beefing up your profits #2
DESCRIPTION
Value adding resource for butchers using beefTRANSCRIPT
Meat Standards Australia™(MSA)
Meat Standards Australia is the result of many
years of research testing the on-farm production,
processing, carcase attributes, ageing and
cooking effects to determine their individual
and collective effect on meat eating quality.
C A S U A L E N T E R T A I N I N G
15BEEFing up your profi ts – Volume 2
Summer Fruit Pockets
Ingredients
1 Rump cap (approximately 1 to 1.2kg)
(MSA Roast)
2 slices stale bread
2 cloves garlic, peeled
1 large spring onion
¼ cup dried apricots
4 dried pears
¼ cup dried cranberries
8 fresh sage leaves
Olive oil
Salt & pepper
A P P R O X I M AT E LY 6 P O R T I O N S
Remove all fat from rump cap.
Slice into three thick, even steaks across the grain.
Cut the thick steaks into two with the grain.
Slice deep pocket into top of each steak.
Combine stale bread, garlic, spring onion, dried apricots, dried pears, dried cranberries, and fresh sage in a food processor and chop roughly. Drizzle a small amount of olive oil into the processor, just enough to combine.
Place mixture into steak pockets.
Wrap each steak in an alfoil boat.
Cooking Instructions
Preheat oven to 180°C.
Place the prepared pockets into a baking dish and cook for 15 minutes.
Remove from the oven and rest for 10 minutes, remove the foil to serve.
Method
Oven Roast
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
16
Bombay Beef Olives
Ingredients
16 x 150g Knuckle cover thin sliced steaks
(MSA Pan-fry/grill)
800g Beef mince (or 16 x 50g portions)
30g crushed garlic
40g curry powder
1 bunch fresh coriander, chopped
150g onion, fi nely chopped
200g fresh leek, thinly sliced
Method
Thin slice and butterfl y knuckle cap.
Lay butterfl ied steaks on bench, lay a piece of leek on top.
Mix mince together with garlic, curry, coriander and onion.
Place mince mixture into olive, roll into cigar.
Lay in tray, garnish with thin squares of leek and a sprinkle of curry powder.
Cooking Instructions
Quickly seal beef olives in pan
until browned.
Cover with chosen simmer sauce for 15 minutes.
Pan-fry
Price of jar of Mild Curry Simmer Sauce to be included into piece of individual unit.
N O T E S :
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
17BEEFing up your profi ts – Volume 2
Beef Saltimbocca
Ingredients
8 portions Rump cap steaks
(approx 960g) (MSA Pan-fry/grill)
200g fetta cheese, cut into slices
16 sage leaves
8 slices prosciutto
S E R V E S 8
Method
Lay slice of prosciutto on board.
Place rump slice 10mm thick onto prosciutto.
Place fetta cheese onto steak.
Place two sage leaves on fetta cheese.
Wrap prosciutto around the steak.
Cooking Instructions
Pan-fry in butter or oil, turning once.
Cook for only three minutes on each side.
Pan-fry
Serve with a squeeze of lemon.
N O T E S :
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
18
Brazilian Pepper Beef
Ingredients
1 Rump cap approximately 1 to 1.2kg
(MSA Roast)
20g cajun spices
10g cracked black pepper
½ bunch coriander
2tbs olive oil
S E R V E S 4 T O 6
Method
Trim sinew from underside and leave a 2mm fat coverage on top.
Score the fat coverage so that the carving direction is across the grain.
Rub ingredients on both sides of the beef.
Vacuum-seal in golden packaging.
Cooking Instructions
Preheat oven at 180ºC.
Place prepared roast on rack in baking tray.
Bake in oven allowing 20-25 minutes per 500gms for medium.
Remove from oven, cover with
foil and let rest for 10 minutes.
Oven Roast
Western Australia Team:Chef Robbie Couzens
Butchers Shane Fuchsbichler & Jan Hansen
19BEEFing up your profi ts – Volume 2
Beef Swiss Roulade
Method
Butterfl y bolar blade top muscle into a thin layer.
Lay the prepared piece of meat out fl at, place spinach evenly on top.
Mix onion, ricotta and garlic into a paste and spread over spinach.
Place sundried tomato in the centre of roll.
Roll and skewer together.
