beef up your profits #6

BEEFing up your ProfitsBest of the Best

Published by Meat & Livestock Australia Limited ABN 39 081 678 364July 2012© Meat & Livestock Australia Limited 2012ISBN 9781741919332

Disclaimer

Care is taken to ensure the accuracy of the information contained in this publication, however MLA cannot accept responsibility for the accuracy or completeness of the information or the opinions expressed.

MLA makes no representations and to the extent permitted by law excludes all warranties in relation to the information contained in this publication. MLA is not liable to you or to any third party for any losses, costs or expenses, including any direct, indirect, incidental, consequential, special or exemplary damages or lost profit, resulting from any use or misuse of the information contained in this publication.

Reproduction in whole or in part of this publication is prohibited without prior consent and acknowledgement of Meat & Livestock Australia.

MLA State Business Development Managers

Doug PiperBusiness Development ManagerNSW/ACT

0411 680 [email protected]

Gerard DohertyBusiness Development ManagerVIC/TAS


Glen BurkeBusiness Development ManagerQLD/NT


Brett AtkinsonBusiness Development ManagerSA


Rafael RamirezBusiness Development ManagerWA



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3 Best of the Best

Meat & Livestock Australia (MLA) is delighted to bring you Beefing up your profits “Best of the Best”. This volume brings together 32 of the most successful beef recipes from past volumes in one easy to use publication.

These beef recipes have been designed to not only return higher profit margins to retailers, but to also provide interesting and time saving meal options for your customers. The pre-prepared or value-added meal ideas are created with maximum consumer ease in mind with the majority of them requiring only 20 minutes cooking time to have a nutritious meal on the table. Recipes contained in this volume use an assortment of all the main cooking methods providing something for everyone and every meal occasion.

We hope these ideas provide inspiration for you and your staff as we’ve designed them to be easy to prepare and easy to adapt to suit your customer’s needs. You’ll find each idea has notes on retail presentation and opportunities for additional promotional opportunities.

At MLA we believe retail butchers are ambassadors for the red meat industry, and that’s why we’ve developed the Red Meat Networking Club (RMNC). The RMNC is designed to help butchers increase professionalism, productivity and profitability, as well as raise the bar in terms of innovation, quality and best practise within their shops. Members are encouraged to network and share product, merchandising, and value-adding ideas with each other.

Visit www.acutabove.net.au for more information.

Introduction

Lemon Grass Beef – Page 27

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Contents

Introduction 3Meat Standards Australia 6MSA Production 7MSA Grading 8MSA Accreditation 9Beef Nutrition 10BEEFing up your Profits Best of the Best Recipes 13Beef Bragioli 19Beef and Mushroom Mignons 20Orange Mustard BBQ Steaks 21Tuscan Beef BBQ 22Beef Biryani 23Beef Bourguignon 24Beef Rogan Josh 25Italian Family Roast Beef 26Lemon Grass Beef 27Lemon Rocket Beef Balls 28Cranberry Glazed Roast Beef 29Dinosaurs 30Beef Strudel 31Beef Masman 32Beef Pot Stickers 33Beef and Pumpkin Triangles 34Beef and Mushroom Roast 35Beef Chermoula 36Beef Saltimbocca 37

Bocconcini Beef Steaks 38Money Bags 39Beef Picanha 40Aussie BBQ Beef Ribs 41Sticky Asian Beef Short Ribs 42American Style Beef BBQ Brisket 43Beef Bulgogi 44Venetian Spiced Beef 45Orange Soy Beef Skewers 46Beijing Beef Kebabs 47Bondi Beef and Beetroot Burgers 48Lime and Mustard Beef Steaks 49Beef Pallomilla 50

5 Best of the Best

Meat Standards Australia (MSA) is a grading program designed to take the guess work out of buying and cooking Australian beef.

MSA graded beef is labelled with a grade and recommended cooking method that identifies the eating quality of a cut of beef according to standards developed by consumer taste panels. All beef underpinned by the MSA symbol has met strict criteria to ensure it meets consumer expectations for tenderness, juiciness and flavour.

Developing the MSA Standard

Research shows that an enjoyable meal experience is of paramount importance to Australian beef consumers. They expect a tender, tasty, juicy cut of beef at every meal occasion. To develop the MSA standards over 86,000 consumers participated in taste panels sampling 603,000 individual beef samples to identify the key factors that deliver consistent quality beef.

How the MSA grade is calculated

MSA Certified Graders collate information provided from the cattle producer, supervise processing standards and assess each individual carcase on its attributes known to influence the eating quality of beef including meat colour, marbling, fat depth, carcase weight, maturity and ultimate pH.

Integrity

All participants in the program are licensed to use the MSA Trademark, and certify products via an approved Quality Management System in accordance with the MSA Standards Manual. Licensees are subject to independent random audit programs for compliance to the Standards. MSA standards are backed by independent audit to the AS/NZS ISO 9001/2008 Standard.

Meat Standard Australia is the world’s only consumer based eating quality grading system.

Meat Standards Australia

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Key factors:

Breed

All cattle breeds are eligible to be graded by MSA; however MSA research has shown that different breeds can impact the eating quality of many cuts.

Nutrition and growth

For consistent eating quality, cattle need to be managed on a rising plane of nutrition to ensure sufficient muscle glycogen levels and adequate growth.

Glycogen

Maintenance of high muscle glycogen through adequate nutrition and minimizing animal stress will result in improved pH and meat colour compliance.

Handling

Cattle must be handled in a manner that keeps stress to a minimum during mustering and transport.

Stress is a major contributor to a condition that results in dark, tough beef.

An important element contributing to eating quality is the on-farm or feedlot management of cattle.

MSA Production

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Meat Colour (MC)

On the chilled carcase the rib eye muscle is assessed and scored against the AUS-MEAT Colour Reference Standards.

MSA marbling (MSAMB)

Marbling is assessed at the ribbing site of the carcase. It is calculated by evaluating the amount, piece size and distribution of marbling in comparison to the MSA standards.

Fat Distribution

The thickness of fat at a specified rib is measured, it must be 3mm or greater. Fat must be evenly distributed over the loin, hind and forequarters. An even fat coverage enables uniform chilling rates throughout the carcase.

Ultimate pH (pHu)

One of the most significant indicators of eating quality involves the measurement of lactic acid within the muscle taken from a pH probe. Carcases with the optimum pH level of meat are eligible for an MSA grade.

Maturity

This assessment measures the amount of cartilage that has turned to bone along the spine. It is a measure of physiological maturity of the bovine animal.

Individual carcase attributes are collected by an MSA certified grader. The attributes are calculated through the MSA grading model and an eating quality grade is generated for individual carcase cuts according to cooking method.

MSA Grading

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Licensed branded beef companies can underpin their brand with the MSA Trademark, this allows a brand owner to communicate that their product has been graded to MSA standards.

The use of the MSA symbol is subject to a brand license agreement with Meat and Livestock Australia (MLA) to ensure the integrity of the product.

All beef sold under the license agreement must be MSA graded and the enterprise’s quality systems must adhere to MSA Standards Manual for Trademark usage.

Extensive mandatory training is provided to all participants in the MSA supply chain. Audits are conducted on all licensed participants at regular intervals to check compliance to the Standards.

Meat Standards Australia PO Box 2363Fortitude Valley BC,QLD 4006 AustraliaT: 1800 111 672F: 1800 999 672

www.mla.com.au/msa

MSA Accreditation

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Beef NutritionBeef is a nutritious food packed with 10 essential nutrients required for good health and is a great choice for all your customers, including families and those that are health conscious.

