Recipes

A Russian classic that turns a humble cut into something genuinely luxurious

Beef stroganoff has suffered terribly at the hands of the 1970s — tinned mushrooms, packet soup mix, and beef that was overcooked into grey shoe leather. The real version, made with properly prepared round steak, sautéed mushrooms, a sour cream sauce enriched with Dijon and paprika, is genuinely extraordinary — and nothing like what you may have had at a school canteen.

The deeply aromatic broth that heals everything

Pho is one of the great soups of the world — a deeply aromatic, star anise and cinnamon-scented broth, served over rice noodles with paper-thin slices of beef. The traditional recipe takes 6–8 hours to make properly, and this version is not quite that, but it is close enough to be extraordinary. Your Farmer round and bones (if you have them) produce a broth with genuine body and depth.

Set it at lunch. Come home to dinner.

All the comfort of a pot roast, rebuilt for the thin round steaks in your share pack. Round is lean, dense muscle that rewards a slow braise — four to five hours on LOW and the steaks emerge fork-tender, surrounded by sweet root vegetables in a deeply flavoured braising liquid that doubles as a sauce.

The marinade that does the heavy lifting so the BBQ can do the rest

Topside is one of the best cuts to marinate — its lean, open-grained texture drinks up a marinade beautifully, and the acidity in the marinade does meaningful tenderising work overnight. The result, on a hot BBQ, is a charred, flavourful, juicy steak that over-delivers on its humble origins.

The fastest proper dinner you can make — and it tastes like you tried

A minute steak is exactly what it sounds like: a thin steak that cooks in about a minute per side. When your topside arrives pre-sliced, it is already primed for this treatment. The key is a hot pan, dry meat, and a quick pan sauce that transforms the browned bits left in the pan into something worth pouring.

A main-course salad with genuine substance and serious flavour

Warm beef salad sits in that ideal space between a proper dinner and a light meal — substantial enough to feel like a main course, fresh enough to feel virtuous. The topside steak, pan-seared and sliced thin, works beautifully here: its lean, clean flavour is a perfect counterpoint to the bitterness of rocket and the sweetness of roasted capsicum.

30 minutes, one pan, a genuinely excellent weeknight dinner

Your topside arrives as thin steaks, which makes it ideal for stir-fries — just cut them across the grain into strips and you have tender, quick-cooking beef ready for the wok. The key is to keep the strips even, cook them fast, and not overcrowd the pan. Everything else takes care of itself.

The schnitzel that changed someone’s mind about topside

Schnitzel is arguably the best thing you can do with a thin, lean steak. The pounding tenderises the meat, the breadcrumb crust adds texture and flavour, and the whole thing cooks in under 5 minutes. Your Farmer topside arrives already cut into thin steaks, so a quick pound to 5mm is all the prep they need — and the result is a schnitzel that is genuinely extraordinary: better than veal, better than chicken, and miles ahead of anything that comes in a supermarket packet.

Thailand’s most beloved street food, made with Your Farmer beef

Pad Kra Pao — stir-fried meat with holy basil, oyster sauce, and fish sauce — is arguably Thailand’s most popular everyday dish. It is fast, intensely flavoured, and completely satisfying. For this version, the diced beef is cut very small (or pulsed in a food processor to a rough mince) so it cooks quickly while still delivering the texture and flavour of genuinely good beef.