• Blackmore Wagyu Beef Porterhouse Steak: BBQ or Pan Fry. Wagyu should be served at medium to allow for the intramuscular fat to render.
• Blackmore Wagyu Eye Fillet: BBQ or Pan Fry. Wagyu should be served at medium to allow for the intramuscular fat to render.
• Cape Grim Beef Porterhouse Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Dry Aged Beef Scotch Fillet: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Five Founders Carbon Neutral Beef Porterhouse Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef and Beetroot Burgers: Pan Fry or Grill. Cook on medium-high heat for 15-20 minutes over low-medium heat turning regularly, or until cooked through.
• Grass Fed Beef Blade Diced: Ideal for a quick casserole or curry, to maximise moisture and tenderness, cook for no longer than 1.5 hours.
• Grass Fed Beef Brisket: Low and Slow. The longer you cook your brisket, the better it will be. Watch Adrian Richardson share our best tips for cooking brisket.
• Grass Fed Beef Burgers: Pan Fry or Grill. Cook on medium-high heat for 15-20 minutes over low-medium heat turning regularly, or until cooked through.
• Grass Fed Beef Chuck Diced: Ideal for slow cooking, we recommend cooking for three hours. Try our recipe for Hungarian Style Beef Goulash.
• Grass Fed Beef Corned Silverside: Remove from packaging, place the piece of corned beef in a large saucepan. Immerse in cold water, place pot on the stove over low-medium heat and simmer for 1hr, skimming any impurities from the water throughout the cooking time.
• Grass Fed Beef Eye Fillet: Sear in a hot pan, then roast in the oven for 30-40 minutes depending on your preferred doneness. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C
• Grass Fed Beef Eye Fillet Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Flat Iron Steak Marinated: BBQ or Pan Fry. Best served rare to medium rare. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Girello Roast: Preheat oven to 180°C. Cook for 45 minutes for a medium result. Allow to rest after cooking. We always recommend using a meat thermometer for accurate cooking. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C
• Grass Fed Beef Mongolian Stir Fry: Heat a wok or large frying pan on high heat. Cook one serve at a time by stir-frying for 3-4 minutes.
• Grass Fed Beef Osso Bucco: Slow cook in casseroles, curries and pasta sauces. Try our recipe for Traditional Osso Bucco with Gremolata.
• Grass Fed Beef Oyster Blade: Favoured by trendy BBQ low n' slow types because of its ability to breakdown over time, and yet a savvy choice for a medium-rare steak on a budget.

• Grass Fed Beef Porterhouse Roast: We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.
• Grass Fed Beef Porterhouse Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Rib Eye Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Rib Eye Steak Hickory & Peppercorn: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Rolled T-Bone Roast: We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.
• Grass Fed Beef Rump Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Scotch Fillet Roast: We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.
• Grass Fed Beef Scotch Fillet Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Short Ribs: Slow cook. Season well, wrap in foil and cook for 2.5 hours at 150°C. Great for weber or bbq cooking.
• Grass Fed Beef Short Ribs Hickory & Peppercorn: Slow cook. Wrap in foil or place in an oven dish with a lid and cook for 2.5 hours at 150°C. Great for weber or bbq cooking.
• Grass Fed Beef Skewers Honey and Soy: Pan Fry or Grill. Cook on medium-high heat for 6-10 minutes over low-medium heat turning regularly, or until cooked through.
• Grass Fed Beef Spicy Polpette: Add to your favourite tomato sugo for an exceptional pasta sauce, or serve as a starter.
• Grass Fed Beef Strips: Stir Fry. When stir frying, always use a preheated wok or frying pan set to high heat, and cook one serve at a time, so as not to overcrowd the pan and stew the meat.
• Grass Fed Beef T-Bone Steak: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.
• Grass Fed Beef Yearling Schnitzel: Preheat oil in frypan. Cook each side for three minutes or until golden brown.
• Grass Fed Beef Rib Eye Roast: Roast. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.
• Grass Fed Beef Wellington (with or without pate): Preheat oven to 180°C, cook for 20 minutes and serve.
• Wagyu Burgers: BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.

