Recipes

A complete meal in a natural bowl — and a family dinner that looks more impressive than it is

Stuffed capsicums are one of those dishes that feel considered and generous without requiring much effort. The capsicums act as both the vessel and a key flavour component — they sweeten as they roast, infusing everything inside with a gentle, caramelised flavour. With a grass-fed beef and rice filling seasoned with herbs and spices, this is a genuinely satisfying, complete meal.

The curry that asks you to be patient — and rewards you lavishly for it

Massaman is one of the great slow-cooked curries — Persian-influenced, gently spiced with warm aromatics like cinnamon, cardamom, and star anise rather than chilli heat. It is a perfect vehicle for diced grass-fed beef, which gives the curry its collagen-rich, body-building depth as the connective tissue breaks down over a long, gentle simmer.

The ultimate winter warmer — and a sneaky way to get extra vegetables into everyone

Cottage pie is a dish that asks very little of the cook and delivers an enormous amount of comfort. Made with quality grass-fed mince and topped with a properly seasoned mash, it is one of those meals that makes everyone feel cared for. The addition of celeriac to the mash topping adds a subtle nuttiness that elevates the whole thing without anyone noticing.

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.

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.