Iron and ZincBeef has the highest iron and zinc content when compared to other protein foods, such as chicken, pork, fish and eggs. The redder the meat, the higher the iron content.

Iron and zinc in beef is well absorbed by the body. This means that for the same amount of iron, much more iron is absorbed from red meat than from spinach.

Beef Nutrition

10 Essential Nutrients in Beef: 1. Protein2. Iron3. Zinc4. Vitamin B125. Omega 36. Niacin7. Riboflavin8. Vitamin B69. Pantothenic acid10. Phosphorus

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Beef and health• Iron is required for producing energy and carrying oxygen to cells around

the body, including the brain. Zinc is important for a healthy immune system. Beef is one of the best sources of iron and zinc in the Australian diet.

• Omega 3 is important for a healthy heart and you may be surprised to learn that red meat, including beef, is the second largest source of omega-3 in the Australian diet, after fish.

• Trimmed of visible fat, all cuts of beef are suitable for a cholesterol-lowering or diabetic diet.

• When trimmed of all visible fat, all cuts of beef meet the Heart Foundation’s Tick criteria.

How much?• Eating red meat, like beef, 3 to 4 times a week is an important part

of a healthy diet and makes it easy to meet iron and zinc requirements.

• 100-150g cooked beef (equivalent to 150g-200g uncooked) is a healthy portion size for males and females

• For a healthy meal, nothing could be simpler than trimmed beef steak or roast with a salad.

Beef and weight controlA higher protein diet has been shown to be effective for weight loss in both men and women.

Many people find it easy to follow a higher protein diet because it:• helps you lose weight• helps to reduce hunger, which is good when you are trying to lose weight• helps to meet nutrient requirements, like iron, which is particularly important

for women. Being low in iron can make you feel tired, unwell and lacking in motivation to exercise and be healthy

• encourages fresh, wholesome foods and cooking delicious recipes, including red meat, such as beef, 3-4 times per week

Orange Soy Beef Skewers – Page 46

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NAME DESCRIPTION CUT COOKING SYMBOL

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Beef Braglioli

This delicious pot roast is an adaptation of a favourite Maltese dish.

MSA Beef Oyster Blade

Roast 19

Beef & Mushroom Mignons

Surprise your guests with this easy-to-cook but elegant steak.

MSA Eye Rump Side Steaks cut 35mm thick

Grill 20

Orange Mustard BBQ Steaks

This juicy beef is quickly barbequed and served with salad for a stunning, healthy meal.

MSA Oyster Blade or Flat Iron Steak 20mm thick steaks

Grill 21

Tuscan Beef BBQ

Quickly barbequed and sliced this juicy beef dish can be served in many different ways.


Grill 22

Beef Biryani

Biryani is a delicious combination of beef, rice and aromatic spices. This is a convenient adaption of an authentic Indian favourite.

MSA Eye of Knuckle or Bolar Blade 10mm cubes

Pan Fry/Simmer 23

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Beef Bourguignon

A delightful combination of beef, red wine, onions and mushrooms with a hint of herbs.


Pan Fry/Simmer 24

Beef Rogan Josh

This quick and tasty curry will warm up any winter night.


Pan Fry/Simmer 25

Italian Family Roast Beef

Make your customers life a breeze by offering a total meal package.

MSA Oyster Blade or Flat Iron Steak 20mm thick steaks

Roast 26

Lemon Grass Beef

Tender beef, marinated in fragrant garlic, chilli, ginger and lemongrass - Irresistible!

MSA Beef Stir Fry

Stir Fry 27

Lemon Rocket Beef Balls

Bite sized beef balls with the tang of freshly grated lemon rind.

Beef mince Grill 28

Cranberry Glazed Roast Beef

The brilliant colour and texture of cranberries add another dimension to this delicious roast.


Roast 29

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MSA Eye Rump Side


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Dinosaurs

Fabulous meat and vegetables wrapped in crispy puff pastry.

Beef mince Oven Bake 30

Beef Strudel

Crispy pastry filled with a delicious cheesy beef and mushroom filling.


Beef Masman

A quick and delicious curry the whole family will enjoy!

MSA Eye of Knuckle or Bolar Blade 25mm cube

Pan Fry/Simmer 32

Beef Pot Stickers

Delicious Dumplings! Beef mince Pan Fry/Simmer 33

Beef & Pumpkin Triangles

These great little pastries are ideal eaten hot or chill and add to the picnic basket!


Beef & Mushroom Roast

This delicious roast will wow your guests every time!

MSA Beef Roast eye of knuckle

Roast 35

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Beef Chermoula

Fragrant coriander and chilli bring a hint of Algeria to this delicious roast or BBQ.

MSA Beef Roast rump cap, denuded

Roast or Grill 36

Beef Saltimbocca

Tender slices of beef seasoned with sage and pan fried quickly for easy entertaining!

MSA Grill/Pan Fry 6mm thick steaks

Pan Fry 37

Bocconcini Beef Steaks

Colourful and full of flavor, these steaks will be the highlight of the meal!

MSA Grill/Pan Fry 25mm steaks approx 150g each

Pan Fry 38

Money Bags

Tasty morsels of beef wrapped in crisp golden pastry.

Beef Cubes 10mm Oven Bake 39

Beef Picanha

Brilliant Brazilian BBQ Beef! MSA Rump Cap Grill 40

Aussie BBQ Beef Ribs

Be prepared to use your fingers. You won’t want to miss any of these deliciously sticky ribs!

MSA Beef Chuck Short Ribs

Kettle or Hooded BBQ

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Sticky Asian Beef Short Ribs

Finger lickin’ good! MSA Beef Chuck Short Ribs


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American Style Beef BBQ Brisket

Melt in your mouth brisket with its own tangy barbeque sauce. Everyone will be coming back for more!

MSA Point End Brisket


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Beef Bulgogi

Quick and delicious BBQ beef slices! MSA Chuck Eye Log

Pan Fry 44

Venetian Spiced Beef

Marinated steaks with a hint of spice. Perfect for that balmy summer BBQ!

MSA Eye Rump Centre

Grill 45

Orange Soy Beef Skewers

Make plenty of these. They will disappear quickly!

MSA Grill/Pan Fry Grill 46

Beijing Beef Skewers

Cute and delicious little kebabs! MSA Grill/Pan Fry Grill 47

17 Best of the Best


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Bondi Beef & Betroot Burgers

No more messy beetroot slices falling from your burger. The flavour is locked right in!

Beef mince Grill 48

Lime & Mustard Beef Steaks

These steaks have an unexpected zing. Serve them with your favourite salad!

MSA Eye Rump Side 20mm steaks

Grill 49

Beef Pallomilla

Tender succulent steaks with just a tang of orange to get your MoJo going!

MSA Oyster Blade or Flat Iron Steak 20mm thick

Grill 50

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Preparation:1. Completely denude oyster blade,

remove internal sinew, butterfly and place on board external side down.

2. Combine mince, bacon, parmesan, parsley garlic and pepper. Spread evenly over oyster blade. With longest edge towards you roll firmly to enclose filling.

3. Cut in half and place edge side down in foil trays Pour 200ml sugo over beef in each container.

Retail Presentation:Vacuum pack trays for ease of transport.

Consumer Instructions:1. Preheat fan forced *oven to 160°C.

Cover foil tray tightly with foil.

2. Place on oven tray and bake for 45 minutes.

3. Remove foil and return to oven for further 15 minutes until cooked through.

Serving Suggestion:Slice thickly and serve with piping hot mashed potatoes and steamed green beans. Spoon sauce over.