Cut between each skewer into individual roulades approximately 25mm thickness.
Cooking Instructions
Bring fry pan to a sizzle.
Place roulades into pan and sear each side.
Reduce heat and cook for eight minutes each side.
Remove from fry pan and rest for 10 minutes.
Serve with side salad.
Ingredients
1 Denuded Bolar Blade or Topside Cap
sinew removed, top muscle (2.25 to 2.5kg)
(MSA Pan-fry/grill)
100g English spinach
50g garlic
150g sundried tomato
200g diced onion
200g ricotta
Wooden skewers
A P P R O X I M AT E LY 1 5 P O R T I O N S
Pan-fry
For a pot roast
Place roulades into a pan to seal.
Then place in baking dish and half cover with beef stock.
Cover in alfoil and bake in oven for 15-20 minutes at 1800C.
Let rest for 10 minutes in juices.
N O T E S :
Western Australia Team:Chef Robbie Couzens
Butchers Shane Fuchsbichler & Jan Hansen
20
Gold Steak
Ingredients
1.6 kg Eye rump centre (MSA Pan-fry/grill)
(approximately eight 200g portions)
12g crushed garlic
20g honey
20g sesame oil
20g oyster sauce
10g lime juice
Method
Prepare marinade by mixing together garlic, honey, sesame oil, oyster sauce and lime juice.
Foil wrap steaks, add marinade to foil wrap.
Let steaks marinade for 1 hour.
Cooking Instructions
Grill, BBQ or pan-fry to preferred
degree of doneness.
Pan-fry
Queensland Team:Chef Andre Tabet
Butchers Artie Vella, Lou Gordon & Keegan De Roo
Barbecue
21BEEFing up your profi ts – Volume 2
Cut in half to serve to see the dolmades and cheese inside.
N O T E S :
Spanish Dolmade Beef Mini Roast
Method
Slice medallions 5cm thick.
Make a narrow-opening pocket.
Place a slice of fetta and one dolmade into each topside medallion.
Marinade in a mixture of olive oil, lemon juice and chopped oregano.
Cooking Instructions
Preheat oven to 170ºC.
Place roast in oven and bake for 25 minutes.
Baste with juices throughout process.
Rest for fi ve minutes before
serving.
Ingredients
1 to 1.2 kg Eye rump side (MSA Roast)
90g fetta cheese or 15g per portion
6 dolmades (fresh)
60ml olive oil
2 lemons, juiced
½ bunch oregano
A P P R O X I M AT E LY 6 P O R T I O N S
Oven Roast
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
22
Honey Mustard Beef Roast
Fully denude whole oyster blade.
Spread 1 large tablespoon of wholegrain mustard over meat.
Place 1 large spinach leaf (stem removed) over mustard.
Layer 4 streaky bacon rashers on spinach.
Spread mozzarella cheese over bacon.
Ingredients
750g denuded Oyster Blade (MSA Roast)
40g spinach
40g wholegrain mustard
80g rindless streaky bacon
120g shredded mozzarella cheese
175g honey mustard marinade
Tomatoes
Fresh Parsley
Place second spinach leaf stem removed over the top.
Tie off the roast using twine at 2-3cm intervals.
Roll roast in honey mustard marinade and garnish with sliced tomato or capsicum and parsley.
Cooking Instructions
Pre-heat oven to 180°C and roast for 20 to 25 minutes per
500g for medium.
Method
Oven Roast
New South Wales Team:Chef Simon McNamara
Butchers Kevin Green & Trent Giri
23BEEFing up your profi ts – Volume 2
Meat Standards Australia™(MSA)
Meat Standards Australia is the result of many
years of research testing the on-farm production,
processing, carcase attributes, ageing and
cooking effects to determine their individual
and collective effect on meat eating quality.
M I D - W E E K M E A L S
25BEEFing up your profi ts – Volume 2
Cordon Bleu
Method
Remove all fat, connective tissue and silverskin.
Butterfl y steaks to approximately 16cm by 10cm in size and smear with Dijon mustard. Place ham and cheese slice on top then repeat mustard.
Pound edge and crumb.
Cooking Instructions
Heat pan and cook for
approximately 3 minutes a side.
