Beef Recipes


  • 750g desiree potatoes, peeled, cut into chunks
  • 1/2 cup (125ml) cream
  • 70g butter
  • 4 x beef steaks
  • Sea salt & pepper
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) red wine
  • 1 1/2 tablespoons green peppercorns, rinsed
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) cream
  • 1/4 cup mint leaves
  • 1/4 bunch chives, chopped


  • Preheat oven to 190°C. Boil potatoes in salted water for 15 mins or until tender. Drain in a colander. Add cream and 60g of butter to pan, mash until smooth. Keep warm.
  • Season steak with salt and pepper. Heat oil in a large frying pan over high heat. Cook meat for 1-2 mins each side. Transfer to a baking tray. Roast for 12 mins for medium-rare. Rest for 5 minutes.
  • Meanwhile, heat remaining butter in same frying pan. Increase heat to high, add wine, boil until a glaze. Add peppercorns, garlic and cream, cook for 1 min or until thickened.
  • Stir herbs through mash and serve with steaks and sauce.

Serves 4


  • 4 x Steaks
  • 50g butter
  • 4 cloves garlic
  • 250g mushrooms
  • 1 small brown onion
  • 1 1/2 Cups Beef Stock
  • 1/2 cup cream
  • 1 teaspoon Thyme
  • salt and pepper
  • olive oil


  • Prepare blade steak by Cutting 3 slits 2cm apart, across the centre of the steak (this keeps the meat from curling)
  • Season with salt and pepper
  • Heat oil in a moderately high heat
  • Cook steaks, 3 minutes on each side until meat is medium rare
  • Remove steak from pan and reset


  • 500g beef strips
  • 30g butter
  • 1 small onion, chopped
  • 250g mushrooms, thinly sliced
  • ¾ cup beef stock
  • 2 tbsp tomato paste
  • 250ml carton of light sour cream
  • 1 tsp cornflour
  • egg noodles to serve


  1. Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high.
  2. Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef strips. Remove each batch and set it aside.
  3. Add butter to the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.
  4. Stir in the combined sour cream combined and cornflour. Stir until well combined, simmer for 1 minute. Return beef to pan and simmer for 2 minutes. Serve with egg noodles

Essential Tips

It is important to have the pan quiet hot when you add the beef strips, they will brown well, giving the stroganoff good colour and rich flavour. Serve with egg noodles and sprinkled with chopped parsley or chives. When cooking beef strips cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef strips will brown well, and the meat will be tender.

Make Koallah Farm diced beef the hero with this classic home-style Beef Ragu

Serves 4-6


  • 1kg Diced Beef
  • Plain Flour, Salt and Pepper
  • 2 tablespoon Olive Oil
  • 2 Cloves garlic
  • 1 onion
  • 2 carrots
  • 1 teaspoon fresh thyme
  • 1 400g can Diced Tomatoes
  • 1 cup Beef Stock
  • 1 tablespoon tomato Paste
  • 1 tablespoon brown sugar


  1. Preheat over to 170 degrees C (150C fan-forced)
  2. Coat beef with salt, pepper to taste and plain flour
  3. Heat half the oil in the pan and brown the beef on all sides in batches. Transfer beef to a bowl and set aside
  4. On low heat, add remaining oil. Add onion and garlic and cook until soft about 2 mins
  5. Add carrot, thyme, tomatoes, stock and stir through for 3-4 mins
  6. Return beef to the pan and bring to the boil
  7. Transfer to a casserole dish, cover and bake for 3 hours until meat is tender and sauce has reduced
  8. Serve with any of your favourites, Rice, Pasta or Cous Cous.

Beef round steaks are simmered in a red wine sauce until tender enough to cut with a fork.

Serves 6


  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 4 (350gram) beef round steaks
  • 1/4 teaspoon dried thyme
  • 1 teaspoon seasoned salt
  • 1/4 cup of plain flour for coating
  • 1 cup beef consomme
  • 1 cup red wine
  • 1 teaspoon chopped fresh parsley


Heat the oil in a large deep fry pan over medium-high heat. Add onions, cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the fry-pan using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the pan over medium-high heat until browned on each side, about 5 minutes per side.

