Located at the bottom of the rump, the tri-tip cut is lower in fat than most cuts but has plenty of flavour.
Commonly served in traditional Brazilian churrasco, this cut can be grilled whole as a steak, roasted, or barbecued. As this cut is lean, it should not be overcooked beyond medium.
The short ribs is a cut of beef taken from the brisket, chuck, plate, or the rib area. Best well known as Galbi in Korean BBQ, the short rib has a larger scale and more fat which gives it a tender texture. Marinade with a wet or dry rub for barbecue where the meat falls off the bone, or braise for soup.
Considered to have more flavour than other cuts, the rump cut taken from the lower back of the cattle. The meat is tender and great for your everyday steak.
Simply grill the steak and best served between medium to medium rare.
Otherwise known as bavette steak, this is a cut that is from the lower chest of the cow. Typically long and flat cut, it can be a little chewy but with food flavour.
As it reacts quick to an open flame, this cut should be cut across the grain. Marinate before grilling or roasting.
As an added bonus, here is a recipe for all Pot Roast lovers!
Porterhouse Roast with Charred Greens and Mint
1-1.3 kg Cape Grim porterhouse roast
1 tbsp extra virgin olive oil
3-4 sprigs fresh thyme
1 cup peas
800g small Brussels sprouts
3 tsp extra virgin olive oil
juice of 1/2 lime
1 tsp reduced balsamic vinegar
1/2 bunch mint, leaves picked
- Preheat oven to 180C. Drizzle oil over beef and rub in to coat completely. Season liberally with sea salt and freshly ground black pepper. Heat an oven-proof roasting pan on a stove top and brown beef on all sides. Top beef with thyme and place pan in oven, cook 45 minutes or until internal temperature is 62-63C for medium rare.
- Blanch the peas in salted boiling water 2-3 minutes, until just tender, then strain and set aside.
- For the sprouts, halve small sprouts and quarter large ones so they’re around the same size. Pat sprouts dry with a kitchen towel if they are wet from washing.
- In an oven-proof roast tray or pan, heat the oil on the stove top and add the Brussels sprouts cut side down, being careful not to overcrowd the pan. Do in batches if needed. Sprinkle with 1 teaspoon sea salt. When sprouts are turning golden on one side, turn them over using kitchen tongs and place tray in the same oven as the beef 12-15 minutes, until tender when pierced with a knife, but not overcooked. Add sprouts to a bowl with the peas, lime juice, balsamic and mint leaves and toss to combine, season with salt and pepper.
- Let beef rest 10 minutes, then slice and serve with greens and mint.