Ingredients
1.25kg Eye of knuckle (MSA Pan-fry/grill)
120g ham
90g dijon mustard
70g mozzarella cheese
500g breadcrumbs
A P P R O X I M AT E LY 1 2 P O R T I O N S
Pan-fry
Queensland Team:Chef Andre Tabet
Butchers Artie Vella, Lou Gordon & Keegan De Roo
26
Remove garnish before cooking.
N O T E S :
Pistachio and Capsicum Meatloaf
Method
Finely dice onion, roast capsicum and mix with garlic, tomato paste, eggs, breadcrumbs, half the Worcestershire sauce, half the tomato sauce and the pistachio nuts.
Combine beef mince and all above ingredients.
Place fi lling into foil containers.
Mix remaining tomato sauce and Worcestershire sauce and pour on top.
Garnish with onion rounds, sliced red capsicum and parsley.
Cooking Instructions
Place into preheated oven at
170ºC for 70 minutes.
Ingredients
1.5kg Beef mince
400g onion
20g garlic, minced
250g tomato paste
160ml Worcestershire sauce
450g roasted capsicum
30g brown sugar
3 eggs
150g breadcrumbs
100ml tomato sauce
200g pistachio nuts
Oven Roast
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
27BEEFing up your profi ts – Volume 2
Semi-dried Tomato and Camembert Beef Parcel
Thaw full sheet of puff pastry and place in a diamond shape on a bench.
Cut steak in half and brush with semidried tomato glaze.
Place glazed steak 3cm from the base of pastry.
Place 3 semi-dried tomatoes on glazed steak.
Thinly slice camembert cheese (3mm x 8cm) and place on top of tomato.
Place remaining steak on top.
Ingredients
480g thinly sliced denuded Blade steak
(3mm thick) (MSA Roast)
4 sheets Puff Pastry
40g Semi-dried tomato glaze
12 Sun-dried tomatoes
320g Camembert cheese
fresh parsley
chives/ sliced chilli
4 P O R T I O N S
Fold left corner of pastry to meet right corner directly above ingredients, gently squeeze pastry together leaving about 5cm of over-hang that folds back to the sides of the parcel. Pinch together to seal top join. Turn pastry to portrait position, push pastry down to seal in contents. Fold the tie look to point of seal folding back to over-hang on each side.
Garnish with chopped parsley and small slices of chives or sliced chilli.
Cooking Instructions
Pre heat oven to 180°C. Brush with milk and bake for 30
minutes.
Method
Oven Roast
New South Wales Team:Chef Simon McNamara
Butchers Kevin Green & Trent Giri
28
Italia Beef Caprese
Thaw 1 sheet of pastry, run lattice cutter down centre of pastry, cut the pastry in half through the middle of lattice pastry cut.
Separate lattice with fi ngers taking care not to rip joining pieces apart and leave the last two rows together.
Place thinly sliced steak in the middle of the uncut side of the pastry.
Brush semi-dried tomato glaze over steak.
Ingredients
400gm thinly sliced Eye rump centre
(MSA Roast)
40g Semi-dried tomato glaze
4 Fresh roma tomatoes
320g Camembert cheese
8 leaves fresh basil
4 sheets Puff Pastry
Slice a roma tomato lengthways 3mm thick and place over the glazed steak.
Slice camembert cheese (3mm x 8cm) and place on tomato.
Place 2 large basil leaves on top of camembert.
Fold pastry around and pinch the pastry at both ends leaving approx 1cm over hang, then trim pastry.
Present on plastic slap sheet in window to prevent damage or display on individual foam trays.
Cooking Instructions
Pre heat oven to 180°C, brush with milk and bake for 20
minutes.
Method
Oven Roast
New South Wales Team:Chef Simon McNamara
Butchers Kevin Green & Trent Giri
29BEEFing up your profi ts – Volume 2
Horseradish & Asparagus Beef Roll
Method
Blend bread, horseradish, olive oil, parsley fl akes & egg in food blender/processor.
Butterfl y eye of knuckle out fl at.
Spread evenly with horseradish seasoning.
Place fresh asparagus spears in centre, with asparagus fl ower ends hanging out of both ends.
Roll and secure.
Cooking Instructions
Pre heat oven to 180°C. Brush with milk and bake for 20 to 25 minutes per 500g for medium.
