How to Reverse-Sear a 16oz Steak
By Meatsupermarket.com
Thick steaks reverse-sear better than they flash-fry. Low oven, fierce pan, a proper rest, then slice.
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How to Cook Smashed Beef Burgers
By Meatsupermarket.com
Smashed burgers want a ripping pan and mince that can take it. Dry-aged burger mince is the pack we cut for that job.
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How to Make Cottage Pie with Lean Mince
By Meatsupermarket.com
A proper cottage pie with lean mince: brown it hard, keep the filling savoury, and match the pack to the dish.
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How to Cook a Sunday Roast
By Meatsupermarket.com
A Sunday roast is a joint plus timing: beef, pork or lamb, the right oven, a long rest, and gravy from the tin.
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How to Make Beef Bone Broth
By Meatsupermarket.com
Roast then a long simmer: 1kg beef bones into a broth you can freeze, drink, or cook in.
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How to Cook Frozen Steaks
By Meatsupermarket.com
Frozen steak is still steak: fridge defrost, dry thoroughly, then pan, BBQ or oven as you would a fresh 6oz.
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How to Cook Diced Beef Stew
By Meatsupermarket.com
Diced beef is a stew cut: brown in batches, then 2 hours wet until the cubes yield, not a 20-minute stir-fry.
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How to Cook a Sirloin Joint
By Meatsupermarket.com
Sirloin as a roast: times for 1kg, frozen 2–2.2kg and a 4–5kg whole joint, plus when to slice it into steaks instead.
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How to Cook Beef Meatballs
By Meatsupermarket.com
Brown or bake, then sauce: oven, pan and air fryer times for 25g beef meatballs, cooked to 75°C.
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How to Cook a T-Bone Steak
By Meatsupermarket.com
A 16oz T-bone is two steaks on one bone: sear, finish, rest, and mind the fillet side.
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How to Cook Beef Chuck
By Meatsupermarket.com
A 1.5kg chuck is a pot roast: brown, low oven or slow cooker, shred or slice when it yields.
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How to Cook Braising Steak
By Meatsupermarket.com
Braising steak is not a frying steak: brown, then a long wet cook until a 100g piece yields.
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How to Cook a Topside Joint
By Meatsupermarket.com
A 1kg topside is a small roast: brown, timed oven, long rest, thin slices across the grain.
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