Angus Cattleman Cutlets
$59.99per kilogram
A big, bone-in cutlet. The occasion steak.
How much, and how long
- Per adult
- 400ga guide, not a rule
- A kilo feeds
- about 3 adults
- Cook it
- Pan · Oven · Barbecue · Grill
- Minutes
- sear 3 a side, 8-12 in the oven, 10 rest
- Inside
- 54-58°C off the heat
Big bone-in cutlet, and the bone is a fair share of the weight. One feeds one hungry adult; a kilo is about two cutlets.
About this cut
The cattleman is the rib eye on the bone, cut thick. It is the same meat as the scotch fillet, with the rib bone left in to keep it juicy and add flavour. One cutlet feeds one hungry adult, and the bone is a fair share of the weight. It is the occasion steak, and its size forgives a slower cook. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
Take it out of the fridge well before it cooks; a cold thick cutlet burns outside before the middle catches up. Hard sear three minutes a side in a pan or on the grill, then eight to twelve minutes in a hot oven. Pull it between 54°C and 58°C and rest it; it climbs a few degrees as it rests. Rest it ten minutes at least, then carve it off the bone in thick slices.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
Reverse searing, barbecue, sharing steak, steak platter.
Not the right choice?
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