Promotional Opportunities:This is a hearty winter dish, but can also be chilled and sliced giving an effect similar to a terrine, which would be ideal for picnics.

Beef BragioliThis delicious pot roast is an adaptation of a favourite Maltese dish.

Recipe Notes: * If using a conventional oven, you may need to increase temperature or allow additional cooking time.

Ingredient Description 1 unit

2 units

4 units

10 units

20 units

MSA Beef Oyster Blade Denuded & butterflied 1kg 2kg 4kg 10kg 20kg

beef mince 85cl 400g 800g 1.6kg 4kg 8kg

bacon coarsely chopped 50g 100g 200g 500g 1kg

parmesan shredded 50g 100g 200g 500g 1kg

flat leaf parsley coarsely chopped 20g 40g 80g 200g 400g

garlic crushed 10g 20g 40g 100g 200g

black pepper cracked 2g 4g 8g 20g 40g

sugo tomato 400ml 800ml 1.6l 4l 8l

foil containers 16x11x5cm 2 4 8 20 40

serves 8 16 32 80 160

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Preparation:1. Use a sharp knife to cut a pocket in

each steak.

2. Combine mushrooms, spring onions and cheese. Spoon into steaks. Wrap in bacon. Secure with toothpick or twine.

3. Sprinkle top with pepper.

Retail Presentation:Arrange steaks on tray with pepper side up.

Consumer Instructions:1. Preheat fan forced oven to 180°C.*

2. Heat 20ml oil in large frying pan. Cook steaks for 2-3 minutes on each side over high heat until browned.

3. Remove steaks to oven tray. Place in oven and cook for further 15 minutes. Remove toothpick or twine before serving.

Serving Suggestion:Serve with steamed vegetables.

Promotional Opportunities:Ideal to display at any time of the year. Capitalise on special event days such as Valentines Day to sell this meal solution.

Beef and Mushroom MignonsSurprise your guests with this easy-to-cook but elegant steak.


2 units

4 units

10 units

20 units

MSA Eye Rump Side

Steaks cut 35mm thick 750g 1.5kg 3kg 7.5kg 15kg

button mushrooms finely chopped 75g 150g 300g 750g 1.5kg

spring onions finely chopped 25g 50g 100g 250g 500g

blue cheese 75g 150g 300g 750g 1.5kg

bacon long rashers, rindless 200g 400g 800g 2kg 4kg


serves 4 8 16 40 80

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Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.


remove internal sinew, butterfly and cut in half lengthways.

2. Cut into steaks by slicing through each piece on an angle.

3. Combine oil, orange juice, mustard and honey. Pour over steaks on shallow tray. Marinate for 24 hours.

Retail Presentation:Arrange steaks on tray with slice of orange between each steak.

Consumer Instructions:1. Preheat BBQ. Cook steaks for

3 minutes each side over medium heat.

2. Remove to a warm plate, cover loosely with foil and rest in a warm place for 5 -10 minutes.

Serving Suggestion:Serve with crisp green salad and chargrilled vegetables. Allow 2 steaks per adult serve and 1 per child serve.

Promotional Opportunities:Ideal to display during the BBQ Season.

Orange Mustard BBQ SteaksThis juicy beef is quickly barbequed and served with salad for a stunning, healthy meal.


2 units

4 units

10 units

20 units

MSA Oyster Blade or Flat Iron Steak 20mm thick steaks 1.2kg 2.4kg 4.8kg 12kg 24kg

oil olive 20ml 40ml 60ml 200ml 400ml

orange juice 125ml 250ml 500ml 1.25l 2.5l

mustard wholegrain 25g 50g 100g 250g 500g

honey 20ml 40ml 60ml 200ml 400ml

oranges sliced 1 2 4 10 20

pieces 8 16 32 80 160

Recipe Notes: • For a variation, marinate whole oyster

blade. Cook on chargrill BBQ or Kettle BBQ. Slice and serve with salad.

• Suitable for use with any MSA Grill/Pan Fry beef cut.

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Tuscan Beef BBQQuickly barbequed and sliced this juicy beef dish can be served in many different ways.


2 units

4 units

10 units

20 units

Beef Oyster Blade Denuded and butterflied 1kg 2kg 4kg 10kg 20kg


garlic granulated 5g 10g 20g 50g 100g

rosemary leaves dried 3g 6g 12g 30g 60g


parsley leaves dried 1g 2g 4g 10g 20g

serves 6 12 24 60 120


remove internal sinew and butterfly. Score beef cutting slits approx. 10mm deep and 30mm apart.

2. Combine garlic, rosemary, pepper and parsley.

3. Pour oil onto tray. Roll beef in oil to coat, sprinkle with seasoning and rub into beef.

Retail Presentation:Display flat or folded in half. Could also be vacuum packed.

Consumer Instructions:1. Preheat chargrill BBQ on high heat.

Cook beef for 5 minutes.

2. Turn and cook for further 3 minutes.

3. Remove to a warm plate. Cover loosely with foil and rest in a warm place for 5- 10 minutes before carving against the grain.

Serving Suggestion:1. Slice thinly and serve with chargrilled

vegetables and crusty bread.

2. Cut larger slabs from beef and serve as a gourmet steak sandwich with salad in warm Turkish rolls.

Promotional Opportunities:Ideal to display during the BBQ season. Also suitable for kettle BBQ.

Recipe Notes: • Make up larger quantities of the

garlic, rosemary, pepper and parsley mix and store in an airtight container for up to 3 weeks.

• Substitute commercially available Tuscan seasoning for the garlic, rosemary, pepper and parsley mix. Tuscan seasoning is available in food service quantities.

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Preparation:1. Combine beef, oil, onion, stock, curry

powder, and cinnamon.

2. Add rice. Mix well.

Retail Presentation:Pile into foil containers. Top with 2 bay leaves. Display with canned tomatoes.

Consumer Instructions:1. Stir mixture in large non stick pan for

5 minutes over high heat until beef has browned and onion softened.

2. Reduce heat to low. Add 400g can diced tomatoes and 2 cups water.

3. Cover and simmer for 30 minutes, stirring occasionally until rice is tender and liquid absorbed.

4. Serves 4.

Serving Suggestion:Serve sprinkled with fresh coriander leaves and toasted flaked almonds.

Beef BiryaniBiryani is a delicious combination of beef, rice and aromatic spices. This is a convenient adaption of an authentic Indian favourite.


2 units

4 units

10 units

20 units

MSA Eye of Knuckle or Bolar Blade 10mm cubes 500g 1kg 2kg 5kg 10kg

oil olive, light 40ml 80ml 160ml 400ml 800ml

brown onion chopped 100g 200g 400g 1kg 2kg

stock powder beef 10g 20g 40g 100g 200g

curry powder hot madras 20g 40g 80g 200g 400g

cinnamon ground 2g 4g 8g 20g 40g

rice basmati,raw 300g 600g 1.2kg 3kg 6kg

bay leaves dried or fresh 2 4 8 20 40

serves 4 8 16 40 80

Recipe Notes: Recipe should be prepared and displayed in units as above to ensure that consumer adds the correct ratio of liquid to rice.

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Beef BourguignonA delightful combination of beef, red wine, onions and mushrooms with a hint of herbs.


