Sure Fire Tip #1: Bloom the Meat
Meat doesn’t like being cooked cold! Let it warm up a bit. Remove from the packaging and wait for 10 minutes before cooking to bring the meat to room temperature.
Sure Fire Tips
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Sure Fire Tip #2: Oil the Meat, Not the PanInstead of oiling the pan, try oiling the meat. That way, you can get the pan really hot without the oil burning. -
Sure Fire Tip #3: Season the MeatSeason the meat with salt and pepper just before cooking. This creates a delicious outer crust that makes the meat even more tender and juicy. -
Sure Fire Tip #4: Warm Up Before You StartMake sure the pan is extra hot before adding the meat. A hot pan will sear the meat quickly, trapping in all the delicious juices which keep the meat tender, while giving it a smoky, caramelised finish. -
Sure Fire Tip #5: Cut Across the GrainWhen looking for the grain, search for small lines running in the same direction across the meat. Cut the meat in the opposite direction that the grain is running. For a melt-in-your-mouth experience, slice thinly for maximum tenderness. -
Sure Fire Tip #6: Give it Some SpaceFor an evenly cooked, delicious steak be sure to give it some space! -
Sure Fire Tip #7: Use TongsUse tongs to avoid puncturing the steak and keep those delicious juices sealed in. -
Sure Fire Tip #8: Rest the MeatOnce you’re done cooking, transfer the meat to a board or plate, cover loosely with foil and allow the meat to rest for 5 minutes. This lets the juices redistribute throughout the meat, making it more tender and flavourful. -
Sure Fire Tip #9: Baste while CookingFor extra flavour, baste a little marinade on your red meat while cooking. -
Sure Fire Tip #10: Hot Plate for SearingA hot plate is perfect for first searing then roasting cuts. Searing the meat quickly cooks the outside, creating a delicious seal that traps in all the flavour. -
Sure Fire Tip #11: Only Turn OnceOnly turn your meat once on the grill, or in the pan, for an even finish and a delicious crust. -
Sure Fire Tip #12: Cooking to PerfectionHow ‘done’ do you like your steak? Test your steak gently with your finger to get your desired finish, and a delicious result every time!
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Butcher Tips
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The Tattooed Butcher: Crowd-Pleaser Venison SteaksOur lean and tender Silver Fern Farms Venison Steaks are a crowd-pleaser, raised naturally in New Zealand on lush pastures. -
The Tattooed Butcher: Lean & Flavourful Venison RoastOur Venison Roast, made from the bolar muscle, is a lean and tender protein option with a distinctive flavor. -
The Tattooed Butcher: Delicate & Nutricious Venison MedallionsLean and flavorful, our Silver Fern Farms Venison Medallions are perfect for health-conscious consumers. -
The Tattooed Butcher: Lamb LegLamb Leg Tutorial with Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher, using Silver Fern Farms’ New Zealand grass-fed, pasture-raised Lamb Leg. -
The Tattooed Butcher: Brisket BaconBrisket Bacon Tutorial with Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher, using Silver Fern Farms’ New Zealand grass-fed, pasture-raised Beef Brisket. -
The Tattooed Butcher: Lamb Leg Breakdown with Reverse Seared Lamb Rumps RecipeWatch Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher’s lamb breakdown using Silver Fern Farms grass-fed Lamb Leg. Once broken down, The Tattooed Butcher showcases tips and tricks for creating delicious at your place with a reverse seared Lamb Rumps and chimichurri sauce recipe. -
The Tattooed Butcher: Making Beef JerkyBeef Jerky Tutorial with Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher, using Silver Fern Farms’ New Zealand grass-fed, pasture-raised Beef Eye Round.
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