How To Cook Meat

Meat provides our bodies with a rich source of Iron, a mineral essential for our wellbeing. Meat rich in Iron include Lean Beef, Lean Lamb and Lean Pork. These foods provide us with Iron to ensure a healthy immune system. Iron is a vehicle for transporting oxygen through our bloodstream to our lungs, and it also helps absorb other essential nutrients such as Vitamin C.

Here at Peninsula Bulk Meats we've come up with some common questions and answers together with some useful links which will help you Roast a succulent leg of lamb or perfect a steak.

How do I know when Meat is Cooked?
For steaks and chops, press with blunt end of tongs. For rare, it'll feel very soft. For medium, it'll feel a little firmer. If you like your meat well done it'll feel very firm.
For roasts, it's best to use a meat thermometer. After estimating cooking time, insert thermometer at start of cooking, leaving it in throughout. When estimated time is up, check thermometer. Rare = 60°C, medium = 65-70°C, well done = 75°C.

How thin should Stir-Fry Strips be?
The thinner the better so they cook quickly and stay tender. The best way to prepare them is to purchase steak about 3cm thick. Place it in the freezer until firm but not frozen solid (about 30 minutes). Slice across the grain of the steak by shaving thinly with a sharp knife so that the strips are paper thin about 3cm wide (depth of steak).

What is meant by Carving or Slicing Across the Grain?
The grain refers to the direction in which the meat fibre runs. If you carve or slice with the grain, the length of the fibre makes the slice of meat chewy. Carving or slicing across the grain shortens the length of the fibre making it far more tender to eat.

Is it Safe to Eat Rare Beef or Lamb?
Provided you store and handle meat correctly, it is safe to eat whole pieces of meat (such as steaks and roasts) rare. If bacteria are present, they will only occur on the surface of meat, and are quickly destroyed by the heat of the pan or oven. Mince, sausages, hamburger patties and rolled roasts should be cooked right through with no pink meat, because the surface of meat has been mixed right through the product.

What is the Difference Between Grilling, Pan Grilling and Char Grilling?
Grilling is defined as quick cooking under a gas flame or preheated electric element, or in a multi-function gas or electric oven using heat circulated by a fan. Pan grilling is defined as quick cooking in/on a preheated, lightly oiled, uncovered, heavy based fry pan, griddle pan or metal plate. Char grilling is defined as quick cooking on a grid over gas flame or glowing coals.

Why Should Meat Rest Before Serving?
To let the juices settle into the meat. The larger the piece of meat, the longer it rests. Even steaks should rest for a minute or so.

Useful Links:-
A Guide to Cooking Meat in the Oven
How to Cook Roast Lamb
Perfect BBQ Steak
How to Cook Veal
Australian Pork - The Versatile Meat

Source of Information: Australian Meat Industry Council, Australian Pork Limited, Meat & Live Stock Australia and Tanner Couch Calendars.