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Angus Beef Online: Handy Tips
- Bolar Blade, Silverside/Griello, Rump & Topside are juicier when slow roasted at 130˚C for about 50 minutes per 500g (for medium)
- Internal Temperature Doneness:
Rare: 55oC to 600C
Medium: 65oC to 70oC
Well Done: 75oC - 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, graded orange rind and a little honey. Allow to rest for 20 minutes
- Beef Griello:
Everyday Beef Roast, Sandwiches, Salads - Corned Beef:
Slow Cooker - Bolar Blade Roast:
Pot Roast, Salads & 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 for up to 12 months