Handy Tips

Making The Juiciest Beef Roast:

  • Bolar blade, Silverside/Girello, Rump and Topside are juicier when slow roasted at 130˚C for about 50 minutes per 500g (for medium)
  • Internal Temperature Doneness:

    55oC to 60oC – RARE

    65oC to 70oC – MEDIUM

    75oC – WELL DONE
  • Remove roast from fridge about 20 minutes before cooking. This ensures the meat cooks evenly
  • Rub it lightly with oil, sea salt flakes and pepper or rub in seeded mustard, grated orange rind and a little honey.Please allow to rest for 20 minutes

Beef Cut Ideas:

  • Beef Girello – Everyday Beef Roast, Sandwiches, Salads
  • Corned Beef – Slow Cooker
  • Bolar Blade Roast – Pot Roast, Salads and Sandwiches
  • BBQ’s – Hamburgers, BBQ Steak, Homemade Sausages, Cabana
  • Diced Beef – Curries, Casseroles, Slow Cooker, Pies
  • Beef Strips – Stir Fries, Beef Stroganoff, Burritos, Thai Curries
  • Premium Mince – Spaghetti Bolognaise, Meatballs, Pies, Hamburgers, Meatloaf, Pasties, Chilli Mince


  • Store our vacuum pack meat in the fridge.
  • Watergrasshill Angus beef can be kept in the freezer up to 12 months.