• Lamb Backstrap: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Lamb Chump Chops: BBQ or Pan Fry. Cook each side for 4-5 minutes or until desired doneness.
• Lamb Curry: Place the lamb curry into a saucepan and bring to a gentle simmer for 45 minutes stirring regularly, add a diced potato or two if you fancy it, and simmer for a further 25 minutes stirring regularly, add 1/2 cup of peas and continue to cook and stir regularly for 5 minutes. Remove from heat and pour in a tin of coconut milk or cream. Serve with rice.
• Lamb Cutlet: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Lamb Cutlets Crumbed: Preheat oil in frypan. Cook each side for three minutes or until golden brown.
• Lamb Cutlet Marinated: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Lamb Fillet: BBQ or Pan Fry. Cook each side for 2 minutes or until desired doneness.
• Lamb Forequarter Chops: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Lamb Greek Skewers x 6: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Lamb Leg: Roast. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.
• Lamb Leg Butterflied Marinated: Roast. Preheat oven to 180°C, roast for 40 minutes, rest for 10 minutes before carving.
• Lamb Leg Butterflied Mediterranean: Roast. Preheat oven to 180°C, roast for 40 minutes, rest for 10 minutes before carving.

• Lamb Leg Diced: Ideal for a quick casserole or curry, to maximise moisture and tenderness, cook for no longer than 1.5 hours.
• Lamb Leg Easy Carve: Roast. Preheat oven to 180°C, roast for 1 hour and 15 minutes, rest for 10 minutes before carving.
• Lamb Loin Chops: BBQ or Pan Fry. Cook each side for 4-5 minutes or until desired doneness.
• Lamb Loin Thankful Roast with Spinach and Pine Nut Stuffing: Roast. Preheat oven to 180°C, roast for 40-45 minutes, rest for 10 minutes before carving.
• Lamb Rack: Roast. Preheat oven to 180°C, roast for 20-30 minutes, depending on preferred doneness. Rest for 10 minutes before carving.
• Lamb Rack with Honey Mustard: Roast. Preheat oven to 180°C, roast for 20 minutes, depending on preferred doneness. Rest for 10 minutes before carving.
• Lamb Shanks Frenched: Use in soups, curries and casseroles, slow cook or roast.
• Lamb Shoulder Diced: Use in your favourite slow cooking recipes. Lamb shoulder requires a longer cooking time to become tender.
• Lamb Shoulder Portion: Preheat oven to 160°C, season well with salt, pepper or PB Butcher's Salt. Roast for 2 hours or until tender. Rest for 10 minutes before carving.
• Lamb Shoulder Whole: Preheat oven to 160°C, season well with salt, pepper or PB Butcher's Salt. Roast for 2 hours or until tender. Rest for 10 minutes before carving.
• Lamb Trim Roast: Roast. Preheat oven to 180°C, roast for 20 minutes, depending on preferred doneness. Rest for 10 minutes before carving.

• Beef and Guinness Pie: Preheat oven to 180°C, cook from frozen for one hour. Let the pie rest for 10 minutes before serving.
• Beef Wellington: Preheat oven to 180°C, cook for 20 minutes and serve.
• Beef Wellington with Pate: Preheat oven to 180°C, cook for 20 minutes and serve.
• Bolognese Sauce:Gently heat in a saucepan and serve with your favourite pasta.
• Chicken Parmigiana: Preheat oven to 180°C, heat for 10-20 minutes and serve.
• Classic French Chicken and Mushroom Pie: Preheat oven to 180°C, heat for 30 minutes, or until pastry is golden brown. Allow to rest for 5 minutes before serving.
• Cottage Pie: Preheat oven to 180°C, heat for 30 minutes and serve.

• Lasagne Large: Remove foil tray from plastic. Loosely cover foil tray with a sheet of foil. Place tray in a pre-heated oven (165°C fan forced or 185°C conventional) for approximately 40 minutes (guide only). Remove foil cover and cook for a further 10 minutes.
• Lasagne Small: Remove foil tray from plastic. Loosely cover foil tray with a sheet of foil. Place tray in a pre-heated oven (165°C fan forced or 185°C conventional) for approximately 40 minutes (guide only). Remove foil cover and cook for a further 10 minutes.
• Sausage Roll: Preheat oven to 180°C, cook for 30 minutes and serve.
• Slow Cooked Lamb Shoulder: Preheat oven to 180°C remove the lamb shoulder from the packaging, rub the skin with lemon juice, garlic, olive oil, salt and pepper. Place in the oven on an oven tray and reheat for 30-40 minutes.