2 units

4 units

10 units

20 units

MSA Eye of Knuckle or Bolar Blade 25mm cubes 600g 1.2kg 2.5kg 6kg 12kg

small mushrooms halved 200g 400g 800g 2kg 4kg

brown onion wedges 100g 200g 400g 1kg 2kg

stock powder beef 5g 10g 20g 50g 100g

cornflour 10g 20g 40g 100g 200g

tomato paste 50g 100g 200g 500g 1kg

bacon chopped 50g 100g 200g 500g 1kg

rosemary fresh 5g 10g 20g 50g 100g

red wine 125ml 250ml 1litre 1.25 litre 2.5 litre

serves 4 8 16 40 80

Preparation:1. Toss beef in cornflour. Add remaining

ingredients.

2. Mix well.

Retail Presentation:Pile into foil containers. Top with sprig of rosemary (optional). Display with canned tomatoes.

Consumer Instructions: (for 1 unit)

1. Heat 20ml oil in large heavy based pan. Add beef mixture and cook, stirring, over high heat for 5 minutes until lightly browned.

2. Reduce heat to low. Add 400g can diced tomatoes.

3. Cover and simmer for 30 minutes, stirring occasionally until beef is tender.

Serving Suggestion:Serve with piping hot mashed potato and steamed green vegetables.

Promotional Opportunities:1. This is an ideal dish for cooler weather.

Display in autumn and winter.

2. Display with canned diced tomatoes for an extra sale or promotional give away.

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Beef Rogan JoshThis quick and tasty curry will warm up any winter night.


2 units

4 units

10 units

20 units


oil olive, light 20ml 40ml 80ml 200ml 400ml

brown onion wedges 100g 200g 400g 1kg 2kg

baby potatoes quartered 300g 600g 1.2kg 3kg 6kg

curry paste rogan josh 140g 280g 560g 1.4kg 2.8kg

bay leaves dried or fresh 2 4 8 20 40

serves 4 8 12 40 80

Preparation:Combine all ingredients.

Retail Presentation:Pile into foil containers. Display with canned tomatoes.

Consumer Instructions:1. Stir mixture in large non-stick pan for

5 minutes over high heat until browned.

2. Reduce heat to low. Add 400g can diced tomatoes and ½ cup water.

3. Cover and simmer for 30 - 40 minutes, stirring occasionally until beef is tender and sauce has thickened. Add fresh green beans during last 5 minutes of cooking if desired.

Serving Suggestion:Serve with steamed rice and dollop of natural yoghurt. Serve Nann or roti bread on the side.

Promotional Opportunities:1. This is an ideal dish for cooler weather.

Display in autumn and winter.

2. Display with canned diced tomatoes, rice and Naan bread or roti for an extra sale or promotional give away.

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Italian Family Roast BeefMake your customers life a breeze by offering a total meal package.


2 units

4 units

10 units

20 units

MSA Eye Rump Side

whole piece approx 1.2kg 1.2kg 2.4kg 4.8kg 12kg 24kg

rosemary leaves dried 2g 4g 8g 20g 40g

oregano leaves dried 2g 4g 8g 20g 40g

parsley flakes dried 0.5g 1g 2g 5g 10g

thyme leaves dried 0.25g 0.5g 1g 2.5g 5g

olive oil 40ml 80ml 160ml 400ml 800ml

potatoes small baby 600g 1.2kg 2.4kg 6kg 12kg

pumpkin chunky pieces 600g 1.2kg 2.4kg 6kg 12kg

foil baking tray 21 x 27 x 5cm 1 2 4 10 20

serves 6 8 16 40 80

Preparation:1. Combine rosemary, oregano, parsley

and thyme.

2. Rub beef with approx half oil. Roll in herbs.

3. Toss vegetables in remaining oil. Place beef in centre of foil roasting tray.

4. Arrange vegetables around roast, allowing 2 small potatoes and 1 piece pumpkin per serve

Retail Presentation:Vacuum seal roast in foil container for easy transportation.

Consumer Instructions:1. Preheat fan forced* oven to 180°C.

Place roast, in foil tray, into oven. Cook for 1 – 1½ hours. (Allow approx 30 minutes per 500g of beef) or until cooked to desired doneness.

2. Remove beef from oven and cover loosely with foil to keep warm. Return vegetables to oven for further 10 -15 minutes, until cooked.

3. Carve roast, against the grain, into thin slices. Serve with vegetables and juices.

Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time

Serving Suggestion:Serve with steamed green vegetables.

Promotional Opportunities:Retailer could also package roast and vegetables separately. Display small tetra packs of gravy for add on sale.

Recipe Notes: • Leave skin on pumpkin for added

colour. Cut into chunky pieces.

• Select small potatoes that will cook in the same time as the roast.

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Preparation:1. Combine beef, onions and capsicum

in large bowl.

2. Combine chilli sauce, fish sauce, kecap manis, lemon grass, ginger and garlic. Add to beef mixture. Mix well.

Retail Presentation:Display on tray with banana leaf.

Consumer Instructions:1. Heat 20ml oil in large non stick wok or

frying pan. Add beef mixture and cook, in batches of approx. 200g, stirring for 3 minutes over high heat until beef has browned. Remove each batch to a warmed bowl.

2. Return all beef to pan. Heat and serve.

Serving Suggestion:Serve with steamed rice.

Promotional Opportunities:Display with sachets of quick cook rice for add-on sale.

Lemon Grass BeefTender beef, marinated in fragrant garlic, chilli, ginger and lemongrass - Irresistible!


2 units

4 units

10 units

20 units

MSA Beef Stir Fry strips 600g 1.2kg 2.4kg 6kg 12kg

spring onions 5cm lengths 200g 400g 800g 2kg 4kg

red capsicum thick strips 200g 400g 800g 2kg 4kg

chilli sauce thai sweet 60ml 120ml 240ml 600ml 1.2l

fish sauce 40ml 80ml 160ml 400ml 800ml

kecap manis 40ml 80ml 160ml 400ml 800ml

lemon grass sliced 40g 80g 160g 400g 800g

ginger grated fresh 20g 40g 80g 200g 400g


serves 4 8 16 40 80

Recipe Notes: • Sliced lemon grass, crushed garlic

and grated ginger are available in jars for convenience

• Kecap Manis is an Indonesian soy sauce. It is thicker and sweeter than Chinese soy, and is readily available in supermarkets and Asian grocers.

• For extra zing add chopped red chilli to the mixture.

• In some states, spring onions are known as green onions

27 Best of the Best

Preparation:1. Combine all ingredients. Mix well.

2. Form 30g of beef mixture into a small ball. Repeat with remaining mixture.

Retail Presentation:Display balls on tray.

Consumer Instructions:1. Heat 20ml oil in large non stick frying

pan over medium heat.

2. Cook balls for 8 – 10 minutes turning often until browned and cooked through.

Serving Suggestion:Serve balls on bamboo skewers or in split pita bread with salad.

Promotional Opportunities:This is an ideal dish for any weather, but perfect for a summer BBQ or during the picnic season.

Variations:

• Rocket Lemon Burgers - form 50g mixture into small patties, display topped with half slice of lemon.

• Rocket Lemon Loaf - place 300-400g mixture into foil containers top with thinly sliced lemon. Bake at 160°C for 30-40 minutes.

Lemon Rocket Beef BallsBite sized beef balls with the tang of freshly grated lemon rind.


2 units

4 units

10 units

20 units

Beef mince 85cl 500g 1kg 2kg 5kg 10kg

parmesan shredded 75g 150g 300g 750g 100g

breadcrumbs dried 30g 60g 120g 300g 600g

rocket chopped 50g 100g 200g 500g 1kg

lemon zest finely grated 2g 5g 10g 25g 50g

pieces 24 48 92 240 480

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Cranberry Glazed Roast BeefThe brilliant colour and texture of cranberries add another dimension to this delicious roast.


