 Always sear the round steaks before slow-cooking. The browning creates flavour compounds that the slow cooker itself cannot generate — skipping it results in a grey, flavour-poor result.
Round in every pack — here's how to make it magnificent every time. Join the Your Farmer community. 🫙
Three Simple Steps
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
Subscribe to a share of the harvest, or start with a one-off fixed pack.
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
We deliver in a reusable esky we collect next time. No couriers, no waste.
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.
Share:
BBQ Steak Night, Done Right: Grass-Fed Beef on the Barbie
Topside: The Underrated Roasting Cut That Loves a Low Oven