Ingredients
1 Eye of knuckle (approximately 1.5kg)
(MSA Roast)
¼ loaf of stale bread
3 tbs horseradish sauce
1 tbs olive oil
1 tbs fresh parsley (chopped)
1 egg
4–8 fresh asparagus spears
S E R V E S 6 T O 8
Oven Roast
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
30
Garnish with sliced gherkin and parsley.
N O T E S :
Moscow Stroganoff
Method
Slice topside into 3mm x 8mm strips.
Mix all ingredients together.
Cooking Instructions
Place into a saucepan.
Heat until boiling and then simmer for 2 minutes.
Ingredients
650g Topside strips (MSA Stir-fry)
200g sour cream
125g gherkins, sliced
300g onions, sliced
20g parsley, chopped
400g canned champignons, halved
Pan-fry
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
31BEEFing up your profi ts – Volume 2
Beef Swiss Rolls
Method
Butterfl y open eye of knuckle or blade and pound into a fl at piece ready for rolling.
Soak bread in milk then squeeze out excess milk.
Sautè onions and mushrooms.
Mix bread, onions and mushrooms together.
Add lemon zest, basil and a pinch of salt and pepper.
Spread a thin layer over beef.
Roll and tie together with food grade bands or butchers twine.
Cooking Instructions
Preheat oven to 180°C.
Sear all sides of swiss rolls.
Place the prepared roast in a baking tray.
Oven bake for 20-25 minutes per 500g for medium.
Remove from oven, cover with alfoil and let rest for 10-15 minutes.
Ingredients
1.5 to 2kg Eye of Knuckle/Bolar Blade
(denuded) (MSA Roast)
1 onion fi nely diced
200g mushrooms sliced
1 loaf of white bread crust removed
300ml milk
2 x lemons zested
100g basil leaves
Salt and pepper
Fine butcher twine or food grade bands
Oven Roast
Western Australia Team:Chef Robbie Couzens
Butchers Shane Fuchsbichler & Jan Hansen
32
Meat Standards Australia™(MSA)
Meat Standards Australia is the result of many
years of research testing the on-farm production,
processing, carcase attributes, ageing and
cooking effects to determine their individual
and collective effect on meat eating quality.
F I N G E R F O O D
33BEEFing up your profi ts – Volume 2
Beef Dippers
Method
Cut rump pillow onto ideal size strips.
Feed strips onto skewers.
Cooking Instructions
Pan-fry, grill or barbecue for 1-2 minutes each surface.
Ingredients
125g Rump or Oyster Blade
(MSA Pan-fry/grill)
Skewers
Pan-fry Barbecue
When selling dippers be sure to recommend sauces to complement this dish.
N O T E S :
Queensland Team:Chef Andre Tabet
Butchers Artie Vella, Lou Gordon & Keegan De Roo
34
Garnish with lime, chilli and spring onions.
N O T E S :
Thai Lime Beef Skewers
Method
Mix coriander, garlic, lime juice and zest and oil.
Marinate beef in marinade for two hours.
Thread the beef onto the skewers, folding over skewer, back and forth.
Cooking Instructions
Preheat barbecue until hot.
Place skewers on hot plate for two minutes on each side.
Ingredients
1kg Topside strips (long) (MSA Pan-fry/grill)
1 bunch fresh coriander, chopped
10g crushed garlic
2 limes, zested and juiced
40ml olive oil
A P P R O X I M AT E LY 1 0 P O R T I O N S
Barbecue
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
Pan-fry
35BEEFing up your profi ts – Volume 2
Szechuan Beef Dumplings
Method
Finely dice bamboo shoots, chestnuts, coriander and spring onion.
Mix all ingredients together.
Place one teaspoon of mixture into each wonton wrapper.
Seal wonton with water and fl our mix or egg white.
Cooking Instructions
Place wonton into deep fryer or steamer for 2 minutes until cooked.
Ingredients
1.5kg Beef mince
225g bamboo shoots, canned
225g water chestnuts, canned
15ml sesame oil
60ml soy sauce
50ml hoisin sauce
15g crushed garlic
1 bunch fresh coriander
½ bunch spring onion
Wonton wrappers
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
36
Olive’s ‘aint’ Olive’s
Method
Slice eye of topside, 5mm thick and fl attened to an even thickness.
Assemble desired ingredients and roll tightly, secure with a toothpick.
