Recipes

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.

The technique that changed home burger-making forever

The smash burger technique — pressing a ball of mince hard against a screaming hot flat surface to create maximum contact and maximum crust — has transformed the way people think about home burgers. It requires no binding, no egg, no breadcrumbs. Just quality grass-fed beef, a hot pan, and confidence. With Your Farmer mince, the result is a burger that has more flavour in a thin, crispy patty than most thick burgers ever achieve.

Bold, fresh, bright — a 20-minute dinner that punches well above its weight

Larb is a Thai and Laotian minced meat salad seasoned with fish sauce, lime, toasted rice powder, and fresh herbs. It is one of those dishes that is simultaneously the simplest thing you can make and one of the most flavourful. The toasted rice powder — made from dry-toasting raw rice in a pan until golden, then grinding — is the secret ingredient that gives larb its nutty, slightly smoky depth.

The most tender cut on the animal — and what to do with the honour

Fillet — or tenderloin — is the muscle that does the least work of any on the animal. As a result, it is the most tender cut, with a fine, almost silky texture. It arrives in your Pack A as two portions — perfect for a date night at home or a celebration dinner. Because fillet is so lean, it has less margin for error: medium-rare (57°C) is the target.