Recipes

The recipe that turns a Tuesday into something worth coming home for

A good meatball is one of the great comfort foods — and it is entirely dependent on the quality of the mince you start with. Grass-fed beef mince has a depth and complexity that means you don't need a long list of additives to make a flavourful meatball. Let the beef do the talking, and build everything else around it.

Firm, flavourful, and one of the most iconic steaks on the planet

The sirloin — also called striploin — is one of the definitive steak experiences. Firm-textured, boldly flavoured, with a fat cap along one edge that renders beautifully during cooking. A 420g grass-fed sirloin is a generous piece of beef, and the fat cap from a grass-fed, ecologically raised animal is where the diet expresses itself most clearly — lighter in colour and more richly flavoured.

Understanding the gristle line — and cooking around it brilliantly

Blade steak has a line of connective tissue running through its centre — but that connective tissue is also the reason blade is one of the most flavourful cuts on the animal. When you cook it correctly, it becomes a feature, not a flaw. Braise it low and slow and it converts to rich gelatin; cook it as a steak and simply slice around the gristle line.

The cut that makes everyone put their phones down

A rack of grass-fed beef ribs arriving in your Pack B or Pack D is a very good reason to plan ahead. These are a plan-ahead commitment — a couple of hours in the rub, then four in the oven — that requires almost no active work and produces something genuinely spectacular. Plan your ribs on a day when you're home, the oven can do its thing, and dinner is the event.

A return to the wisdom your great-grandmother already knew

Every share in your Your Farmer rotation has an option to include 1kg of grass-fed beef bones — and if you're not using them to make broth, you are leaving an enormous amount of nutrition and flavour on the table. A well-made broth will set to a firm jelly in the fridge — that's the collagen, the traditional sign of a broth made properly.

Lean, flavourful — and the secret to the best cold beef sandwiches of your life

Topside is lean, which means it wants gentle heat. Your topside arrives as thin-cut steaks, and a short spell in a low oven with moisture in the pan, followed by a fast sear, turns them into rosy, roast-beef-style slices. It appears in all four of your share packs, which means developing a relationship with this cut is one of the best investments you can make as a Your Farmer member.

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.

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.