Stanbroke is a family-owned, vertically integrated beef and cattle company. We pride ourselves on breeding, finishing and marketing Australia's finest beef.
one thing to add here is that roasts will always continue to rise in temp and cook further out the oven. you should generally remove the roast slgithly lower than your desired temp. That of course deoends on the size of the roast for smaller cuts its not as much but for a large roast it will increase a couple of degrees C easy which can take a medium to medium well or well done. Just someything to consider using larger cuts
That steak was done like a roast. I’d eat it anyway plus she poured a nice looking sauce on it. By the looks of that knife cutting through it it appears tender. You can probably make a pulled beef sandwich with it.
I know I am very late but could I reverse sear a fillet let’s say mine is a inch and a half to 2 inches what temp and how long to cook it to medium rare?
O yeah. From around 2006 Malaysia start ordered a halal meat from standbroke beef australia. I was their halal slaughterman at Grantham (Lockyer Valley) facility that time. I was assessed and approved by SICHMA to get this job. Nice workplace and wages there. Hope to visit there again. Cheers from Indonesia.
Extremely wasteful, so straight up fuck this recipe. Also, the steak is overcooked and smothered in sauce. Nope! Also, how is that not going to be salty as all fuck? Even if you brushed it off afterwards.
That's shit looks lovely For once a steak I'd actually eat I hate people who like eat raw bloody meat and try to make everyone else seem weird because they'd prefer not to be reminded they're eating something Dead
Strange thing to hate someone about. You have to learn a lot of things. For one, it is not blood, it is myoglobine, that makes a medium cooked steak juicy. The blood is long gone. I would not say you are weird for liking your steak overcooked, you do you. But you are certainly in the minority. The majority of people with a taste for steak likes it a point, medium, medium-rare. It brings out the objectively best taste and texture in that cut. Educate yourself, be open to other tastes.
@@helenvurcevic5550 no you white people will eat raw me I've seen it And if you think there's NO BLOOD in the meat at all your an idiot the preservative is clear mixing with the blood of the animal making it that pink shit you get on your raw meat stupid Stop believing everything you read on the internet Buddy Dumbass said" blood is long gone" 😂😂😂 bitch that's steak would be dry and pale asf like your skin if the blood was "Long gone" dumb fuck
@@malikmuhammad7648 So you refuse to learn something and just want to be a racist, insulting people who try to teach you something. Yes, there is no blood. Stay ignoratn to facts all you like. And I never said I would not eat raw meat. Raw ground pork is delicious, it is called "Mett", and raw beef a la tatare is delicious also. If you dont like it, fine, you have a different taste. I did not understand the hate you are feeling. Now I do. You are just a racist.
Can someone please explain what the point of the salt crust is for? Also is this actually a good method to cook steaks? I have seen this used with fish more often than not but never steak.
The salt crust creates a kiln, trapping along with the initial sear of the steak trapping the moisture in the meat and providing a juicier and more flavorful end product. It also allows for the salt to deeply penetrate the meat, which enhances the flavor of the steak
It is a good method for prime rib I've never done it with a smaller cut. It forms an even heat distribution and keeps juices inside the meat. This preparation wasn't the best example as she kind of overcooked that steak but it does make it really juicy if it's done well with an even color.
Lovely looking roast I have subscribed 31 to your Channel and hit the bell to see your next video please check me Channel and sub back to support each other, Hoping to see you soon---thank you so much.
