WEBVTT

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we've partnered up with our MSA retail facilitator

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Kelly Payne to give an example of a cut that has

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the eating quality of a prime cut for your business

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at a lower cost of goods

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the cut we've got today is an oyster blade

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that we butterflied out

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and then we put a beautiful stuffing in it

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what are you gonna I get out of this

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you gonna get variety first up

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something different for your menu

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secondly

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we're gonna get a beautiful eating quality result

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which is what you want

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when you're cooking with Australian beef

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for a roast we've kept it really simple

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cause we want the beef to be the star of the show

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we've got heirloom carrots

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kipfler potatoes string green beans

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and we've done a mesclun salad with some watermelon

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radish when preparing this cut for cooking

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we wanna keep it really simple

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so we'll start off with some salt, pepper,

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seeded mustard, a squeeze of lemon, and a little oil

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straight into our shallow gastro pan into the oven

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we wanna cook it at about 160 degrees Celsius

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dry heat and we wanna probe it

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till it reaches 56 degrees Celsius

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our roast is ready

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time to rest it and then carve it

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the wonderful thing about roasts is that in summertime

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you can serve it with salads as an accompaniment

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or in those winter months

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you can serve it with roasted vegetables

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it's really up to you Australian beef

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the greatest meat on earth