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denuded and butterflied 1kg 2kg 4kg 10kg 20kg

cranberries dried 100g 200g 400g 1kg 2kg

breadcrumbs fresh 100g 200g 400g 1kg 2kg

onion finely chopped 100g 200g 400g 1kg 2kg

rosemary leaves fresh 10g 20g 40g 100g 200g

orange juice 40ml 80ml 160ml 400ml 800ml

cranberry sauce 100g 200g 400g 1kg 2kg

mustard wholegrain 50g 100g 200g 500g 1kg

serves 6 12 24 60 120

Preparation:1. Remove internal sinew from oyster

blade and lay flat, external side down.

2. Combine cranberries, breadcrumbs, onion, rosemary, and orange juice. Roll into a thick log and place on oyster blade. Roll up and secure with string or food grade bands at 30mm intervals.

3. Combine cranberry sauce and mustard. Spread over roast.

4. Place a sprig of rosemary on roast to indicate direction of the grain and secure under ties.

Retail Presentation:Display on deep tray.

Consumer Instructions:1. Preheat fan forced oven to 180°C.

Cook roast on rack for 1 hour, basting with glaze occasionally.

2. Remove from oven, cover loosely with foil and rest in a warm place for 10 minutes. Remove string or bands.

3. Carve against the grain and serve with pan juices.

Serving Suggestion:Serve with steamed green vegetables

Promotional Opportunities:Display with packets of pre-prepared vegetables to roast for a complete meal solution. Use vegetables which will not discolour, such as wedges of pumpkin, whole baby potatoes and carrots.


29 Best of the Best

Preparation:1. Combine beef, potato, carrot, onion and

parsley. Season with salt and pepper.

2. Cut pastry sheets into 4 squares. Place approx. 70g beef mixture onto each square. Fold into triangles. Stand up and pinch edges to resemble dinosaur back. Pinch one end and push in to resemble dinosaur head.

3. Brush with egg and sprinkle with sesame seeds. Freeze until required.

Retail Presentation:Display on squares of baking paper, arranged on trays.

Consumer Instructions:1. Preheat fan forced oven* to 200°C.

Place dinosaurs on baking tray lined with baking paper.

2. Bake for 15 – 20 minutes until golden brown and cooked through.

Serving Suggestion: Serve with tomato sauce.

DinosaursFabulous meat and vegetables wrapped in crispy puff pastry.


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Beef mince 85cl 500g 1kg 2kg 5kg 10kg

floury potatoes grated 50g 100g 200g 500g 1kg

carrot grated 100g 200g 400g 1kg 2kg

onion chopped 50g 100g 200g 500g 1kg

parsley chopped 10g 20g 40g 100g 200g


salt flakes 1g 2g 4g 10g 20g

puff pastry sheets 240mm square 3 6 12 30 40

egg glaze 20ml 40ml 80ml 200ml 400ml

sesame seeds 5g 10g 20g 50g 100g

pieces 12 24 48 120 240


30

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Beef StrudelCrispy pastry filled with a delicious cheesy beef and mushroom filling.


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Beef Mince 85cl 500g 1kg 2kg 5kg 10kg

bacon chopped 100g 200g 400g 1kg 2kg

mushrooms chopped 100g 200g 400g 1kg 2kg

spring onions chopped 50g 100g 200g 500g 1kg

tasty cheddar shredded 100g 200g 400g 1kg 2kg

breadcrumbs dried 50g 100g 200g 500g 1kg



makes 3 6 12 30 60

Preparation:1. Combine beef, bacon, mushrooms,

spring onions, cheese and breadcrumbs. Divide into 250g portions.

2. Take one sheet of puff pastry. Cut in half lengthways. Cut 2 x 10mm strips from the long edge of one piece of pastry leaving a 100mm wide strip. Brush long edge of 100mm pastry with water and place a thin strip on each side.

3. Top with a portion of beef mixture.

4. Fold half sheet of pastry in half lengthways. Leaving a 20mm border, cut 30mm slits, 20mm apart along folded edge.

5. Unfold pastry and place on top of beef filling, gently pressing edges to secure. Brush top with egg glaze.

Retail Presentation:Display on tray lined with baking paper for ease of transport and cooking.


2. Bake strudel on baking tray lined with baking paper for 25 - 30 minutes until pastry is golden brown and filling cooked through.


Serving Suggestion: Serve with your favourite tomato chutney and a crisp green salad.

Recipe Notes: • Try making this in individual portions.

• This product will freeze well.

31 Best of the Best

Beef MasmanA quick and delicious curry the whole family will enjoy!


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baby potatoes quartered 250g 500g 1kg 2.5kg 5kg

onion wedges 100g 200g 400g 1kg 2kg

Masman curry paste 50g 100g 200g 500g 1kg

sugar brown 25g 50g 100g 250g 500g


serves 4 8 16 40 80

Preparation: Combine beef, potatoes, onion, curry paste, sugar, and oil.

Retail Presentation:Display in large bowl with coriander leaves.

Consumer Instructions:1. Heat large non stick pan over high heat.

Cook beef in two batches for 5 minutes until well browned.

2. Return beef to pan. Reduce heat to low. Add 125ml water and simmer uncovered for 20 minutes.

3. Add 125ml coconut milk and simmer, uncovered, for further 10 minutes until beef and potatoes are tender.

Serving Suggestion: Serve with steamed rice and fresh coriander.

Promotional Opportunities: Sell with small cans of light coconut milk and packs of long grain rice to provide a complete meal solution.

Recipe Notes: Add 200g green beans during last 5 minutes of cooking if desired.

32

Preparation:1. Combine beef, breadcrumbs, spring

onions, ginger, oyster sauce and sesame oil.

2. Brush edges of gow chee pastry with water. Place 10g beef mixture (approx. 1 teaspoon) on each pastry.

3. Fold in half and press edges firmly together, pleating the top edge as you go, to secure filling.

Retail Presentation:Display in single layer on trays lined with baking paper.

Consumer Instructions:1. Heat 10 ml oil in large frying pan.

Add pot stickers. Cook, without turning, for 3 minutes over high heat until browned. Reduce heat to moderate.

2. Add ½ cup water or sufficient to cover base of pan to a depth of 3mm. Cover and simmer for further 10 minutes until water has evaporated and pot stickers have softened.

Serving Suggestion: Serve with light soy sauce.

Promotional Opportunities: Sell with bottles of light soy sauce.

Beef Pot StickersDelicious dumplings!


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Beef mince 85cl 250g 500g 1kg 2kg 5kg

breadcrumbs fresh 20g 40g 80g 200g 400g

spring onions finely chopped 40g 80g 160g 400g 800g

ginger grated 10g 20g 40g 100g 200g

oyster sauce 10ml 20ml 40ml 100ml 200ml

sesame oil 5ml 10ml 20ml 50ml 100ml

gow chee pastry 8cm round 35 70 140 350 700

makes 35 70 140 350 700

Recipe Notes: • Gow chee pastry is available

in most supermarkets or asian grocery stores.

• These can be prepared in large quantities and stored in the freezer.

33 Best of the Best

Preparation:1. Combine mince, pumpkin, peas and

dried potato. Season with salt and cracked pepper.

2. Cut pastry sheets into 4 squares.

3. Brush edges with egg glaze.

4. Place 35g beef mixture on each square.

5. Fold pastry in half to form a triangle. Press edges together to enclose filling.

6. Brush lightly with egg and sprinkle with extra combined salt flakes and cracked black pepper.

Retail Presentation:Display on trays lined with baking paper to provide oven ready product.


