Storage & cooking advice

Buying meat

Buy whole primal joints such as fillets, striploins (sirloins) and ribeye rolls and then cut your own steaks. From these you can create savings of up to 30% per kg compared to pre-cut steaks. Plus any trimmings can be used up in stroganoff, pies or even stock.

Storage

Refrigerate all meat immediately at 4°C and cook by the ‘use by date’, which is marked on the pack.

Preparation

Ahead of cooking, red meat benefits from exposure to air at room temperature for 20-30 minutes. This is particularly true of lamb and beef. The removal of the packaging allows the meat to “bloom” through exposure to oxygen, regaining its bright, natural colour.

Prior to cooking

Immediately prior to cooking your meat, ensure that any surface moisture is removed with absorbent paper.

Roasting

Roasting joints at lower temperatures ensures succulence and flavour. This can also save you money as it provides a significant improvement in yield.

After cooking

Resting the meat after cooking is vital in dramatically improving both the flavour and tenderness – rest for up to 10 minutes for steaks and at least 15 minutes for roasts.