Top tips
Love a food hack? So do we! Here's our top tips for cooking with Scotch Beef and Lamb. You'll wonder how you ever lived without them!
- Semi-freeze your meat for 30 mins to cut super thin slices for your stir fry. This way, you'll be able to cut very fine slices. Let it defrost fully before cooking (won't take long) then rustle up your restaurant standard stir fry!
- Want perfectly flat burgers? Simply press your thumbprint in the middle of your burger and it will cook flat, not round.
- Got too many fresh herbs? Pull out an ice cube or muffin tray and freeze the herbs in water, olive oil or stock. Pop them out and use them as needed when cooking.
- Score your steak for a more evenly cooked, juicy result. Draw shallow cuts across the entire steak, turn it around and cut it all again for a cross-hatch effect. Season it, letting all the spices/garlic/herbs get deep into the cuts. Lastly cook and enjoy!
- Make sure your meat looks like restaurant quality by brushing a little olive or vegetable oil on it before grilling. This will help prevent sticking and will produce better grill marks on the meat.
- Got too much in the fridge? If you are freezing your meat, do so before the date on the label. When ready to defrost, do so overnight in the fridge and use within 24 hrs. If you plan on cooking the food immediately and need to thaw it quickly, a cold water bath is a good option, however you will need seal the meat in a plastic bag and refresh the water every time it gets to room temperature until the meat has fully defrosted.
- Make sure your food keeps its best for longer by checking your fridge is the right temperature – below 5 degrees.
- Need to freshen up your meat? Marinades are a great way to pep up meat that’s almost at its use-by-date or has got a little tired or dry in the freezer.
- Make it once and eat it twice. Use up tonight’s leftovers tomorrow (bet it’ll taste even better!) or freeze within two days for using another time. Just make sure to let it cool before you put it in the freezer.
How to cook your steak
The Ultimate Guide
The easiest way to test how cooked your steak is, is to press on the meat with your fingertips.
Press on the meat here and there while it cooks and compare the feeling of the meat with the finger test on the right. Practice makes perfect!
Want to find out more? Download our perfect steaks guide below.
Perfect pairings
Looking for a bit of inspiration on what to have with your meat? We've got some ideas for you, from your simple classics to some weird and wonderful combinations which could end up being your new favourites!
- Lamb and anchovies. Believe it or not this is a combination not to be missed. The anchovy doesn't come across as fishy tasting - it simply lends a savoury note that blends beautifully with the meat.
- Beef and Sauce Diane. The all time favourite Sauce Diane. This creamy classic may be a bit retro, but you can't beat it drizzled over a juicy steak. We're drooling at the thought of it...
- Lamb and dark chocolate. Ever thought about swapping your mint for dark chocolate? Studies show it's one of the best seasonings for your lamb roast to compliment it's flavours. I guess we can't argue with that?
- Beef and red wine. Perhaps an obvious combination, red wine and steak have always been the perfect match. Question is, which one to choose? We'd recommend a Cabernet if you've got a crowd to please, or a Shiraz if you're looking for something with a bit more body.
- Lamb and whisky. Did you know whisky is actually considered a better accompaniment to lamb than red wine? This is because it has an aroma which contains cocoa and almond notes – two flavours that compliment the taste of lamb.