Food Preparation Tips

Planning to Cook Steak?

When it comes to cooking steak, there are several essential rules to keep in mind:

  1. Start with picking high-quality meat.
  2. Allow the meat to reach room temperature before cooking.
  3. Ensure your cooking source (gas, charcoal, timber, elemental, etc.) is hot.
  4. Listen for the sizzle sound; if it’s absent, your grill or pan isn’t hot enough yet.
  5. Adjust cooking time based on steak thickness; thicker cuts require more time.
  6. Let the steak rest for half the cooking time before serving and enjoying.

What are the ideal cuts of meat to use for various dishes?

Different types of meat offer various cuts, each requiring specific cooking methods for optimal results:


  • Hind cuts (round steak, topside steak, rump steak, T-bone, sirloin, schnitzels) are best for grilling, pan frying, and barbecuing.
  • Forequarter cuts (Chuck steak, gravy beef, brisket, assado) are ideal for slow cooking and stewing. Additionally, there are cuts like BBQ steak, Blade steak, Rib eyes, and Scotch fillet suitable for high heat/quick cooking methods like pan frying, grilling, or barbecuing.


  • Pork belly can be thin-cut for quick cooking or thick-cut for slow cooking and roasting.

Lamb and Chicken:

  • Similar to beef, hind cuts are suitable for grilling, pan frying, and barbecuing.
  • Forequarter cuts are often used for slow cooking and stewing.

Remember, the separation of hind and forequarter cuts generally applies to all types of meat. However, specific cuts may have unique cooking characteristics. If you have any questions about a specific cut, don’t hesitate to consult a butcher who will gladly provide assistance tailored to your needs.

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