Tip: Use thermometers that are calibrated regularly

Scotch Beef – the bigger picture

In this section we look at simple cooking techniques to make the most of cooking and eating beef. Cooking meat is simple, as long as you get the basics right – ingredients, “heat” and equipment.

Thin layer of fat A thin layer of fat benefits large cuts during roasting: you can trim after cooking if required. See marbling page in the butcher section for more information

Ingredients

  • With beef, the importance of fat depends on either you or your customer. When cooking steaks or roasts, a thin layer of fat enhances succulence and flavour. It also aids heat distribution through the meat. Excess fat can be trimmed prior to serving
  • To maximise browning, pat steaks, cubes and pot roasts dry with kitchen paper before sealing
  • Drain vacuum-packed beef thoroughly, to remove excess moisture

‘Heat’

  • Obviously different cuts require different cooking methods. For example the tougher cuts benefit from being cooked at a moist, low heat.
  • Do not pierce the meat during the cooking as piercing allows valuable juices to escape. When turning, use tongs, not a fork
  • Turn burgers with a spatula. Do not compress, this also forces out juices
  • Know your oven. Gas and electric cooking times are similar, but age and size of your oven can affect cooking times

Equipment

  • Good cooking utensils are essential. Pans should be thick enough to heat evenly and take the extreme temperatures of a commercial oven. Use the appropriate pan for the cut size
  • Non-stick pans are good when cooking with small amount of fat
  • To avoid excess fat when roasting, use a rack, but baste frequently to ensure heat consistency and great roasting flavours
  • Not sure of your oven? Check the temperature with an oven thermometer

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