HOW TO COOK When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your rump for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew. Sear over a medium-high heat turning only once. Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.
HOW TO COOK This steak is succulent, tender and full of flavour and is one of the most popular. The ribbons of fat that run through the meat keep it moist and tender while cooking.
When pan frying, pat meat dry before cooking as when the meat is wet it does not brown well. Try allowing space around your Scotch Fillet in the pan as overcrowding can reduce the temperature and slow cooking. Sear over a medium-high heat turning only once. The general rule is to allow less time on the second side. Allow the Scotch Fillet to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.
If you have thinly sliced your Scotch Fillet for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef while cooking.
Gravy beef is a cut that comes from three main areas; the hind leg and the front leg (also known as shin) plus the neck area. It is rich in flavour and is traditionally used with the bone in for excellent stews and soups. Richly flavoured, it has little fat but contains a lot of connective tissue that softens during long, slow cooking.
HOW TO COOK Cut beef into cubes, coat with flour and brown in a frying pan over high heat. Browning meat first improves colour and helps develop the flavour. Transfer to a casserole dish. Add cubed seasonal vegetables. Removes excess fat from pan and add stock or liquid, stir well then pour over meat and vegetables. Liquid should almost cover meat. Cover dish tightly and cook in a preheated oven or slow cooker according to the recipe. If using a slow cooker, follow the above steps but do not add as much liquid (water, stock, wine). Generally 1 cup of liquid is usually sufficient for cooking 1kg of meat.
If you have never had the opportunity to cook a lamb leg before, now is your chance. Our easy carve, bone-in lamb leg is truly simplistic to prepare. This cut will simply take your Sunday roast to a whole new level. It has to be one of the easiest cuts to prepare and once ready to eat, our premium Thomas Farms lamb will be falling off the bone like no other. The tender, juicy lamb is paired best with some roasted veggies and gravy.
Suited to roasting as it is juicy, tender & full of flavour, recommended to serve with a gravy or sauce.
Our Rosemary and Mint Marinated Lamb Leg steaks are packaged ready to cook, creating a delicious, high quality meal in literally minutes. Guaranteed marinated for at least 24 hours, ensuring that the maximum flavour is able to be absorbed by our Thomas Farms lamb. It's versatility is amazing, chuck it on the barbie or roast it in the oven and enjoy!
Our succulent Lamb, Rosemary & Garlic Sausages are a must have for every family. The smoky heat from your barbie will cook these beauties to perfection. Delivered absolutely fresh, you can turn these snags into a flavoursome meal in literally minutes. A subtle hint of rosemary paired with the perfect amount of garlic, our lamb sausages will have you rushing back for more.
Our BBQ Chicken Portions are smothered in a sweet, flavoursome smoky bbq sauce. The whole family are going to devour these wings & drumsticks and they are so simple to cook. A true family favourite.
Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavourful cut that is enjoyed by many.
A great rich flavour & tender when grilled. A very underrated cut used as steaks, diced or stir fry.
We understand that our South Australian cray-fisherman have been doing it tough, at Thomas Farms we are proud to say that we still source the highest quality, local produce.
Fished in our local South Australian waters, Southern Rock Lobsters are considered to be the very best eating Crayfish. With a deep red shell and beautiful meat full of flavour, these beauties are sought after all around the globe.
These beauties are then cooked and frozen to arrive in the best state for you to enjoy how you like them!
We recommend on arrival of this product, to refrigerate and consume within 5 days as it will arrive defrosted.