Cooking Instructions
Heat heavy based pan and add a little oil.
Brown the olives and all sides.
Cover with the lid and allow to cook gently for 10 minutes.
Ingredients
Eye of Topside 40 to 50g per portion
(MSA Thin slice)
Range of olives
bacon, leek, parsley
yiros seasoning, ricotta, baby spinach
roast capsicum, artichoke
sundried tomato, pesto, baby spinach
fresh capsicum, asparagus, sticky balsamic,
dukka
option:Deglaze the pan with either wine, verjuice and cook to reduce a little.
N O T E S :
Pan-fry
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
37BEEFing up your profi ts – Volume 2
Meat Standards Australia™(MSA)
Meat Standards Australia is the result of many
years of research testing the on-farm production,
processing, carcase attributes, ageing and
cooking effects to determine their individual
and collective effect on meat eating quality.
F O R M A L E N T E R T A I N I N G
39BEEFing up your profi ts – Volume 2
Vella Roasta
Method
Remove all fat, connective tissue and silver skin.
Insert pocket mix ingredients and place in pocket.
Select a suitable piece of selvage fat from a previously denuded product to place over knuckle cover before trussing [this helps in both presentation and cooking of product].
Cooking Instructions
Roast at 180°C for approximately 20 to 25 minutes per 500g for medium.
Ingredients
1.5kg Knuckle cover (MSA Roast)
100g fetta
50g parmesan cheese
20g mixed herbs [fresh]
50g marinated mushrooms
10g tomato pesto
S E R V E S 6 T O 8
Oven Roast
Queensland Team:Chef Andre Tabet
Butchers Artie Vella, Lou Gordon & Keegan De Roo
40
Gordella Mignons
Method
Butterfl y eye rump side, place jarlsberg, capsicum, shallots and pepper sprinkle in butterfl y. Close butterfl y.
Lay rindless bacon side by side on cutting board, sprinkle bonding powder on bacon and wrap bacon around eye rump side.
Wrap fi nished product in glad wrap and allow to set for 12 hours before cutting into mignons.
Cooking Instructions
Pan-fry or grill for 3 to 5 minutes per side.
Ingredients
855g Eye rump side (MSA Pan-fry/grill)
30g bacon
50g Jarlsberg cheese
55g chargrilled capsicum
25g shallots
pepper steak sprinkle
Queensland Team:Chef Andre Tabet
Butchers Artie Vella, Lou Gordon & Keegan De Roo
Pan-fry
41BEEFing up your profi ts – Volume 2
Pesto Mignons
Method
Cut eye rump into 30-40mm steaks.
Wrap one slice of bacon around each steak and secure with food graded band.
Square off excess bacon to be fl ush with meat surface.
Place fresh pesto on eye of meat.
Shave parmesan on top of pesto to make a stack.
Display on mini pie aluminium trays.
Cooking Instructions
Preheat griddle or hotplate.
Remove pesto and parmesan cheese.
Sear both sides of mignon.
Place in a hot oven for 10-15 minutes.
Add pesto and parmesan cheese for the last 5 minutes.
Ingredients
1kg Eye rump side (MSA Pan-fry/grill)
100g pesto
50g parmesan cheese - shaved
250g bacon (or 5 rashers)
Food grade bands
5 P O R T I O N S
Western Australia Team:Chef Robbie Couzens
Butchers Shane Fuchsbichler & Jan Hansen
Oven Roast
42
Martini Medallions
Cooking Instructions
Preheat hot plate or barbecue.
Remove the olive garnish and reserve for serving.
Lightly brush the meat with olive oil and place onto the hot surface, leaving the meat alone till beading starts to appear.
Turn and allow to cook for a further 3-4 minutes.
Remove from heat to a plate, cover with foil, resting for 5-10 minutes.
Serve with reserved olive garnish.
Ingredients
1kg Eye rump side (MSA Pan-fry/grill)
10 mls vermouth
10 mls lemon juice
Zest of 1 large lemon
Green olive tapenade
English spinach leaves
Black & green olives
Toothpicks
Food grade bands
Syringe or meat pump
5 P O R T I O N S
Cut eye rump side into 30mm - 40mm steaks.
Combine vermouth, lemon juice & lemon zest in syringe or meat pump.
Inject mixture into steaks.