Pour the red wine and beef consommé in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

The art (and dare I say the science) of cooking nourishing meals using grass fed beef

By choosing grass fed beef, chances are you already know about its many wonderful health benefits from the cows grazing on diverse pastures – that’s the stuff we do on the farm. This includes producing our beef in a chemical free environment. However you might be interested to learn about a few things you can do at home to maximise the nourishing properties of your beef meals.

The wonders of collagen

When you choose a selection of grass fed beef cuts to eat, including slow cooking with certain cuts, you are making great choices for your body. Collagen is one reason. Collagen is part of many cuts of meat. You’ll have noticed it as the pale seams that run through cuts like chuck steak or osso bucco – like in the banner image above. It’s also found as connective tissue wherever there is bone – like in a blade steak or around the ribs.

When cooked, this collagen melts to gelatine, which is nearly pure protein. This gelatine is wonderful for its anti-stress, anti-inflammatory, supportive healing and digestive properties. When you cook with these cuts… leave the collagen in. Just chop up the beef and throw it in the pot. The collagen will slowly cook and melt to liquid, where it will provide beautiful nourishment to your dish, as well as wonderful flavour… and beef that falls off the bone & melts in your mouth.

It’s all about balance

The cuts that contain this fantastic gelatine are really important because they balance out the muscle meats, which have a different amino acid profile. The muscle meat cuts contain amino acids which, in the absence of their balancing partners (in collagen), are associated with inflammation, aging and an inhibition of thyroid function. Eating the full spectrum of beef cuts will help you to find the right balance – and it also means an exciting variety of meals!

While just about everyone loves a juicy and tender steak, we truly like nothing better than a slow cooked beautiful Thai or Indian curry with a dollop of yoghurt and fresh chopped coriander on top in summer.

Or, on a cold winter’s day, nothing beats a hearty beef and red wine casserole, served with creamy mashed potato and sprinkled with freshly cut Italian parsley.

The possibilities are endless!

All the cuts

We always suggest enjoying the full variety of cuts, including those with collagen, and this will ensure that you are getting a good balance of amino acids. It’s great for the tummy, for the joints and for a calm mind.

This is why our most popular hamper is the Wholesome Hamper, which contains a complete selection of cuts including those that are collagen rich. Each cut is as good as the next, as long as it is cooked right. You see, our Grandmothers used to eat the majority of the animal – there was not the luxury of choosing just the most tender of muscle meat steaks each and every night. Without realising it, a more nourishing and well balanced diet was the result.

And why not have a little fun with it too!

Quality bones

We can even supply extra bones for you to cook with. Some of our conscious customers order extra collagen rich bones to make broth with, or to throw in the cooking pot for extra goodness. If that’s of interest to you let us know when you place your order. Always look for quality beef if you are cooking with bones, as unwanted chemicals that enter the animal’s body are stored away in the fat and bone – where they are ‘safer’ for the animal, away from blood circulation. These can then be released with cooking. Rest assured that our grassfed beef is chemical free – so you can safely cook with the bones.

Choose saturated fats

Would you be surprised if we told you the effects of common everyday polyunsaturated fats (sunflower, canola, cottonseed and soy oil) are very harmful to the body? And that saturated fats are actually protective? Many people are now doing their research, making conscious decisions and choosing saturated fats in their diet. They are an essential part of our diet – especially for young, growing children.

Saturated fats are the building blocks for many hormones and for the body’s cell membranes; they aid in heart and liver health, they enhance our immunity and they satiate us – helping us feel fuller for longer.

Saturated fats are also important for bone health – for getting calcium into your bones. They actually help us deal with minimising any stress reaction in our bodies. Under the influence of the polyunsaturated fats (PUFA’s) however, the stress response can become self-amplifying.

Saturated fats are the fats contained in grass fed red meats, butter, coconut oil, eggs and tallow. Olive oil is the one polyunsaturated fat that is a ‘good guy’, just don’t heat it too high – it’s best kept to drizzle on salads.

