Beef Cheat Sheet

HIGHLANDS NATURAL

GOLDEN RULES FOR COOKING STEAK

Season your steak with high-quality sea salt and freshly cracked black pepper, ensuring every inch is covered. The best time to season is just before cooking. If you prefer, you can season up to 1 hour before cooking to allow the salt to draw out moisture and reabsorb it for deeper seasoning. However, avoid seasoning 15 minutes before cooking, as the salt will draw out moisture without time for it to reabsorb, which can dry out the steak

For an even cook and perfect crust, flip your steak every 1-2 minutes. This method ensures that heat is distributed evenly, preventing overcooking. If space allows, flip your steak to the area of the BBQ or pan that hasn’t had contact with food. This helps to maintain the cooking surface’s temperature, ensuring that it stays hot enough to continue building the crust.

Cooking time can vary depending on the thickness of your steak, the heat of your cooking surface, and the method you're using. Use an instant-read thermometer for precision. For medium-rare, aim for an internal temperature of 54°C (130°F). When using a thermometer, it’s best to remove your steak a few degrees early, as the resting period will continue the cooking process, carrying over the temperature by a few degrees. Adjust accordingly for your preferred doneness:

- Rare: 49-51°C (120-124°F)
- Medium-Rare: 54°C (130°F)
- Medium: 60°C (140°F)
- Medium-Well: 65°C (150°F)
- Well-Done: 70°C+ (160°F+)

Elevate your steak experience with one of our signature Highlands Natural condiments:

Chimichurri: A fresh, zesty, and vibrant sauce that perfectly complements your steak with its bright, herbaceous notes.

Mushroom Peppercorn Sauce: Rich, earthy, and full of flavour, this sauce brings a sophisticated, peppery kick to your steak.

Garlic Herb Chilli Compound Butter: A bold and savoury butter, infused with garlic, herbs, and chilli for a kick of heat and aromatic richness.

Beef Cheat Sheets

T-BONE (BONE-IN EYE FILLET AND SIRLOIN)

A T-bone steak comes from the beef loin and is known for its distinctive "T" shape, which is created by a T-shaped bone that separates two cuts of meat.

SCOTCH FILLET

Also known as Rib-eye Steak. It comes from the rib section of the cow, specifically the longissimus dorsi muscle from the 4th & 13th rib.

EYE FILLET (TENDERLOIN)

The eye fillet, also known as the tenderloin, is one of the most prized cuts of beef. It comes from the lower middle of the back, running along the spine on the inside, and is known for its incredibly tender texture due to minimal use during the animal’s life.

SIRLOIN STEAK

The sirloin steak is a prized prime cut that comes from the hindquarter of the animal,specifically the striploin section.

BEEF SHORT RIBS

Beef short ribs are cut from the lower portion of the ribcage, typically from the 6th to the 10th rib, and are also known as "Jacob's Ladder" or "Dino" ribs.

RUMP STEAK

Rump steak comes from the hindquarter of the animal, specifically the top hindquarter or "rump" area.

Y-BONE STEAK

The Y-Bone steak comes from the shoulder and is named after the distinctive Y-shaped bone at its centre. It includes a mix of working muscles and connective tissue, which give it a rich, traditional beef flavour.

BRISKET

The point end of the beef brisket is from the breast section of the steer and is attached directly to the rib cage. It is the fattier and more tender part of the brisket which makes it perfect for slow cooking and a family favourite.

BEEF MINCE

Lean beef mince is a versatile ingredient that can be used in a wide variety of dishes.

DICED CHUCK

The chuck steak comes from the shoulder area of the cow and is taken from the chuck primal cut. The chuck is a well-exercised muscle, containing connective tissues and marbling that give the meat its rich flavour.

STIR FRY STRIPS

A combination of chuck, shank and brisket cuts. The perfect cut to use in your next stew, pie, curry or pot roast.

TOPSIDE ROAST

Highlands Natural grass-fed topside roast is the cut of beef that comes from the hindquarters of the animal. Specifically, it is taken from the upper, outer portion of the hind leg. The topside roast is relatively lean with minimal marbling, which makes it a healthy and flavourful choice when cooked properly.

BEEF SAUSAGES

Highlands Natural Grass-fed, gluten-free beef sausages are made from our regeneratively farmed grass-fed and finished beef, natural casings and are free from gluten.