Line baking tray with baking paper.

2. Place triangles, glazed side up, on baking tray. Cook for 15 - 20 minutes or until golden brown and pastry is crisp.


Serving Suggestion: Serve with tomato chutney for dipping.

Promotional Opportunities: Sell with jars of tomato chutney.

Beef and Pumpkin TrianglesThese great little pastries are ideal eaten hot or chill and add to the picnic basket!


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Beef mince 85cl 250g 500g 1kg 2kg 5kg

pumpkin grated 250g 500g 1kg 2kg 5kg

peas frozen 50g 100g 200g 500g 1kg

instant mashed potato dried 20g 40g 80g 200g 400g




salt flakes 0.5g 1g 2g 5g 10g

makes 16 24 48 120 240

Recipe Notes: This recipe will freeze well.

34

Preparation:1. Combine mince, pumpkin, peas and

Cut large slit through centre of beef.

2. Combine mushrooms, spring onions, breadcrumbs and cheese.

3. Open beef up. Fill centre of beef with filling. Close beef to enclose filling. Tie beef with food grade bands to secure.

4. Sprinkle with cracked pepper.

Retail Presentation:Display on tray with packs of roasting vegetables.


Cook roast in roasting dish for approx.30 minutes per 500g or until cooked to desired doneness.

2. Remove beef. Cover loosely with foil to keep warm.

3. Stand for 10 minutes.


Serving Suggestion: Carve into thin slices against the grain. Serve with roasted vegetables.

Promotional Opportunities: Sell with packs of pre-prepared vegetables for roasting.

Beef and Mushroom RoastThis delicious roast will wow your guests every time!


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MSA Beef Roast eye of knuckle 1.2kg 2.4kg 4.8kg 12kg 24kg

button mushrooms chopped 40g 80g 160g 400g 800g

breadcrumbs fresh 50g 100g 200g 500g 1kg

spring onions chopped 20g 40g 80g 200g 400g

blue cheese crumbled 50g 100g 200g 500g 1kg

black pepper cracked 0.5g 1g 2g 5g 10g

food grade bands medium 3 6 12 30 60

serves 8 16 30 80 160

Recipe Notes: A roast which is round in shape will give best results with this recipe e.g. Eye rump centre or eye of knuckle.

35 Best of the Best

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Preparation:1. Cut 20mm deep slits in top surface

of roast, against the grain.

2. Combine all marinade ingredients. Pile on top of roast and massage into slits.

Retail Presentation:Display cut side up.


2. Cook roast in roasting dish for approx.30 minutes per 500g or until cooked to desired doneness.

3. Remove beef. Cover loosely with foil to keep warm.


Serving Suggestion: Carve into thick slices against the grain. Serve with cous cous salad.

Promotional Opportunities: This product is also ideal for use on a kettle BBQ.

Beef ChermoulaFragrant coriander and chilli bring a hint of Algeria to this delicious roast or BBQ.


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MSA Beef Roast rump cap, denuded 900g 1.8kg 3.6kg 9kg 18kg

olive oil 20ml 40ml 80ml 200ml 400ml

lemon juice 20ml 40ml 80ml 200ml 400ml

chilli sauce sweet 20ml 40ml 80ml 200ml 400ml

coriander chopped coarsely 20g 40g 80g 200g 400g


black peppercorns cracked 5g 10g 20g 50g 100g

chilli flakes dried 0.5g 1g 2g 5g 10g

serves 6 12 24 60 120

36

Preparation:1. Combine butter, garlic, pepper and

chopped sage.

2. Flatten beef lightly with meat mallet on one side. Top flattened side of beef with ham. Spread with butter. Fold over to enclose filling.

3. Secure end with toothpick or shortened bamboo skewer. Press whole sage leaf on top.

Retail Presentation:Display on trays.

Consumer Instructions:1. Heat large heavy based frying pan over

moderate heat.

2. Cook beef for 3 minutes on each side until well browned and cooked through.

3. Serve immediately, drizzled with pan juices.

Serving Suggestion: Serve with crisp green salad.

Promotional Opportunities: Ideal to display all year round.

Beef SaltimboccaTender slices of beef seasoned with sage and pan fried quickly for easy entertaining!


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MSA Grill/Pan Fry 6mm thick steaks 600g 1.2kg 2.4kg 6kg 12kg

lean smoked ham sliced 120g 240g 480g 1.2kg 2.4kg

butter softened 120g 240g 480g 1.2kg 2.4kg



fresh sage leaves chopped finely 1g 2g 4g 10g 20g

fresh sage leaves large whole 6 12 24 60 120

makes 6 12 24 60 120

Recipe Notes: • Filling does not need to be fully

enclosed. This dish is designed so that the butter will ooze out, forming a serving sauce in the pan.

• Cut beef “schnitzel style” 6mm slices, oval shapes approx. 16mmx12mm for best results.

37 Best of the Best

Preparation:1. Butterfly steaks and open out.

2. Spread one side of steak with pesto. Top each steak with10g spinach leaves, 20g bocconcini and 15g roasted capsicum.

3. Fold other half of steak over to enclose filling and gently press together.

4. Tie with food grade bands if needed.

Retail Presentation:Display on tray all facing the same direction.

Consumer Instructions:1. Heat 10 ml oil in large heavy based

frying pan. Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt.

2. Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving.

Serving Suggestion: Serve with sautéed potatoes and green vegetables.

Promotional Opportunities: Perfect for that special occasion. Make sure that these are in your cabinet near Valentine’s day.

Bocconcini Beef SteaksColourful and full of flavor, these steaks will be the highlight of the meal!


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MSA Grill/Pan Fry25mm steaks approx 150g each 600g 1.2kg 2.4kg 6kg 12kg

pesto sun dried tomato 40g 80g 160g 400g 800g

spinach baby leaves 40g 80g 160g 400g 800g

bocconcini sliced 80g 160g 320g 800g 1.6kg

red capsicum roasted sliced 60g 120g 240g 600g 1.2kg

makes 4 8 16 40 80

Recipe Notes: • Whole roasted red capsicum is

available in jars, drain well

• Large bocconcini are most suitable for this dish.

38

Preparation:1. Combine beef, vegetables and

marinade.

2. Cut pastry sheets into 4 squares. (120mm x120mm)

3. Place one portion of beef mixture (approx 45g) on centre of each pastry square. Draw sides up, pinching or twisting at the top to form a small bag shape. Place on a small square of baking paper.

4. Brush with egg glaze.

Retail Presentation:Display on trays lined with baking paper.


2. Cook money bags for 20 minutes, until golden brown and cooked through.


Serving Suggestion: Serve with mashed potato or crisp salad.

Money BagsTasty morsels of beef wrapped in crisp golden pastry.


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Beef Cubes 10mm cubes 100g 200g 400g 1kg 2kg

frozen diced vegetables

carrots, peas, corn 50g 100g 200g 500g 1kg

honey, mustard and herb marinade liquid 20ml 40ml 80ml 200ml 400ml



makes 4 8 16 40 80

39 Best of the Best

Preparation:1. Cut Rump Cap into 25mm thick slices.

2. Combine oil, garlic, parsley, salt and pepper. Toss slices in marinade.

3. Fold slices in half and thread 2 slices on each skewer with the fat side facing the same way.

4. Arrange skewers on tray and top with any remaining marinade.


Consumer Instructions:1. Preheat char grill side of barbeque

to moderately high heat.

