Meet the Masters of Meat at your local Ritchies Supa IGA & Fishers Supa IGA stores
Did you know that your local Ritchies Supa IGA and Fishers Supa IGA stores are 80 stores strong up the East Coast of Australia
We have real butchers on-site cutting and preparing premium fresh Australian meat for you everyday, all year round and most of our butchers have worked with us for many years.
Our Masters of Meat have so much combined experience you could call them meat gurus.
This means that at your local Ritchies Supa IGA and Fishers Supa IGA stores you can confidently buy your favourite meats and minces knowing that they are processed fresh and preservative free in store (not stored in gas flushed packaging to extend shelf life like meat available at other supermarket chains).
Because our butchers are onsite if you have a special large occasion or function to cater for, you can order economical bulk meat packs cut just the way you want. Just ask for your local Butcher in store and they will be glad to help you out.
If you need advice about which type of meat to use for a special dish or would like some tasty recipe ideas contact us on Facebook at https://www.facebook.com/lovefoodau/
Masters of Meat cooking guide
Suggested roasting times
Cooking a family roast is simple and easy, especially when you know how long it needs to cook in the oven. Use these recommendations as a guide to cooking time, and keep in mind that every oven is different. Also, when you’re buying your roast, why not ask our butchers for their recommendations, they’re full of helpful advice to help you achieve the perfect family roast.
These simple steps are the base method for all roasts: For more detailed step by step instructions search our many recipes.
Step 1 – Preheat the oven in line with the type of cut you are roasting (see above), depending on the weight of the roast. Remove the meat from the fridge about 15-20 minutes before cooking to bring it up to room temperature. Wash and thoroughly dry the skin. Brush it lightly with olive oil or melted butter. Season generously with salt, freshly ground black pepper and any herbs or flavourings you like. If cooking Chicken, a lemon cut in half and placed in the cavity adds flavour and keeps the meat moist.
Step 2 – Place the roast on a rack in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly.
Step 3 – For good Pork Crackle cook the pork at a very high heat for at least 30 minutes or until the crackle starts to form and then reduce to 180ºC for the rest of the roasting time. Different cuts and types of meat require different cooking times depending on the weight (see above). Because oven temperatures vary to ensure the meat is cooked the way you prefer use a meat thermometer placed in the thickest part of the meat (See the temperature guides below). If you don’t have a meat thermometer use a skewer to test the meat is cooked to your liking. Note: Always cook Chicken until the meat juices run clear.
Step 4 – Remove the roast from your oven when cooked. Transfer to a carving plate, cover loosely with foil and rest for 10-20 minutes before carving (if it’s wrapped it won’t get too cold but resting the meat like this will make it more juicy and tender). Where possible carve the roast across the grain.
Is it done?
How to tell if your favourite meat is cooked the way you prefer? Heres a ‘doneness’ cooking guide based on your roasts internal temperature. Chicken should NEVER be anything but well done. While pork is safe undercooked most people prefer it medium or well done.
The internal temperature for:
- Rare 60ºC
- Medium rare 60-65ºC
- Medium 65-70ºC
- Medium well done 70ºC
- Well done 75ºC-80ºC (Chicken must always be well done)
|ROASTING CHART - times per 500g|
|Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast||200ºC||15 -20 min||20 -25 min||25 -30 min|
|Silverside (uncorned), blade, round, topside, eye round, oyster blade||160ºC||20 -25 min||25 -30 min||30 -35 min|
|Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump||220ºC||15-20 mins||20-25 min||25-30 min|
|Rack of lamb, four rib roast, crown roast||200ºC||20-25 min||30-35 min||40-45 min|
|Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder||180ºC||20-25 min||25-30 min||30-35 min|
|Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned and rolled loin, breast||200ºC||15-20 min||20-25 min||25-30 min|
|Whole Chicken IMPORTANT NOTE - Always cook chicken well done||200ºC||Never rare||Never medium||30-35 min|
|Leg, shoulder, loin, Scotch roast rack, rolled Loin, rolled belly||240ºC First 30 min for crackle then 180ºC||-||15-20 min||20-25 min|
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