Cooking Methods for fresh meat

On this page you will find some recommended cooking instructions for fresh meat and some

useful hints and tips on hygiene and storage of fresh meat in the home.

Beef

Joints

Sirloin, Fore rib

Topside

thick Flank, Top Rump

Silverside Roast 180 C. 350 F. Gas mark 4-5 rare 20 minutes per 450gm. (l/b.) plus 20 minutes medium 25 minutes per 450gm. (l/b.) plus25 minutes well done 30 minuets per 450-gm. (l/b.) plus 30 minuets

Brisket pot roast 180 C. 350 F.

slow roast Gas mark 4-5 30-40 minutes per 450gm. (l/b) plus 30-40 minutes Return to top

Steaks

Rump Grill Rare - 2 to 3 minuets each side Fry Medium - 4 minutes each side Well done - 6 minutes each side

Sirloin Grill Rare - 2 to 3 minutes each side Medium - 4 minutes each side

Sirloin extra thin Grill 1 minute each side

Fillet Grill Rare -3 to 4 minuets each side Fry Medium - 4 minutes each side Well done - 6 to 7 minutes each side

Braising Steak

(Chuck, Shoulder, Blade, Second) Braise/ 170 C. 325 F. Gas mark 3 for1&1/2 to 2hours Casserole

Stewing

(shin, neck, clod) Stew/ 170 C. 325 F Gas mark 3 for 2-3 hour

Note: cooking Times may vary depending on the thickness of cut
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LAMB

Leg -Whole or Half

Shoulder - Whole or Half

Loin Roast 180 C, 350 F, Gas mark 4 - 5 medium 25 minutes per 450kg. (l/b)

plus 25 minutes. Well done 30 minutes per 450gm. (l/b) plus 30 minutes

Best End Neck As above

Breast - Bone in or

Boneless Roast Pot Roast 180 C, 350 F, Gas mark 4 - 5 25 to 30 minutes per 450gm. (l/b)

plus 25 - 30 minutes

Loin Chops Grill / Fry 6 to 8 minutes each side

Chump Chops Grill / Fry 6 to 8 minutes each side

note: cooking times may vary depending on thickness of cut
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Pork

Joints

Loin -Boneless

Bone - in

Loin - Chump End

Leg -Whole/Half - Bone in

Leg - Boneless

Belly - Joint

Boneless with Stuffing

Shoulder Boneless

or With bone Roast 180 C, 350 F, Gas mark 4 - 5 Medium - 30 minutes per 450gm. (l/b)

plus 30 minutes. Well done - 35 minutes per 450gm. (l/b) plus 35 minutes

Loin Chops - Bone in

or Boneless Grill/fry 8 to 10 minutes each side

Note: Cooking times may vary depending on thickness of cut
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Chicken

Raw chicken, like other meats should be cooked thoroughly and should not be cooked from frozen.

Stuff the neck end of a chicken only, do not fill the abdominal cavity .

On average, if cooking chicken in a conventional oven, allow 20 minutes per 450gm. (l/b) plus 20

minutes at 190 C. 375F., Gas mark 5.

As individual ovens vary, the best way to check that a chicken is cooked properly is to test it with a

temperature probe which should show internal deep muscle temperature of 72 C. or over. If a probe

is not available a skewer pierced deeply through the thickest part of the thigh, must show the juices

absolutely clear, not pink.

Once cooked, use any food up quickly or cool as quickly as possible and store in the refrigerator. If you are reheating cooked chicken, do so very thoroughly, until absolutely piping hot all the way through

(above 72 C.).

It is perfectly safe to refreeze cooked chicken as long as it is cooked quickly and frozen immediately.

Chicken portions and be grilled or fried whole or can be sliced into strips for stir frying or into cubes

for kebabs
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Storage and Handling of Meat in the Home

Taking Meat Home
Keep to a minimum the time that fresh foods are left in shopping bags, car boots or the office. Take food home and place in the refrigerator as quickly as possible.

Keep cooked and Raw Foods Separate Surfaces and utensils must be cleaned thoroughly.

between being used for cooked and uncooked foods. Raw meat and poultry should be covered and

stored lower in the refrigerator than cooked foods.

Check your refrigerator Use a refrigerator thermometer to check that a refrigerator is operating at the correct temperature between 0 C. and 4 C. Freezers should be kept at minus 18 C..

Always Thaw Meat Thoroughly Frozen meat must be thawed thoroughly before cooking. Throw thawed liquid away . Once thawed the meat must not be re-frozen unless it has been cooked first.

Always Wash Hands Hands should be washed thoroughly before and after preparing all foods, and in between handling raw and cooked foods.

Keep your Kitchen Clean Always keep kitchen equipment, working surfaces, all cloths and rubbish bins scrupulously clean. Keep flies and pets out of the kitchen.

Reheat Food Thoroughly Only re-heat previously cooked meat dishes once. Make sure they are thoroughly re-heated until piping or boiling hot (above 75 C.).

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