The products available from Pampas Plains are highlighted below on our cuts diagram. For more information about each beef cut move your cursor over the highlighted areas and then click to read more.
Beef not only tastes great, it is also very beneficial to us. Pampas Plains beef has a high concentration of the Omega 3 unsaturated fatty acids which we hear so much about nowadays. These break down cholesterol and have proven anti-cancer properties. In addition, our beef is a valuable source of protein, iron, B vitamins, phosphorous and zinc-nutrients we all need in a healthy diet.
Nutrient content (%) for every 100g of Pampas Plains meat
To enjoy the full flavour and texture of Pampas Plains beef you should cook it with love, care, and perhaps a less speed.
Flames toughen the meat so if cooking on the bbq, cook over pale, ashen coals.
For a juicy, medium rare steak
Lightly salt the top side of the steak, place the steaks on the grill, wait till the juices start to form on the top of the steak. Turn once and lightly salt the other side and repeate the process. When the juices start to form on the surface, remove the steaks and allow to stand for a few minutes for the meat to relax and tenderise. Shorten or lengthen this process if you prefer your steak very rare or well done. Refer to the 5 fingure test below
This handy guide helps you compare the various cooking stages of our product against the tension in your own thumb muscle. Hold one hand loose so that it is completely relaxed. With your other hand, touch the soft fleshy part of your relaxed hand at the base of your thumb and then the steak. This soft texture is similar to the texture of a blue rare to rare steak. Now touch your thumb and forefinger together and again touch the base of your thumb. This texture is similar to a medium-rare steak.
Next, touch your thumb to your middle finger. This firmer texture is similar to the texture of a medium steak. Next, touch your thumb to your fourth finger. The semi-firm texture at the base of your thumb is similar to a medium-well steak. Lastly, touch your thumb to your pinky finger. The very firm texture at the base of your thumb is similar to a well-done steak. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling.
Click the Next button for a demonstration of each step...
Dear Sirs,
My wife and I have a small sirloin and a small fillet every Saturday evening which my wife pan-fries. Both sirloin and fillet are succulent and juicy and very tender, even my blue steaks! The colouring of the meat is far superior to supermarket steak, the taste is excellent.
Wholesalers
