Beef

In Australia, beef is probably the most popular meat. A fine grain-fed steer will be slaughtered at 24-30 months and will have a dressed weight of about 300kg. Together the fillets [about 4kg], rumps [7kg] and sirloins [20kg] constitute only about 10-12 per cent of the yield from a dressed animal, and yet they are the most sought-after cuts. It’s a pity in a way, because there are many secondary cuts that are equally delicious but require longer cooking, and few people seem to have the time to spare. Nevertheless, I have included several recipes using these cuts and urge readers to make the time to cook these dishes, as there is a real benefit in terms of flavour and texture.