Spread green olive tapenade around each steak, leaving top and bottom free.
Secure English spinach leaf around each steak with food grade band.
Thread 1 black and 1 green olive onto toothpick and push into top of steak.
Method
Pan-fry Barbecue
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
43BEEFing up your profi ts – Volume 2
Garnish with a sprig of Tarragon
N O T E S :
Mediterranean Carpet Bag Steak
Method
Mix Antipasto or Mediterranean fi lling.
Make a pocket in the steak and fi ll.
For butter, soften butter and mix with tarragon.
Pipe a circle of butter around the top of the mignon.
Wrap with bacon and garnish appropriately.
Cooking Instructions
Heat pan until hot.
Pan-fry the steak for approximately 10 minutes, 5 minutes on each side.
Baste with melted butter throughout the cooking process.
Rest for 5 minutes before serving.
Ingredients
10 x Eye rump side, 5cm thick steaks
(MSA Pan-fry/grill)
40g semi-sundried tomatoes
25g artichoke (chopped)
30g borlotti beans (partially crushed)
40g fetta cheese
25g black olives (chopped)
20g shallots (fi nely chopped)
1g cracked black pepper
10 x bacon rashers
Tarragon Butter
500g butter
1 bunch tarragon, chopped
Pan-fry
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
44
Beef Baklava Filo Parcels
Cooking Instructions
Preheat oven to 210ºC.
Place baklava in oven and cook for 15-20 minutes.
Ingredients
1kg Topside, thinly sliced (MSA Roast)
400g macadamia nuts, crushed
9 fi lo sheets
2 Spanish onions, fi nely sliced
200g butter, melted
100g brown sugar
Slice topside 120G and tenderise, pound or fl atten.
Mix onion and brown sugar – sit for 30 minutes.
Lay one sheet of fi lo and brush with butter.
Place another sheet on top and repeat process until you have four sheets.
Lay topside on pastry until completely covered with meat.
Place onion jam in a line down centre of meat.
Sprinkle with macadamias.
Roll into sausage roll.
Brush butter on top and sprinkle with macadamias.
Method
Oven Roast
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
45BEEFing up your profi ts – Volume 2
East/West Beef Roast
Method
Remove fat and denude oyster blade.
Open oyster blade end to end, leaving ends closed.
Remove gristle, fl attened and scored.
Mix all ingredients together except for blade and prosciutto.
Fill blade with mince mixture and lay prosciutto on top.
Truss together.
Cooking Instructions
Preheat oven to 170ºC.
Place roast in oven and cook for 20 to 25 minutes per 500g for medium.
Ingredients
300g Beef mince
1kg Oyster blade (MSA Roast)
10 slices prosciutto
225g bamboo shoots, chopped
225g water chestnuts, chopped
15ml sesame oil
60ml soy sauce
50ml hoisin sauce
15g crushed garlic
1 bunch fresh coriander, chopped
½ bunch spring onion, chopped
Oven Roast
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
46
suggest serving with cous cous.
N O T E S :
Preserved Lemon and Olive Roulade
Method
Tenderise, pound or fl atten oyster blade and rub with Moroccan spice.
Place sliced capsicum, olives and preserved lemon inside beef.
Fold beef over and tie with fowl trusses.
Garnish with olive half and sliced capsicum.
Cooking Instructions
Rub roulade with olive oil.
Seal in a pan until browned.
Slow roast for 25 to 30 minutes per 500g for medium.
Ingredients
800g Oyster Blade (MSA Roast)
80g olives, halved
40g Moroccan spice
70g preserved lemon (in jar), fi nely chopped
300g canned roast capsicum, sliced
Oven Roast
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
47BEEFing up your profi ts – Volume 2
Meat Standards Australia™(MSA)
Meat Standards Australia is the result of many
years of research testing the on-farm production,
processing, carcase attributes, ageing and
cooking effects to determine their individual
and collective effect on meat eating quality.
K I D S F A V O U R I T E S
49BEEFing up your profi ts – Volume 2
To make in bulk, freeze containers with sauce on top, place cheese on top when placing in cabinet.
N O T E S :
Napoli Canelloni
Method
Mix fi lling together.
Place into pasta shells using sausage fi ller.
Place six cannelloni into foil tray.
Mix crushed tomatoes, parsley, water and garlic together.
