Ready to Cook Beef


Beef Olives

Steak meat sliced flat from the rib of the fore quarter and stuffed with beef, garlic, mushrooms pork and red wine. We recommend that you braise these. Soften chopped onions and mushrooms in a frying pan, then place in a casserole dish, add some tinned tomatoes, red wine and seasoning. Place the beef olives on the top (you can seal/brown the beef olives in the frying pan first but I just tend to put them straight in). Put the lid on and braise in the oven at 190ºC for a minimum of 45 minutes. Serve on creamy mash with a green vegetable. These are very forgiving and can be left longer at a lower temperature and you can use a cooking sauce to save on washing up!

Beef Stir Fry

Strips of tender beef and crispy vegetables in a chilli pepper oil.

This mix has everything you need for the perfect stir fry.

The secret is to make sure the pan or wok is REALLY hot so that the meat seals and cooks fast whilst the vegetables remain crunchy.

Cannon Fire Steak

Thin cut tender steak seamed out from the muscle of the rump with chargrill marinade. The oil in the marinade is sufficient for the cooking process.

Take straight to the barbeque or flash fry in a hot pan.

This cut, with ‘The Bay Tree Caramelised Onions’ from the chutney shelves, makes the mother of all steak sandwiches!