pastured eggs, meat and seasonal produce direct from the farmer

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Cooking Tips

We have gathered some basic tips to help you achieve the best eating experience with our beef and pork.

Starting with a quality product is the first tip. Freckle Farm meat has excellent eating quality traits including tenderness, juiciness and outstanding flavour. Follow these simple guidelines for cooking and you will be amazed at the result.

Please remember that different cuts work better with different cooking methods.

Heat, timing, pan overcrowding and resting times can make all the difference to the finished product and will ensure the meat is cooked to your preference.

You should remove meat from the fridge approximately 10-20 minutes prior to cooking, depending on the size. Make sure the meat is covered with a clean tea towel or cling wrap. Choose a large enough pan so the meat is not over crowded. If you only have a small pan, cook meat in batches. Overcrowding the pan can cause stewing which will make the meat chewy.

A meat thermometer is a great investment and will ensure the meat is cooked to your preference. To measure the temperature, stick the thermometer into the thickest part of the meat without touching the bone.

Use the following temperature reference for testing how well your meat is done.

Rare 45°C to 50°C
Medium-Rare 55°C to 60°C
Medium 60°C to 65°C
Medium-Well 65°C to 70°C
Well Done 70°C and above

The Food Safety Information Council advises sausages and rolled roast meats should reach 75°C to ensure all food poisoning bacteria are killed. The temperatures provided are only guidelines. You need to work out which is the internal temperature at which you like to eat your meat. Remember that meat will continue to cook after it has been taken off direct heat so it is advisable to remove from the pan or oven when it is five degrees cooler than your desired temperature. Resting the meat is the final tip to ensure a good eating experience.
Remove from heat and place on a plate or serving platter, loosely covered with foil. As a general rule rest the meat for one minute for every 100g of meat. Always cut meat across the grain to keep it tender.


Quick, direct cooking methods such as grilling, stir-frying and roasting call for cuts such as eye fillet, scotch fillet, porterhouse, rump, oyster blade and blade. Slower cooking methods such as braising and stewing favour cuts like Osso Bucco (shin, gravy beef), blade, chuck, silverside, topside and round.

For more beef cooking tips click here .


Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out. Pork doesn’t need to be overcooked to be safe. Marinating can add extra flavour and tenderness, especially on the BBQ (this is nice for a change but not necessary when cooking Freckle Farm pork).

When grilling, stir-frying and roasting use cuts such as loin chops, shoulder chops, cutlets, rack, rolled loin, pork belly, leg, shoulder, spare ribs and sausages. Slower cooking methods such as braising and stewing can be used for cuts like forequarter, sausages, hocks and shanks.

For more pork cooking tips including how to get the perfect crackling click here .