Pour onto shells.
Place cheese on top.
Cooking Instructions
Preheat oven to 180ºC.
Place cannelloni in oven and cook for 35 minutes.
Ingredients
Filling
1.3kg Beef mince
290g onion, diced
40g garlic, crushed
½ (10g) bunch fresh marjoram
800g crushed tomatoes
40 cannelloni shells
Sauce
800g crushed tomatoes
½ bunch parsley, chopped
200g tasty cheese, grated
100ml water
20g garlic, crushed
Oven Roast
Victoria Team:Chef Duncan White-Robertson
Butchers Brendon Watts & Luke Dixon
50
these can be egg & breadcrumbed, coated / sprinkled, marinated or wrapped in filo pastry. (Adapt suitable cooking method for these variations).
N O T E S :
Beef Bonanzas
Method
Slice knuckle cover into 3mm-5mm slices and fl atten with mallet.
Mix together mince and other ingredients.
Push rib bone into 40g-60g of force meat and wrap with thin slice of meat.
Shape into cutlet style.
Cooking Instructions
Preheat griddle or barbecue.
Lightly brush the meat with olive oil and place onto the heated cooking surface, leaving the meat alone till beading starts to appear.
Turn and allow to cook for a further 3-4 minutes.
Remove from heat to a plate, cover with foil, resting for 5-10 minutes.
Ingredients
1kg Knuckle cover (MSA Pan-fry/grill)
300g beef mince
100g onions, fi nely chopped
2 grams salt
1 egg
2 grams pepper
40g Japanese breadcrumb
Beef or lamb rib bones
Barbecue
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
Pan-fry
51BEEFing up your profi ts – Volume 2
Kofta Pops
Method
Combine all the ingredients in a large bowl and mix until well blended.
Shape the mixture into sausage shapes, push onto the paddle pop sticks.
Roll halfway into the Dukka and chill.
Cooking Instructions
Bake the koftas in the oven for 30 minutes at 180°C.
Serve immediately with yoghurt and salad.
Ingredients
1kg Beef mince
100g onions, fi nely chopped
40g garlic cloves, fi nely chopped
5g curry powder
2g salt
2g pepper
40g Japanese bread crumb
50g olive oil
80g Dukka mix
Ice cream sticks
Oven Roast
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
52
Beef & Pasta Stack
Ingredients
1kg Oyster Blade (MSA Roast)
18 slices mozzarella
1 bottle tomato sugo
24 large fresh basil leaves
¼ cup parmesan cheese
fresh pasta sheets
fi ne butchers twine
Cooking Instructions
Preheat oven to 180°C.
Place the prepared lasagne stacks into a baking tray allowing some space between the serves.
Cover with foil and cook for 20 minutes, serve immediately with a fresh green salad.
Remove all gristle from oyster blade and slice into fl at lengths, so you end up with four fl ats.
Cut fl ats into approx 50mm squares and do the same with the pasta sheets.
Build a stack by placing a pasta sheet on a plate / tray and top with 1 piece of mozzarella cheese, steak, then 1 teaspoon of tomato sugo and 1 or 2 basil leaves.
Repeat this procedure twice more to complete stack.
On top of stack, place 1 teaspoonful of tomato sugo, roughly grated parmesan cheese and 1 or 2 basil leaves.
Tie with fi ne butchers twine, to secure stack.
Method
Oven Roast
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
53BEEFing up your profi ts – Volume 2
Ankle Biters (Sausage Rolls)
Method
Combine beef mince, vegetables, seasoning, herbs and bread crumbs.
Lay the sheets of pastry out, cut in half and place the mince mixture onto the pastry.
Roll the pastry over the mixture, brush the edges with egg wash to seal.
Cut into saleable portions.
Cooking Instructions
Preheat the oven to 200°C.
Place onto baking trays lined with baking paper.
Brush the tops with egg wash, sprinkle with sesame seeds and bake in oven till golden and crisp, approx 20 minutes.
Ingredients
1kg beef mince
200g sweet potato, peeled and grated
4 parsnip, peeled and grated
salt & pepper
½ cup chopped Italian parsley
½ cup bread crumbs
puff pastry
Oven Roast
South Australia Team:Chef Chris Stephan
Butchers Graeme Elliott & Peter Roberts
54