2. Cook Picanha for 6 minutes on each side.

3. Remove to warm plate. Cover loosely with foil and rest for 10-15 minutes.

4. Remove Picanha from skewers and cut into slices against the grain. Serve immediately.

Serving Suggestion: Serve with flat bread and tomato salsa.

Beef PicanhaBrilliant Brazilian BBQ Beef!


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MSA Rump Cap 1.2kg 2.4kg 4.8kg 12kg 24kg

olive oil 40g 80g 160g 400g 800g


parsley coarsely chopped 10g 20g 40g 100g 200g

sea salt flakes 1g 2g 4g 10g 20g


thick skewers 25-30cm long 3 6 12 30 60

serves 6 12 24 60 120

40

Preparation:1. Remove plasticky skin like membrane

from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily.

2. Score meaty side of ribs, cutting slits across the meat at right angles to the bone, 5mm deep and 20mm apart. Cut into individual ribs.

3. Combine tomato sauce, sugar, mustard, Worcestershire sauce and onion in large bowl. Add ribs and toss well to coat with marinade. Rub marinade well into slits.

Retail Presentation:Display on trays, cut edge up. Pour over any remaining marinade.

Consumer Instructions:1. Prepare kettle barbeque for cooking

with indirect heat.

2. Place ribs in 2 litre capacity foil baking tray with meaty side up.

3. Pour over approx. 300ml beer, stout or beef stock.

4. Cover with baking paper and then cover with foil. Pinching around edges of foil tray to seal.

5. Cook on upper rack of kettle barbeque over lowest possible heat for 2 hours. Lift edge of foil to check that there is sufficient liquid. Reseal and cook for further 30 minutes or until meat is very tender and sauce is browned and sticky.

Serving Suggestion: Serve with creamy potato salad.

Aussie BBQ Beef RibsBe prepared to use your fingers. You won’t want to miss any of these deliciously sticky ribs!


2 units

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Whole rib plate 3 ribs, 1.2 kg approx 150mm x 40mm

1.2 kg 2.4 kg 4.8kg 12kg 24kg

tomato sauce 50g 100g 200g 500g 1kg

sugar dark brown 50g 100g 200g 500g 1kg

mustard hot English 20g 40g 80g 200g 400g

Worcestershire sauce 5g 10g 20g 50g 100g

onion dry flakes 5g 10g 20g 50g 100g

serves 3 6 12 30 60

41 Best of the Best

Preparation:1. Remove plasticky skin like membrane

from bone side of ribs by placing the point of a small sharp knife under the corner and lifting the edge. The membrane will pull away easily.

2. Score meaty side of ribs, at right angles to the bones. Cutting slits 5mm deep and 20mm apart. Cut into individual ribs.

3. Combine hoi sin, honey, oil, soy sauce, ginger, garlic,spice and sesame seeds. Add ribs and mix well to coat in marinade, rubbing well into slits.

Retail Presentation:Display on trays cut side up. Sprinkle with extra sesame seeds.

Consumer Instructions:1. Place ribs in deep foil roasting tray.

Add 500ml beef stock or water to depth of 3cm. Cover tightly with foil, pinching around top edges of foil tray to seal.

2. Prepare kettle barbeque for indirect heat and cook ribs on upper rack over lowest possible heat for 2 ½ to 3 hours until meat is very tender and ribs have browned. Remove ribs from liquid.

Serving Suggestion: Serve ribs with noodles and Asian greens.

Sticky Asian Beef Short RibsFinger lickin’ good!


2 units

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70mm – 80mm long 2kg 4kg 8kg 20kg 40kg

hoi sin sauce 100g 200g 400g 1kg 2kg

honey 50g 100g 200g 500g 1kg


soy sauce light 20g 40g 80g 200g 400g

ginger finely grated 20g 40g 80g 200g 400g


Chinese five spice powder 5g 10g 20g 50g 100g


serves 4 8 16 40 80

42

Preparation:1. Combine one half of the brown sugar

with salt, garlic, chilli powder, pepper and oregano. Rub well into brisket. Place on a non reactive tray. Cover and chill for at least 24 hours.

2. Combine remaining brown sugar with tomatoes, maple syrup, cider vinegar and Worcestershire sauce.

3. Place brisket in large vacuum bag. Add tomato mixture. Seal well.

Retail Presentation:Display in vacuum packed bags on foil baking tray. (2 litre capacity.)

Consumer Instructions:1. Empty contents of bag into the foil

baking tray. Add 500ml water and 1 large brown onion, cut into thick wedges. (optional)

2. Cover tightly with foil. Pinching around top edge of the baking tray to seal.

3. Prepare kettle barbeque for cooking over indirect heat.

4. Cook on upper rack in kettle barbeque, using the lowest heat setting, for 4 hours or until meat is tender enough to pull apart with two forks. Check every hour and top up liquid as necessary. At the end of cooking the liquid should be of a saucy consistency.

5. Using two forks gently pull beef apart, discarding any fatty pieces. Return meat to sauce and mix through well.

Serving Suggestion: Serve in crusty bread rolls or soft pita bread with coleslaw. Serve sliced dill cucumbers on the side.

American Style Beef BBQ BrisketMelt in your mouth brisket with its own tangy barbeque sauce. Everyone will be coming back for more!

Recipe Notes: This recipe can be cooked in a slow cooker on low heat setting for 7–8 hours. Reduce water to 250ml.


2 units

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MSA Point End Brisket 1.5kg piece 1.5kg 3kg 6kg 15kg 30kg

sugar dark brown 100g 200g 400g 1kg 2kg


garlic powder 10g 20g 40g 100g 200g

chilli powder 5g 10g 20g 50g 100g


oregano dried leaves 2.5g 5g 10g 25g 50g

tomatoes canned diced 400g 800g 1.6kg 3.2kg 6.4kg

maple syrup 50g 100g 200g 500g 1kg

apple cider vinegar 50g 100g 200g 500g 1kg


serves 8 16 32 80 160

43 Best of the Best

Preparation:1. Combine apple puree, wine,

soy and sesame oil. Add beef and toss well to coat.

2. Toss in spring onions and sesame seeds.

3. Pile into deep tray or shallow bowl to display.

Retail Presentation:Display piled on trays sprinkled with extra sesame seeds if desired.

Consumer Instructions:1. Preheat flat BBQ plate over high heat.

2. Drizzle with a little olive oil. Add beef in small batches and cook for 1-2 minutes on each side. Remove each batch to a warmed plate once cooked. Repeat until all beef is cooked.

3. Serve sprinkled with extra sliced spring onions.

Serving Suggestion: Serve with steamed rice or in small lettuce cups

Beef BulgogiQuick and delicious BBQ beef slices!

Recipe Notes: * Shao hsing wine is a Chinese rice

wine, usually available in Asian grocery stores or the Asian section of your supermarket. If it is not available you can substitute medium sherry.


2 units

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MSA Chuck Eye Log Sliced very thinly (2mm - 3mm) 600g 1.2kg 2.4kg 6kg 12kg

apple puree 150g 300g 600g 1.5kg 3kg

Shao hsing cooking wine* 50g 100g 200g 500g 1kg

soy sauce Japanese 50g 100g 200g 500g 1kg

sesame oil 2.5g 5g 10g 25g 50g

spring onions sliced finely on the diagonal 100g 200g 400g 1kg 2kg


serves 4 8 16 40 80

44

Preparation:1. Pour wine into non reactive bowl.

Add sugar, cloves, nutmeg, cinnamon, orange juice and zest and pepper. Whisk together until sugar has dissolved.

