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Beef Eye Fillet Steak (Lean)

Correct Weight beef steaks are lean and super healthy. Here’s some tips to help you cook yours just right.

  1. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.
  2.  Coat both sides of the steak with a little olive or grapeseed oil. This will seal the surface and means you need little or no oil on the pan or BBQ plate.
  3. The rule of thumb for cooking is 3 minutes per side on a hot pan, but it can vary and there are ways to test for doneness. Chef Adrian Richardson has some good advice.
  4.  Let it rest. Once you take the steak off the heat, instantly wrap it in foil and let it sit for 3 minutes.

Beef Round Steak (Lean)

Correct Weight beef steaks are lean and super healthy. Here’s some tips to help you cook yours just right.

1. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.
2. Coat both sides of the steak with a little olive or grapeseed oil. This will seal the surface and means you need little or no oil on the pan or BBQ plate.
3. The rule of thumb for cooking is 3 minutes per side on a hot pan, but it can vary and there are ways to test for doneness. Chef Adrian Richardson has some good advice.
4. Let it rest. Once you take the steak off the heat, instantly wrap it in foil and let it sit for 3 minutes.

Beef Rump Steak (Lean)

Correct Weight beef steaks are lean and super healthy. Here’s some tips to help you cook yours just right.

1. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.
2. Coat both sides of the steak with a little olive or grapeseed oil. This will seal the surface and means you need little or no oil on the pan or BBQ plate.
3. The rule of thumb for cooking is 3 minutes per side on a hot pan, but it can vary and there are ways to test for doneness. Chef Adrian Richardson has some good advice.
4. Let it rest. Once you take the steak off the heat, instantly wrap it in foil and let it sit for 3 minutes.

Beef Sirloin Steak (Lean)

Correct Weight beef steaks are lean and super healthy. Here’s some tips to help you cook yours just right.

1. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.
2. Coat both sides of the steak with a little olive or grapeseed oil. This will seal the surface and means you need little or no oil on the pan or BBQ plate.
3. The rule of thumb for cooking is 3 minutes per side on a hot pan, but it can vary and there are ways to test for doneness. Chef Adrian Richardson has some good advice.
4. Let it rest. Once you take the steak off the heat, instantly wrap it in foil and let it sit for 3 minutes.

Beef Strips (Lean)

Correct Weight stirfry beef is super lean no shortage of healthy beef stirfry recipes.

Cooking is often in two stages; firstly on its own, and then when the beef is added back into the pan with nearly-cooked vegetables for an additional minute to two. At the end of the first stage it should still be pink in the middle in order to keep it nice and tender when you’re finished cooking.

Beef Topside Steak (Lean)

Correct Weight beef steaks are lean and super healthy. Here’s some tips to help you cook yours just right.

1. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.
2. Coat both sides of the steak with a little olive or grapeseed oil. This will seal the surface and means you need little or no oil on the pan or BBQ plate.
3. The rule of thumb for cooking is 3 minutes per side on a hot pan, but it can vary and there are ways to test for doneness. Chef Adrian Richardson has some good advice.
4. Let it rest. Once you take the steak off the heat, instantly wrap it in foil and let it sit for 3 minutes.

Chicken Breast Stirfry (Lean)

Correct Weight chicken stirfry is lean and healthy and unlike beef, you must make sure your chicken is cooked all the way through.

Simply use it with your favourite chicken stirfry recipe and follow the instructions as normal. Cooking us usually in two stages; firstly on its own, and then when it’s added back in with the nearly-cooked vegetables for an additional minute to two. At the end of the first stage the chicken should be just cooked through.

Diced Beef (Lean)

Correct Weight diced beef is low in fat and super healthy.

To cook the meat on its own as the basis for a dish, heat your pan to medium-high, toss beef lightly in a little oil, salt and pepper. Fry the meat 5-7 minutes depending on size and how you like your meat done. Just a little oil is all you need to keep sticking to a minimum and help with heat transfer. If it’s not a nonstick pan, then don’t stir the meat for a minute or two and that will also help avoid sticking.

Diced Lamb (Lean)

Correct Weight diced lamb is low in fat and super healthy.

To cook the meat on its own as the basis for a dish, heat your pan to medium-high, toss the lamb lightly in a little oil, salt and pepper. Fry the meat 5-7 minutes depending on size and how you like your meat done. Just a little oil is all you need to keep sticking to a minimum and help with heat transfer. If it’s not a nonstick pan, then don’t stir the meat for a minute or two and that will also help avoid sticking.

Diced Pork (Lean)

Correct Weight diced pork is lean and super healthy.

