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| Pinzgauers provide the best of both worlds offering tender juicy flavoursome meat without a lot of fat wastage. :: Pinzgauer beef is unique in that it can be well marbled for taste and tenderness yet still have a minimum amount of external fat. :: Studies performed at the U.S.D.A Meat Animal Research Centre, Clay Nebraska, show that Pinzgauers produce meat that is the most tender of any beef breed and routinely exceeds other breeds in juiciness and flavour. Because of the enzyme make up of these animals, the meat retains it’s tenderness without the use of artificial chemical process. :: Additionally, Pinzgauer steers in the feedlot showed above average gains and a minimum of health problems. This is what beef should be like! |
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Recommended Recipes
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Sweet Chilli Beef Ribs 1/2 cup (125ml) sweet chilli sauce 1 tablespoon soy sauce 1/4 cup (60ml) rice wine 2 cloves garlic, crushed 1 teaspoon grated fresh ginger 2 tablespoons finely chopped fresh coriander 1.5kg beef spare ribs Combine sauces, wine, garlic, ginger and coriander in large shallow dish; add ribs. Cover and refridgerate for 3 hours or overnight. Cook ribs in covered barbecue, using indirect heat, following manufacturer's instructions for about 30 minutes or until browned all over and cooked as desired. serves 4 (taken from Women's Weekly Great Barbecue food. ACP Books, 2002) |
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Thai-style Steaks with Cucumber Salad 6 beef rib-eye steaks (900g) 1/4 cup (60ml) mild sweet chilli sauce 2 cloves garlic, crushed 2 teaspoons fish sauce 1/4 cup (60ml) lime juice 2 tablespoons coarsely chopped fresh coriander Combine beef with remaining ingredients in shallow dish. Cover and refrigerate for 3 hours or overnight. Drain beef and discard marinade. Cook beef on a heated oiled barbecue, uncovered, until browned and cooked as desired. Serve beef with drained cucumber salad. |
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CUCUMBER SALAD
3 small lebanese cucumbers (390g) 1/3 cup (75g) caster sugar 2/3 cup (160ml) white vinegar 1 fresh red thai chilli, seeded, sliced thinly 1/4 cup (35g) chopped, unsalted, roasted peanuts 1 tablespoon coarsely chopped fresh coriander Halve cucumbers lengthways. Scoop out and discard seeds; slice cucumber thinly. Combine sugar and vinegar in medium saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, about 5 minutes or until reduced to 1/2 cup (125ml). Combine hot vinegar mixture with cucumber and remaining ingredients in heatproof bowl; mix well. Cover, refrigerate for 3 hours or overnight. serves 6 (taken from Women's Weekly Great Barbecue food. ACP Books, 2002) |
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This is A.P.B.A. member John Finkelsen's favourite T Bone steak recipe. 1/2 cup olive oil 1/4 cup balsamic vinegar 1 tsp grated ginger 1tsp brown sugar 1 tsp soy sauce 1 tsp of paprika juice from 1 lemon 4 t bone steaks |
| Combine oil, vinegar, ginger, sugar, sauce, lemon and paprika in a jar and shake well. Set aside 1/4 of mixture. Place steaks in remaining mixture and leave for a few hours or overnight. Grill steaks on barbecue, brushing occasionally with marinade. Pour reserved marinade over steaks before serving. Serve with salad. |
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