• Free Range Butterflied Chicken Chermoula: Preheat oven to 180°C. Place butterflied chicken flat on oven tray, skin side up. Cook for 50 minutes - 1hr. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C
• Free Range Butterflied Chicken Marinated: Preheat oven to 180°C. Place butterflied chicken flat on oven tray, skin side up. Cook for 50 minutes - 1hr. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C
• Free Range Butterflied Chicken Tuscan: Preheat oven to 180°C. Place butterflied chicken flat on oven tray, skin side up. Cook for 50 minutes - 1hr. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C
• Free Range Chicken Breast Skewers Satay: Preheat oven to 180°C, bake for 30 minutes. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C.
• Free Range Chicken Breast with Chemoula: Preheat oven to 180°C, bake for 35 minutes. Free Range Chicken Breast with Sweet Chilli Preheat oven to 180°C, bake for 35 minutes. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C.
• Free Range Chicken Drumettes Herb Garlic and Chilli: Preheat oven to 180°C, bake for 40 minutes. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C
• Free Range Chicken Drumettes Honey and Soy: Preheat oven to 180°C, bake for 40 minutes.
• Free Range Chicken Kiev: Preheat oven to 180°C, bake for 35 minutes.
• Free Range Chicken Maryland Marinated Steak: BBQ, Pan Fry or Bake. Preheat oven to 180°C, bake for 35 minutes.

• Free Range Chicken Maryland Steak Honey and Soy: BBQ, Pan Fry or Bake. Preheat oven to 180°C, bake for 35 minutes.
• Free Range Chicken Mini Roasts Basil and Pesto: Preheat oven to 180°C, bake for 30-40 minutes. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C
• Free Range Chicken Mini Roasts Spinach, Fetta and Dill: Preheat oven to 180°C, bake for 30-40 minutes. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C
• Free Range Chicken Schnitzel Lemon and Parsley: Preheat oil in frypan. Cook each side for 4-5 minutes or until golden brown.
• Free Range Chicken Schnitzel Plain Crumb: Preheat oil in frypan. Cook each side for 4-5 minutes or until golden brown.
• Free Range Chicken Peanut Stir Fry: Heat a wok or large frying pan on high heat. Cook one serve at a time by stir-frying for 3-4 minutes.
• Free Range Chicken Tenderloin Lemon and Parsley: Preheat oil in frypan. Cook each side for 3 minutes or until golden brown.
• Free Range Chicken Thai Burgers: Pan Fry. Cook on medium heat for 15-20 minutes turning regularly.
• Free Range Whole Chicken: Roast at 180°C for 30 minutes per 500g
• Free Range Whole Chicken Boned and Seasoned: Place in a preheated oven at 180°C. Cook for 1 hr 15 mins. Rest before serving. We always recommend using a meat thermometer. Cook this to: Well Done - 75°C

• Free Range Pork and Fennel Meatballs: Drop into your favourite tomato sugo and simmer for 30 minutes.
• Free Range Pork Belly: Preheat oven to 220°C, season pork well with salt, pepper or PB Butcher's Salt. Roast for 20 minutes then drop the heat down to 160°C and continue cooking for 1hr 10 minutes. Rest for 10 minutes before carving.
• Free Range Pork Cutlet: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Free Range Pork Loin Chop: BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.
• Free Range Pork Spare Ribs: Roast. Preheat oven to 160°C, roast for 45 minutes, rest for 10 minutes before carving.
• Free Range Pork USA Barbecue Ribs: Preheat oven to 180°C, cook for 1hr and serve.
• Free Range Pork USA Ribs: Preheat oven to 180°C, cook for 1hr and serve.
• Peter Bouchier Free Range Pork Scotch: Slow Roast. Season the pork well and sear in a hot pan. Add 1.5 cups of stock or water to the oven dish and cook for 2hrs at 160 degrees, covered with foil. Rest for 10 minutes before carving. Try our recipe for French Style Pork Roast

• Cevapcici: BBQ or Pan Fry. Cook for 10-12 minutes over low-medium heat, turning regularly.
• Chipolatas: BBQ or Pan Fry. Cook for 10-12 minutes over low-medium heat, turning regularly. Flavour is best maintained if not pierced during cooking.
• Sausages: BBQ or Pan Fry. Cook for 10-12 minutes over low-medium heat, turning regularly. Flavour is best maintained if not pierced during cooking.

VEAL

• Veal Cutlet: Pan Fry. Cook for 4 minutes each side or until desired doneness. ‍
• Veal Rack: Roast at 180°C for 30 minutes per 500g.