Try diced Pork in tomato sauce, a traditional Asian recipe. Heat a little oil in a large frying pan and sauté onion about 1 minute. Add garlic and sauté a further 1 minute and then add diced pork and stir to brown their pieces evenly. Add cubed potatoes and carrots and stir to mix. Pour water and simmer for about 15 minutes. Blend into tomato sauce, soy sauce and lemon juice. Bring to the boil, then immediately lower heat. Let simmer until pork is thoroughly cooked and potatoes and carrots are tender. Serve with rice or bread.

French Trim Lamb Rack (Lean)

Correct Weight French trim rack of lamb is lean and super healthy.

Here’s some tips to help you cook yours just right. A simple approach is grilling, for which you will need a meat thermometer. Rub both sides of the rack with olive oil and sprinkle with rosemary and pepper. Lightly spray your grill rack with vegetable oil. Grill meat side down for 4 or 5 minutes or until the temperature of the meatiest part reaches 38 degrees Celsius. Move the racks to the edge of the grill and cook covered for 15 to 20 minutes longer or until the temperature reaches 60 degrees for rare meat. Remove from the grill and let rest for 5 minutes before cutting.

Lamb Leg Steak (Lean)

Correct Weight lamb leg steaks are lean and super healthy.

They’re great pan-fried, grilled or braised. Pan-fry them in little olive oil over medium-high heat for about 2 minutes per side if you like them medium rare. Before you turn them, sprinkle some fresh thyme leaves on and around them. After you remove your steaks from the pan you can make a light sauce by adding more thyme to the pan and some dry white wine and reducing down.

Lamb Medallions (Lean)

Correct Weight lamb medallions lean and super healthy.

They’re amenable to grilling, pan frying, baking or cooking in stock. Grilling is quick and easy. Coat lightly in oil and rosemary and leave for about 10 minutes. Grill the lamb on high for about for about 3 minutes per side for rare lamb. Remove from the heat, wrap the meat in foil and let it rest for 10 minutes.

Lamb Strips (Lean)

Correct Weight stirfry lamb is low in fat and super healthy.

To cook the meat on its own as the basis for a dish, heat your pan to medium-high, toss the lamb lightly in a little oil, salt and pepper. Fry the meat 5-7 minutes depending on size and how you like your meat done. Just a little oil is all you need to keep sticking to a minimum and help with heat transfer. If it’s not a nonstick pan, then don’t stir the meat for a minute or two and that will also help avoid sticking.

Minced Beef (Lean)

Correct Weight lean beef mince is low in fat and super healthy.

As an alternative to frying lean mince, which can mean either using fatty oil or making it dry, try stewing it in some beef or vegetable stock. You can brown the meat initially by heating the pan to very hot and letting it sizzle for 30 seconds or so before putting the stock in.

Another method is to cook onion slices in stock until they’re tender and then add your beef mince, being sure to stir often so the meat does not clump.

Minced Lamb (Lean)

Correct Weight lamb mince is lean and super healthy.

For lamb koftas, add 2 teaspoons of minced garlic and 2 teaspoons of coriander paste to 450-500g minced lamb. Then add some diced onion and 1/4 cup couscous. Form into sausage shapes, thread onto skewers and grill. Serve the lamb koftas in warmed pita breads with natural yoghurt. Or use lamb mince as the base for a delicious pizza topping. Cook 400g lamb mince, add some chopped onion and 1/2 cup tomato sauce.

Minced Pork (Lean)

Correct Weight pork mince is lean and super versatile, useful for a wide range of dishes from traditional meat balls to more exotic Asian dishes.

Try replacing the beef mince in your pasta dishes. Or for a healthy stir-fry add some thinly sliced onion and capsicum with a little peanut oil to 450-500g of pork mince. When nearly cooked add 2 tablespoons soy sauce and fresh coriander to flavour and serve with noodles.

Organic Beef Rump Steak (Lean)

Correct Weight organic rump is lean and super healthy. Here’s some tips to help you cook yours just right.

1. Take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.
2. Coat both sides of the steak with a little olive or grapeseed oil. This will seal the surface and means you need little or no oil on the pan or BBQ plate.
3. The rule of thumb for cooking is 3 minutes per side on a hot pan, but it can vary and there are ways to test for doneness. Chef Adrian Richardson has some good advice.
4. Let it rest. Once you take the steak off the heat, instantly wrap it in foil and let it sit for 3 minutes.

Pork Cutlet (Lean)

Correct Weight Pork Cutlets are very lean and produce beautiful tender meat when cooked properly. The secret is to not overcook them. Heat a grill pan to medium. Coat the cutlets with a little olive oil and sprinkle a little salt and pepper.

Cook for 3-5 minutes each side, depending on thickness. Cutlets should still be just a little pink in the middle before removing from pan. Remove, wrap and in foil and rest for 5 minutes.