Australian beef, lamb and veal meat cuts and their cooking methods can be found on the following interactive page:-
Beef and Lamb.com.au
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| https://www.gizmodo.com.au/2013/04/here-is-a-chart-showing-all-the-different-cuts-of-beef/ |
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| 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
