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	KNOW THE CUTS
	Fillet – An elegant dining favourite that’s always an excellent choice. Fillet is the most tender steak cut available.
	Rump – This very popular cut has excellent flavour and tenderness. It’s best for the braai or dry-pan frying.
	Porterhouse – Porterhouse steak is cut from the sirloin, one of the most popular cuts. It’s said to have the best flavour, and is known for its delicious tenderness and juiciness.
	Club – Most often served rare, this bone-in steak is very juicy and rich in flavour.
	T-bone – The flavoursome T-bone is a combination steak, featuring tender fillet on the one side and succulent sirloin on the other.
	Rib eye – A highly regarded boneless cut from the rib section. The "eye" in its name refers to the round cross-section of a muscle that is very tender.
	Prime rib eye – This cut from the prime rib has its bone in for extra flavour, and is known for its delicious tenderness and juiciness.

The perfect steak

How do you like yours done? Determine when your steak is perfect
with these handy hints and tips.

	RARE
	2cm Thick	3-4 mins per side
	3cm Thick	5-6 mins per side
	4cm Thick	6-8 mins per side

	MEDIUM-RARE
	2cm Thick	4.5-5 mins per sidee
	3cm Thick	7-8 mins per side
	4cm Thick	8-9 mins per side

	MEDIUM
	2cm Thick	5-6 mins per side
	3cm Thick	8-9 mins per side
	4cm Thick	9-11 mins per side

	MEDIUM-WELL
	2cm Thick	6-7 mins per side
	3cm Thick	10-11 mins per side
	4cm Thick	11-12 mins per side

	WELL
	2cm Thick	7-8 mins per side
	3cm Thick	11-13 mins per side
	4cm Thick	12-14 mins per side

The above times are a guideline for braaiing steaks over medium hot coals.
The correct heat should allow you to hold your hand above the coals for two
to three seconds without withdrawing.

Maturation
Maturation involves the storing of meat at refrigerated temperatures for a
period of time, in order to maximise characteristics like tenderness,
juiciness and flavour. Scientific studies have shown that 14 days is the
optimum maturation period, and ageing thereafter doesn't improve
meat's palatability any further.

The good thing about choice cuts of beef is that they lend themselves very
well to the quick, dry-heat techniques of a braai. These steps will ensure
great results every time.

Learn to judge the readiness by touch:

	Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of you thumb, it will feel very soft.
	With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare.
	Move your thumb to the middle finger and press the ball of your thumb again, steaks with the same soft feel will be medium rare.
	The ring finger and thumb together will indicate how medium feels.
	The little finger and the thumb together will be very firm. If a steak feels the same it will be well done.

The fast and easy technique of pan-frying is the building block of great
beef recipes. Simple as this basic procedure is, perfect results depend
on attention to detail.

1
Preheat the pan to moderately hot. Use a pan that suits the number of pieces to be cooked. Oil the meat not the pan.
2
Meat should sizzle when you add it to the pan. Keep the heat moderately high, this should be enough to keep the meat sizzling without burning.
3
Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only.
4
Test if your meat is done with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the meat for a few minutes before serving.

The following steps are the foundation to a great beef stir-fry.

1
Cut the meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok.
2
Ensure the wok is hot before you begin to cook the meat or vegetables. It should be hot enough to evaporate a bead of water on contact.
3
Cook meat in small batches (about 250g). When you add the meat to the wok, work from the outer side to the centre, where it will be hottest.
4
Set meat aside and return to the pan with sauces once the vegetables are cooked. Stir-fry only to combine – do not reheat meat for too long or it will toughen.
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Cuts and cooking methods Best tip: Always allow meat to warm to room temperature first, for more even cooking.
Rolled beef Topside/Silverside roast Aitchbone roast Rump Roast Whole fillet* Sliced fillet* Butterflied fillet Pot roast Tenderised steak Rump steak * Sosaties Whole fillet * Sliced fillet * Butterflied fillet Wors Club steak * Rib eye steak * T-bone steak * Sliced prime rib Prime rib eye * Topside/Silverside stir fry Thick flank stir fry	Rump steak * Sosaties Whole fillet * Sliced fillet * Butterflied fillet Wors Club steak * Rib eye steak * T-bone steak * Sliced prime rib Prime rib eye * Goulash Stewing steak Shin slices Boneless shin Flank steak Chuck and blade slices Sliced brisket Short rib	Topside/Silverside and rump sosaties Schnitzel Frying steak Minute steak Shin mince Dutch steak Thick flank tenderised steak Rump steak * Whole fillet * Sliced fillet * Butterflied fillet Wors Club steak Rib eye steak T-bone steak Prime rib eye * Tenderised steak Schnitzel Frying steak Minute steak
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The fast and easy technique of pan-frying is the building block of great
Roasting is one of the easiest cooking methods. Once the roast is in
the oven it takes care of itself.

1
Preheat the oven according to the type of meat you are roasting (see chart on opposite page). Also determine the weight of the roast.
2
Place the roast on a rack in a roasting dish. Raising the roast allows heat to circulate, browning it evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings.
3
Different meats require different cooking times per fixed weight (see chart on opposite page). For ease and accuracy use a meat thermometer.
4
Test if your meat is done with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the meat for a few minutes before serving.

Suggested roasting times
Leg roast Deboned and rolled leg Butterflied leg Chump roast Rack Deboned and rolled shoulder	Temp: 180°C Rare: 15–20 min Medium: 20–25 min Well Done: 25–30 min
Cooked to your liking how do you like your roast done?
The internal temperature of the meat for: Rare – 55–60°C Medium rare – 60–65°C Medium – 65–70°C Medium well – 70–75°C Well done – 75°C
Do i really need a meat thermometre?
The size, shape and thickness of your cut all affect how long it will take to cook, and can make it difficult to predict when exactly to remove it from the oven. To take out all the guesswork, use a meat thermometer as it´s the easiest and most accurate way of telling if your meat is ready. Just place the thermometer into the thickest part of the roast, away from the bone, before cooking. You can of course use tongs to test if the roast is done. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Never add salt to your meat before cooking
Salt draws out natural moisture and causes meat to become dry and tough during cooking. Meat can also dry out if it´s cut during the cooking time, so if you need to check the colour of your meat, only make a small slit in it.
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