2. Arrange steaks in deep tray and pour spicy marinade over.

3. Cover and chill.


Consumer Instructions:1. Preheat char grill BBQ on high heat.

Cook steaks for 5 minutes on each side.

2. Remove steaks to warmed plate. Cover loosely with foil. Rest for 10 minutes.

Serving Suggestion: Serve with orange, spinach and red onion salad.

Venetian Spiced BeefMarinated steaks with a hint of spice. Perfect for that balmy summer BBQ!


2 units

4 units

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MSA Eye Rump Centre 25mm steaks 600g 1.2kg 2.4kg 6kg 12kg

red wine 60g 120g 240g 600g 1.2kg

sugar dark brown 15g 30g 60g 150g 300g

orange juice 10g 20g 40g 100g 200g

orange zest finely grated 1.25g 2.5g 5g 12.5g 25g


nutmeg ground 0.25g 0.5g 1g 2.5g 5g

cinnamon ground 0.25g 0.5g 1g 2.5g 5g

cloves ground 0.1g 0.2g 0.4g 1g 2g

serves 4 8 16 40 80

45 Best of the Best

Preparation:1. Combine soy, orange juice, oil, honey,

ginger, orange zest and pepper in a large non reactive bowl.

2. Add beef, cover and chill for several hours.

3. Thread 2 strips of beef onto each skewer. Arrange on tray. Pour over remaining marinade.


Consumer Instructions:1. Preheat flat BBQ plate on high heat.

2. Cook skewers for 3 minutes on each side or until golden.

3. Remove to a warmed plate, cover loosely with foil and rest for 5 minutes.

Serving Suggestion: Serve with Asian style salad.

Orange Soy Beef SkewersMake plenty of these. They will disappear quickly!


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MSA Grill/Pan Fry 5mm thick strips (100mm x 25mm) 600g 1.2kg 2.4kg 6kg 12kg

soy sauce Japanese 50g 100g 200g 500g 1kg

orange juice 30g 60g 120g 300g 600g


honey 10g 20g 40g 100g 200g


orange zest finely grated 2g 4g 8g 20g 40g

black pepper cracked 0.25g 0.5g 1g 2.5g 5g

bamboo skewers 200mm soaked 8 16 32 80 160

serves 4 8 16 40 80

46

Preparation:1. Combine oyster sauce, soy sauce,

honey, oil, garlic, ginger and spice. Add beef and mix well to coat evenly.

2. Thread beef cubes and spring onions alternately onto bamboo skewers.

Retail Presentation:Display on shallow trays. Sprinkle lightly with sesame seeds if preferred.

Consumer Instructions:1. Preheat char grill barbeque

to moderate heat.

2. Cook kebabs for 6 – 8 minutes, turning often until evenly browned.

3. Remove to warm plate and cover loosely with foil.

4. Rest for 5 minutes before serving.

Serving Suggestion: Serve in crisp lettuce cups with rice noodles.

Alternative Cuts: Oyster Blade or Rump.

Beijing Beef KebabsCute and delicious little kebabs!


2 units

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MSA Grill/Pan Fry 25mm cubes 600g 1.2kg 2.4kg 6kg 12kg

oyster sauce 30g 60g 120g 300g 600g

soy sauce 20g 40g 80g 200g 400g

honey 20g 40g 80g 200g 400g




Chinese five spice powder 5g 10g 20g 50g 100g

spring onions 10mm diagonal slices 100g 200g 400g 1kg 2kg

bamboo skewers 200mm, soaked 8 16 32 80 160

serves 4 8 12 40 80

47 Best of the Best

Preparation:1. Combine all ingredients

and mix together well.

2. Form into 120g patties approx 100mm diameter and 10mm thick.


Consumer Instructions:1. Preheat flat BBQ plate on high heat.

2. Reduce to medium heat. Cook burgers for 5-6 minutes on each side, pressing down with the back of a flat spatula, until well browned and cooked through.

3. Remove to a warmed plate, cover with foil and rest for 5 minutes.

Serving Suggestion: Serve on bread roll with tomato, lettuce and fried onion rings. Top with your favourite BBQ sauce.

Bondi Beef and Beetroot BurgersNo more messy beetroot slices falling from your burger. The flavour is locked right in!


2 units

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Beef Mince 85cl 750g 1.5kg 3kg 7.5kg 15kg

beetroot* grated 150g 300g 600g 1.5kg 3kg

soft feta** crumbled 60g 120g 240g 600g 1.2kg

parsley flat leaf, chopped coarsely 20g 40g 80g 200g 400g

makes 8 16 32 80 160

Recipe Notes: * To prepare fresh beetroot, remove

coarse top and tail. Peel lightly. Grate on coarse side of grater.

** a soft feta such as Danish feta will work best in this product.

48

Preparation:1. Combine mustard, salt and pepper.

Mix well.

2. Combine lime juice and Worcestershire sauce. Brush steaks with sauce and sprinkle with mustard mixture.


Consumer Instructions:1. Preheat char grill BBQ on high heat.

2. Cook steaks for 4-5 minutes on each side or until well browned. Remove to warmed plate and cover loosely with foil. Rest for 5 minutes.

Serving Suggestion: Serve with fresh salad.

Lime and Mustard Beef SteaksThese steaks have an unexpected zing. Serve them with your favourite salad!


2 units

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MSA Eye Rump Side 20mm steaks 600g 1.2kg 2.4kg 6kg 12kg

mustard dry powder 10g 20g 40g 100g 200g



lime juice 10g 20g 40g 100g 200g


serves 4 8 16 40 80

49 Best of the Best


remove internal sinew, butterfly and cut in half lengthways.

2. Cut into steaks by slicing through each piece on an angle.

3. Combine orange juice, oil, garlic, orange zest, cumin, salt and pepper, whisk well together.

4. Add onions. Toss steaks in marinade.

5. Arrange steaks on shallow non reactive tray. Pour over remaining marinade.


Consumer Instructions:1. Preheat flat BBQ Plate on high heat.

2. Lift steaks from marinade with tongs. Cook steaks for 4* minutes on each side or until well browned and show slight resistance when pressed with the back of tongs. Remove to a warmed plate and cover loosely with foil. Rest for 5 minutes.

3. Meanwhile cook onions, stirring often to ensure even cooking. When onions are cooked, lift onto steaks or set aside to keep warm.

Serving Suggestion: Serve steaks with onions and fennel salad.

Beef PallomillaTender succulent steaks with just a tang of orange to get your MoJo going!


2 units

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10 units

20 units

MSA Oyster Blade or Flat Iron Steak 20mm thick steaks 600g 1.2kg 2.4kg 6kg 12kg

brown onion thin wedges 100g 200g 400g 1kg 2kg

orange juice 60g 120g 240g 600g 1.2kg



orange zest finely grated 2g 4g 8g 20g 40g

cumin ground 1g 2g 4g 10g 20g



serves 4 8 16 40 80

50


Project Manager – Stephen Pocock, MLA National Account ManagerRecipe Design – Lyn HarwoodPhotography – Oliver FordFood Styling – Kate Murdoch

Published by Meat & Livestock Australia Limited ABN 39 081 678 364July 2012© Meat & Livestock Australia Limited 2012ISBN 9781741919332

www.acutabove.net.au

More beef cooking tips, hints and recipes can be found by visiting www.themainmeal.com.au


Level 1, 165 Walker Street, North Sydney, NSW 2060Ph: +61 2 9463 9333 Fax: +61 2 9463 9393

www.mla.com.au

beef up your profits #6

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