For Grilling Beef
Products
Dry Age Beef Sirloin Steak On The Bone MB 2+
Beef Porterhouse Steak MB 2+
Beef Scotch Fillet Steak MB 2+
Beef Prime Rib Steak MB 2+
Beef Eye Fillet Steak MB 2+
Wagyu Beef Porterhouse Steak MB 4-5
Wagyu Beef Rump Steak MB 6-7
Wagyu Beef Minute Steak
Grass Fed Beef Cevaps
![for-grilling-beef For Grilling Beef](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/for-grilling-beef.jpg)
Cooking Method
Remove the beef, lamb or pork from the refrigerator and let it come to room temperature for at least 30 minutes. Preheat the grill or barbecue to high heat around 200-230°C.
- Season the meat with salt and pepper or any other seasoning of your choice.
- Add a small amount of oil to the skillet and place the meat in the pan.
- Place the meat on the grill or barbecue and cook for the following times, flipping once based on Beef 1-inch thick steak).
- Rare: 2-3 minutes per side, until the internal temperature reaches 50-55°C.
- Medium Rare: 3-4 minutes per side, until the internal temperature reaches 55-60°C.
- Medium: 4-5 minutes per side, until the internal temperature reaches 60-65°C.
- Medium Well: 5-6 minutes per side, until the internal temperature reaches 65-70°C.
- Well Done: 6-7 minutes per side, until the internal temperature reaches 70-75°C.
Touch Test criteria:
Rare = Soft
Medium Rare = Slightly Springy
Medium = Springy
Well Done = Firmer
For Panfry or Grill
Products
Dry Age Wagyu Burgers
Veal Cutlet French Trim
Grass Fed Lamb Backstrap
Grass Fed Lamb Cutlets Frenched
Rare Breed Berkshire Pork Cutlet
Rare Breed Berkshire Pork Loin Chop
Rare Breed Berkshire Pork Belly Spareribs
![for-panfry-or-grill For Panfry or Grill](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/for-panfry-or-grill.jpg)
Cooking Method
- Bring the Beef Burgers, Veal Cutlets, Lamb Cutlets, Lamb Backstrap, Pork Loin Chops, Pork Cutlets or Pork Belly Spareribs* to room temperature before cooking. Season the meat to your liking before cooking.
- Heat a non-stick pan over medium-high heat. Add a small amount of oil or butter to the pan. Place item on the grill or barbecue and cook as required:
4-6 minutes on each side for rare (Core Temperature 55-60°C)
6-8 minutes for medium-rare (Core Temperature 60-65°C)
8-10 minutes for well done. (Core Temperature 70-75°C)
*For Burgers. Cook for about 4-5 minutes on each side for a total of 8-10 minutes until the internal temperature reaches at least 70°C, ensuring that they are cooked well done.
*For Lamb Cutlets. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer your lamb more well-done.
*For Pork Belly Spareribs, place them in the pan and cook for about 3-4 minutes on each side until browned. Then transfer them to the oven at 150°C for 45 minutes to 1 hour, until the internal temperature reaches 75-80°C.
Note: It is important to use a meat thermometer to check the internal temperature of the meat to ensure it is cooked to your desired doneness. Let the meat rest for 5-10 minutes after cooking before cutting into it to allow the juices to redistribute.
For Roasting
Products
Beef Eye Fillet Chateaubriand MB2+
Grass Fed Lamb Noisette Roast
![for-roasting Haverick Meats - For Roasting](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/for-roasting.jpg)
Cooking Method
Remove the Beef Eye Fillet Chateaubriand or Lamb Noisette to room temperature for at least 30 minutes before cooking.
Season the meat with salt and pepper or any other seasoning of your choice.
- Preheat your oven to around 200-230°C.
- Heat a cast iron skillet over high heat.
- Add a small amount of oil or butter to the skillet.
- Sear each side of the meat for about 2-3 minutes until browned.
- Then transfer the skillet to the preheated oven and roast for about:
Rare: 10-15 minutes (Core temperature 50-55°C)
Medium-Rare: 15-20 minutes (Core temperature 55-60°C)
Well Done: 25-30 minutes (Core temperature 65-70°C)
Remove the meat from the grill pan or skillet and let it rest for 5-10 minutes before slicing and serving.
Note: The internal temperature of the meat can be checked using a meat thermometer.
The recommended safe minimum internal temperature for beef and lamb is 63°C, but it is up to personal preference how well done the meat is cooked.
Special Cuts
How to Cook a Beef T-Bone Bistecca MBS 2+
Beef T-Bone Bistecca MBS 2+
![bistecca Bistecca](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/bistecca-1.jpg)
Cooking Method
- Remove the Bistecca from the fridge and let sit for an hour prior to cooking.
- Preheat your grill to around 200-230°C alternatively, you can use a heavy-duty pan on the stove.
- Rub the Bistecca with olive oil and then season liberally with salt & pepper - cover the steak on all sides. Note - heavier seasoning is needed when cooking on a grill compared to a pan.
- Start by rendering off the fat side for a few minutes (fat to grill/pan), followed by all other edges including the bone until the entire perimeter has been sealed.
- Now lay the steak down and cook for a few minutes each side until a nice crust/colour has formed.
