Paddock to Plate

Welcome to OAKVALE PADDOCK TO PLATE we trust after reading this page it will provide an understanding of the Quality Beef we are able to offer. We are limited with what we produce so please feel free to contact us on availability.

With many beef lovers becoming dissatisfied with the everyday beef product that is on offer through the normal supply chain, OAKVALE PADDOCK TO PLATE brings to the market a melt in your mouth eating experience that we believe is second to none and will become the talk of the dinner table, for all of the right reasons!  The quality premium yearling beef supplied by OAKVALE PADDOCK TO PLATE is sourced only from our Square Meaters Cattle that are managed and processed with minimum stress.

Our Product

Paramount to our cattle operation is the health and wellbeing of our stock. This is made all the easier by the Square Meaters breed with their quiet disposition, great natural maternal instinct, natural polling (no horns that require removing) and their great ability to convert pasture into succulent beef.

If seasonal conditions turn for the worst, our stock although they are great natural forages, shall be supplemented with feed to help maintain their condition. We do not feedlot any of our stock. We do not use Hormone growth promotants (HGPs) as Square Meaters cattle are naturally fast maturing animals. Once our animals reach 400 kg (approx.12-14 months of age) and are in the right condition they are sent for processing in an accredited Abattoir and Butchery.

A point of difference with Oakvale Paddock to Plate is the price you pay per kilo is for the end product after trimming, compared to some other suppliers of bulk beef packs that set their prices on carcass weight (your paying for the trimming that goes in the bin).

PORTERHOUSE STEAK

Porterhouse Steak: The Porterhouse is basically an over-sized T-bone steak the porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion coming from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that basically make up this steak you will get a tenderloin steak and a top loin. Because both the loin and tenderloin are quite forgiving a Porterhouse can be cooked any way you like. It is perfect grilled but can also be broiled or pan-fried. Try not to cook it beyond medium well at the most.

OSSO BUCCO

OSSO BUCCO ( Shin on the Bone): Shin bone-in is prepared from the bottom portion of either the front or rear leg.
As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue.
This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture

PREMIUM MINCE

Premium Mince : Premium Mince is processed from the offcuts of superior cuts of beef. Extra lean beef mince contains a minimal fat content. A healthy option when creating your favourite lasagana, bolognaise or rissoles.

CHUCK STEAK

Chuck Steak : Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

Y-BONE STEAK

Y-Bone Steak: Y-bone steak is very similar to a T-bone steak having the bone left in. If you slow cook the steak being a tender cut of meat, the meat will just fall off the bone. Or you could grill or pan fry, but does give a better result if cooked slowly or tenderised.

RUMP STEAK

Rump Steak: Rump is a cut of beef that is in some countries considered to be the best cut of beef due to its marked flavour. It is famous and well liked in South American countries, especially Brazil where it is known as “Picanha”. Rump can be roasted whole in a hot oven, barbecued whole or cut (across the grain) into steaks or sliced into thin strips for a tender and delicious beef stir-fry.

T-BONE STEAK

T-Bone Steak : The t-shaped bone in the T-bone steak is from the back of the animal. The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak. With little or not fat or connective tissue the T-bone is a quintessential Aussie steak perfect for pan-frying or barbecuing.

EYE FILLET


Eye Fillet : The eye fillet centre cut is a premium product as it does the least amount of work on the animal. It is beautiful oven roasted and served medium rare as Chateaubriand with a béarnaise sauce, or cut into steaks for barbecue or pan-fry dishes. It can also be cut into strips for stir-fries. It is tender and juicy with little or no fat or connective tissue.

THIN BEEF SAUSAGES

Thin Beef Sausages : Thin Beef Sausages are often preferred over thick sausages for their quicker cooking time and are great for the kids. Made from our premium lean mince (can be gluten free if required). Sausages can be fried, grilled, baked or barbecued. Cooking times will vary according to the thickness of the sausage but all sausages should be cooked thoroughly until the juices run clear when pierced with a fork and there is no pink meat..

TOPSIDE (STEAK) ROAST

Topside Steak (Roast) : Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise

RIB ROAST

Rib Roast: A rolled rib beef roast is the same cut of beef as the standing rib roast, with bones removed and the beef rolled and tied. A deliciously tender cut with lots of flavour, it is best suited to roasting in a hot oven. The beef rib comes from the back of the animal just behind the shoulder blades.

RIB FILLET

Rib Fillet : Trimmed from the heart of the prime rib. Traditionally a favourite among steak lovers, this tender and juicy steak is perfect for grilling or broiling. It is recommended for this cut to be served at medium-rare, to medium, as this will melt fat in the meat and give more flavour.

GRAVY BEEF

Gravy Beef ( Shin): Gravy beef can come from the shin area of the leg or the heel muscle in the silverside. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This connective tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture.

BARBEQUE STEAK

Barbeque Steak : Barbeque Steak is mainly cut from the Round it is a lean cut of beef from between the rump and the shank. When cooking use a method that retains the natural juices of the cut, and you will end up with a more tender, flavourful steak. It is also important to get a good sear on each steak to seal in the juices before cooking. Letting the steak rest before you eat it is an important trick. This allows the juices to seep throughout the meat and gives you a much more flavorful steak.

BLADE STEAK

Blade Steak: Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.

 

THANKS

Thanks to http://www.themeainmeal.com.au for the meat cut descriptions