Recipes

A whole summer dinner off one grill, in the time it takes the zucchini to char

This is the dinner for those long evenings when the kitchen's too hot to stand in and the barbecue's already warm from habit. Loin chops love fierce heat — a few minutes a side and they're bronzed outside, pink at the bone. The zucchini chars right beside them, drinking up lemon and oregano, and a crumble of feta and a few torn mint leaves finish the job. One hotplate, one platter, twenty-five minutes. The hardest part is convincing everyone to wait while the chops rest.

Three minutes a side, and the Greeks were right all along

Cutlets were built for the barbecue. They're thin, they're tender, and that little strip of fat along the edge bastes them as they cook — all they ask of you is fierce heat and a short memory. So do what a Greek taverna does: toss them with olive oil, lemon zest, dried oregano and garlic while the grill heats, cook them hard and fast, then squeeze the lemon over while they're still hissing. Four cutlets, one bowl, dinner for two in twenty minutes. It's barely a recipe. It's more of a habit worth having.

Bright, bold, and better than anything you'll order in a restaurant

Thai beef salad — yam nua — is one of the most vivid, flavourful salads in the world. Thinly sliced cooked beef dressed in lime, fish sauce, chilli, and toasted rice powder, scattered with fresh mint and coriander. The key is to cook the beef to medium-rare and slice it very thin. The round, when treated correctly, is ideal — its clean, lean flavour lets the dressing take centre stage without competing.

The fastest proper dinner you can make — and it tastes like you tried

A minute steak is exactly what it sounds like: a thin steak that cooks in about a minute per side. When your topside arrives pre-sliced, it is already primed for this treatment. The key is a hot pan, dry meat, and a quick pan sauce that transforms the browned bits left in the pan into something worth pouring.

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.