Recipes

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.

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.