- A popular alternative to the more expensive cuts, this lean and tender steak is ideal for grilling or frying.

- Diced or sliced - whatever your preference. This tasty cut makes all the family's favourite casseroles and stewed meat dishes, from the traditional hot pots to the more exotic Goulash.

- This tasty meat is ideal for stews and hot pots. Wholesome , economical and good for cold days.

- Made from our very good steak mince meat these burgers are delicious served with chutneys and/or relishes. A firm favourite with children and teenagers.

 - Delicious tasty snack. A traditional South African dried sausage, packed with meat and spices. This delicacy can be enjoyed anytime.

Roasting

1. Ensure meat is in the centre of the oven.
2. Preheat the oven to 180deg C, 350deg F or Gas Mark 4/5
3. Beef and Lamb can be medium cooked in 20 – 25 minutes per lb plus 20 – 25 minutes (5 minutes extra will be required for well done and 5 minutes less for rare). Precise timing will depend on the cooking appliance.
4. When roasting a stuffed joint, weigh it with the stuffing in to calculate the cooking time.
5. Always place joints in a tin with the largest cut surface exposed and any fat on top so that it automatically bastes.
6. If the meat is covered, allow an additional 5 minutes per lb over the calculated cooking time.
7. Roasting meat from frozen is likely to result in a tough texture. Allow frozen meat to thaw through fully before cooking.
8. Once cooked, allow the joint to rest for 10 minutes in a warm place. This will make carving easier.

Grilling

1. Preheat the grill on maximum setting for a few minutes before use.
2. Maintain a gap of 5cm (2ins) between the meat and the heat source.
3. Trim excess fat from meat.
4. Any cuts of meat susceptible to drying out, should be brushed with a little oil to keep moist. If necessary this should be repeated during cooking.
5. Steaks may be brushed with a glaze before grilling.
6. Seal both sides of the meat at maximum setting then reduce to a moderate heat for the remainder of the cooking time.
7. Cooking times will vary with the thickness of meat.

Stewing

1. Seal meat and vegetables by browning in oil in a large pan
2. This method of cooking can be done either on the hob or in the oven.
3. The meat is simmered slowly at a low temperature with added liquid.
4. Our stewing steak (sliced or diced) can be used with this method.
5. Steaks can be left whole.
6. Extra flavours can be achieved through the use of vegetables, herbs, spices and a variety of liquids including wine, ale, cider or stock.
7. Cooking temperatures for this method should be 170deg C, 325deg F or Gas Mark 3. Cooking times will vary from one hour to more than three hours depending on the type and thickness of the meat being used.
8. Toppings such as sliced potatoes can be added during the cooking time.

Pot Roasting

1. Always use a heavy based pan
2. The joint should be browned first and then the vegetables added. These too should be browned.
3. A variety of liquids can then be added to cook the joint (stock, ale, wine, cider etc)
4. Vegetables, herbs and seasonings all add extra flavouring.
5. Added vegetables such as potatoes may help thicken the liquid.
6. It should not be necessary to take the lid off except to turn the joint.
7. Trim excess fat from the joint.
8. Boned and rolled joints are good for this method of cooking.

Frying

1. Meat is best generally shallow fried in fat heated to between 145 – 220deg C (300-425deg F)
2. To prevent spitting during cooking dry the meat on kitchen paper beforehand.
3. During shallow frying heat the oil on a moderately high setting, add meat and seal both sides. Reduce heat to a moderate setting and cook through.
4. Remember different oils may give different results. Olive oil gives a continental flavour for example.
5. To prevent hot oil from spitting use a splatter guard.
6. Dry frying, where meat is placed in a cold pan and slowly heated so that it cooks in its own fat, is useful to promote as a healthier way of frying.
7. Stirfry is a useful way to promote quick frying of meat and is particularly appropriate in a dual promotion with vegetables.
8. In all other methods except stirfrying, drain meat on kitchen paper before serving.