Recipes

The cut that makes everyone put their phones down

A rack of grass-fed beef ribs arriving in your Pack B or Pack D is a very good reason to plan ahead. These are a plan-ahead commitment — a couple of hours in the rub, then four in the oven — that requires almost no active work and produces something genuinely spectacular. Plan your ribs on a day when you're home, the oven can do its thing, and dinner is the event.

A return to the wisdom your great-grandmother already knew

Every share in your Your Farmer rotation has an option to include 1kg of grass-fed beef bones — and if you're not using them to make broth, you are leaving an enormous amount of nutrition and flavour on the table. A well-made broth will set to a firm jelly in the fridge — that's the collagen, the traditional sign of a broth made properly.

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.

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.

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.