BUTCHER’S BLOCK

R I B E Y EThe best way to prepare it

W W W. P E T E R A U G U S T U S . C O M . A U

B Y Winter 2018

R ECI P ESlow-roasted herb-crusted

Ribeye Roast

ROA STI N GHow to cook any size

roast for perfection

T H E

Introducing

Dreamland’s Dipping Sauce

The Rib Eye / Rib Fillet (or Cube Roll if you want to

be technical) is both a flavourful and tender cut that

is also very versatile. It comes from the rib section of

the beef, which spans from ribs six through twelve.

Pending how it is cut, it can be a rib steak, scotch fillet

steak, tomahawk steak or a rib roast.

We find the best ways to cook this cut is through

pan frying, grilling or barbecuing. If you have a

Tomahawk Steak we recommend reverse searing

as it’s a thicker cut.

Another option is to slice it thinly and use in a stir

fry or steak sandwich.

At Peter Augustus, we find the most efficient and

economical way to buy rib eye or rib fillet is through

a half or full primal form.

Thanks to the set-up of our shop, we are able to carve

up half or full primal forms (the animal) at portions

requested by the customer on the spot.

This means you can have exactly what you are after

and it also provides a more sustainable option as

nothing is wasted. For example, a rib eye could be

portioned into 20 steaks and the rest used in mince.

We find there are many benefits to buying in bulk

from the primal cut in the shop:

• It’s the most cost effective way to purchase

• You know it’s fresh

• You can get advice from our butchers about what is

the best cut for you and how to best to prepare it

• You can have it portioned as per your request

• You can have left over cuts minced, diced and

trimmed as requested (so no paying for wastage)

For convenience, we also sell pre-packaged steaks.

Welcome to the first edition of The Butcher’s Block – Peter Augustus’ guide to cuts of meat and the best ways to cook them. We’ll be covering off different cuts of meat, cooking methods, recipes, and sharing some of the stories of the condiments we have in store. Take a copy home with you to try out the recipes, and if you ever have any questions, feel free to ask our friendly staff in store for guidance.

Step up your Sunday roast game with this

slow-roasted Beef Cube Roll and some of your

favourite side dishes. For sides I recommend parmesan

truffle oil roasted potato wedges or lemon herb grilled

potatoes, and some steamed vegetables. This could

also be served with a side of béarnaise sauce.

I N G R E D I E N T S

1 whole Beef Cube Roll

Salt and freshly crushed black pepper to taste

1 tsp each paprika and cumin powder

50 grams Dijon Mustard

Winter is roasting season and the perfect time to try

out different cuts and varieties in your kitchen. These

roasting times can be applied to any cut of red meat,

as they are applicable to the size of the roast rather

than the type. Use this guide to cook any beef, veal or

lamb roast to perfection this winter.

STEP 1. Preheat oven to 200°C and weigh meat to

estimate cooking time. Use this guide to plan your

cooking time appropriately.

• To cook rare allow 15-20 minutes per 500g of meat

• To cook medium allow 20-25 minutes per 500g of

meat

• To cook well done allow 25-30 minutes per 500g of

meat

STEP 2. Place roast on a rack in a roasting pan. Pour a

little water into the pan to stop juices burning in pan

during cooking.

STEP 3. If you have a meat thermometer, insert it into

the thickest part of the roast.

STEP 4. Cook for estimated time, basting with pan

juices throughout cooking. As the water evaporates,

add more to the pan.

STEP 5. Test to see if the roast is cooked to your

liking by squeezing it with tongs: rare feels soft;

medium has a little resistance; well done feels quite

firm. It’s best not to insert a skewer when testing to

see if meat is done as it allows the juices, which keep

the meat tender and tasty, to escape.

Alternatively, check the internal temperature of the

roast of the meat thermometer. The roast is cooked to:

• Rare when the temperature reaches 45-50°C

• Medium when the temperature reaches 60-65°C

• Well-done at 70-75°C.

STEP 6. Remove roast from pan and cover loosely

with foil. Allow to rest for about 15-20 minutes before

carving. This allows the juices to settle. Well-rested

meat won’t lose any juices on to the plate.

STEP 7. For the most tender slices of meat, carve the

roast across the grain. Holding the roast with tongs

rather than a fork will prevent the juices escaping.

RECIPE • RECIPE

• R

EC

IPE

• R

EC I P E • RECI P

E •

S LOW- ROA STE D H E R B - CR U STE D R I B E Y E ROA ST

ROA STI N G – H OW TO COO K AN Y S IZE ROA ST FO R P E R FEC TI O N

FO LLOW YO U R PR I MAL I N ST I N C T

3 tbsp finely chopped fresh thyme

3 tbsp finely chopped fresh rosemary

1 tbsp finely chopped parsley

1 cup beef broth

1⁄2 cup red wine

50 grams butter

M E T H O D

For the method, head to www.steakschool.com

and search ‘roast’.

By Simon Sperling – Executive Chef at The Kunlun Jing An, Shanghai

D R E A M L A N D ’ S D I P P I N G S A U C E

The only thing in our craft butcher store not

produced locally is the condiment range. Made in

the Deep South of Alabama in the US, Dreamland

products include meat rubs, fresh butters and truffles,

and are the perfect match for some cuts of meat.

The original Dreamland Cafe is located about two

miles from the intersection of Hwy 82 and Interstate

59, just south of Tuscaloosa, in an area known as

Jerusalem Heights.

Owner ‘Big Daddy’ and his wife, Miss Lilly, served

many things from sandwiches to postage stamps.

The customers always kept coming back for the

warmth they felt every time they passed through

the door and Big Daddy’s ribs and secret recipe

bar-b-que sauce.

This month we want to showcase Dreamland’s

delicious, world famous, low carb 12 oz. Dipping

Sauce.

The ingredients in the dipping sauce are a strongly

guarded secret and while many have tried to

replicate its unique flavours with a couple of fake

recipes doing the rounds on the internet, nothing

beats the original.

Dreamland sauces are made using traditional

Southern American ingredients and techniques

allowing for a complex yet subtle flavour profile

designed to enhance and complement the food you

are eating, rather than detracting from it.

While at Peter Augustus we believe the Dreamland

Dipping Sauce goes best with beef, pork or chicken,

we concede it also tastes great on grilled fish and

even as a dipping sauce for vegies and salad –

preferably accompanying meat.

The sauces are generally less sugary than many

sauces sold in Australia.

And we can attest that their tagline – “Ain’t nothing

like ‘em nowhere” – is a fair dinkum statement.

Peter Augustus is the only place you can get

Dreamland’s sauce outside of America and Canada.

Follow Peter Augustus on Facebook

to find out about in-store events.

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