Preparing & Cooking
Our tips for preparing Wanderer Beef
KNOW YOUR BARLEY - FED BEEF...
Striploin
Sirloin steak is a favourite due to it’s balance of tenderness and flavor. It is considered to have a milder flavor than the Rib Eye but more tender. Best for grilling or pan frying.
Eye filet
The eye fillet steak is one of the most tender cuts, with little fat or connective tissue. Best for grilling and pan frying and is also valued for use in tartare.
OP Rib
The OP Rib, also known as Bone In Rib eye, Like a scotch fillet, OP ribs are tender, full of flavour and perform best when cooked in a pan, on a barbecue.
Short rib
Perfect for slow cooking and delicious when marinated. The short rib is taken from the rib cage that extends out and beyond the Rib Eye and are highly marbled, flavourful cuts.
Rib Eye
Rib Eye also known as scotch fillet is loved for it’s tenderness and rich flavour. It’s wonderfully marbled and best cooked to medium rare. To allow time for the fat to render.
Striploin
Sirloin steak is a favourite due to it’s balance of tenderness and flavor. It is considered to have a milder flavor than the Rib Eye but more tender. Best for grilling or pan frying.
Eye filet
The eye fillet steak is one of the most tender cuts, with little fat or connective tissue. Best for grilling and pan frying and is also valued for use in tartare.
OP Rib
The OP Rib, also known as Bone In Rib eye, Like a scotch fillet, OP ribs are tender, full of flavour and perform best when cooked in a pan, on a barbecue.
Short rib
Perfect for slow cooking and delicious when marinated. The short rib is taken from the rib cage that extends out and beyond the Rib Eye and are highly marbled, flavourful cuts.
Rib Eye
Rib Eye also known as scotch fillet is loved for it’s tenderness and rich flavour. It’s wonderfully marbled and best cooked to medium rare. To allow time for the fat to render.
No added hormones
No antibiotics ever
Never confined to feedlot