- Move it to the shelf inside the BBQ (indirect heat) and close the lid so it keeps cooking (approximately 10 mins). Otherwise, in a 200°C oven.
10-15 minutes for rare (Core temperature 50-55°C)
15-20 minutes for medium-rare (Core temperature 55-60°C)
25-30 minutes for well done. (Core temperature 65-70°C)
For a nice medium-rare, you want to get the internal temperature close to the bone to 40°C.
- Let it rest (15 mins) in a warm environment (not too hot, as it will keep cooking). An option is to turn the BBQ off and leave the lid partially open - Do not skip this step, resting is very important!
- Slice each side against the grain and serve on a hot plate.
- Season with a little more salt, a drizzle of olive oil and a squeeze of lemon.
Pre-Prepared Products
Our range of freshly pre prepared beef, lamb, pork and chicken dishes are pre seasoned and marinated by our team of in-house chefs using natural ingredients, saving you time in the kitchen. All are ready to oven roast or BBQ, served alongside your favourite sides and condiments.
![chicken-kiev Chicken Kiev](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/chicken-kiev.jpg)
Free Range Chicken Kiev Cut - Café de Paris Butter
- Remove the Chicken Kiev from the refrigerator and let them come to room temperature for at least 30 minutes before cooking.
- Season the meat with salt and pepper or any other seasoning of your choice.
- Preheat your grill equipment or barbeque surface to high heat around 200°C.
- Place the Chicken Kiev in the oven and roast for about 20-25 minutes until the internal temperature reaches *75°C, ensuring that it is well done.
*Note: It is important to use a meat thermometer to check the internal temperature of the meat to ensure it is cooked.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Shawarma-Marinated-Chicken Shawarma Marinated Chicken](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Shawarma-Marinated-Chicken.jpg)
Shawarma Marinated Chicken
- Preheat your grill to medium-high heat or 200-230°C surface temperature. Alternatively, if you're pan-frying, preheat a skillet over medium-high heat.
- Bring the Shawarma Marinated Chicken to room temperature by leaving it outside the refrigerator for about 30 minutes before cooking.
- Season the chicken to your liking before placing it on the grill or in the skillet. You can use any seasonings you prefer, such as salt, pepper, cumin, coriander, garlic powder, or paprika.
- Place the chicken on the grill or in the skillet and cook for 4-5 minutes on each side, or until they are well done. If using a grill, you can cover the grill with the lid to help the chicken cook more evenly.
- If using a skillet, you may need to cook in batches depending on the size of your skillet.
- Once the chicken is cooked to your liking, remove it from the grill or skillet and let it rest for a few minutes before slicing it into strips and serving.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Authentic-Lebanese-Lamb-Kafta Authentic Lebanese Lamb Kafta](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Authentic-Lebanese-Lamb-Kafta.jpg)
Authentic Lebanese Lamb Kafta
- Preheat your grill to medium-high heat or 200-230°C surface temperature.
- Start by bringing the Lamb Kafta OR Dry-Aged Beef Burgers to room temperature by leaving it outside the refrigerator for about 30 minutes.
- Alternatively, if you're pan-frying, preheat a skillet over medium-high heat.
- Season the Lamb Kafta to your liking before placing it on the grill or in the skillet, using any seasonings you prefer, such as salt, pepper, cumin, coriander, garlic powder, or paprika.
- Place the Lamb Kafta on the grill or in the skillet and cook for 4-5 minutes on each side, or until they are well done.
- If using a grill, you can cover the grill with the lid to help the Kafta cook more evenly.
- If using a skillet, you may need to cook in batches depending on the size of your skillet.
- Once the Lamb Kafta are cooked to your liking, remove them from the grill or skillet and let them rest for a few minutes before serving.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)
![Korean-Beef-Bulgogi-Ribs Korean Beef Bulgogi Ribs](https://www.haverickmeats.com.au/wp-content/uploads/2023/03/Korean-Beef-Bulgogi-Ribs.jpg)
Korean Beef Bulgogi Ribs
Grilling:
- Preheat the grill to high heat (around 230-260°C).
- Take the Beef Bulgogi Ribs out of the refrigerator and let them come to room temperature.
- Season the beef bulgogi ribs with your desired seasonings and marinade.
- Place the beef bulgogi ribs on the grill and cook for 4-5 minutes per side for rare (internal temperature of 52-55°C), 5-6 minutes per side for medium-rare (internal temperature of 55-60°C), or 6-7 minutes per side for well-done (internal temperature of 65-70°C).
- Once cooked to your desired doneness, remove the beef bulgogi ribs from the grill and let them rest for a few minutes before serving.
Pan Fry:
- Heat a skillet or pan over medium-high heat.
- Take the beef bulgogi ribs out of the refrigerator and let them come to room temperature.
- Season the beef bulgogi ribs with your desired seasonings and marinade.
- Place the beef bulgogi ribs in the skillet and cook for 2-3 minutes per side for rare (internal temperature of 52-55°C), 3-4 minutes per side for medium-rare (internal temperature of 55-60°C), or 4-5 minutes per side for well-done (internal temperature of 65-70°C).
- Once cooked to your desired doneness, remove the beef bulgogi ribs from the skillet and let them rest for a few minutes before serving.
![](https://www.haverickmeats.com.au/wp-content/plugins/bb-plugin/img/pixel.png)