Advice on preparing meat
The care given to meat before cooking is equally as important as after cooking. Therefore:
- Remove the meat from packaging and dab any excess liquid off the meat.
- When cooking roasting joints, beef, venison or lamb allow it to reach room temperature, this helps the meat to relax and improves the cooking process.
- Season and oil the meat shortly before cooking.
Advice for cooking meat
Ovens and grills vary enormously in their behaviour and you’ll know yours best.
- Searing and browning quick roasting joints is advisable to seal in the juices
- The fat covering a joint keeps it moist – so don’t discard it – place fat side up for best results
- Use a heavy based roasting dish, pan or ceramic pot for cooking
- Baste the joint with the excess juices a couple of times during cooking
- Allow the joint to rest for at least 20 minutes before serving – remember to remove the butcher’s string!
- Remember to remove the butcher’s string before serving!
- Refer to the cooking chart for recommended cooking times
Tip: A good way to test whether pork is ready – get a skewer and pierce the underneath of the joint – juices should run clear not pink
Steaks and chops
- Use a griddle, skillet or pan to cook steaks and chops
- Allow the griddle, skillet and pan to get just smokey hot
- Always oil the steaks and chops not the pan
- Have long handle pair of tongs to hand to turn once through cooking
- Hold the rind on its side to sear at the end of cooking
- Rest the meat for half the cooking time – this allows the meat to relax and the juices to run back through the meat – making it tasty and tender to eat
Tip: Try not to cut the steak during cooking as it may dry out
Burgers and Sausages
- Use a griddle to cook our burgers and use an oven or grill for our sausages
- Don’t pierce our sausages as the juices will escape meaning a drier sausage
- Sausages are cooked once the juices run clear
- Don’t be afraid to cook our burgers medium – we use high quality meat
- Always use fresh good quality buns – the burger deserves it.
Tip: Don’t press down on the burger during cooking – this can make it dry