GRILLING CUTS means STEAKS. minimum weight 1kg

one of the most popular ways of cooking the more tender cuts of Beef.

Steaks can be cut to any size and any thickness. Our standard cut is 4 to the kilo which gives approx 8oz steaks.

They represent great value and grilling is a simple and fairly quick way of cooking and the steaks are generally served whole.

Always remove from the fridge at least 30 mins before starting the cooking process.  Season on removal from the fridge with a light sprinkle of salt and ground black pepper to taste.

The art of cooking steaks correctly is in judging how well done the steak is. The following rule covers all steaks and all thicknesses of steak.

Touch the flesh part of your hand below your thumb with your first finger. The amount of resistence in that flashy part of your hand represents  rare; touch the same area with your second finger this represents medium rare, with your third finger represents medium and finally with your little finger this is well done.

You could use a meat thermometer and the temps in the centre of the steak should be 120/rare, 130/med rare, 140/medium & 155/well done degrees fahrenheit bearing in mind the steak will continue to cook when removed from under the grill.

Always allow steak to rest for 5 mins before service.