Beef and Lamb Cuts and Cooking Times

Australian beef, lamb and veal meat cuts and their cooking methods can be found on the following interactive page:-

Beef and Lamb.com.au

https://www.gizmodo.com.au/2013/04/here-is-a-chart-showing-all-the-different-cuts-of-beef/

http://www.baumeluxurymeats.com/meat-cuts-guide/#mg

Cooking times and Oven Temperature Conversions

ROASTING CHART
Suggested roasting times
Use these recommendations as a guide at the start of the cooking. As these are the final internal temperatures you will need to remove your beef or lamb just before they are reached as your roast will continue to cook while resting.

ROASTING CHART – times per 500g
BEEF
	Temp	Rare 60ºC	Medium 65-70ºC	Well Done 75ºC
Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast	200ºC	15 -20 min	20 -25 min	25 -30 min
Silverside (uncorned), blade, round, topside, eye round, oyster blade	160ºC	20 -25 min	25 -30 min	30 -35 min
LAMB
	Temp	Rare	Medium	Well Done
Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump	220ºC	15-20 mins	20-25 min	25-30 min
Rack of lamb, four rib roast, crown roast	200ºC	20-25 min	30-35 min	40-45 min
Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder	180ºC	20-25 min	25-30 min	30-35 min
VEAL
	Temp	Rare	Medium	Well Done
Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned and rolled loin, breast	200ºC	15-20 min	20-25 min	25-30 min

For more information and tips on cooking a roast go to 'How to roast' page. 

SLOW COOKING
As a general rule, beef, lamb and veal dishes requiring slow cooking of the following cuts should be simmered (or cooked in an oven at 160 - 180ºC) for 2 hours:

• Beef Chuck, topside, shin, blade, brisket, round, silverside (uncorned), skirt (diced or rolled and seasoned), shin bone in/osso bucco, boneless shin/gravy beef, oxtail and beef spare ribs 

• Lamb

Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg 

• Veal

Shoulder, forequarter, neck, knuckle 

STEAKS
There is an art to determining when your steak, is cooked to the correct degree of doneness – rare, medium rare, medium, medium well or well done – but it is easily mastered with the handy hints and tips on the 'How to tell when your meat is ready or 'done'' or download the SteakMate app.


MEASUREMENTS AND CONVERSION TABLES
Oven Temperatures

	GAS MARK	STANDARD OVEN		FAN FORCED OVEN
		ºC	ºF	ºC	ºF
Very slow	½	120	250	100	210
Very slow	1	140	275	120	240
Slow	2	150	300	130	265
Moderately slow	3	160	325	140	275
Moderate	4	180	350	160	325
Moderately hot	5	190	375	170	340
Hot	6	200	400	180	350
Very hot	7	220	425	200	400
Very hot	8	230	450	210	410
Very hot	9	250	475	230	450
Extremely hot	10	260	500	240	465

Source:  Beef and Lamb.com.au

Soup Cleanse

Preparing your Detox Soup Recipes

• Kick off this process by preparing a broth: Miso, bone broth, or vegetable broth
• Throw in healing spices: Turmeric, ginger, cumin, garlic, cinnamon, etc.
• Then come the greens and veggies: Kale, spinach, zucchini, leeks, onion, carrots, etc.
• Starchy vegetables are always a great option, including: sweet potato, plantain, acorn squash, butternut squash, parsnips, beets.
• Don’t forget the protein aspect and add: beans, lentils, nuts.
• Other things you can include are: coconut oil, olive oil, avocado, ghee, avocado oil. These healthy fats let the body intake and process the healthy properties of all vegetables.
• Next: blend it away!

Here are three detox soup recipes that will serve you amazingly:
Broccoli Detox Soup
Ingredients:

• 2.5 cups broccoli florets
• 3 celery stalks, finely diced
• 1 onion, finely diced
• 1 cup kale or spinach
• 2 carrot, peeled and finely chopped
• 2 cups vegetable or bone broth
• ½ teaspoon sea salt
• Juice of ½ lemon
• 2 tablespoons coconut oil
• 2 tablespoons collagen (optional)

Instructions:
First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.
Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.
Blend soup until it is even and thick.
Carrot Ginger Detox Soup Recipe
Ingredients

• — 2 pounds carrots, chopped
• — 2 onions, peeled and chopped
• — 6 cups bone or vegetable broth
• — 3 tablespoons fresh ginger, grated
• — 3 garlic cloves, chopped
• — 1 cup coconut milk
• — Sea salt, black pepper and onion powder to taste
• — 2 tablespoons ghee or coconut oil
• — 2 tablespoons plain protein or collagen powder (optional)

Preparation:

1. First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.
2. Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.
3. Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.
4. Finally, add coconut milk and seasonings and stir well.

Red Lentil Detox Soup
Ingredients:

• ¼ cup coconut oil, olive oil, or ghee
• 2 large sweet potatoes, peeled and chopped
• 1 apple, peeled and chopped
• 1 small white onion, chopped
• 2 large carrots, peeled and chopped
• ½ cup red lentils, rinsed
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 4.5 cups bone or vegetable broth
• 1-inch fresh ginger, peeled and minced
• Sea salt and black pepper to taste
• Coconut cream for topping, optional

Instructions:

1. First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.
2. Make sure the apples and vegetables are cooked until onions are crystalized, about 10 minutes.
3. Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens, about half an hour.
4. Blend soup until it is even and thick.
5. Pour blend in the pot again. Let it simmer and add water if needed.
6. Finally, season it well and finish with coconut cream to taste.

Source:   dailyorganicrecipes.com