Recipes

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.

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.

Leaner than scotch, bolder than fillet — the rump deserves its moment

Rump comes from the hindquarter — a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.

One of the most flavourful cuts on the animal — cooked the way it deserves

The scotch fillet — also known as the rib eye — carries intramuscular fat that renders during cooking and bastes the meat from the inside. In a grass-fed animal that has grazed on diverse pasture, the flavour compounds in that fat are genuinely extraordinary. Cook it to medium-rare (57°C internally) for the best result.

Understanding your roast — and making it sing

A 1.4kg grass-fed roast is a generous, meaningful piece of meat. It is the heart of a Sunday dinner, the source of Monday's leftovers, and Tuesday's sandwich. Grass-fed beef has less intramuscular fat than grain-fed, so heat management is everything — a lower, slower oven rewards you far more than a blasting hot one.

Low effort, deeply nourishing, endlessly adaptable

There's a reason beef stew has survived every food trend of the past century. Diced beef — from the harder-working muscles of the animal — transforms through long, slow cooking into something extraordinary: fork-tender, deeply flavoured, and genuinely nourishing. Collagen-rich cuts like these melt into the sauce as they cook, giving it that silky, spoon-coating body that only slow food delivers.