Nature's Beef Cuts

Best served medium to medium-rare. Bring the steak to room temperature and get the pan or BBQ really hot. Rub with oil & season with salt & pepper. Sear and turn once to ensure the juices are retained, 3-4 minutes each side. Place onto a wooden board or plate, cover loosely with foil and rest for about 6-7 minutes before slicing across the grain or serving. Resting will allow the meat to relax, and the juices will return to the meat fibres. Serve with a creamy Whiskey mustard sauce, garlic potatoes and seasonal vegetables.

The secret to cooking Nature's Beef scotch is to keep things simple to enjoy the grass-fed flavour and soft texture.  Nature's Beef scotch is at its most tender when the fat melts completely, so we recommend serving it medium rare. Simply season with good quality salt and freshly ground black pepper and cook in a pre-heated, greased pan over a high heat. Sear the scotch on each side and check for doneness by the touch test or use a thermometer.

Remember to rest the steak for at least five minutes before enjoying this delicacy. If you can wait that long!

The secret to cooking Nature's Beef sirloin is to keep things simple to enjoy the grass-fed flavour and soft texture.  Nature's Beef sirloin is at its most tender when the fat melts completely, so we recommend serving it medium rare. Simply season with good quality salt and freshly ground black pepper and cook in a pre-heated, greased pan over a high heat. Sear the sirloin on each side and check for doneness by the touch test or use a thermometer.

Remember to rest the steak for at least five minutes before enjoying this delicacy. If you can wait that long!

Best served medium to medium-rare. Bring the steak to room temperature and get the pan hot. Rub with oil & season with salt & pepper. Sear and turn once to ensure the juices are retained, 3-4 minutes each side. Place onto a wooden board or plate, cover loosely with foil and rest for about 6-7 minutes before slicing across the grain or serving. Resting will allow the meat to relax, and the juices will return to the meat fibres. Serve on a bed of garlicky mash and seasonal vegetables.