Cooking Tips: Getting the Most From Weight-Based Products

Ordering meat by weight (e.g. 6 kg, 12 kg, 20 kg) is handy for stocking up or feeding a crowd. These tips help you cook it well, no matter the cut.

Chicken

• Breast – Bring to room temperature, season, and grill over medium–high heat. Cook to an internal temp of about 74°C; rest for a few minutes before slicing. Skin-on stays juicier.
• Thighs – Forgiving and flavourful. Grill or pan-fry until the internal temp reaches about 75°C and the skin is crisp if you left it on.
• Wings and drumettes – High heat, direct grill. Turn often until golden and cooked through (about 75°C internally). Sauce at the end if you like.
• Whole chicken – Spatchcock for even, faster cooking, or roast low and slow. Cook to 74°C in the thickest part of the thigh; rest before carving.

Beef

• Steaks – Rest at room temperature, season well, then grill hot. Rest again after cooking; slice against the grain.
• Roasts – Use a thermometer. For medium-rare, aim for about 52–55°C in the centre, then rest. For well done, take higher (your preference).
• Mince – Shape burgers loosely; don’t overwork. Cook to your preferred doneness; 71°C internal is safe if you want to be sure.

Lamb

• Leg / shoulder – Low and slow (oven or indirect BBQ) until tender. Rest, then slice or pull.
• Chops and cutlets – High heat, quick cook. Rest briefly; serve with mint or your favourite sauce.

Sausages

• BBQ, chorizo, beef & burgundy, lamb & mint – Medium heat on the grill so they cook through without splitting. Turn regularly. Use a thermometer if you like; cooked through is typically around 70–75°C in the centre.

General tips

• Defrost safely – In the fridge, not on the bench. Allow time for larger orders.
• Rest meat – A short rest after cooking keeps juices in and improves flavour.
• Use a thermometer – The best way to know when chicken, beef, and lamb are done.

For product-specific ideas, check the cooking instructions on each product page. Happy grilling.