Polyunsaturated fats actually amplify the stress response in the body. When our body is stressed (low on fuel, we haven’t eaten for a while or we’re under mental strain), our adrenaline levels rise, which draws on glycogen stores in the liver to cope. This is fine and the way it is meant to happen, except that many people in modern society are under chronic stress… from mind stress or from continually not fueling the body properly… and these stores are not there to draw on.

The increased adrenal stimulation also liberates fatty acids from within the fatty tissues, and this is all part of the natural process, just as it should be.

However, if the diet has been predominantly made up of PUFA’s, these will be what have been stored in the fatty tissues and (due to their abundance and greater water solubility) will be what is preferentially released into the bloodstream during stress.

This in turn stimulates the stress hormones such as adrenaline and cortisol. Around and around it then goes, in a cycle of escalating stress and response until something in the system eventually gives out.

Alzheimer’s disease, cancer, heart failure, disrupted hormones and stroke are all potential outcomes.

So, when you create a delicious grass fed Beef and Guinness pie like this little homemade gem, be sure to only use butter and tallow in your pastry!

There is a choice out there in terms of what you eat and what fats you choose to cook with – why not choose that which nourishes your body.

Cooking Tips for Our Grass Fed Beef

Every cut of beef is a great cut – providing you know the appropriate way to prepare and cook it. Chuck steak is one of my favourite cuts, but not if I was to throw it on the BBQ! Did you know that there are only around 12 eye fillet steaks (less than 4kg of beef) on a 450kg animal? Choosing to eat only such cuts is therefore not very sustainable, but there’s a better reason to enjoy all the cuts – it’s better for your health and longevity too! You can also enjoy a variety of meals and flavours.

So, we have put together some hints so you can know the best way to cook the nourishing grass fed beef from our hampers. There’s so much more enjoyment and variety to be had from grass fed beef than just a rump or eye fillet steak!

Grilling and pan frying steaks

Bring your beef to room temperature. Rub with olive oil, sea salt and pepper. Place on a medium to high heat and wait until the juices rise; turn once and cook for around half the time of the first side (second side cooking time will vary depending on the choice of rare, medium, well done). Always let your steak rest before serving.

Stews (stovetop) and casseroles (oven)

Cooking stews is fantastic. It’s so satisfying to throw everything in the pot and know that the cooking is being done for you while you get on with other things—like time with the kids, yoga or evening sport. You’ll be back in a few hours to a nourishing, hearty meal!

Browning the meat at the start of a slow cooked meal ensures delicious rich flavours. The flavours will lift off the bottom of the pot as the liquid (stock/wine) is added.

Your body will thank you for the wonderful health benefits of the collagen released from slow cooking of these cuts – leave the bone in when cooking, where possible, and certainly don’t cut out the collagen lines. Learn more about the anti-inflammatory and anti-aging health benefits of slow cooking and choosing the bone and collagen rich cuts.

Slow cooking meals can be done on the stove top, in the oven or in a slow cooker – which are quite reasonable to buy and can sit, cooking away all day.

Stir fries

A hot pan is critical for tender, juicy, caramelised beef strips. Cooking the beef in batches may be necessary to keep the required heat in the pan and to prevent ‘stewing’.


Rub generously with olive oil, sea salt and pepper.

These outer edges will crisp up beautifully and be the choice ‘bits’ that everyone will want to steal. No wonder the blokes always want to carve the roast—they get first dibs at these!

Roasting times will vary depending on size—but look for the juices to come out pale pink or clear (well done) when tested with a skewer – depending on how well you like it cooked. We suggest still a bit pink inside.

It’s critical to allow the roast to rest before serving—you will be rewarded with juicy beef. And remember, there will still be a bit of cooking inside when the roast is resting. Oh, and don’t forget the gravy!……. Made with pan juices (skim off a little of the fat if you like), add stock, pepper and sea salt, and a bruised sprig of rosemary or thyme. (Use cornflour to thicken). A whisk is a must to avoid lumps!

Slicing your beef

When slicing beef – whether a cooked roast or slicing raw beef into strips for stir fries, ensure that you always cut ‘across the grain’ – or across the meat fibres.

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