FREQUENTLY ASKED QUESTIONS
Below are some of the most frequently asked questions that we here on a regular basis. Should you have any other quires please don’t hesitate to ask one of our helpful butchers or alternatively send an email to Ask Our Chef on our website.
For optimum freshness use within 24 hours, the sooner it goes into the freezer the fresher it will be when you defrost it. Always defrost your meat in a fridge over night never on counter tops or sinks.
At Baa Moo Oink we have a range of cuts that are best cooked in a slow cookers for tenderness. E.g. Gravy Beef, Chuck on the Bone, Brisket, Oxtail, Shanks of Lamb, Osso Bucco, Beef Ribs & Beef Cheeks. Our knowledgeable butchers can assist you to make the best choice for your recipes.
All our sausages and a selection of our home made burgers are gluten free. We also have a variety of marinates that are gluten free. Our friendly staff will be able to assist you with your choices.
Pre heat your frying pan to get it nice and hot. Rub the steak with olive oil, salt and pepper. Never use oil in the pan as this can stew your steak. We recommend that you cut your steak about 2cm thick. Turn your steak only once. For rare steak cook for 2-3 minutes on each side, 4 minutes on each side for a medium and 5-6 minutes for a well done steak. Remove from pan and let rest for half your cooking time.
We only recommend that you refreeze your meat once it has been cooked. Always ensure that you cool your meal down in the fridge before you put in the freezer and never refreeze that meal more than once.
Maintaining the heat in your wok or frying pan is vital. Overcrowding your pan with too much meat will cause it to lose heat and your meat will stew. To avoid this, meat should be cooked in small batches and set aside. Once your vegetables are cooked, return all the meat to your stir-fry for a short time to warm through.
Take the meat from the marinade and lightly pat it with paper towel before barbecuing. This helps the meat brown well. Don’t pour marinade over the meat while it’s cooking, this makes the meat stew and causes flare-ups. To keep meat moist you can brush the meat with a little of the marinade as it cooks. Don’t brush it on the meat during the last minutes of cooking time.
We have excellent quality beef and lamb in Australia, high quality beef and lamb will cost a little more than other beef and lamb, but the eating experience is well worth the investment. To get the best value, offset your purchase of more pricey cuts with secondary cuts and use slow simmer techniques like braising to achieve the best results. Best slow simmer beef cuts: chuck, round, blade, diced skirt steak, boneless shin (gravy beef) shin bone in (osso bucco), and oxtail. Best slow simmer lamb cuts: frenched lamb shanks, diced lamb forequarter chops, neck chops, lamb topside, lamb shoulder, boned and rolled lamb shoulder. If you’re having a barbecue and you’ve got a crowd to feed the best barbecue steaks are rump, round, blade and oyster blade - they’ll taste great and are very good value for money. The steaks should not be too thin (no thinner than 2 to 3 cm) and not too thick (no thicker than 7 to 8cm) and of even thickness - not wedge shaped. Cut through any fat and membrane to the lean meat at about 3cm intervals. This stops the steak buckling as it cooks.