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Don't bow to family pressure and make the mistake of rushing your delicious meat to the table! 

I'm sure you've felt the pressure of your hungry friends and family when serving meats, I know I have!

Why do I insist on taking the time to rest cooked meats in my country kitchen? I’d bet the front paddock that you are going to get a far tastier and tender piece of meat if you employ my simple resting process to your next meat cook!

Being a farmer, we are in the frontline to appreciate the huge effort, and hard work involved in producing excellent quality food!

If you’re going to pay for good locally produced food, it is imperative that the produce is treated with respect and allowed to shine on your plate.

We are very fortunate in Australia to have wonderful, wholesome produce to feed our families, so by waiting a couple of minutes prior to eating to allow a fabulous cut of meat to rest, it should be no great hardship.

Resting your roast or steaks after cooking will give it an opportunity to be moist, tender and delicious!

When meats are cooked the proteins heat up and “set”!  The more you cook your meat the harder the “set”, as the proteins push the meat juices towards the centre of the meat.
I always rest my cooked meats on a warm plate so the meat does not cool too much. However, the resting process is about allowing the meat to cool a little, in order to redistribute the juices. By redistributing the juices, they will remain within the meats when cutting. If you have not rested your meat for an appropriate amount of time, the juices will simply run out on the plate leaving your meat tough due to lack of juice, not to mention your plate will be a mess!

When you signed up to “The Bull Sheet” our E~newsletter you would have received a guide to cooking the perfect steak. It shows how you can judge the “type of cook” you have achieved by touch, for example rare, medium or well done. The reverse is applicable with the rest; you will be looking for the meat to relax a little prior to serving.

When cooking your meat, test for your preference of “doneness” and when resting your meat also test after the applicable rest time for “relaxation” to gauge when your meat is “well rested”.

How To Rest Your Meat

  • ·      After you have cooked your meat, place it on a warm plate or serving platter for the desired resting time prior to carving.
  • ·      I place the platter near the oven or a warm area when possible.
  • ·      You can cover loosely in foil but do not wrap tightly as meat will sweat the valuable moisture your are trying to retain.

How Long To Rest Your Meat

  • ·      The time taken to rest will depend on its size.
  • ·      A roast is best rested for 10 to 20 minutes before carving.
  • ·      Steaks or chops should stand for 5 minutes (but no less than 3) before serving.
  • ·      A rule of thumb used by some chefs is 1 minute resting time for every 100g of meat.

When you start with great MidWest Meats produce, we want you to finish with great premium local produce that it is worth staying in for!

Have more questions, or just want to say “Hi”…leave a comment below!

Have a wonderful week and keep cooking.

Sara